Crock Pot Chicken Pot Pie
Enjoy easy comfort with Crock Pot Chicken Pot Pie. Prep in 10 mins, cook low for 5 hrs, and savor this family-friendly, hearty slow cooker classic.
Ingredients
- 2 large chicken breasts shredded
- 1 can 10.5 oz cream of chicken soup
- 1 cup chicken broth
- 1 1/2 cups frozen peas and carrots
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 1 can refrigerated biscuit dough or homemade dough/puff pastry for topping
Instructions
Prep the Ingredients
- Shred the chicken breasts and measure out the spices. Thaw frozen peas and carrots if preferred.
Load the Crock Pot
- Add shredded chicken, cream of chicken soup, chicken broth, frozen veggies, garlic powder, onion powder, thyme, and black pepper to the slow cooker. Stir gently to combine.
Cook Low and Slow
- Cover and cook on low for 4 to 6 hours or on high for 2.5 to 3 hours. Stir occasionally if possible.
Add the Biscuit Topping
- Near the end of cooking, place biscuit dough pieces on top of the filling. Cook uncovered for 30-45 minutes or until the biscuits turn golden brown.
Serve Warm
- Scoop out portions with the biscuit topping and enjoy your comforting Crock Pot Chicken Pot Pie.
Notes
- Calories: 350
- Protein: 28g
- Fat: 15g
- Carbohydrates: 22g
- Fiber: 3g
- Sodium: 700mg