Description
A creamy, comforting crock pot chicken pot pie made with shredded chicken, mixed vegetables, and a buttery biscuit crust. This easy slow‑cooker recipe delivers a rich sauce and flaky topping, perfect for busy weeknights. Ideal for family meals, the dish combines convenience with classic comfort food flavor, making it a top choice for home cooks seeking a hearty, one‑pot dinner that requires minimal effort and maximum taste.
Ingredients
Scale
- 2 cups cooked, shredded chicken
- 1 cup frozen mixed vegetables
- 1 can cream of chicken soup
- 1 cup chicken broth
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 package refrigerated biscuit dough
Instructions
- Combine shredded chicken, frozen vegetables, cream of chicken soup, chicken broth, onion powder, and garlic powder in a large bowl.
- Transfer the mixture to a crock pot and spread evenly.
- Cook on low for 6–8 hours.
- About 30 minutes before serving, cut biscuit dough into quarters and place on top of the mixture.
- Cover and continue cooking until biscuits are golden brown.
Notes
- For a richer sauce
- stir in a half‑cup of shredded cheese before cooking. Use fresh vegetables for added texture
- and consider a gluten‑free biscuit topping if needed.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 6 servings
- Calories: 310
- Sugar: 4g
- Sodium: 620mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 55mg
Keywords: crock pot chicken pot pie, easy crock pot chicken pot pie, slow cooker chicken pot pie, comfort food dinner, biscuit topping recipe, one pot chicken dinner, weeknight slow cooker meals, creamy chicken pot pie, crock pot dinner ideas