Description
Discover the ultimate crockpot chicken pot pie, a one‑pot comfort classic that blends shredded chicken, garden vegetables, and a creamy soup base beneath a golden biscuit crust. This easy, weeknight‑friendly recipe delivers hearty flavor, minimal cleanup, and a satisfying flaky topping that bakes right in the slow cooker. Perfect for busy families craving warm, homemade goodness without fuss. It can be made ahead and frozen,ready for reheating on nights, adding convenience to your new meal plan.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup frozen mixed vegetables
- 1 can cream of chicken soup
- 1 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 can refrigerated biscuit dough
Instructions
- Combine chicken, vegetables, soup, milk, garlic powder, and onion powder in the crockpot. Stir well.
- Cover and cook on low for 6 hours.
- During the last 30 minutes, tear biscuit dough into pieces and place on top. Cover and continue cooking until biscuits are golden.
- Serve hot, allowing the sauce to settle for a few minutes before plating.
Notes
- Feel free to add fresh herbs like thyme or rosemary for extra flavor. For a lower‑fat version, substitute low‑fat milk. The dish freezes well
- assemble and freeze before cooking for a convenient future meal.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 6 servings
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg
Keywords: crockpot chicken pot pie, easy crockpot chicken recipe, chicken pot pie slow cooker, weeknight dinner ideas, comfort food casserole, biscuit topping recipe, one pot meals, family dinner recipes