Easy Crockpot Chicken Pot Pie
Experience the ultimate comfort with this slow-cooked Chicken Pot Pie. By using a slow cooker, the chicken breasts remain tender while the broth, creamy soup, and vegetables meld into a rich, flavorful filling. Topped with golden, buttery, refrigerated biscuits, this dish offers the perfect textural contrast between a velvety sauce and a crisp crust. It is a foolproof, minimal-effort meal that brings warmth and satisfaction to any dinner table, perfect for busy weeknights when you crave a hearty homemade classic without the stress.
- Prep Time: 10
- Cook Time: 240
- Total Time: 250
- Yield: 6 servings
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
- Diet: Halal
Ingredients
1.5 lbs (680g) boneless skinless chicken breasts
1 can (10.5oz) cream of chicken soup
1 cup (240ml) low-sodium chicken broth
0.5 cup (120ml) whole milk
2 cups (300g) frozen mixed vegetables (peas, corn, carrots)
1 package refrigerated biscuit dough
Instructions
Place the chicken breasts at the bottom of the slow cooker for even heat exposure.
Spread the frozen mixed vegetables evenly over the chicken.
In a separate bowl, whisk together the cream of chicken soup, chicken broth, and milk until smooth.
Pour the soup mixture over the chicken and vegetables.
Cover and cook on high for 4 hours until the chicken is cooked through and tender.
Shred the chicken in the slow cooker with two forks.
Place the refrigerated biscuits on top of the mixture during the last 30 minutes of cooking, or bake them separately in the oven according to package directions and place one on each serving.
Notes
Ensure chicken reaches an internal temperature of 165°F. Store leftovers in an airtight container for up to 3 days. For a golden brown top, baking the biscuits separately is recommended rather than placing them directly in the crockpot.
Find it online: https://kindeat.com/easy-crockpot-chicken-pot-pie/