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Crockpot Chicken Pot Pie

A comforting and hearty chicken pot pie made easily in a crockpot, perfect for busy families.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, shredded Use rotisserie chicken for extra flavor.
  • 1 cup carrots, diced
  • 1 cup peas Frozen vegetables can be used.
  • 1 cup celery, diced
  • 1 can (10.5 oz) cream of chicken soup Can substitute with cream of mushroom soup.
  • 1 cup chicken broth
  • 1 tablespoon onion, minced
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme For extra seasoning, add other herbs.
  • to taste Salt and pepper
  • 1 package refrigerated biscuit dough Can use gluten-free dough if needed.

Method
 

Preparation
  1. In a crockpot, combine the shredded chicken, carrots, peas, celery, cream of chicken soup, chicken broth, onion, garlic powder, thyme, salt, and pepper. Stir to combine.
Cooking
  1. Cover and cook on low for 6-8 hours or on high for 3-4 hours until the veggies are tender.
  2. About 30 minutes before serving, place the refrigerated biscuit dough on top of the chicken mixture in the crockpot. Cover and continue cooking until the biscuits are golden brown.
Serving
  1. Serve hot from the crockpot, adding some biscuit topping with every scoop. It pairs well with a simple side salad or steamed vegetables.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven at low temperature.