Crock Pot Chicken Pot Pie Recipe
This crock pot chicken pot pie recipe offers all the classic flavors of a pot pie with the ease of a slow cooker. Tender chicken, vegetables, and a creamy, flavorful sauce are slow-cooked to perfection and topped with flaky biscuits for a hearty, comforting family meal. Perfect for busy weeknights!
- Prep Time: 10 minutes
- Cook Time: 6 hours (low) / 3 hours (high)
- Total Time: 6-7 hours (low) / 3-4 hours (high)
- Yield: 6 servings 1x
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 1 1/2 lbs boneless, skinless chicken breasts (cubed)
- 2 cups frozen mixed vegetables (carrots, peas, corn)
- 1 medium onion (diced)
- 2 cups chicken broth
- 1 cup heavy cream
- 1 can (10.5 oz) cream of chicken soup
- 1 tsp dried thyme
- 1 tsp garlic powder
- Salt and pepper (to taste)
- 1 can refrigerated biscuits
- Fresh parsley (chopped, for garnish)
Instructions
- Add cubed chicken, mixed vegetables, diced onion, chicken broth, cream of chicken soup, garlic powder, thyme, salt, and pepper to the crock pot. Stir to combine.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through and the vegetables are tender.
- About 30 minutes before serving, stir in the heavy cream and adjust seasoning if necessary.
- Preheat oven to 350°F. Bake the refrigerated biscuits according to package directions.
- Serve the chicken mixture topped with baked biscuits. Garnish with fresh parsley.
Notes
- You can substitute refrigerated biscuits with homemade biscuits or puff pastry if preferred.
- For extra flavor, sauté the chicken and onions before adding them to the crock pot.
Nutrition
- Serving Size: 1 bowl
- Calories: 470 kcal
- Sugar: 4g
- Sodium: 890mg
Find it online: https://avarecipes.com/crock-pot-chicken-pot-pie-recipe/