Description
crock pot chicken pot pie is a crowd‑pleasing comfort classic transformed for the slow cooker, offering tender chicken, sweet carrots, peas, corn and a velvety sauce topped with golden biscuit pieces. This easy, hands‑free recipe combines pantry staples like cream of chicken soup and chicken broth with fresh vegetables for a hearty, family‑friendly dinner that’s ready with minimal effort. Perfect for busy weeknights, leftovers reheat beautifully, making it an ideal make‑ahead meal for any home c
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- 2 cups mixed vegetables (carrots, peas, corn)
- 1 can cream of chicken soup
- 1 cup chicken broth
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 can refrigerated biscuit dough
Instructions
- Place the chicken breasts in the crock pot.
- Add the mixed vegetables, cream of chicken soup, chicken broth, garlic powder, and onion powder. Stir to combine.
- Cover and cook on low for 6 hours.
- About 30 minutes before serving, cut the biscuit dough into quarters and place on top of the chicken mixture. Cover and cook until the biscuits are golden and cooked through.
Notes
- Serve with a simple green salad and crusty bread for a complete meal. Leftovers store well in the refrigerator for up to 4 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 6 servings
- Calories: 320
- Sugar: 5g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg
Keywords: crock pot chicken pot pie, slow cooker chicken pot pie, easy crock pot meals, comfort food recipes, chicken pot pie variations, weeknight dinner ideas