Description
A cozy, comforting Chicken Pot Pie made effortlessly in a slow cooker with tender chicken, hearty vegetables, and a flaky biscuit topping.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 2 cups mixed vegetables (carrots, peas, corn, green beans)
- 1 can (10.5 oz) cream of chicken soup
- 1/2 cup milk
- 1 tsp dried thyme
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1 package refrigerated biscuit dough
Instructions
- In the Crock Pot, combine the cooked chicken, mixed vegetables, cream of chicken soup, milk, thyme, garlic powder, and onion powder. Mix well to ensure all ingredients are coated.
- Cover and cook on low for 4-6 hours or until it’s heated through and bubbly.
- About 30 minutes before you’re ready to eat, cut the biscuit dough into quarters and place them on top of the chicken mixture.
- Cover and cook on high for the last 30 minutes, watching as the biscuits rise and turn golden brown on top.
- Serve hot and enjoy the compliments pouring in!
Notes
Add a sprinkle of fresh herbs for extra flavor when serving.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg
Keywords: chicken pot pie, slow cooker, comfort food, family meal