Crockpot Chicken Pot Pie
A warm and comforting chicken pot pie made conveniently in a slow cooker with juicy chicken, tender vegetables, and flaky biscuits.
- Prep Time: 15 minutes
- Cook Time: 420 minutes
- Total Time: 435 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: Poultry
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup frozen mixed vegetables
- 1 can cream of chicken soup
- 1/2 cup milk
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 can refrigerated biscuits
Instructions
- Combine the shredded chicken, frozen vegetables, cream of chicken soup, milk, onion powder, garlic powder, salt, and pepper in a crockpot. Stir well.
- Cook on low for 6-8 hours or high for 3-4 hours until heated through and bubbly.
- Add the biscuits on top of the chicken mixture about 30 minutes before serving.
- Finish cooking until the biscuits are golden brown and cooked through.
- Serve hot with a generous scoop of the creamy filling and a biscuit.
Notes
Customize with fresh veggies or low-fat milk. Ensure chicken is fully cooked to 165°F if using raw.