Crock Pot Chicken Pot Pie
A comforting and effortless dish that brings all the rich flavors of traditional chicken pot pie to your table with minimal effort, perfect for family dinners and chilly days.
Ingredients
Protein and Base
- 2 cups cooked chicken, shredded Use rotisserie chicken for added flavor and convenience.
Vegetables
- 2 cups mixed vegetables (carrots, peas, corn) Any mixture you prefer works; frozen vegetables save prep time.
Creamy Base
- 1 can cream of chicken soup This adds creaminess and flavor; substitute with cream of mushroom for a different twist.
Liquid
- 1 cup chicken broth You can use low-sodium broth to control salt levels.
Spices
- 1 teaspoon dried thyme
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Topping
- 1 can refrigerated biscuit dough This creates a fluffy topping; you can experiment with other biscuit or dough products.
Instructions
Preparation
- In the slow cooker, mix the shredded chicken, mixed vegetables, cream of chicken soup, chicken broth, thyme, onion powder, garlic powder, salt, and pepper until everything is well combined.
Cooking
- Cover the slow cooker and set it to cook on low for 6-8 hours or high for 3-4 hours.
- About 30 minutes before serving, remove the cover and place the biscuit dough on top of the chicken mixture.
- Cover again and cook until the biscuits are golden brown and fully cooked, about 30 minutes.
Serving
- Once done, serve warm and enjoy the comforting flavors of your homemade chicken pot pie!
Notes
Ensure even cooking by cutting chicken and vegetables into similar sizes. Check biscuit doneness towards the end of cooking time. Stir occasionally if possible for even distribution of flavors. Be mindful not to overfill the slow cooker.