Crock Pot Chicken Pot Pie
This Crock Pot Chicken Pot Pie is the ultimate cozy dinner, perfect for a comforting and easy meal. With tender chicken and vegetables in a creamy sauce, topped with flaky biscuits, it's a family-friendly dish everyone will love.
Equipment
- Crock Pot
- Medium Bowl
Ingredients
For the Filling
- 1.5 lbs boneless, skinless chicken breasts
- 2 cans cream of chicken soup
- 1.5 cups milk
- 16 oz frozen mixed vegetables
- 1 tsp garlic powder
- 1 tsp onion powder
- 0.5 tsp salt
- 0.25 tsp black pepper
For the Topping
- 1 can refrigerated biscuit dough
- 1 egg
- 1 tbsp water
Instructions
Slow Cooker Prep
- Place chicken breasts in the bottom of your crock pot.
Make Filling
- In a medium bowl, whisk together cream of chicken soup, milk, frozen mixed vegetables, garlic powder, onion powder, salt, and black pepper. Pour this mixture over the chicken in the crock pot.
Cook
- Cover and cook on low for 4-6 hours or on high for 2-3 hours, until the chicken is cooked through and shreds easily.
Shred Chicken & Add Biscuits
- Remove the chicken from the crock pot and shred it using two forks. Return the shredded chicken to the crock pot and stir to combine with the creamy vegetable mixture. Arrange the refrigerated biscuits on top of the chicken mixture.
Egg Wash & Bake
- In a small bowl, whisk the egg and water to create an egg wash. Brush the tops of the biscuits with the egg wash. Cover and cook on high for another 30-45 minutes, or until the biscuits are golden brown and cooked through.
Serve
- Serve hot and enjoy your cozy Crock Pot Chicken Pot Pie!
Notes
For extra flavor, consider adding a pinch of dried thyme or rosemary to the filling. If you prefer a thicker sauce, you can add 1-2 tablespoons of cornstarch mixed with an equal amount of cold water during the last hour of cooking.