Go Back

Slow Cooker Chicken Pot Pie

A delightful and comforting slow cooker chicken pot pie filled with tender chicken, savory vegetables, and a flaky biscuit topping. Perfect for family gatherings and cozy nights in.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, shredded Shredded rotisserie chicken works great for speed and flavor.
  • 1 cup mixed vegetables (carrots, peas, corn) Fresh or frozen veggies can be used.
  • 1 can cream of chicken soup Opt for low-fat varieties for a lighter filling.
  • 1 cup chicken broth Use vegetable broth for a vegan version.
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 package refrigerated biscuit dough Homemade dough can be used for better results.

Method
 

Preparation
  1. In your Crock Pot, combine the shredded chicken, mixed vegetables, cream of chicken soup, chicken broth, garlic powder, onion powder, salt, and pepper. Stir well to mix everything together.
  2. Cover the Crock Pot and set it to cook on low for 6-8 hours or high for 3-4 hours.
  3. About 30 minutes before serving, cut the refrigerated biscuit dough into smaller pieces and lay them on top of the hot chicken mixture.
  4. Cover again and cook for an additional 30 minutes or until the biscuits are baked and golden brown.
  5. Once done, ladle the chicken pot pie into bowls, serve warm, and enjoy.

Notes

For extra flavor, consider adding fresh herbs or brushing the biscuit tops with melted butter. Leftovers can be stored in an airtight container for 3-4 days.