Crock Pot Chicken Pot Pie
This Crock Pot Chicken Pot Pie is the ultimate comfort food! Tender chicken, hearty vegetables, and a creamy sauce slow-cooked to perfection, all topped with warm, flaky biscuits. Perfect for weeknight dinners or feeding a crowd, this easy, customizable recipe will become a family favorite. Using leftover or rotisserie chicken makes prep even faster, so it’s great for busy nights!
- Prep Time: 15 minutes
- Cook Time: 6-7 hours (slow cooking)
- Total Time: 6-7 hours (plus biscuit preparation, around 10-15 minutes)
- Yield: 6-8 servings
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
- Diet: Gluten Free
Ingredients
4 boneless, skinless chicken breasts
2 cups low-sodium chicken broth
1 tsp dried thyme
1 tsp dried rosemary
1 tsp onion powder
1 can cream of chicken soup (or cream of celery/mushroom)
4-5 Yukon gold potatoes (or Russet/red potatoes)
3 cloves garlic (or 1 tsp garlic powder)
3 cups frozen mixed vegetables (peas, carrots, corn, green beans)
1/2 cup sour cream (or Greek yogurt)
1 can Grands biscuits (or any preferred biscuit brand)
Instructions
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Add the chicken breasts, chicken broth, thyme, rosemary, onion powder, and cream of chicken soup into the slow cooker.
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Layer the potatoes, garlic, and frozen mixed vegetables on top.
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Cover and cook on low for 6-7 hours or until the chicken is tender and cooked through.
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Remove the chicken from the slow cooker, shred it, and return it to the slow cooker.
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Stir in the sour cream until well combined.
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Bake the biscuits according to package directions and serve alongside the pot pie filling.
Notes
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Use rotisserie chicken for quicker prep.
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Homemade biscuits or store-bought can be used for a different twist.
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Adjust the vegetables to your liking (swap the frozen mixed veggies for other options).
Find it online: https://recipesbyjanet.com/crock-pot-chicken-pot-pie/
