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Crock Pot Chicken Pot Pie with Biscuit Topping

A close-up of a hearty crock pot chicken pot pie topped with two golden biscuits and fresh thyme.
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Enjoy the comforting flavors of chicken pot pie made easily in your slow cooker, topped with fluffy biscuits.

Ingredients

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  • 3 cups cooked, shredded chicken
  • 1 can (10.5 oz) condensed cream of chicken soup
  • 1 cup milk
  • 1 cup frozen mixed vegetables, thawed
  • 1/2 cup chopped onion
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 package (8 oz) refrigerated biscuit dough

Instructions

  1. Combine shredded chicken, cream of chicken soup, milk, frozen vegetables, chopped onion, salt, and pepper in your slow cooker.
  2. Stir everything together until well combined.
  3. Cover and cook on low for 4-6 hours or on high for 2-3 hours, until heated through and vegetables are tender.
  4. About 15-20 minutes before serving, prepare the biscuits according to package directions. You can bake them in your oven or air fryer until golden brown.
  5. Ladle the chicken pot pie filling into bowls.
  6. Top each serving with a warm biscuit.

Notes

  • For a richer flavor, you can add a pinch of dried thyme or poultry seasoning to the filling.
  • If you prefer a thicker filling, you can mix 2 tablespoons of cornstarch with 1/4 cup of cold water and stir it into the slow cooker during the last 30 minutes of cooking.
  • Ensure your chicken is fully cooked before shredding. You can poach chicken breasts or use rotisserie chicken for convenience.

Nutrition

Find it online: https://gourmetgaze.com/crock-pot-chicken-pot-pie/