Description
This Crockpot Chicken Pot Pie with Biscuits is a hearty, comforting dish featuring tender slow-cooked chicken, savory vegetables, and fluffy biscuits baked to golden perfection. Perfect for chilly evenings, it offers a flavorful, easy-to-make main course with a creamy, satisfying filling and a biscuit topping that makes every bite delightful.
Ingredients
Chicken and Vegetables
- 2 skinless, boneless chicken breasts
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 Idaho potatoes, peeled and diced
- 1 onion, finely chopped
- 2 cups frozen mixed vegetables
Liquids and Soup
- 1 10.5-ounce can cream of chicken soup
- 1 cup chicken broth
Biscuit Topping
- 1 package refrigerated biscuits
Instructions
- Prepare the slow cooker: Lightly coat the crockpot insert with cooking spray to prevent sticking and ensure easy cleanup.
- Season and place chicken: Season the chicken breasts with salt, black pepper, garlic powder, and onion powder. Place the seasoned chicken breasts at the bottom of the slow cooker.
- Add vegetables: Surround the chicken with diced potatoes, chopped onion, and frozen mixed vegetables evenly distributed around the meat.
- Mix and pour liquid base: In a small bowl, whisk together the cream of chicken soup and chicken broth. Pour this mixture evenly over the chicken and vegetables in the slow cooker.
- Cook in slow cooker: Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and the potatoes are fully cooked.
- Shred chicken: Remove the chicken breasts from the slow cooker and shred them with two forks. Return the shredded chicken to the crockpot, mixing it well with the vegetables and creamy sauce.
- Bake biscuits: Prepare the refrigerated biscuits according to package directions, baking them separately in the oven for approximately 10 minutes until golden brown.
- Serve: Place the warm biscuits over the slow cooker filling or serve them alongside, allowing guests to scoop their own chicken pot pie mixture with biscuit accompaniment.
Notes
- You can substitute frozen mixed vegetables with fresh seasonal vegetables as preferred.
- For extra flavor, add herbs such as thyme or rosemary to the slow cooker before cooking.
- The biscuit topping is baked separately to ensure they remain fluffy and golden rather than soggy.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
- If you prefer a thicker filling, mix a little cornstarch slurry into the soup and chicken broth before pouring into the crockpot.
- Prep Time: 15 minutes
- Cook Time: 4 hours 10 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
