Description
Creamy, cozy Crockpot Chicken Pot Pie with tender chicken, hearty veggies, and buttery biscuits—weeknight comfort that practically cooks itself.
Ingredients
1 1/2 lb boneless skinless chicken breasts (about 3) — lean protein that shreds beautifully
1 medium yellow onion, finely chopped (about 1 cup) — savory base flavor
3 cloves garlic, minced — aromatic boost
3 cups frozen mixed vegetables (peas, carrots, corn, green beans) — easy shortcut
2 cans (10.5 oz each) condensed cream of chicken soup — classic creamy pot pie base
1 cup low-sodium chicken broth — thins the filling for slow cooking
1 tsp dried thyme — herby warmth
1 tsp kosher salt — seasons everything
1/2 tsp black pepper — gentle bite
1/2 tsp garlic powder (optional) — extra savory depth
1/2 tsp onion powder (optional) — rounds out flavors
2 tbsp unsalted butter (optional) — richer sauce
2 tbsp cornstarch mixed with 2 tbsp cold water (as needed) — thickener
1 can (16.3 oz) refrigerated buttermilk biscuit dough (8 biscuits) — golden topping
2 tbsp chopped fresh parsley (optional) — fresh finish
Instructions
1. Lightly spray a 5–7 quart slow cooker. Add chicken breasts, onion, garlic, frozen vegetables, cream of chicken soup, chicken broth, thyme, salt, pepper, and (if using) garlic powder, onion powder, and butter. Stir to combine, nestling the chicken underneath.
2. Cook on LOW 6–7 hours or on HIGH 3–4 hours, until the chicken is very tender.
3. Transfer chicken to a cutting board, shred with two forks, then return it to the slow cooker and stir.
4. If the filling seems thin, stir in the cornstarch slurry. Switch the slow cooker to HIGH, cover, and cook 15–20 minutes until thick and creamy.
5. Meanwhile, bake biscuits according to package directions until puffed and golden.
6. Taste the filling and adjust seasoning with additional salt and pepper if needed. Stir in parsley.
7. To serve, split a warm biscuit and ladle the creamy chicken-veg filling over the top—or nestle the biscuit right on the bowl like a lid.
Notes
Make-ahead: Prep everything in the crock the night before (except the slurry and biscuits). Refrigerate, then start cooking in the morning.
Thigh option: Swap in 1 1/2 lb boneless skinless chicken thighs for richer flavor.
Veg swaps: Fresh diced carrots, celery, and potatoes work—cut small so they cook through.
Extra cozy: Add 1/2 cup frozen pearl onions or 1/2 cup frozen peas at the end for pop.
Storage: Refrigerate filling (without biscuits) up to 3 days; reheat gently. Freeze up to 2 months; thaw overnight and warm before serving with fresh-baked biscuits.
Serving idea: For crispier tops, spoon filling into oven-safe bowls, top with baked biscuits, and broil 1–2 minutes.
- Prep Time: 15 minutes
- Cook Time: 4 hours (HIGH) or 6–7 hours (LOW)
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving (about 1 1/3 cups filling + 1 biscuit)
- Calories: 530
- Sugar: 5 g
- Sodium: 1400 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 110 mg
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