Crock Pot Chicken Pot Pie
Crock Pot Chicken Pot Pie is a comforting, hearty dish made with tender chicken, vibrant vegetables, and a creamy sauce, topped with fluffy biscuits. Perfect for busy evenings.
Ingredients
Main Ingredients
- 1.5 to 2 lbs chicken breast or thighs Tender and succulent
- 2 cups frozen mixed vegetables Bursting with color and nutrients
- 1 can (10.5 oz) condensed cream of chicken soup Creamy and rich
- 1 cup milk Smooth and comforting
- 2 cups Bisquick or biscuit mix Perfect for fluffy biscuits
- 1/2 cup butter The secret to rich flavor
- 2-3 tbsp milk (optional) For dough consistency
- 1 tsp salt For seasoning
- 1/2 tsp black pepper To add a hint of spice
- 1/2 tsp garlic powder Aromatic and flavorful
- 1/2 tsp thyme For earthy notes
Instructions
Preparation
- Cut the chicken into bite-sized pieces.
- Gather your frozen mixed vegetables.
Cooking
- In your slow cooker, combine the chicken, frozen mixed vegetables, condensed cream of chicken soup, and milk.
- Season with salt, black pepper, garlic powder, and thyme, then mix thoroughly until well coated.
- Cover the slow cooker and cook on low heat for 5 to 6 hours.
- About 30 minutes before serving, prepare the biscuit topping by mixing Bisquick with melted butter, adding milk if needed to form a soft dough.
- Drop spoonfuls of the biscuit dough over the filling in the slow cooker.
- Cover and cook for an additional 30 to 45 minutes, until the biscuit topping is golden and fluffy.
- Serve hot, garnished with fresh parsley or thyme.
Notes
For extra flavor, sauté the chicken in olive oil before adding it to the slow cooker. You can use fresh vegetables if desired. Freeze the filling without the biscuit topping for future meals.