Description

Crockpot Chicken Pot Pie delivers a comforting, one‑pot dinner that combines diced chicken breast, mixed carrots, peas and corn in a creamy broth, then tops the mixture with flaky, buttery biscuits that turn golden in the slow cooker. In just a few hours you’ll have a hearty, restaurant‑style pie perfect for busy families, meal‑prep or a cozy weekend feast, offering rich flavor, minimal cleanup, and a warm, satisfying plate every time. It’s a family favorite that never disappoints yes!!!

Ingredients

Scale

2 pounds chicken breast, diced
4 cups mixed vegetables (carrots, peas, corn)
1 cup chicken broth
1 cup cream of chicken soup
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon black pepper
1 package refrigerated biscuits

Instructions

Dice the chicken breast and measure out the mixed vegetables.
Add chicken, vegetables, chicken broth, cream of chicken soup, garlic powder, onion powder, thyme, salt, and pepper to the crockpot. Stir gently.
Cover and cook on low for 6‑8 hours or on high for 4‑5 hours until chicken is cooked through and vegetables are tender.
About 30 minutes before serving, arrange the refrigerated biscuits on top of the mixture.
Cover and continue cooking until the biscuits are golden brown and fully cooked.
Serve warm straight from the crockpot.

Notes

For a gluten‑free version, use gluten‑free biscuit mix. Low‑sodium broth can reduce the overall salt content. The dish freezes well
store in airtight containers and reheat gently.

Prep Time: 15 minutes
Cook Time: 6-8 hours
Category: Dinner
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 6 servings
Calories: 450
Sugar: 8 g
Sodium: 900 mg
Fat: 20 g
Saturated Fat: 5 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 4 g
Protein: 30 g
Cholesterol: 110 mg

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