Description

A comforting and easy-to-make Crock Pot Chicken Pot Pie made with tender chicken, hearty vegetables, and a creamy sauce, all slow-cooked to perfection and topped with flaky biscuits.

Ingredients

2 lbs boneless, skinless chicken breasts
3 cups frozen mixed vegetables (peas, carrots, corn, green beans)
1 medium onion, chopped
3 cloves garlic, minced
2 cans (10.5 oz each) cream of chicken soup
1 cup chicken broth
1 tsp dried thyme
1 tsp salt
1/2 tsp black pepper
1/2 cup heavy cream
1 tbsp cornstarch (optional, for thickening)
1 tbsp water (optional, for thickening)
1 can refrigerated biscuit dough (for serving)

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Instructions

Place chicken breasts in the bottom of the crock pot.
Add frozen mixed vegetables, chopped onion, and minced garlic on top of the chicken.
In a bowl, mix cream of chicken soup, chicken broth, dried thyme, salt, and pepper. Pour the mixture over the chicken and vegetables.
Cover and cook on low for 6-8 hours or on high for 4-5 hours, until the chicken is fully cooked and tender.
Remove the chicken, shred it with two forks, and return it to the crock pot.
Stir in the heavy cream. If a thicker sauce is desired, mix cornstarch and water and stir into the pot. Cook for an additional 15-30 minutes until thickened.
Meanwhile, bake the biscuits according to package instructions.
Serve the creamy chicken pot pie mixture in bowls topped with a warm biscuit.

Notes

You can substitute rotisserie chicken to reduce cooking time.
Adjust seasoning to taste before serving.
Add fresh herbs like parsley for added flavor and color.
Use homemade biscuit dough if preferred.