Go Back
–+ servings
Crockpot Chicken Pot Pie_rev

Crockpot Chicken Pot Pie

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 hours
Resting Time 5 minutes
Total Time 6 hours 20 minutes
Course Main Course
Cuisine American
Servings 6

Equipment

  • 1 Crockpot
  • 1 Knife
  • 1 Cutting board
  • 1 Mixing bowl
  • 1 set Measuring cups
  • 1 set Measuring spoons

Ingredients
  

  • 1 pound boneless skinless chicken breasts cubed
  • 3 cups mixed vegetables frozen
  • 2 medium potatoes peeled and diced
  • 1 cup chicken broth
  • 1 can 10.5 ounces cream of chicken soup
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 can 8 ounces refrigerated biscuit dough

Instructions
 

  • Place the cubed chicken breasts in the bottom of the crockpot.
  • Add the mixed vegetables and diced potatoes on top of the chicken.
  • In a mixing bowl, combine the chicken broth, cream of chicken soup, garlic powder, onion powder, salt, and black pepper.
  • Pour the soup mixture over the chicken and vegetables in the crockpot.
  • Cover and cook on low for 6 hours.
  • During the last 30 minutes of cooking, open the can of biscuit dough and cut each biscuit into quarters.
  • Place the biscuit pieces on top of the chicken mixture in the crockpot.
  • Replace the lid and continue cooking until the biscuits are cooked through and golden brown.
  • Once done, allow the dish to rest for 5 minutes before serving.

Notes

For best results, ensure the chicken pieces are evenly cut to ensure consistent cooking. If you prefer a thicker sauce, you can reduce the chicken broth slightly or add a bit of cornstarch mixed with cold water toward the end of cooking. Feel free to customize the vegetable mix based on your preferences or what you have on hand.
Tried this recipe?Let us know how it was!