Crockpot Chicken Pot Pie with Biscuits

A bowl of crockpot chicken pot pie with a biscuit resting on the side of the bowl.

5 from 1 vote

Crockpot Chicken Pot Pie with Biscuits

Crockpot Chicken Pot Pie is a delicious and comforting meal perfect for a cold night. It has tender chicken, veggies, biscuits, and plenty of flavorful spices.

Prep Time15

Cook Time4

baking biscuits10

Total Time4 25

Servings: Servings

Calories: 519kcal

Author: Karin and Ken

Ingredients

2 chicken breasts skinless, boneless
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
2 Idaho potatoes peeled and diced
1 onion finely chopped
1 10.5-ounce can cream of chicken soup
1 cup chicken broth
2 cups frozen mixed vegetables
1 package refrigerated biscuits

Instructions

Prepare the slow cooker by coating it with a light coating of cooking spray.
Season the chicken breasts with salt, pepper, garlic powder, and onion powder, and place them in the slow cooker.
Add the diced potatoes, chopped onion and frozen vegetables to the slow cooker, surrounding the chicken.
In a small bowl, whisk together the cream of chicken soup, and chicken broth then pour over chicken, onions and vegetables.
Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is tender and the potatoes are fully cooked.
Remove the chicken breasts from the slow cooker and shred them using two forks, then return the shredded chicken to the slow cooker. Return the chicken to the slow cooker.
Cook the biscuits according to package directions. Place over the filling and allow guests to serve themselves or serve on top of a bowl or plate of the filling.

Video

Notes

Store leftover crock pot chicken pot pie with biscuits in an airtight container in the refrigerator for up to 4 days.
Check the doneness of the chicken with a thermometer if you aren’t sure if it’s fully cooked. It should have an internal temperature of at least 165 degrees F.

Nutrition