crock pot chicken pot pie with biscuits
This cozy, creamy crock pot chicken pot pie with biscuits is the ultimate comfort food made easy. Tender chicken, hearty vegetables, and fluffy golden biscuits come together in a hands-free, soul-warming dinner that feels like home.
Equipment
- Slow Cooker
- Oven
- Mixing spoon
Ingredients
Main Ingredients
- 2 lbs boneless, skinless chicken breasts cut in half or left whole
- 1 cup frozen peas
- 1 cup diced carrots
- 1 cup chopped celery
- 1 small onion diced
- 2 cloves garlic minced
- 1 can cream of chicken soup 10.5 oz
- 1 cup low-sodium chicken broth
- 0.5 cup milk
- 1 tsp dried thyme
- 0.5 tsp black pepper
- 0.5 tsp salt
- 1 tbsp butter
- 1 can refrigerated biscuits such as Pillsbury
- fresh parsley chopped, for garnish
Instructions
- Lightly grease your slow cooker or spray with nonstick cooking spray.
- Add chicken breasts, carrots, celery, onion, garlic, cream of chicken soup, chicken broth, milk, thyme, salt, and pepper. Stir gently to combine.
- Cover and cook on low for 6–7 hours or on high for 3–4 hours, until chicken is tender and vegetables are soft.
- Remove the chicken and shred it using two forks. Return shredded chicken to the pot.
- Add the frozen peas and butter. Stir everything together and cover to warm through while baking biscuits.
- Prepare and bake biscuits according to package instructions until golden brown.
- Spoon creamy chicken mixture into bowls. Top each serving with a biscuit and garnish with chopped parsley. Serve warm and enjoy!
Notes
For extra richness, stir in a splash of heavy cream at the end. Keep biscuits separate when storing to prevent sogginess. Leftovers reheat beautifully with a splash of broth or milk.
Nutrition
Calories: 410kcalCarbohydrates: 28gProtein: 34gFat: 18gSaturated Fat: 6gCholesterol: 90mgSodium: 920mgPotassium: 700mgFiber: 3gSugar: 4gVitamin A: 6500IUVitamin C: 8mgCalcium: 100mgIron: 3mg
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