Description
A cozy, creamy slow-cooker chicken pot pie packed with tender chicken, hearty veggies, and flaky biscuit topping. Perfect comfort food with minimal effort.
Ingredients
- 2 pounds boneless, skinless chicken breasts or thighs
- 2 cans (10.5 oz each) cream of chicken soup
- 1 can (10.5 oz) cream of celery soup
- 1 cup chicken broth
- 1 medium onion, diced
- 2 cups frozen mixed vegetables (peas, carrots, corn, green beans)
- 2 medium potatoes, diced
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 teaspoon garlic powder
- Salt and black pepper, to taste
- 1 package refrigerated biscuits or puff pastry
Instructions
- Place chicken in the bottom of the slow cooker and season with salt, pepper, and garlic powder.
- Add soups, chicken broth, onion, potatoes, and mixed vegetables. Stir to combine.
- Sprinkle in thyme and parsley, cover, and cook on low for 6–7 hours or high for 3–4 hours.
- Remove chicken, shred with two forks, then return it to the crock pot and mix well.
- Bake biscuits or puff pastry according to package directions until golden brown.
- Serve the creamy chicken mixture in bowls and top each with a warm biscuit or pastry square.
Notes
Bake biscuits separately to keep them flaky and crisp. Leftovers store in the fridge for up to 3 days or can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American