Print

Crock Pot Chicken Pot Pie

Print Recipe

A heartwarming comfort food that combines tender chicken, mixed vegetables, and creamy goodness, all topped with a fluffy biscuit crust.

Ingredients

Scale
  • 1.5 to 2 lbs chicken breast or thighs
  • 2 cups frozen mixed vegetables
  • 1 can (10.5 oz) condensed cream of chicken soup
  • 1 cup milk
  • 2 cups Bisquick or biscuit mix
  • 1/2 cup (1 stick) butter
  • 2–3 tbsp milk (optional)
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp thyme

Instructions

  1. Prep Your Ingredients: Cut the chicken into bite-sized pieces and gather the frozen mixed vegetables.
  2. Mix the Base: Combine the chicken, frozen mixed vegetables, condensed cream of chicken soup, and milk in the slow cooker. Season with salt, black pepper, garlic powder, and thyme. Mix thoroughly.
  3. Slow Cook the Filling: Cover and cook on low heat for 5 to 6 hours.
  4. Prepare Your Biscuit Topping: Mix Bisquick with melted butter and add milk to form a soft dough.
  5. Add the Biscuit Dough: Drop spoonfuls of the biscuit mixture evenly over the filling.
  6. Finish Cooking: Cover and cook for an additional 30 to 45 minutes until the biscuit topping is golden and fluffy.
  7. Serve and Enjoy: Serve hot, garnished with fresh parsley or thyme.

Notes

Customize with different vegetables or spices to suit your taste.

Nutrition

Find it online: https://goandweb.com/crock-pot-chicken-pot-pie/