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Slow Cooker Chicken Pot Pie

This cozy slow cooker chicken pot pie is everything you could wish for on a chilly evening—a creamy, savory filling with tender chicken and vibrant vegetables, topped with warm, fluffy biscuit dough.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 410
Ingredients Method Notes

Ingredients
  

For the Filling
  • 2 cups cooked chicken, shredded Leftover rotisserie chicken works well.
  • 1 cup mixed vegetables (carrots, peas, corn) Frozen mixed veggies are great; ensure thawed.
  • 1 can cream of chicken soup Consider low-sodium or homemade versions for a healthier option.
  • 1 cup chicken broth
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
For the Topping
  • 1 package refrigerated biscuit dough Experiment with different varieties for a twist.

Method
 

Preparation
  1. In your Crock Pot, combine the shredded chicken, mixed vegetables, cream of chicken soup, chicken broth, garlic powder, onion powder, salt, and pepper. Stir well to mix everything together.
Cooking
  1. Cover the Crock Pot and set it to cook on low for 6-8 hours or high for 3-4 hours.
  2. About 30 minutes before serving, cut the refrigerated biscuit dough into pieces and lay them on top of the chicken mixture.
  3. Cover again and cook for an additional 30 minutes or until the biscuits are baked and golden brown.
Serving
  1. Once done, ladle the chicken pot pie into bowls, serve warm, and enjoy the cozy flavors with your loved ones!

Notes

For best results, set your slow cooker early in the day, and consider adding fresh herbs or a splash of heavy cream for added flavor. Adjust the spices to suit your family's taste.