Description
A comforting Crock Pot Chicken Pot Pie filled with tender chicken, hearty vegetables, and a creamy sauce, topped with fluffy biscuit dough.
Ingredients
Scale
- 1.5 to 2 lbs chicken breast or thighs, cut into bite-sized pieces
- 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, melted
- 2–3 tbsp milk (optional, for dough consistency)
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp thyme
Instructions
- Start by cutting the chicken into bite-sized pieces.
- Combine the chicken, frozen mixed vegetables, condensed cream of chicken soup, and milk in your slow cooker.
- Add salt, black pepper, garlic powder, and thyme, mixing everything thoroughly.
- Cover your slow cooker and set it to cook on low heat for 5 to 6 hours.
- About 30 minutes before serving, prepare the biscuit topping by mixing Bisquick with melted butter in a bowl.
- If the mixture seems too dry, add a touch of milk to achieve a soft dough consistency.
- Drop spoonfuls of the biscuit mixture over the filling in the slow cooker.
- Cover and cook for an additional 30 to 45 minutes until the biscuit topping is golden brown and fluffy.
- Serve hot, garnished with fresh parsley or thyme.
Notes
Consider adding fresh herbs or using rotisserie chicken for a quicker option.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 375
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 80mg