Ingredients
Scale
Here’s what you’ll need to make this delicious Crockpot Chicken Pot Pie:
- 4 cups cooked chicken, shredded or diced (use rotisserie chicken for a quicker option)
- 1 ½ cups frozen peas and carrots (or your preferred mixed vegetables)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 cup chicken broth (low-sodium)
- 1 can (10.5 oz) cream of chicken soup (or use a homemade version for a healthier option)
- 1 cup half-and-half or heavy cream
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- Salt and pepper to taste
- 1 package (16 oz) refrigerated biscuit dough (such as Pillsbury Grands)
- 2 tablespoons unsalted butter, melted
- Fresh parsley for garnish (optional)
Ingredient Highlights
- Chicken: Shredded or diced chicken is the heart of this dish, providing protein and flavor. Using cooked chicken, like from a rotisserie, helps save time.
- Vegetables: The combination of peas and carrots adds color, texture, and nutrients to the dish. You can also add potatoes, corn, or green beans for variety.
- Creamy Base: The creamy filling, made from cream of chicken soup and half-and-half or heavy cream, gives the dish its comforting richness.
- Biscuit Topping: The biscuit dough bakes up golden and fluffy, mimicking the traditional pie crust, but without all the work of making dough from scratch.
- Herbs and Spices: Thyme and rosemary bring out the savory flavors of the chicken and vegetables. You can adjust these to your taste, adding more or less depending on your preference.
Instructions
Prepare the Ingredients:
- Prepare the Chicken: If you don’t have cooked chicken on hand, cook and shred or dice 4 cups of chicken. This can be done in advance to make the recipe even easier. You can use rotisserie chicken or cook your chicken in the oven or stovetop.
- Chop the Vegetables: Chop the onion finely and mince the garlic. Measure out the frozen peas and carrots (or your vegetable mix) and set aside.
- Mix the Creamy Base: In a large mixing bowl, combine the chicken broth, cream of chicken soup, and half-and-half or heavy cream. Stir in the garlic, thyme, rosemary, salt, and pepper until everything is well incorporated.
Combine Everything in the Crockpot:
- Layer the Ingredients: Add the chicken, vegetables, and onion to the bottom of the Crockpot. Pour the creamy mixture over the top and stir to combine, ensuring everything is evenly coated.
- Cook the Chicken Pot Pie: Cover the Crockpot and cook on low for 6-7 hours, or on high for 3-4 hours, until the mixture is hot and bubbly and the vegetables are tender.
Add the Biscuit Topping:
- Prepare the Biscuit Dough: About 30 minutes before you’re ready to serve, open the biscuit dough package. Tear the biscuits into smaller pieces (about 3-4 pieces per biscuit).
- Add the Biscuits to the Crockpot: Place the biscuit pieces on top of the chicken mixture in the Crockpot. Drizzle the melted butter over the biscuit pieces for extra golden crispiness.
- Finish Cooking: Cover the Crockpot and continue to cook for an additional 30 minutes, or until the biscuit dough is fully cooked and golden brown on top.
Serve and Enjoy:
- Serve: Once the biscuit topping is golden and cooked through, it’s time to serve! Garnish with fresh parsley if desired, and enjoy a warm, comforting meal.
- Storing Leftovers: Any leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat by microwaving or gently warming on the stove.
- Prep Time: 15-20 minutes
- Cook Time: 6-7 hours on low or 3-4 hours on high
Nutrition
- Serving Size: 6-8
- Calories: 400-500
- Fat: 20g
- Carbohydrates: 45g
- Protein: 25g