Description
A cozy and comforting chicken pot pie made effortlessly in a crockpot, filled with tender chicken, vibrant vegetables, and fluffy biscuits.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup peas
- 1 onion, chopped
- 2 cups chicken broth
- 1 can (10.5 oz) cream of chicken soup
- 1 teaspoon garlic powder
- 1 teaspoon thyme
- Salt and pepper to taste
- 1 package refrigerated biscuit dough
Instructions
- Place the chicken breasts in the crockpot.
- Add the diced carrots, celery, peas, and chopped onion on top of the chicken.
- Mix together the chicken broth, cream of chicken soup, garlic powder, thyme, salt, and pepper in a bowl. Pour this creamy mixture over the ingredients in the crockpot.
- Cook on low for 360 minutes or on high for 240 minutes until the chicken is cooked through and the vegetables are tender.
- Cut the biscuit dough into quarters and place on top of the mixture in the crockpot about 30 minutes before serving. Cover and continue to cook until the biscuits are golden and cooked through.
- Serve warm, and enjoy the comforting flavors!
Notes
Feel free to use frozen vegetables instead of fresh for a quicker option. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Crockpot
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 90mg