Description
A comforting chicken pot pie made effortlessly in a slow cooker, featuring tender chicken, mixed vegetables, and fluffy biscuits.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 2 cups mixed vegetables (carrots, peas, corn)
- 1 can (10.5 oz) cream of chicken soup
- 1 cup chicken broth
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 package refrigerated biscuit dough
Instructions
- Place chicken breasts in the bottom of the crock pot.
- Add mixed vegetables, cream of chicken soup, chicken broth, onion powder, garlic powder, salt, and pepper. Stir to combine.
- Cover and cook on low for 360-480 minutes or until the chicken is cooked and vegetables are tender.
- Remove the chicken, shred it, and return it to the pot.
- On top, place pieces of biscuit dough in a single layer.
- Cover and cook for another 60-120 minutes on high, until the biscuits are cooked through and golden brown. Serve warm and enjoy.
Notes
Best eaten fresh the same day; biscuit dough softens overnight. Adjust seasoning in the broth for best flavor.
- Prep Time: 5 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg