Description
A heartwarming chicken pot pie made effortlessly in a crockpot, featuring tender chicken, fresh vegetables, and a creamy filling topped with 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 separate bowl. Pour this creamy mixture over the ingredients in the crockpot.
- Set your crockpot to cook on low for 360 minutes or on high for 240 minutes until the chicken is fully cooked and the veggies are tender.
- Cut the biscuit dough into quarters and gently place them on top of the bubbling mixture in the crockpot about 30 minutes before serving. Cover and continue cooking until the biscuits are golden and fluffy.
- Serve warm and enjoy the inviting medley of flavors!
Notes
For added flavor, brush biscuits with melted butter before serving. Store leftovers in an airtight container for up to 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Crockpot
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 70mg