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Crock Pot Chicken Pot Pie

A heartwarming and creamy chicken pot pie made effortlessly in a slow cooker, featuring tender chicken, vibrant vegetables, and fluffy biscuit topping.
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Prep Time 30 minutes
Cook Time 5 hours 30 minutes
Total Time 6 hours
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the pot pie filling
  • 1.5 to 2 lbs chicken breast or thighs Choose tender cuts that will melt in your mouth.
  • 2 cups frozen mixed vegetables Vibrant carrots, sweet peas, and buttery corn.
  • 1 can (10.5 oz) condensed cream of chicken soup Provides a creamy base introducing savory richness.
  • 1 cup milk Enhances the dish's flavor.
  • 1 tsp salt Balances flavors.
  • 1/2 tsp black pepper Adds warmth without overpowering.
  • 1/2 tsp garlic powder Adds aromatic depth.
  • 1/2 tsp thyme Adds earthiness.
For the biscuit topping
  • 2 cups Bisquick or biscuit mix The cornerstone of your biscuit topping.
  • 1/2 cup butter Adds richness.
  • 2-3 tbsp milk (optional) For achieving the perfect biscuit dough consistency.

Method
 

Preparation
  1. Cut the chicken into bite-sized pieces.
  2. Gather the frozen mixed vegetables.
Mix the Base
  1. In the slow cooker, combine the chicken, mixed vegetables, condensed cream of chicken soup, and milk.
  2. Add salt, pepper, garlic powder, and thyme, then mix thoroughly.
Slow Cook the Filling
  1. Cover and let it cook on low heat for 5 to 6 hours.
Prepare Your Biscuit Topping
  1. About 30 minutes before serving, mix the Bisquick or biscuit mix with melted butter and extra milk if needed to create a soft dough.
Add the Biscuit Dough
  1. Drop spoonfuls of the biscuit mixture evenly over the filling.
Finish Cooking
  1. Cover and cook for an additional 30 to 45 minutes until the biscuit topping is golden and fluffy.
Serve
  1. Serve hot, garnished with fresh parsley or thyme if desired.

Notes

Check the consistency of the biscuit dough; it should be soft but not overly sticky. If you want healthier options, consider using skinless chicken or a homemade cream of chicken substitute.