Introduction
Crock Pot Chicken Pot Pie is a comforting and convenient meal that brings the delicious flavors of traditional chicken pot pie into a slow-cooked format. This recipe combines tender chicken with a creamy sauce, vegetables, and a hint of seasoning, all topped with flaky biscuits. It’s perfect for busy weeknights or a cozy family dinner, offering both flavor and ease of preparation.
Detailed Ingredients with measures
– 1 pound of boneless, skinless chicken breasts
– 1 can of cream of chicken soup (10.5 oz)
– 1 cup of frozen mixed vegetables (peas, carrots, corn)
– 1 cup of chicken broth
– 1 teaspoon of onion powder
– 1 teaspoon of garlic powder
– Salt and pepper to taste
– 1 can of refrigerated biscuit dough
Prep Time
Prep time for this recipe is approximately 10 minutes. During this time, you can chop any additional vegetables and combine the base ingredients as needed.
Cook Time, Total Time, Yield
Cook time in the Crock Pot is around 6 to 8 hours on low or 3 to 4 hours on high. The total time for the dish, including prep and cooking, ranges from 6 hours and 10 minutes to 8 hours and 10 minutes. This recipe yields about 4 servings, making it an ideal choice for a small family meal or leftovers.
Detailed Directions and Instructions
Step 1: Prepare Chicken
Place the chicken breasts in the bottom of the crock pot.
Step 2: Add Seasonings
Sprinkle the chicken with onion powder, garlic powder, salt, and pepper for added flavor.
Step 3: Mix Soup and Vegetables
In a separate bowl, combine the cream of chicken soup with frozen mixed vegetables. Stir until well mixed.
Step 4: Pour Mixture over Chicken
Pour the vegetable and soup mixture over the seasoned chicken in the crock pot, ensuring the chicken is well covered.
Step 5: Cover and Cook
Cover the crock pot with the lid, and cook on low for 6-7 hours or on high for 3-4 hours.
Step 6: Shred Chicken
Once cooked, remove the chicken breasts and shred them using two forks. Return the shredded chicken to the crock pot.
Step 7: Add Biscuits
Cut the refrigerated biscuits into quarters and gently fold them into the chicken and vegetable mixture.
Step 8: Cook Biscuits
Cover and cook on high for an additional 30 minutes or until the biscuits are cooked through.
Step 9: Serve and Enjoy
Once cooked, serve the chicken pot pie mixture warm and enjoy!
Notes
Note 1: Chicken Variety
You can use boneless chicken thighs instead of chicken breasts for a different flavor and texture.
Note 2: Vegetable Options
Feel free to customize the mixed vegetables based on your preferences, such as adding peas, carrots, or corn.
Note 3: Biscuit Types
Use any brand of refrigerated biscuits you prefer; flaky biscuits work particularly well for this recipe.
Note 4: Storage
Leftovers can be stored in an airtight container in the refrigerator for up to three days. Reheat before serving.
