Description
A warm, creamy chicken pot pie that’s perfect for busy weeknights, made effortlessly in a crockpot.
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
- Begin by placing the chicken breasts in the bottom of your crockpot.
- Add the diced carrots, celery, peas, and chopped onion atop the chicken.
- In a separate bowl, mix together the chicken broth, cream of chicken soup, garlic powder, thyme, salt, and pepper. Pour this over the ingredients in the crockpot.
- Cover and let it cook on low for 6-8 hours or on high for 3-4 hours.
- About 30 minutes before serving, cut the biscuit dough into quarters and place them on top of the mixture in the crockpot.
- Cover again and continue cooking until the biscuits are fluffy and cooked through.
- Finally, serve warm, and enjoy!
Notes
Great for meal prep and leftovers. Can use frozen veggies as a time saver.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 850mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg