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Delicious homemade Crock Pot Chicken Pot Pie served in a bowl

Crock Pot Chicken Pot Pie

A comforting dish of tender chicken and hearty vegetables in a creamy sauce, topped with fluffy biscuit dough, perfect for busy families.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 475
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 to 2 lbs chicken breast or thighs Tender, juicy cuts of meat
  • 2 cups frozen mixed vegetables Add color and nutrition
  • 1 can (10.5 oz) condensed cream of chicken soup The creamy base
  • 1 cup milk Adds richness
  • 2 cups Bisquick or biscuit mix For fluffy topping
  • 1/2 cup butter For buttery flavor
  • 2-3 tbsp additional milk Optional for dough texture
  • 1 tsp salt To elevate flavors
  • 1/2 tsp black pepper Adds a subtle kick
  • 1/2 tsp garlic powder For aromatic flavor
  • 1/2 tsp thyme Herb flavor

Method
 

Preparation
  1. Cut chicken into bite-sized pieces and gather frozen mixed vegetables.
Mixing the Filling
  1. In your slow cooker, combine chicken, frozen vegetables, cream of chicken soup, and milk. Season with salt, black pepper, garlic powder, and thyme.
Slow Cooking
  1. Cover the slow cooker and set it to low. Cook for 5 to 6 hours.
Prepare Biscuit Topping
  1. About 30 minutes before cooking ends, mix Bisquick with melted butter. Add optional milk for desired consistency.
Adding Biscuit Dough
  1. Drop spoonfuls of the biscuit mixture over the chicken filling. It will spread as it cooks.
Finishing Cooking
  1. Cover and let cook for an additional 30 to 45 minutes until the biscuit topping is golden brown.
Serving
  1. Serve hot and garnish with fresh herbs if desired.

Notes

Can vary ingredients such as herbs and vegetables for different flavors. Leftovers can be stored in the fridge for up to 3 days.