Description
A comforting and creamy chicken pot pie made effortlessly in a crockpot, perfect for busy weeknights.
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 bottom of the crockpot.
- Sprinkle the diced carrots, celery, peas, and chopped onion over the chicken.
- Mix together 2 cups of chicken broth, cream of chicken soup, garlic powder, thyme, salt, and pepper in a separate bowl and pour over the chicken and vegetables.
- Set the crockpot to cook on low for 6-8 hours or on high for 3-4 hours.
- Cut the biscuit dough into quarters and scatter them on top 30 minutes before serving.
- Serve warm and enjoy!
Notes
Prep ingredients the night before for a quicker cooking process. Leftovers can be stored for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Crockpot
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 360
- Sugar: 2g
- Sodium: 750mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 85mg