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Crockpot Chicken Pot Pie

This crockpot chicken pot pie transforms a comforting classic into an easy, weeknight meal. It features tender shredded chicken, mixed vegetables in a savory broth, and a flaky biscuit topping, all cooked slowly to develop rich flavor and a cozy, hearty texture. The result is a bubbling, golden-topped dish that’s perfect for satisfying cravings without the fuss of traditional baking.
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Prep Time 15 minutes
Cook Time 2 minutes
Total Time 2 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 400
Ingredients Equipment Method

Ingredients
  

  • 2 cups shredded cooked chicken preferably boneless, skinless
  • 1 cup frozen mixed vegetables carrots, peas, corn, etc.
  • 1 can cream of chicken soup or dairy-free alternative
  • 1 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • 1 1/2 cups Bisquick mix or similar biscuit baking mix
  • 1/3 cup milk cold
  • 2 tablespoons melted butter or melted margarine
  • 1/4 teaspoon dried sage (optional)

Equipment

  • 6-quart slow cooker
  • Mixing bowl
  • Whisk
  • Spoon
  • Baking dish or foil

Method
 

  1. Gather all your ingredients: shredded chicken, frozen vegetables, cream of chicken soup, herbs, biscuit mix, milk, and melted butter.
  2. In the slow cooker, combine the shredded chicken, frozen vegetables, cream of chicken soup, thyme, and black pepper. Stir everything together until evenly mixed.
  3. Cover the slow cooker and cook on low for about 2 hours, stirring halfway through. The filling should be bubbling and thickened, with the vegetables tender.
  4. While the filling cooks, prepare the biscuit topping. In a mixing bowl, whisk together the biscuit mix, cold milk, melted butter, and optional sage until just combined. The batter should be thick but scoopable.
  5. Once the filling is ready, uncover and stir to ensure it's thick and bubbling. Then, spoon dollops of the biscuit batter evenly over the hot filling in the slow cooker.
  6. Transfer the slow cooker insert to a preheated oven at 180°C (356°F). Bake uncovered for about 20-25 minutes until the biscuits are golden brown and flaky.
  7. Remove from the oven and let the pot pie rest for about 5 minutes. The filling will thicken slightly and become even more flavorful.
  8. Serve hot, with the flaky biscuit topping and hearty filling. Enjoy this cozy, stress-free comfort food!