Description
Tender chicken, cozy vegetables, and a rich, creamy sauce topped with fluffy biscuits—this Crockpot Chicken Pot Pie brings all the fall comfort with none of the fuss.
Ingredients
- 2 large boneless, skinless chicken breasts (or thighs)
- 2 cups frozen mixed vegetables (peas, carrots, corn, green beans)
- 1/2 cup diced yellow onion
- 2 cloves garlic, minced
- 2 cups low-sodium chicken broth
- 1/2 cup full-fat coconut cream or dairy cream
- 1/4 cup all-purpose flour
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/2 tsp black pepper
- Salt to taste
- 1 can refrigerated biscuit dough (or homemade biscuits)
- Optional: egg wash (1 egg + 1 tbsp water)
Instructions
- Add chicken breasts to the bottom of the slow cooker. Top with frozen vegetables, onion, garlic, herbs, salt, and pepper.
- Whisk together chicken broth and flour until smooth, then pour over the chicken and vegetables.
- Cover and cook on low for 6 hours or high for 3–4 hours, until chicken is tender.
- Shred the chicken directly in the crockpot using two forks. Stir well.
- Stir in the coconut cream or dairy cream. Let it warm through for 10–15 minutes with the lid on.
- Lay biscuit dough on top of the filling. Cover and cook on high for an additional 1 hour, or until biscuits are fluffy and cooked through. For golden tops, broil briefly.
Notes
For a gluten-free version, use gluten-free flour and biscuit mix. Swap in fresh herbs for more flavor or try chickpeas for a vegetarian twist. Store biscuits separately to maintain crispness.
- Prep Time: 15 minutes
- Cook Time: 7 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Comfort Food