crockpot chicken pot pie
This comforting crockpot chicken pot pie is a delightful and easy meal that simmers in your slow cooker, allowing the flavors to meld beautifully. A tender and flavorful filling is topped with fluffy biscuits for the perfect hearty dish.
Equipment
- 1 crockpot
- 1 mixing bowl
- 1 cooking spoon
- 1 measuring cups
- 1 measuring spoons
- 1 cutting board
Ingredients
- 2 lbs boneless, skinless chicken breasts
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup frozen peas
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 2 teaspoons dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- 1 can (16 oz) refrigerated biscuit dough
Instructions
- In the crockpot, place the boneless, skinless chicken breasts.
- Add the diced carrots, celery, onion, and minced garlic on top of the chicken.
- Pour in the chicken broth and heavy cream.
- Add the frozen peas, thyme, salt, black pepper, and paprika. Stir the mixture gently to combine.
- Cover the crockpot and cook on low for 6 hours or until the chicken is fully cooked and tender.
- After 6 hours, shred the chicken in the crockpot using two forks. Stir the filling well to combine the ingredients.
- Preheat your oven to 375°F (190°C).
- Cut the biscuit dough into quarters and drop them on top of the chicken mixture in the crockpot.
- Place the lid back on and cook on high for an additional 30 minutes, or until the biscuits are cooked through and golden brown.
- Serve hot and enjoy!
Notes
You may substitute cooked chicken if desired; just add it in the last hour of cooking.
For added flavor, you can toss in some fresh herbs like parsley or basil before serving.
This dish can be easily made gluten-free by using gluten-free biscuit dough.