Description
Indulge in the comforting flavors of this Crockpot Chicken Pot Pie with Biscuits, perfect for busy weeknights or cozy gatherings. With tender chicken simmered in a rich broth and topped with golden, flaky biscuits, this dish serves warmth and nostalgia in every bite. Simply set it and forget it while your slow cooker works its magic, filling your home with mouthwatering aromas. Enjoy a delicious meal that brings family together without the hassle of extensive prep or cleanup.
Ingredients
Scale
- 3 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 cups vegetable broth
- 1 cup frozen mixed vegetables
- 1 can (10.5 oz) cream of chicken soup
- 1 can (16.3 oz) refrigerated biscuit dough
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tsp thyme
- 1 tsp rosemary
- Salt and pepper to taste
Instructions
- Gather and prep all ingredients by chopping the onion and garlic.
- In a skillet, heat 1 tbsp olive oil over medium heat; sauté onion and garlic until translucent (3-4 minutes).
- Transfer sautéed onion and garlic to the crockpot. Add chicken breasts and pour vegetable broth over them.
- Stir in frozen mixed vegetables and cream of chicken soup until evenly coated.
- Season with thyme, rosemary, salt, and pepper; mix well.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- About 30 minutes before serving, place pieces of biscuit dough on top of the filling; cover and cook until biscuits are golden brown.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (approximately 280g)
- Calories: 380
- Sugar: 2g
- Sodium: 950mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 80mg