Crockpot Chicken Pot Pie (Print Version)

# Ingredients:

→ Main Ingredients

01 - 4 cups cooked chicken, shredded or diced
02 - 1 ½ cups frozen peas and carrots
03 - 1 medium onion, finely chopped
04 - 3 cloves garlic, minced
05 - 1 cup chicken broth (low-sodium)
06 - 1 can (10.5 oz) cream of chicken soup
07 - 1 cup half-and-half or heavy cream
08 - ½ teaspoon dried thyme
09 - ½ teaspoon dried rosemary
10 - Salt and pepper to taste
11 - 1 package (16 oz) refrigerated biscuit dough
12 - 2 tablespoons unsalted butter, melted
13 - Fresh parsley for garnish (optional)

# Instructions:

01 - If needed, cook and shred chicken. Chop onion, mince garlic, and measure out frozen vegetables.
02 - In a bowl, combine chicken broth, cream of chicken soup, and half-and-half. Stir in garlic, thyme, rosemary, salt, and pepper.
03 - Add chicken, vegetables, and onion to the crockpot. Pour the creamy mixture over top and stir to combine.
04 - Cover and cook on low for 6-7 hours or on high for 3-4 hours, until hot and bubbly with tender vegetables.
05 - 30 minutes before serving, tear biscuit dough into small pieces and place on top of the chicken mixture. Drizzle with melted butter.
06 - Cover and cook for another 30 minutes until biscuits are golden and cooked through.
07 - Garnish with fresh parsley if desired and serve hot.

# Notes:

01 - Using rotisserie chicken saves significant prep time.
02 - You can substitute the vegetable mix with any preferred frozen vegetables.
03 - For a healthier version, use homemade cream soup substitute.
04 - Leftovers keep well in the refrigerator for up to 3 days.

Back