Name: Crock Pot Chicken Pot Pie
Prep time: PT15MIN
Cook time: PT6HR
Yield: 6 servings
Cuisine: Lunch
Ingredients: 2 lbs boneless, skinless chicken breasts (about 3-4 breasts); 1 medium yellow onion, diced; 3 cups frozen mixed vegetables; 3 cloves garlic, minced; 2 cans (10.5 oz each) cream of chicken soup; 1 cup low-sodium chicken broth; 1 tsp poultry seasoning; 1/2 tsp dried thyme; 1/2 tsp black pepper; 1/2 tsp kosher salt (or to taste); 1/2 cup heavy cream or half-and-half; 1 can (16 oz) refrigerated biscuit dough, cut into quarters; 2 tbsp fresh parsley, chopped (optional, for garnish)

Instructions

1
Place chicken breasts in the bottom of the crock pot. Top with onion, garlic, and frozen mixed vegetables.
2
In a medium bowl, whisk together cream of chicken soup, chicken broth, poultry seasoning, thyme, pepper, and salt. Pour over the chicken and veggies.
3
Cover and cook on LOW for 6 hours or HIGH for 3-4 hours, until chicken is fork-tender.
4
Remove chicken, shred it, and return to the crock pot. Stir in heavy cream or half-and-half.
5
Top with biscuit dough pieces. Cover and cook on HIGH for 45-60 minutes, until biscuits are puffed up and cooked through.
6
Serve hot, garnished with fresh parsley if desired.

Crock Pot Chicken Pot Pie

Crock Pot Chicken Pot Pie

Ingredients

Instructions

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