Description
An easy, dump-and-go dinner option that fills your kitchen with the warm aroma of a classic chicken pot pie, made simply in a crockpot.
Ingredients
Scale
- 2 pounds chicken breasts
- 1 can cream of chicken soup
- 1 cup chicken broth
- 2 cups mixed vegetables (carrots, peas, corn, green beans)
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 can refrigerated biscuit dough
Instructions
- Place the chicken breasts at the bottom of the crockpot.
- Add the cream of chicken soup and chicken broth, mixing well to combine.
- Stir in the mixed vegetables, onion powder, garlic powder, salt, and black pepper until evenly distributed.
- Cover and cook on low for 360-480 minutes or on high for 240 minutes, until the chicken is cooked through and shreds easily.
- About 30 minutes before serving, cut the biscuit dough into quarters and place on top of the filling in the crockpot.
- Cover and cook until the biscuits are golden and cooked through.
- Serve warm and enjoy your meal.
Notes
For a lower-fat option, use reduced-fat cream of chicken soup. Avoid overcrowding the crockpot to ensure even cooking. Consider replacing spices with herbes de Provence for added flavor.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 80mg