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Crock Pot Chicken Pot Pie with Biscuit Topping

A bowl of creamy crock pot chicken pot pie topped with three golden-brown biscuits and sprinkled with herbs.
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Enjoy the comforting flavors of chicken pot pie with the ease of your slow cooker, topped with fluffy biscuits.

Ingredients

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  • 3 cups cooked, shredded chicken
  • 1 can (10.5 oz) condensed cream of chicken soup
  • 1 cup chicken broth
  • 1 cup frozen mixed vegetables, thawed
  • 1/2 cup chopped onion
  • 1/4 cup chopped celery
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 package (8 count) refrigerated biscuit dough

Instructions

  1. In a large skillet, melt butter over medium heat. Add onion and celery and cook until softened, about 5 minutes.
  2. Whisk in flour, salt, and pepper. Cook for 1 minute, stirring constantly.
  3. Gradually whisk in chicken broth and cream of chicken soup until smooth.
  4. Bring to a simmer and cook until thickened, about 5 minutes.
  5. Stir in shredded chicken and frozen mixed vegetables.
  6. Pour the chicken mixture into a 3-quart slow cooker.
  7. Cover and cook on low for 3-4 hours, or until heated through.
  8. About 20 minutes before serving, prepare the biscuits according to package directions. You can bake them in an oven or air fryer.
  9. Spoon the chicken mixture into bowls and top with warm biscuits.

Notes

  • For a richer flavor, use heavy cream instead of chicken broth.
  • You can add other vegetables like peas or corn.
  • Ensure chicken is fully cooked before shredding.

Nutrition

Find it online: https://cutcooktaste.com/crock-pot-chicken-pot-pie-biscuit-topping/