Crockpot Chicken Pot Pie
All the flavors of a classic pot pie without the hassle of making a crust!
The Laziest (And Best) Way to Make Pot Pie
Chicken Pot Pie is a classic for a reason, but let's be honest—nobody has time to make a pie crust on a Tuesday night. At Candies UI, we've mastered the "Crockpot version." It has all the creamy goodness and tender chicken you love, topped with flaky biscuits. It's the perfect warm hug in a bowl for those chilly evenings in Canada and the USA.
🛒 What You'll Need
- 1.5 lbs Chicken Breasts
- 1 bag Frozen Mixed Veggies
- 2 cans Cream of Chicken Soup
- 1 cup Chicken Broth
- 1 tsp Garlic Powder
- 1 can Refrigerated Biscuits
- Salt & Pepper
👨🍳 Easy Instructions
1. The Slow Cook
Place your chicken breasts at the bottom of the crockpot. Pour over the cream of chicken soup, chicken broth, and seasonings. Cover and cook on LOW for 6 hours.
2. Shred and Add Veggies
Once the chicken is tender, shred it with two forks right in the pot. Stir in the frozen vegetables and let them warm through for about 30 minutes.
3. The Biscuit Topping
Bake your refrigerated biscuits according to the package instructions. Serve the creamy chicken mixture in bowls and top each with a warm, flaky biscuit. Enjoy!
🤔 Recipe Tips
Q: Can I use fresh vegetables?
A: Yes! But frozen veggies are actually picked at their peak and save you tons of chopping time.
Q: How do I store leftovers?
A: Keep the chicken mixture in an airtight container for up to 3 days. Store biscuits separately to keep them from getting soggy.