Description
A comforting crockpot take on classic chicken pot pie, made with simple pantry ingredients and biscuit topping.
Ingredients
Scale
- 2 chicken Fillets
- 1 can cream of chicken soup
- 2 cups mixed vegetables
- 1 cup chicken broth
- 1 can biscuit dough
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Pat the chicken fillets dry and season with salt and pepper.
- In a small skillet, heat olive oil over medium heat and brown the chicken fillets on both sides, about 2 minutes per side.
- Transfer the browned chicken to the crockpot.
- Add the diced onion and minced garlic to the crockpot.
- Pour the cream of chicken soup over the chicken.
- Stir in the mixed vegetables, chicken broth, and dried thyme.
- Cover and cook on low for 6 to 7 hours, or on high for 3 to 4 hours, until the chicken is tender.
- When the cooking time is up, remove the chicken and shred it with two forks.
- Return the shredded chicken to the crockpot and stir to combine the sauce.
- Drop spoonfuls of the biscuit dough over the top of the mixture, covering as much surface as possible.
- Cover and cook on high for an additional 30 minutes, or until the biscuit topping is puffed and golden.
- Serve hot directly from the crockpot.
Notes
For a thicker sauce, mix a tablespoon of cornstarch with cold water and stir it in during the last 15 minutes of cooking.
- Prep Time: 15 minutes
- Cook Time: 6 hours 30 minutes
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 6g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 85mg
Keywords: crockpot,chicken pot pie,comfort food,easy recipe,one pot