Ingredients
Scale
- 1 pound boneless chicken breast, diced
- 1 cup sliced carrots
- 1 cup chopped celery
- 1 cup frozen peas
- 1 can cream of chicken soup
- 1 cup chicken broth
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 package refrigerated biscuits
Instructions
- Dice the chicken breast into evenly sized pieces.
- Slice the carrots and chop the celery into bite-size pieces.
- Combine the chicken, carrots, celery, and frozen peas in the crock pot.
- Stir the cream of chicken soup, chicken broth, onion powder, and garlic powder together in a separate bowl.
- Pour the blended soup mixture over the chicken and vegetables.
- Stir gently until the ingredients are distributed throughout the sauce.
- Cover the crock pot securely with its lid.
- Cook the mixture on low for 6 to 8 hours or on high for 4 hours.
- Check the chicken for an internal temperature of 165°F before adding the biscuits.
- Stir the filling carefully to redistribute the sauce and vegetables.
- Arrange the refrigerated biscuits in a single layer over the hot filling 30 minutes before serving.
- Cover the crock pot immediately to retain the steam needed for cooking.
- Continue cooking until the biscuits are fluffy and cooked through.
- Serve the chicken pot pie warm with a spoonful of filling and a biscuit topping.
Notes
Use boneless, skinless chicken thighs for richer flavor. Keep the lid closed during cooking to retain steam and heat.
- Prep Time: 15 minutes
- Cook Time: 420 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: None
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Sugar: 5g
- Sodium: 920mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 0mg
Keywords: crock pot, chicken pot pie, slow cooker, comfort food, easy dinner