Crockpot Chicken Pot Pie and Biscuits

Easy dump and go crockpot meals are a staple in my house to prepare ahead for busy nights. This Crockpot Chicken Pot Pie and Biscuit recipe is simple to throw together and picky kid approved.

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Prep Time 10

Cook Time 6

Total Time 6 10

Servings: 6 portions

Course: Dinner, Main Course

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

1.5 lbs chicken breasts
0.5 tsp salt
0.5 tsp pepper
0.5 tsp oregano
0.5 tsp thyme
1 tsp paprika
1 tsp onion powder
1 tsp garlic powder
1 tbsp minced garlic
1 small onion, chopped
12 oz bag of frozen mixed veggies
2 cans (10 oz) cream of chicken soup Do not add water
0.25 cup milk
1 Biscuits Frozen Pillsbury recommended

Equipment

Crockpot
Air fryer or oven

Method

Add 1 1/2 lbs of chicken breasts to a crockpot. Season with salt, pepper, oregano, thyme, paprika, onion powder, and garlic powder.
Add 1 tbsp minced garlic, the chopped onion, the bag of frozen veggies, and 2 cans of cream of chicken soup. Stir everything together as best as you can.
Cook on low for about 6 hours or on high for 3 to 4 hours, until the chicken reaches an internal temperature of at least 165 degrees F.
Once the chicken is fully cooked, shred or cut the chicken up into cubes. Add a splash of milk if desired and stir well.
Cook your favorite biscuits in the oven or air fryer. Cook frozen Pillsbury biscuits in the air fryer at 350 degrees F for about 8 minutes on each side for extra flakiness.
Spoon the pot pie mixture over the top of the flaky biscuits and serve.

Notes

For a freezer meal, add the raw chicken, onion, seasonings, condensed soup, and mixed veggies to a freezer bag. Thaw in the refrigerator overnight before cooking. Do not add water to the condensed soup. Use low-sodium soup and omit added salt if watching sodium levels.