Crockpot Chicken Pot Pie & Biscuits

Oct 8

All the cozy flavors of chicken pot pie with an easy crockpot twist! This creamy soup is packed with chicken and veggies, and I love topping it with a warm biscuit for the perfect comfort-food dinner.

Servings: 6
Prep time: 10 minutes
Cook time: 6–7 hours on low or 3–4 hours on high

Ingredients

1½ pounds boneless, skinless chicken breasts
2 cups frozen mixed vegetables (peas, carrots, and corn)
2 cups cauliflower florets, fresh or frozen
1 medium yellow onion, chopped
1 (10.5-ounce) can 98% fat-free cream of chicken soup
1 cup low-sodium chicken broth
½ cup Fairlife milk or another low-fat milk
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon salt, plus more to taste
½ teaspoon black pepper
½ teaspoon dried thyme
1 teaspoon dried parsley

Optional topping: Pillsbury Grands! Buttermilk Biscuits, baked separately according to package directions

Instructions

Fill the crockpot. Add the chicken, mixed vegetables, cauliflower, onion, cream of chicken soup, broth, milk, and seasonings. Stir gently to combine.
Cook. Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is cooked through and easy to shred.
Shred the chicken. Remove the chicken, shred with two forks, and return it to the crockpot. Stir everything together.
Thicken, if desired. Stir in the cornstarch mixture, cover, and cook on high for another 15–20 minutes, or until thickened. Taste and adjust the seasonings.
Bake the biscuits. Prepare the biscuits separately according to package directions.
Serve. Divide the soup into six portions and top each bowl with a biscuit or biscuit pieces. Enjoy!

Recipe Notes

Keep the biscuits crisp: Add them just before serving so they don’t get soggy.
Puff pastry option: Swap the biscuit for separately baked puff pastry squares. Nutrition will vary.