Crockpot Chicken Pot Pie (Printer-Friendly Layout)

Tender chicken and vegetables in creamy sauce topped with golden buttery biscuits, all made effortlessly in your slow cooker.

# Ingredients You'll Need:

01 - 1 lb boneless, skinless chicken breasts

02 - 1 can (10.5 oz) cream of chicken soup

03 - 2 cups frozen mixed vegetables

04 - 1/2 cup chicken broth

05 - 1 can refrigerated biscuit dough

01 - Place chicken breasts, cream of chicken soup, frozen mixed vegetables, and chicken broth in the slow cooker.

02 - Cook on low heat for 4-5 hours until chicken is fully cooked and tender.

03 - Remove chicken breasts and shred using two forks, then return to the slow cooker and mix well with the sauce and vegetables.

04 - Arrange the refrigerated biscuit dough pieces on top of the chicken mixture.

05 - Continue cooking for an additional 30 minutes until the biscuits are golden brown and fully cooked.

01 - For a thicker filling, you can stir in 1-2 tablespoons of flour mixed with cold water before adding the biscuits.