Ingredients

Scale

For the Filling:

450g (1 lb) boneless, skinless chicken breasts or thighs, diced

2 cups chicken broth

1 cup heavy cream or milk

1 can (10.5 oz) cream of chicken soup

2 cups frozen mixed vegetables (peas, carrots, corn, green beans)

1 small onion, diced

2 cloves garlic, minced

1 teaspoon dried thyme

1 teaspoon dried parsley

½ teaspoon salt

½ teaspoon black pepper

½ teaspoon garlic powder

For the Topping:

1 can (8-count) refrigerated biscuits (or homemade biscuits)

2 tablespoons butter, melted

Instructions

Prepare the Chicken Filling

Add diced chicken, chicken broth, heavy cream, cream of chicken soup, mixed vegetables, onion, garlic, thyme, parsley, salt, black pepper, and garlic powder into the slow cooker. Stir to combine.

Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is tender.

Prepare the Biscuit Topping

Preheat the oven to 375°F (190°C).

Bake the refrigerated biscuits according to package instructions until golden brown. Brush with melted butter when done.

Finish the Dish

Shred the chicken in the slow cooker using two forks. Stir to combine with the creamy filling.

Serve the chicken pot pie filling in bowls and top each serving with a warm biscuit.