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crockpot chicken pot pie stew with biscuits on top
Katie

Crockpot Chicken Pot Pie Stew

A cozy, comforting crockpot chicken pot pie stew loaded with tender chicken, creamy broth, and hearty vegetables—topped with golden biscuits or puff pastry.
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Prep Time 10 minutes
Servings: 5 servings
Course: Stew
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 2 boneless skinless chicken breasts
  • 2 10.5 oz cans cream of chicken soup
  • 1 cup chicken broth
  • 12 oz frozen mixed vegetables
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp chicken bouillon powder
  • Black pepper to taste
  • 1 can refrigerated biscuits or 1 sheet puff pastry for serving

Method
 

  1. In a slow cooker, whisk together the cream of chicken soup, chicken broth, frozen vegetables, onion powder, garlic powder, bouillon powder, and black pepper until smooth and well combined.
  2. Nestle the chicken breasts directly into the soup mixture.
  3. Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours until the chicken is cooked through and tender.
  4. Remove the chicken breasts, shred with two forks, then return the shredded chicken to the crockpot. Stir to fully combine.
  5. While the stew finishes, bake the biscuits or puff pastry according to package instructions until golden brown.
  6. Spoon the creamy chicken stew into bowls and top with a freshly baked biscuit or puff pastry square. Serve warm.

Notes

For richer flavor, use homemade chicken broth and add fresh herbs like thyme or parsley. Serve immediately for the best biscuit texture.