Crock Pot Chicken Pot Pie • 2 lbs boneless, skinless chicken breasts or thighs • 3 cups frozen mixed vegetables (peas, carrots, corn, green beans) • 2 cans (10.5 oz each) cream of chicken soup • 1 cup low-sodium chicken broth • 1 tsp salt • 1 tsp black pepper • 1 tsp garlic powder • 1 tsp onion powder • 1 tbsp Kinder’s Buttery Garlic seasoning • ¼ cup heavy cream or half-and-half • ½ cup sour cream or Greek yogurt (optional) • 1 can Walmart Great Value flaky biscuits (baked separately) Instructions 1. Add chicken, frozen vegetables, cream of chicken soup, broth, and seasonings to crockpot. Stir to combine. 2. Cook on low for 6–7 hours or high for 3–4 hours, until chicken is fully cooked. 3. Shred the chicken and return it to the crockpot. 4. Stir in heavy cream and sour cream (if using). Cook another 10–15 minutes on high. 5. Bake biscuits according to package instructions. 6. Serve chicken mixture over hot biscuits. #crockpotchicken #chickenpotpie #slowcookerrecipe #comfortfood #easymeals #homestylecooking #familydinner