Can I use rotisserie chicken instead of raw chicken?

Absolutely. Just add the shredded rotisserie chicken in the last hour of cooking so it doesn’t dry out.

What’s the best biscuit topping to use?

Refrigerated biscuit dough is quick and easy, but puff pastry, crescent rolls, or homemade herb drop biscuits are also delicious!

Yes! Prep everything the night before and store it in the fridge. Just place in the crockpot the next day and start cooking.

This Crock Pot Chicken Pot Pie is the ultimate comfort food rich, creamy, and filled with tender chicken and veggies under a golden biscuit topping.

Scale

2 to 3 boneless, skinless chicken breasts

1 tablespoon taco seasoning

Salt and black pepper to taste

2 cans (10 oz each) red enchilada sauce

1 can (10 oz) tomatoes with diced green chiles, drained

12 oz corn tortillas, cut into 1-inch wedges

2 cups shredded fiesta blend cheese, divided

Cook Mode Prevent your screen from going dark

1. Spray slow cooker liner with nonstick spray.

2. Place chicken in bottom of cooker, season with taco seasoning, salt, and pepper.

3. Pour enchilada sauce and tomatoes over chicken.

4. Cover and cook on low for 4–5 hours until chicken is very tender.

5. Shred chicken with two forks in the slow cooker.

6. Stir in half the tortilla wedges and 1 cup of cheese.

7. Press into even layer, top with remaining tortilla wedges and cheese.

8. Cover and cook an additional 30 minutes on low until hot and bubbling.

Shred the chicken while hot for easiest handling.

Use medium-heat enchilada sauce for flavor balance.

Optional add-ins: corn, black beans, or use rotisserie chicken.

Leftovers are perfect for tacos, nachos, or baked potatoes.