Sandy Spillers Crockpot Chicken Pot Pie

Ingredients
1.5 lb boneless, skinless chicken breasts or thighs
2 cans (10.5 oz each) cream of chicken soup
1 cup chicken broth
1 cup frozen mixed vegetables (peas, carrots, corn)
1 medium onion, diced
2 garlic cloves, minced
1 tsp salt (or to taste)
½ tsp black pepper
1 tsp poultry seasoning or Italian seasoning
½ tsp dried thyme (optional)
½ cup heavy cream or milk (optional, for extra creaminess)
For serving (optional):
Refrigerated biscuits, baked and split
Pie crust or puff pastry, baked separately
Instructions
Prepare the base
Place chicken in the bottom of the crockpot. Add diced onion and minced garlic.
Mix the sauce
In a bowl, whisk together cream of chicken soup, chicken broth, salt, pepper, and seasonings. Pour over the chicken.
Slow cook
Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until chicken is tender.
Shred the chicken
Remove chicken, shred with two forks, and return it to the crockpot.
Add vegetables
Stir in frozen mixed veggies and heavy cream (if using). Cover and cook on HIGH for 20–30 minutes, until veggies are tender.
Serve
Spoon the creamy chicken pot pie filling over warm biscuits or flaky baked pie crust.