Description
A comforting and flavorful chicken pot pie made effortlessly in a crock pot, perfect for chilly evenings or family gatherings.
Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts (or thighs)
- 2 (10.5 oz) cans cream of chicken soup
- 1 (10.5 oz) can cream of celery soup
- 12 oz frozen mixed vegetables
- 2 tsp garlic powder, divided
- 2 tsp onion powder, divided
- 2 tsp black pepper, divided
- 1 (16.3 oz) can homestyle biscuits (or homemade drop biscuits)
Instructions
- Prep the crockpot by spraying with non-stick cooking spray.
- Layer the chicken breasts in the bottom of the crockpot and sprinkle with 1 tsp each of garlic powder, onion powder, and black pepper.
- Add the cream of chicken and cream of celery soups over the chicken.
- Mix in the frozen mixed vegetables and sprinkle the remaining garlic, onion, and black pepper over the veggies.
- Cook on low for 6-8 hours or high for 4-6 hours until chicken is easily shredded.
- Prepare the biscuits according to package instructions or your homemade recipe, about 15-20 minutes before serving.
- Shred the chicken with two forks and stir everything together in the crockpot.
- Serve warm with biscuits on top, on the side, or filled with the chicken mixture.
Notes
Customize the recipe by adding your favorite herbs or spices. Leftovers can be stored for up to three days.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Crockpot
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg