Description
A comforting and hearty chicken pot pie made in a crock pot, featuring tender chicken, creamy soups, and mixed vegetables, topped with fluffy biscuits.
Ingredients
Scale
- 2 lbs boneless skinless chicken breasts or thighs
- 1 (10.5 oz) can cream of chicken soup
- 1 (10.5 oz) can cream of celery soup
- 2 cups frozen mixed vegetables
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp black pepper
- 1 can refrigerated buttermilk biscuits
- Optional: shredded cheddar, fresh thyme, or rosemary
Instructions
- Place the boneless chicken directly into the bottom of your Crock Pot.
- Sprinkle garlic powder, onion powder, and black pepper evenly over the chicken.
- Pour the cream of chicken and cream of celery soups over the seasoned chicken.
- Add in frozen mixed vegetables, stirring gently to combine.
- Cover and cook on LOW for 6-8 hours or HIGH for 4-6 hours.
- Near the end of the cooking time, bake the biscuits according to package directions.
- Once cooked, shred the chicken directly in the pot and mix everything well. Serve hot with biscuits.
Notes
For crispier biscuits, bake them separately and place them on top of the pot pie just before serving. Adjust seasoning to taste after shredding chicken.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 900mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 85mg