Slow Cooker Chicken Pot Pie with Biscuits
There’s nothing cozier than a bowl of creamy chicken pot pie—and when it’s made in the crockpot, it’s basically a hug in a bowl ❤️
🕒 Prep Time: 10 minutes
🕒 Cook Time: 4–6 hours
🕒 Total Time: 4–6 hours 10 minutes
🍽️ Yield: 6 servings
🍽️ Ingredients
- 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)
👩🍳 Step-by-Step Instructions
- Spray your crockpot liner with non-stick spray.
- Lay chicken in the bottom and sprinkle with 1 tsp each of garlic powder, onion powder, and pepper.
- Pour the cream of chicken and celery soups over the chicken.
- Add the frozen veggies on top. Sprinkle with the remaining seasonings.
- Cover and cook on low for 6–8 hours or high for 4–6 hours, until chicken shreds easily.
- About 15–20 minutes before serving, bake biscuits according to package instructions.
- Just before the biscuits are ready, shred chicken with two forks and stir everything together.
- Serve warm with biscuits on top, on the side, or split and spoon the filling inside 🥰
💡 Pro Tips
- Storage: Store filling and biscuits separately for best texture.
- Freezer-Friendly: Freeze filling up to 3 months. Thaw overnight in fridge before reheating.
- Mix It Up: Swap veggies or soups—try cream of mushroom or use puff pastry for a twist!
📊 Nutrition Info
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 1 plate | 645 | 42g | 59g | 26g | 4g | 4g |
Disclaimer: Nutrition facts are estimated using online tools and may vary. Please consult a nutritionist for personalized info.
Crock Pot Chicken Pot Pie (Easy Comfort Food!)
- Total Time: 4–6 hours 10 minutes
- Yield: 6 servings 1x
Description
This crock pot chicken pot pie has tender chicken, hearty veggies, and a creamy gravy. Topped with a fluffy biscuit, it’s the ultimate easy comfort food.
Ingredients
- 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
1. Spray your crockpot liner with non-stick spray.
2. Lay chicken in the bottom and sprinkle with 1 tsp each of garlic powder, onion powder, and pepper.
3. Pour the cream of chicken and celery soups over the chicken.
4. Add the frozen veggies on top. Sprinkle with the remaining seasonings.
5. Cover and cook on low for 6–8 hours or high for 4–6 hours, until chicken shreds easily.
6. About 15–20 minutes before serving, bake biscuits according to package instructions.
7. Just before the biscuits are ready, shred chicken with two forks and stir everything together.
8. Serve warm with biscuits on top, on the side, or split and spoon the filling inside.
Notes
Storage: Store the chicken pot pie filling and biscuits separately. Filling lasts up to 5 days in the fridge.
Freeze: Freeze cooled filling up to 3 months.
Veggies: Use any fresh or frozen mix you prefer.
Gravy: Try cream of mushroom or onion soup for variation.
Fancy Tip: Top with puff pastry or crescent dough and bake until golden!
- Prep Time: 10 minutes
- Cook Time: 4–6 hours
- Category: Crockpot Recipes
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 645
- Sugar: 4g
- Sodium: 2066mg
- Fat: 26g
- Saturated Fat: 5g
- Unsaturated Fat: 17g
- Trans Fat: 0.02g
- Carbohydrates: 59g
- Fiber: 4g
- Protein: 42g
- Cholesterol: 115mg
