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