Description
This easy Crock Pot Chicken Pot Pie is made with tender chicken, mixed vegetables, and a creamy gravy, then topped with golden, fluffy biscuits. The perfect comfort food dinner that’s family-friendly and fuss-free!
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 teaspoons garlic powder, divided
- 2 teaspoons onion powder, divided
- 2 teaspoons black pepper, divided
- 1 (16.3 oz) can refrigerated homestyle biscuits (or homemade drop biscuits)
Instructions
1. Spray crockpot with non-stick spray. Place chicken breasts in bottom and season with half of garlic powder, onion powder, and pepper.
2. Spread cream of chicken and cream of celery soups over chicken.
3. Add frozen mixed vegetables on top, then sprinkle with remaining seasonings.
4. Cover and cook on LOW for 6–8 hours or HIGH for 4–6 hours, until chicken is tender and fully cooked.
5. Shred chicken directly in crockpot using two forks and stir to combine with gravy and veggies.
6. Bake biscuits according to package directions until golden brown.
7. Serve filling hot with biscuits on top, or split biscuits and spoon filling inside.
Notes
Storage: Keep filling and biscuits separate. Refrigerate filling up to 5 days; biscuits up to 3 days at room temp or 1 week refrigerated.
Freeze: Freeze cooled filling up to 3 months in airtight container. Thaw overnight before reheating.
Variations: Try puff pastry, crescent rolls, or homemade biscuits for a twist. Add fresh herbs for garnish and flavor.
- Prep Time: 10 minutes
- Cook Time: 4–6 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 645
- Sugar: 4g
- Sodium: 2066mg
- Fat: 26g
- Saturated Fat: 5g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 59g
- Fiber: 4g
- Protein: 42g
- Cholesterol: 115mg