Description
This easy Crock Pot Chicken Pot Pie delivers creamy, slow-cooked comfort topped with golden biscuits. Set-and-forget dinner perfection for busy families.
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
- Place chicken in the bottom of a 6-quart crock pot. Add both cans of cream soup on top, then scatter the frozen mixed vegetables.
- Sprinkle half the garlic powder, onion powder, and black pepper over the mixture. Gently stir to combine the top layer.
- Cover and cook on LOW for 6–7 hours or HIGH for 4–5 hours, until chicken is tender.
- Remove chicken pieces, shred them, and return to the crock pot along with remaining seasonings.
- Cut biscuits into quarters and nestle them on top of the hot filling. Cook on HIGH for 1 hour or until biscuits are fully cooked through.
- Optional: For a crisper biscuit top, bake or broil the biscuits separately until golden.
Notes
For a fresher flavor, swap one cream soup can for low-sodium broth plus milk and flour. You can also use fresh vegetables for more texture.
- Prep Time: 15 minutes
- Cook Time: 390 minutes
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup with biscuit
- Calories: 420
- Sugar: 4g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 90mg