Description
This Crock Pot Chicken Pot Pie is the ultimate comfort food made easy! Tender shredded chicken, creamy soup, hearty vegetables, and buttery biscuits come together in a slow cooker for a cozy, fuss-free dinner the whole family will love.
Ingredients
2–3 boneless, skinless chicken breasts
1 can cream of chicken soup
1 can cream of celery soup (or substitute with mushroom/onion)
1 (12 oz) bag frozen mixed vegetables
2 tsp garlic powder
2 tsp onion powder
2 tsp black pepper
1 can homestyle buttermilk biscuits (for topping)
Instructions
Spray your crockpot with non-stick spray.
Place chicken breasts in the bottom and season with 1 tsp each of garlic powder, onion powder, and black pepper.
Pour cream of chicken and cream of celery soups over the chicken.
Add frozen mixed vegetables on top. Sprinkle with remaining spices.
Cover and cook on LOW for 6–8 hours or HIGH for 4–6 hours, until chicken is fully cooked and shreddable.
About 15–20 minutes before serving, bake the biscuits per package directions.
Shred chicken in the crockpot using two forks, then stir to mix well with the veggies and sauce.
Serve hot with biscuits on the side or split and topped with the creamy filling.
Notes
Chicken thighs work well as a substitute for breasts.
Fresh veggies can be used in place of frozen—just chop them small.
Feel free to try different toppings like puff pastry, croissants, or mashed potatoes!
Store leftovers in an airtight container for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 850 mg
- Fat: 19 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 4 g
- Protein: 26 g
- Cholesterol: 75 mg