Description
This comforting and hearty Crock Pot Chicken Pot Pie recipe combines tender, slow-cooked chicken with creamy soups, mixed vegetables, and flaky biscuits for a deliciously easy meal perfect for busy days.
Ingredients
Chicken and Seasonings
- 2 lbs boneless, skinless chicken breasts (or thighs)
- 2 teaspoons garlic powder (divided)
- 2 teaspoons onion powder (divided)
- 2 teaspoons black pepper (divided)
Soups
- 2 (10.5 oz) cans cream of chicken soup
- 1 (10.5 oz) can cream of celery soup
Vegetables
- 12 oz frozen mixed vegetables
Biscuits
- 1 (16.3 oz) can homestyle biscuits (or homemade drop biscuits)
Instructions
- Prepare the Crockpot: Spray the crockpot liner with non-stick spray. Lay the chicken breasts evenly in the bottom of the crockpot and season with 1 teaspoon each of garlic powder, onion powder, and black pepper to flavor the meat.
- Add Cream Soups: Pour the cream of chicken soup and cream of celery soup over the chicken breasts, spreading evenly to create a rich and creamy base.
- Top with Vegetables and Seasonings: Spread the frozen mixed vegetables over the soup layer. Then sprinkle the remaining 1 teaspoon each of garlic powder, onion powder, and black pepper over the vegetables to enhance the flavor.
- Cook in Crockpot: Place the lid on the crockpot. Cook on low for 6 to 8 hours or on high for 4 to 6 hours, until the chicken is fully cooked and easily shredded with a fork.
- Bake Biscuits: About 15 to 20 minutes before serving, bake the biscuits according to the package instructions until golden brown and cooked through.
- Shred Chicken and Combine: A few minutes before the biscuits are done, use two forks to shred the chicken inside the crockpot. Stir well to combine the shredded chicken with the creamy soup and vegetable mixture.
- Serve: Serve the chicken pot pie mixture warm, either topped with a whole biscuit or with biscuits cut in half and used as a base or topping.
Notes
- You can substitute the chicken breasts with thighs for juicier and more flavorful meat.
- Feel free to use homemade biscuits if preferred instead of canned ones.
- For a gluten-free version, use gluten-free cream soups and gluten-free biscuits.
- Make sure not to open the crockpot lid frequently as it will increase cooking time.
- The biscuits are best served fresh and warm for a perfect contrast to the creamy filling.
