Description
This Crock Pot Chicken Pot Pie features tender, slow-cooked chicken breasts or thighs combined with creamy soups, mixed vegetables, and comforting seasonings, finished with warm, flaky biscuits for a hearty and satisfying one-pot meal perfect for family dinners or cozy nights in.
Ingredients
Protein
- 900 grams boneless, skinless chicken breasts or thighs
Soup Base
- 2 cans (300 grams each) cream of chicken soup
- 1 can (300 grams) cream of celery soup
Vegetables
- 340 grams frozen mixed vegetables
Seasonings
- 2 teaspoons garlic powder, divided
- 2 teaspoons onion powder, divided
- 2 teaspoons ground black pepper, divided
Biscuit Topping
- 1 can (460 grams) homestyle biscuits or homemade drop biscuits
Instructions
- Prepare the Slow Cooker: Lightly coat the interior of the slow cooker with non-stick spray to prevent the chicken and other ingredients from sticking during cooking.
- Add and Season Chicken: Place chicken breasts or thighs in a single layer at the bottom of the slow cooker. Evenly season them with 1 teaspoon each of garlic powder, onion powder, and ground black pepper to infuse flavor directly into the meat.
- Add Soup Base: Spread the cream of chicken soup and cream of celery soup uniformly over the seasoned chicken, creating a creamy cooking base that will meld flavors together and keep the chicken moist.
- Add Vegetables and Remaining Seasonings: Scatter the frozen mixed vegetables over the soup layer. Then sprinkle with the remaining 1 teaspoon each of garlic powder, onion powder, and black pepper to season the vegetables and enhance overall flavor.
- Cook Slowly: Secure the lid and cook on low heat for 6 to 8 hours or on high heat for 4 to 6 hours. The chicken should be fully cooked and tender enough to shred easily with forks once done.
- Bake Biscuits: About 15 to 20 minutes before serving, bake the homestyle biscuits according to package instructions or your homemade biscuit recipe, until golden brown and fully set, providing a warm, buttery topping for the pot pie filling.
- Shred Chicken and Combine: Just before the biscuits are finished baking, use two forks to shred the chicken inside the slow cooker. Stir well to combine shredded chicken with the creamy gravy and vegetables, ensuring an even distribution of ingredients.
- Serve: Distribute the hot chicken and vegetable mixture into serving bowls. Top each with a warm biscuit or split the biscuit and layer the filling inside to enjoy every bite with the biscuit topping.
Notes
- For best texture and flavor, avoid stirring the mixture until the chicken is fully cooked and ready to shred to prevent breaking down the vegetables and maintaining the dish’s structure.
- You can substitute fresh vegetables for frozen if preferred, but adjust cooking time accordingly to ensure vegetables are tender.
- Homestyle biscuits add a classic flaky finish, but drop biscuits or even puff pastry can be used for variation.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 1 month; reheat gently to preserve texture.
