Crock Pot Chicken Pot Pie
A warm, comforting dish featuring tender chicken simmered in rich soups and served with flaky biscuits, perfect for chilly evenings.
Ingredients
Main Ingredients
- 2 lbs boneless skinless chicken breasts or thighs
- 1 can cream of chicken soup (10.5 oz)
- 1 can cream of celery soup (10.5 oz)
- 2 cups frozen mixed vegetables
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp black pepper
- 1 can refrigerated buttermilk biscuits For topping
Optional Ingredients
- to taste shredded cheddar, fresh thyme, or rosemary For added flavor
Instructions
Preparation
- Place the boneless chicken in the bottom of the Crock Pot.
- Sprinkle the garlic powder, onion powder, and black pepper evenly over the chicken.
- Pour in the cream of chicken and cream of celery soups, then add the frozen mixed vegetables. Stir gently to combine.
- Secure the lid and cook on LOW for 6–8 hours or HIGH for 4–6 hours until the chicken is tender.
- Near the end of cooking, bake the refrigerated biscuits according to the package instructions.
- Once cooked, shred the chicken directly in the pot and stir everything together to incorporate the flavors.
- Scoop into bowls and top with a warm biscuit or serve it split open for a delightful crunch.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. You can freeze the dish for longer storage. To reheat, add a splash of chicken broth if needed to restore the creamy texture.