Description
This comforting Crock Pot Chicken Pot Pie recipe combines tender shredded chicken, creamy soups, and mixed vegetables slow-cooked to perfection. It’s an easy, hands-off meal topped with warm, flaky biscuits for a classic, hearty dish that’s perfect for busy days or cozy dinners.
Ingredients
Scale
Chicken and Soup Base
- 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
Vegetables and Seasoning
- 12 oz frozen mixed vegetables
- 2 teaspoons garlic powder, divided
- 2 teaspoons onion powder, divided
- 2 teaspoons black pepper, divided
Biscuits
Instructions
- Prepare the Crockpot: Spray the crockpot liner with non-stick cooking spray to prevent sticking and make cleaning easier.
- Layer the Chicken: Place the chicken breasts at the bottom of the crockpot. Season evenly with 1 teaspoon each of garlic powder, onion powder, and black pepper to infuse flavor during cooking.
- Add Cream Soups: Pour the cream of chicken soup and cream of celery soup over the seasoned chicken breasts, creating a rich, creamy base.
- Top with Vegetables and Season: Spread the frozen mixed vegetables over the soup layer. Sprinkle the remaining 1 teaspoon each of garlic powder, onion powder, and black pepper on top for an extra boost of flavor.
- Slow Cook: Cover with the crockpot lid and cook on low for 6 to 8 hours or on high for 4 to 6 hours, until the chicken is cooked through and tender enough to shred easily.
- Bake Biscuits: About 15 to 20 minutes before serving, bake the biscuits according to the package directions until golden brown and warm.
- Shred Chicken: Just before the biscuits finish baking, shred the chicken inside the crockpot using two forks and stir so it mixes well with the creamy gravy and vegetables.
- Serve: Serve the chicken pot pie filling with warm biscuits on the side or split the biscuits and top them with the pot pie mixture for a comforting meal.
Notes
- Storage: Store the chicken pot pie filling and biscuits separately. Keep the filling in an airtight container in the refrigerator for up to 5 days. Store leftover biscuits in an airtight container at room temperature for up to 3 days, or refrigerated for up to 1 week. Reheat filling in 30-second increments in the microwave until warmed through.
- Freezing: Once cooled, freeze the chicken pot pie filling in an airtight container for up to 3 months. Thaw in the refrigerator for 24 hours before reheating.
- Vegetable Variations: Feel free to use any fresh or frozen vegetables such as carrots, green beans, peas, mushrooms, or corn for variety.
- Alternative Soups: Cream of mushroom soup or cream of onion soup can be swapped in for different gravy flavors.
- Puff Pastry Option: For a fancier touch, top the cooked pot pie filling with buttery puff pastry and bake according to package directions until golden. This can be done in a casserole dish or individual ramekins. Crescent dough can also be used as a substitute.
Nutrition
- Serving Size: 1 serving (approx. 1/6 of recipe plus 1 biscuit)
- Calories: 450
- Sugar: 4g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 85mg
