Description
This Crock Pot Chicken Pot Pie is the ultimate cozy dinner, combining tender slow-cooked chicken, creamy soups, and mixed vegetables for a comforting meal. Topped with warm buttermilk biscuits, it’s a simple, hearty dish perfect for busy days and cold evenings.
Ingredients
Scale
Chicken and Soup Mixture
- 2 lbs boneless skinless chicken breasts or thighs
- 1 (10.5 oz) can cream of chicken soup
- 1 (10.5 oz) can cream of celery soup
- 2 cups frozen mixed vegetables
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp black pepper
Biscuit Topping
- 1 can refrigerated buttermilk biscuits
- Optional: shredded cheddar cheese
- Optional: fresh thyme or rosemary
Instructions
- Prepare the Chicken: Place the boneless skinless chicken breasts or thighs in the bottom of the Crock Pot, forming an even layer.
- Season the Chicken: Sprinkle garlic powder, onion powder, and black pepper evenly over the chicken for flavor.
- Add Soups and Vegetables: Pour the cream of chicken soup and cream of celery soup over the chicken, then add the frozen mixed vegetables. Stir gently to combine ingredients without disturbing the chicken too much.
- Cook in the Crock Pot: Cover the Crock Pot and cook on LOW for 6 to 8 hours or on HIGH for 4 to 6 hours until the chicken is fully cooked and tender.
- Bake the Biscuits: Towards the end of the cooking time, bake the refrigerated buttermilk biscuits according to the package instructions so they are warm and ready at serving time.
- Shred the Chicken: Remove the lid of the Crock Pot, shred the chicken directly in the pot using two forks, and stir everything together to mix well.
- Serve: Scoop the chicken pot pie mixture into bowls and top each serving with a warm buttermilk biscuit, either placed whole on top or split open. Optionally garnish with shredded cheddar cheese or fresh herbs like thyme or rosemary.
Notes
- Store the stew and biscuits separately to avoid sogginess.
- Refrigerate leftovers for up to 5 days; freeze for up to 3 months.
- When reheating, add a splash of broth to loosen the stew if needed.
- Adding shredded cheddar cheese can give the pot pie a creamy, cheesy twist.
Nutrition
- Serving Size: 1 serving
- Calories: 410 kcal
- Sugar: 3 g
- Sodium: 850 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: thirty-five g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 90 mg
