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Crock Pot Chicken Pot Pie

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A warm and creamy chicken pot pie made effortlessly in a Crock Pot, perfect for family dinners on chilly evenings.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Nutrition Notes

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
  • ½ tsp black pepper
  • 1 can refrigerated buttermilk biscuits For topping
Optional Ingredients
  • shredded cheddar To sprinkle on top
  • fresh thyme or rosemary To add aromatic flavor

Method
 

Preparation
  1. Place chicken in the bottom of the Crock Pot.
  2. Sprinkle with garlic powder, onion powder, and black pepper.
  3. Add cream of chicken and celery soups. Then, toss in the frozen mixed veggies and stir gently to combine.
  4. Cover and cook on LOW for 6–8 hours or on HIGH for 4–6 hours, depending on your schedule.
Finalizing
  1. Near the end of the cooking time, bake the biscuits according to package directions.
  2. Once cooked, shred the chicken directly in the pot and stir everything together until well combined.
  3. Scoop the creamy mixture into bowls and serve, topped with a warm biscuit or split open for a delightful experience.

Nutrition

Serving: 1gCalories: 400kcalCarbohydrates: 45gProtein: 30gFat: 15gSaturated Fat: 5gSodium: 800mgFiber: 5gSugar: 2g

Notes

Pairs well with a green salad or crusty bread. For an extra flavor, add shredded cheddar before serving. Fresh herbs can enhance the dish.
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