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–+ servings

Crock Pot Chicken Pot Pie

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A warm and comforting chicken pot pie made effortlessly in a Crock Pot, perfect for busy weeknights and family dinners.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Dinner, Family Meal
Cuisine: American
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 2 lbs boneless, skinless chicken breasts (or thighs) Chicken thighs can be used for a juicier option.
  • 2 cans (10.5 oz) cream of chicken soup
  • 1 can (10.5 oz) cream of celery soup
  • 12 oz frozen mixed vegetables Feel free to substitute with your favorites.
  • 2 tsp garlic powder, divided
  • 2 tsp onion powder, divided
  • 2 tsp black pepper, divided
  • 1 can (16.3 oz) homestyle biscuits (or homemade drop biscuits)

Method
 

Preparation
  1. Spray your Crock Pot liner with non-stick spray for easy cleanup.
  2. Lay the chicken on the bottom of the pot. Sprinkle with 1 tsp each of garlic powder, onion powder, and black pepper.
  3. Pour the cream of chicken and cream of celery soups over the chicken, creating a rich, creamy base.
  4. Add the frozen mixed vegetables on top and sprinkle with the remaining seasonings.
Cooking
  1. Cover and set your Crock Pot to cook on low for 6–8 hours or high for 4–6 hours, until the chicken shreds easily.
  2. About 15–20 minutes before serving, bake the biscuits according to package instructions.
  3. When the biscuits are nearly ready, shred the chicken with two forks and stir everything together in the pot.
  4. Serve warm, with the biscuits on top, on the side, or split and filled with the savory filling.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 40gProtein: 30gFat: 20gSaturated Fat: 8gSodium: 900mgFiber: 2gSugar: 3g

Notes

Store leftovers in an airtight container in the refrigerator for 3-4 days. To freeze, let cool and store in a freezer-safe container for up to three months.
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