Crock Pot Chicken Pot Pie
This cozy one-pot dinner combines chicken, creamy soups, and frozen veggies with flaky biscuits for a comforting meal that's easy to prepare in a slow cooker.
Ingredients
Main Ingredients
- 2 lbs boneless skinless chicken breasts or thighs Thighs = juicier; breasts = leaner
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10.5 oz) cream of celery soup
- 2 cups frozen mixed vegetables Can swap for favorites
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp black pepper
- 1 can refrigerated buttermilk biscuits To bake and serve on top
Optional Ingredients
- 1/2–1 cup shredded cheddar Optional for topping
- fresh thyme or rosemary For garnish, if desired
Instructions
Preparation
- Spray the Crock Pot insert lightly with cooking spray for easier cleanup.
- Place the 2 lbs chicken in the bottom in an even layer.
- Sprinkle garlic powder, onion powder, and black pepper over the chicken.
- Spoon in the cream of chicken and cream of celery soups, and add the frozen mixed vegetables on top. Stir gently to combine around the chicken.
Cooking
- Cover and cook on LOW for 6–8 hours or on HIGH for 4–6 hours, until the chicken is fully cooked and tender.
- About 15-20 minutes before serving, bake the refrigerated buttermilk biscuits according to package directions.
Finishing Touches
- Using two forks, shred the chicken directly in the pot, mixing with the creamy vegetable sauce.
- Scoop the filling into bowls and top with a warm biscuit. Optionally add shredded cheddar and herbs before serving.
Notes
Dairy-free: use dairy-free cream soups. Gluten-free: use gluten-free biscuits or serve with mashed potatoes. Short on time: use shredded rotisserie chicken instead of raw chicken.