Crock Pot Chicken Pot Pie
A comforting and easy-to-make chicken pot pie cooked in a crock pot, perfect for chilly nights with warm, creamy sauce and flaky biscuits.
Ingredients
Base
- 2 lbs boneless, skinless chicken breasts (or thighs)
- 2 cans cream of chicken soup (10.5 oz each)
- 1 can cream of celery soup (10.5 oz)
- 12 oz frozen mixed vegetables Feel free to use your favorite vegetable mix.
- 2 teaspoons garlic powder (divided) 1 teaspoon for chicken, 1 teaspoon for vegetables.
- 2 teaspoons onion powder (divided) 1 teaspoon for chicken, 1 teaspoon for vegetables.
- 2 teaspoons black pepper (divided) 1 teaspoon for chicken, 1 teaspoon for vegetables.
Topping
- 1 can homestyle biscuits (16.3 oz) Can substitute with homemade drop biscuits if desired.
Instructions
Preparation
- Spray the crockpot liner with non-stick spray.
- Lay the chicken breasts at the bottom and season with 1 teaspoon each of garlic powder, onion powder, and black pepper.
Layering
- Pour cream of chicken and cream of celery soups over the seasoned chicken breasts.
- Spread frozen mixed vegetables on top and sprinkle the remaining 1 teaspoon each of garlic powder, onion powder, and black pepper over the vegetables.
Cooking
- Place the lid on the crock pot and cook on low for 6 to 8 hours or on high for 4 to 6 hours until the chicken is cooked through and shreddable.
Biscuit Preparation
- About 15-20 minutes before serving, preheat the oven and bake the biscuits according to package directions.
- Take two forks and shred the chicken right in the sauce just a few minutes before the biscuits are done; stir until combined.
Serving
- Serve with a warm biscuit on the side or cut biscuits in half and pile on the shredded chicken pot pie goodness.
Notes
This dish can be stored in the fridge for up to 3 days. It also freezes well for up to 3 months. Feel free to add fresh herbs for extra flavor.