Description
This easy and comforting Crock Pot Chicken Pot Pie Recipe is a delicious twist on the classic favorite. Tender chicken, creamy soups, mixed vegetables, and fluffy biscuits come together perfectly in this hearty meal.
Ingredients
Units
Scale
Main Ingredients:
- 2 lbs boneless, skinless chicken breasts, or thighs
- 2 (10.5 oz) cans cream of chicken soup
- 1 (10.5 oz) can cream of celery soup
- 12 oz frozen mixed vegetables
Seasonings:
- 2 teaspoons garlic powder, divided
- 2 teaspoons onion powder, divided
- 2 teaspoons black pepper, divided
Biscuits:
- 1 (16.3 oz) can homestyle biscuits, or homemade drop biscuits
Instructions
- Spray crockpot liner with non-stick spray. Season chicken. Lay chicken in the bottom of the crockpot and season with garlic powder, onion powder, and black pepper.
- Cover chicken with soups. Add cream of chicken soup and cream of celery soup over the chicken.
- Add vegetables and seasonings. Spread mixed frozen vegetables over the soups and sprinkle remaining seasonings on top.
- Cook chicken. Cook on low for 6-8 hours or high for 4-6 hours until chicken is cooked and easily shredded.
- Bake biscuits. Bake biscuits 15-20 minutes before serving according to package directions.
- Shred chicken and serve. Shred chicken, stir until coated, and serve with warm biscuits.
Notes
- Store chicken pot pie filling and biscuits separately.
- Freeze the filling for up to 3 months.
- Use different veggies or gravy flavors for variation.
- Try topping with puff pastry or crescent dough for a twist.