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Crock Pot Chicken Pot Pie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 81 reviews
  • Author: Emma
  • Prep Time: 10 minutes
  • Cook Time: 6 hours
  • Total Time: 6 hours 10 minutes
  • Yield: 6 servings 1x
  • Category: Main Dish
  • Method: Slow Cooking
  • Cuisine: American

Description

This comforting Crock Pot Chicken Pot Pie combines tender shredded chicken, creamy soups, and mixed vegetables slow-cooked to perfection, topped with warm, flaky biscuits for a hearty and satisfying meal that’s perfect for busy days.

Ingredients

Scale

Chicken and Soup Base

  • 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

Vegetables and Seasoning

  • 12 oz frozen mixed vegetables
  • 2 teaspoons garlic powder (divided)
  • 2 teaspoons onion powder (divided)
  • 2 teaspoons black pepper (divided)

Biscuit Topping

  • 1 (16.3 oz) can homestyle biscuits or homemade drop biscuits

Instructions

  1. Prepare Crock Pot: Spray the crockpot liner with non-stick spray to prevent sticking. Lay the chicken breasts evenly in the bottom of the crockpot.
  2. Season the Chicken: Sprinkle 1 teaspoon each of garlic powder, onion powder, and black pepper over the chicken to season it thoroughly.
  3. Add Soups: Pour the cream of chicken soup and cream of celery soup over the seasoned chicken, spreading it to cover all pieces.
  4. Add Vegetables and Season Again: Evenly spread the frozen mixed vegetables over the soup layer. Then sprinkle the remaining 1 teaspoon each of garlic powder, onion powder, and black pepper on top of the vegetables for added flavor.
  5. Slow Cook the Mixture: Cover the crockpot with its lid and cook on low for 6 to 8 hours or on high for 4 to 6 hours, until the chicken is cooked through and tender enough to shred easily.
  6. Bake Biscuits: About 15 to 20 minutes before serving, bake the biscuits according to the package directions until golden and fluffy.
  7. Shred Chicken: A few minutes before the biscuits finish baking, use two forks to shred the chicken inside the crockpot. Stir well to combine the shredded chicken with the gravy and vegetables for a cohesive filling.
  8. Serve: Serve the chicken pot pie hot with the freshly baked biscuits on the side or cut in half and topped with the chicken mixture as an individual pot pie.

Notes

  • You can substitute chicken thighs for a juicier and more flavorful option.
  • Frozen mixed vegetables provide convenience, but fresh vegetables can be used if preferred; just adjust cooking times accordingly.
  • If using homemade biscuits, shape and bake them separately according to your recipe.
  • For thicker gravy, stir in a cornstarch slurry during the last hour of cooking.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.

Find it online: https://yumrecipesfood.com/crock-pot-chicken-pot-pie-recipe/