Crock Pot Chicken Pot Pie
This easy and comforting dish combines tender chicken, hearty vegetables, and a creamy sauce, all made effortlessly in a crockpot.
Ingredients
Main Ingredients
- 2 lbs boneless, skinless chicken breasts (or thighs) Thighs can be used for more flavor.
- 2 10.5 oz cans cream of chicken soup Can be replaced with homemade or other types of cream soup.
- 1 10.5 oz can cream of celery soup Can be replaced with homemade or other types of cream soup.
- 12 oz frozen mixed vegetables Fresh vegetables can be used, adjusted for cooking time.
- 2 tsp garlic powder, divided
- 2 tsp onion powder, divided
- 2 tsp black pepper, divided
- 1 16.3 oz can homestyle biscuits (or homemade drop biscuits) Bake according to package instructions.
Instructions
Preparation
- Spray your crockpot liner with non-stick spray.
- Lay chicken in the bottom and sprinkle with 1 tsp each of garlic powder, onion powder, and pepper.
- Pour the cream of chicken and celery soups over the chicken.
- Add the frozen veggies on top and sprinkle with the remaining seasonings.
Cooking
- Cover and cook on low for 6–8 hours or high for 4–6 hours, until chicken shreds easily.
- About 15–20 minutes before serving, bake biscuits according to package instructions.
- Just before the biscuits are ready, shred the chicken with two forks and stir everything together.
- Serve warm with biscuits on top, on the side, or split and spoon the filling inside.
Notes
To store leftovers, let them cool completely and transfer to an airtight container. Keep in the refrigerator for up to 3 days or freeze in a freezer-safe container for up to 3 months.