Crock Pot Chicken Pot Pie
A warm and delicious Chicken Pot Pie made easily in a Crock Pot, perfect for a cozy family dinner.
Ingredients
Main Ingredients
- 2 pounds boneless, skinless chicken breasts or thighs
- 2 cans cream of chicken soup (10.5 ounces each)
- 1 can cream of celery soup (10.5 ounces)
- 12 ounces frozen mixed vegetables
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup biscuit mix
- 1/2 cup milk
Instructions
Preparation
- Place the chicken in the bottom of the Crock Pot.
- In a bowl, combine cream of chicken soup, cream of celery soup, frozen mixed vegetables, onion powder, garlic powder, salt, and pepper.
- Pour the mixture over the chicken.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
Biscuit Topping
- About 30 minutes before serving, mix the biscuit mix and milk in a bowl until just combined.
- Drop spoonfuls of the biscuit mixture on top of the chicken mixture in the Crock Pot.
- Cover and cook for an additional 30 minutes, until the biscuits are cooked through.
Serving
- Serve warm and enjoy!
Notes
This dish is delightful on its own but pairs well with a simple green salad or roasted veggies. Consider adding hot sauce or cranberry sauce for extra flavor. Leftovers can be stored in the refrigerator for up to three days or frozen for up to three months.