Crock Pot Chicken Pot Pie
A comforting, delicious Crock Pot Chicken Pot Pie that's easy to make and full of flavor, perfect for busy days or family dinners.
Ingredients
Main Ingredients
- 2 pounds boneless, skinless chicken breasts or thighs Juicier option: chicken thighs
- 2 cans (10.5 ounces each) cream of chicken soup
- 1 can (10.5 ounces) cream of celery soup
- 12 ounces frozen mixed vegetables Feel free to use fresh veggies if available
- 1 cup biscuit dough or pie crust for topping (optional) Add this about 30 minutes before serving
- Salt and pepper to taste
Instructions
Preparation
- Place the chicken in the crock pot.
- Add the cream of chicken soup and cream of celery soup over the chicken.
- Stir in the frozen mixed vegetables and season with salt and pepper.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is cooked through.
- If using biscuit dough or pie crust, add it on top of the mixture about 30 minutes before serving.
- Serve hot and enjoy!
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to three days. For freezing, portion into containers and store for up to three months. To reheat, thaw overnight and microwave or heat on the stove with a splash of water.