Description
A cozy and easy Crock Pot Chicken Pot Pie filled with tender chicken and savory vegetables, perfect for family dinners.
Ingredients
Scale
- 2 lbs boneless skinless chicken breasts or thighs
- 1 (10.5 oz) can cream of chicken soup
- 1 (10.5 oz) can cream of celery soup
- 2 cups frozen mixed vegetables
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp black pepper
- 1 can refrigerated buttermilk biscuits
- Optional: shredded cheddar, fresh thyme or rosemary
Instructions
- Place the chicken in the bottom of the Crock Pot.
- Sprinkle with garlic powder, onion powder, and black pepper.
- Add the cream of chicken and cream of celery soup, then toss in the frozen veggies.
- Cover and cook on LOW for 6–8 hours or HIGH for 4–6 hours.
- About 30 minutes before serving, bake the biscuits according to package directions.
- Once cooked, shred the chicken directly in the pot and stir everything together.
- Scoop the mixture into bowls and serve with a warm biscuit on top.
Notes
For deeper flavor, consider browning the chicken before adding it. You can refrigerate leftovers for up to 3 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 34g
- Cholesterol: 75mg