Print

Crock Pot Chicken Pot Pie

5-Minute Watermelon Sorbet Recipe
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 10 reviews

A comforting and hearty Crock Pot Chicken Pot Pie recipe that is easy to make and perfect for a cozy dinner. Tender chicken, mixed vegetables, and creamy soups slow-cooked to perfection, served with flaky biscuits.

Ingredients

For the Chicken Pot Pie:

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

For the Biscuits:

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

Instructions

  1. Spray crockpot liner with non-stick spray. Lay chicken breasts in the bottom of the crockpot and season with 1 teaspoon of each: garlic powder, onion powder, and black pepper.
  2. Cover chicken breast with cream of chicken soup and cream of celery soup.
  3. Spread mixed frozen vegetables over the soup. Sprinkle the remaining 1 teaspoon of garlic powder, onion powder, and pepper over the top of the vegetables.
  4. Place lid on the crockpot and cook on low for 6 to 8 hours or on high for 4 to 6 hours, until chicken is cooked through and easily shredded.
  5. 15 to 20 minutes before serving, bake the biscuits according to the package directions.
  6. A few minutes before the biscuits are ready, use 2 forks to shred the chicken. Stir until the chicken is covered in the gravy and vegetables.
  7. Serve with a warm biscuit on the top/side or cut the biscuits in half and top with chicken pot pie.

Nutrition

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