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Crock Pot Chicken Pot Pie

A cozy and easy-to-make dish featuring tender chicken, creamy soups, and mixed vegetables, all simmered in a slow cooker.
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Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs boneless skinless chicken breasts or thighs
  • 1 can (10.5 oz) cream of chicken soup
  • 1 can (10.5 oz) cream of celery soup
  • 2 cups frozen mixed vegetables
Seasonings
  • 1 tsp garlic powder (5 g)
  • 1 tsp onion powder (5 g)
  • 1/2 tsp black pepper (2 g)
Biscuits
  • 1 can (15 oz) refrigerated buttermilk biscuits
  • Optional: shredded cheddar cheese, fresh thyme, or rosemary for garnish

Method
 

Preparation
  1. Place the chicken breasts or thighs in the bottom of the Crock Pot.
  2. Sprinkle the garlic powder, onion powder, and black pepper over the chicken to add extra flavor.
  3. Pour in the cream of chicken soup and cream of celery soup.
  4. Add the frozen mixed vegetables and give it a gentle stir to combine everything.
Cooking
  1. Cover the Crock Pot and cook on LOW for 6-8 hours or on HIGH for 4-6 hours.
  2. Bake the buttermilk biscuits according to the package directions near the end of the cooking time.
  3. Once cooked, shred the chicken directly in the pot using two forks and stir everything together.
Serving
  1. Scoop the creamy mixture into bowls and serve with a warm biscuit on top or split open for easy dipping.
  2. Optionally, sprinkle shredded cheddar cheese and add fresh thyme or rosemary for garnish.

Notes

Mix it up with any frozen vegetables you prefer! For more flavor, consider adding hot sauce or jalapeños. For creamier texture, stir in heavy cream before serving.