Description
This Crock Pot Chicken Pot Pie is a delicious and easy slow cooker meal that combines tender chicken, creamy soups, and mixed vegetables for a comforting dish. Topped with warm biscuits, it’s perfect for busy days when you want a hearty, home-cooked dinner without the fuss.
Ingredients
- 900 grams boneless, skinless chicken breasts or thighs
- 2 cans (300 grams each) cream of chicken soup
- 1 can (300 grams) cream of celery soup
- 340 grams frozen mixed vegetables
- 2 teaspoons garlic powder (divided)
- 2 teaspoons onion powder (divided)
- 2 teaspoons ground black pepper (divided)
- 1 can (460 grams) homestyle biscuits or homemade drop biscuits
Instructions
- Lightly coat the inside of the slow cooker with non-stick spray.
- Place chicken breasts or thighs in a single layer at the bottom of the slow cooker.
- Season the chicken with 1 teaspoon each of garlic powder, onion powder, and black pepper.
- Spread the cream of chicken soup and cream of celery soup evenly over the chicken.
- Scatter the frozen mixed vegetables on top of the soup layer.
- Sprinkle the remaining 1 teaspoon each of garlic powder, onion powder, and black pepper over the vegetables.
- Cover and cook on low for 6 to 8 hours, or on high for 4 to 6 hours, until chicken is fully cooked and shreds easily.
- About 15 to 20 minutes before serving, bake the biscuits according to package or recipe instructions until golden brown.
- Just before the biscuits finish, shred the chicken in the slow cooker using two forks, and stir well to combine.
- Serve the hot chicken and vegetable mixture in bowls and top each portion with a warm biscuit or split the biscuit to layer the filling inside.
Notes
- Serve the Crock Pot Chicken Pot Pie warm, ideally with a fresh side salad or steamed vegetables for a balanced meal.
- For extra flavor, you can garnish with chopped fresh parsley or a sprinkle of shredded cheese.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- To reheat, warm gently in the microwave or on the stovetop, adding a splash of broth or milk if the mixture has thickened too much.
- The biscuit topping is best enjoyed fresh but can be warmed separately in the oven before serving.
- For meal prep, you can prepare the filling in advance and bake the biscuits fresh when ready to serve.