Description
A warm and comforting Crock Pot Chicken Pot Pie that is easy to prepare and perfect for family dinners.
Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts or thighs
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp black pepper
- 1 (10.5 oz) can cream of chicken soup
- 1 (10.5 oz) can cream of celery soup
- 2 cups frozen mixed vegetables (like peas, carrots, and corn)
- 1 can refrigerated buttermilk biscuits
- Optional: shredded cheddar cheese, fresh thyme, or rosemary for garnish
Instructions
- Place the boneless, skinless chicken in the bottom of your Crock Pot.
- Sprinkle the garlic powder, onion powder, and black pepper over the chicken.
- Pour in the cream of chicken soup and cream of celery soup, and stir to combine.
- Add the frozen mixed vegetables and stir gently.
- Cover and cook on LOW for 6–8 hours, or on HIGH for 4–6 hours.
- Near the end of cooking, bake the biscuits according to the package instructions.
- Once cooked, shred the chicken in the pot and stir everything together.
- Serve in bowls topped with biscuits, and enjoy!
Notes
For a thicker filling, add cornstarch mixed with water during the last cooking hour. You can also use any vegetables you prefer.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 5g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg