Description

This Crock Pot Chicken Pot Pie recipe is a comforting, slow-cooked version of the classic dish. With tender chicken, mixed vegetables, and a rich, creamy sauce topped with flaky biscuits, it’s a perfect meal for cozy family dinners. The recipe is easy to customize with different vegetables and toppings, making it versatile and adaptable to your taste.

Ingredients

Scale

2 lbs boneless, skinless chicken breasts, or thighs
2 (10.5 oz) cans cream of chicken soup
2 (10.5 oz) cans cream of celery soup
12 oz frozen mixed vegetables
2 teaspoons garlic powder, divided
2 teaspoons onion powder, divided
2 teaspoons black pepper, divided
1 (16.3 oz) can homestyle biscuits, or homemade drop biscuits

Instructions

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.
Cover chicken breast with cream of chicken soup and cream of celery soup.
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.
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.
15 to 20 minutes before serving, bake the biscuits according to the package directions.
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.
Serve with a warm biscuit on the top/side or cut the biscuits in half and top with chicken pot pie.

Notes

For best results, be sure to measure liquid ingredients carefully to prevent the dish from becoming too runny. Cooking the biscuits separately ensures they remain crispy, providing a perfect contrast to the creamy filling.