Description

This Crock Pot Chicken Pot Pie is a comforting, easy-to-make meal that brings together tender chicken, creamy gravy, and a medley of vegetables, all topped with buttery biscuits. Perfect for busy weeknights or cozy family dinners, this recipe requires minimal prep and delivers maximum flavor.

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

Feel free to customize this dish by using your favorite vegetables, trying different types of cream soups, or even switching up the toppings. This versatile recipe can easily be adapted to suit your tastes and dietary needs.