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Crock Pot Chicken Pot Pie

A comforting slow-cooked classic featuring tender chicken, vibrant veggies, and buttery biscuits for a warm and nostalgic meal.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 4 servings
Course: Comfort Food, Dinner, Main Course
Cuisine: American
Calories: 425
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2-3 pieces boneless, skinless chicken breasts Look for high-quality, free-range chicken for best flavor.
  • 1 can cream of chicken soup Feel free to substitute for cream of mushroom or other flavors.
  • 1 can cream of celery soup Can swap for cream of onion soup for a stronger flavor.
  • 12 oz bag frozen mixed vegetables No need to thaw; a blend of carrots, peas, corn, and green beans works well.
  • 2 tsp garlic powder Fresh minced garlic can be used for bolder taste.
  • 2 tsp onion powder Alternatively, finely chopped onions can be sautéed beforehand.
  • 2 tsp black pepper Adjust to taste; cayenne pepper can be added for spice.
  • 1 can homestyle buttermilk biscuits Pre-made biscuits save time, but homemade dough can elevate the dish.

Method
 

Preparation
  1. Spray your crockpot with non-stick spray to ensure easy cleanup.
  2. Place chicken breasts in the bottom of the pot, seasoning with 1 tsp each of garlic powder, onion powder, and black pepper.
  3. Pour the cream of chicken and cream of celery soup over the seasoned chicken, ensuring it's completely covered.
  4. Spread the frozen mixed vegetables evenly over the soup mixture and sprinkle remaining spices on top.
Cooking
  1. Cover and set your crockpot to LOW for 360 minutes (6 hours) or HIGH for 240 minutes (4 hours), until chicken is fully cooked and shreddable.
  2. Bake the biscuits according to package instructions for 15–20 minutes before serving.
  3. Once cooked, shred the chicken using two forks, mixing it thoroughly with the veggies and sauce.
Serving
  1. Dish up the creamy filling inside your flaky biscuits for a delightful experience and enjoy hot.

Notes

Leftovers can be stored in an airtight container in the fridge for up to 3-4 days or frozen for up to 3 months. If sauce is too thick, add chicken broth to loosen it up.