Description
This Crock Pot Chicken Pot Pie is the ultimate comfort food, combining tender chicken, hearty vegetables, and a rich, creamy gravy, all cooked slowly to perfection in a crock pot. Topped with golden, flaky biscuits, this dish is perfect for cozy family dinners and can be easily adapted to suit various tastes and dietary needs.
Ingredients
- 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
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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.
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Cover chicken breast with cream of chicken soup and cream of celery soup.
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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.
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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.
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15 to 20 minutes before serving, bake the biscuits according to the package directions.
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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.
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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 recipe by using different vegetables, or trying alternative toppings like puff pastry or crescent dough. For a gluten-free version, ensure all ingredients, including the soup and biscuits, are gluten-free. Adjust the seasonings to your preference, and enjoy the convenience of a slow-cooked meal that delivers big on flavor.