Description
Crock Pot Chicken Pot Pie is a creamy, hearty slow cooker dinner with tender shredded chicken, soft mixed vegetables, savory sauce, and warm biscuits on top.
Ingredients
2 large boneless skinless chicken breasts, about 1.5 to 2 pounds
1 can cream of chicken soup, 10.5 ounces
1 can cream of celery soup, 10.5 ounces
1 cup chicken broth
1 bag frozen mixed vegetables, about 12 to 16 ounces
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon black pepper
Salt to taste
1 can refrigerated biscuits, for topping
Instructions
1. Place the chicken breasts in the slow cooker and season with garlic powder, onion powder, salt, and pepper.
2. Add the cream of chicken soup, cream of celery soup, and chicken broth, then stir lightly to combine.
3. Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the chicken turns fully cooked and tender.
4. Shred the chicken directly in the slow cooker using two forks, then mix it into the sauce.
5. Add the frozen vegetables and stir well.
6. Continue cooking for 30 to 60 minutes, until the vegetables heat through.
7. Bake the biscuits separately according to package directions.
8. Spoon the chicken mixture into bowls and top each serving with a warm biscuit.
Notes
The filling thickens naturally as it cooks.
For a thicker filling, reduce the broth or cook uncovered briefly at the end.
Use rotisserie chicken instead of raw chicken to shorten the cooking time.
Adjust salt to taste, especially since canned soups already contain sodium.
For a creamier texture, stir in a splash of milk or cream at the end.
Store leftovers in the refrigerator for up to 3 to 4 days.
Freeze the filling without biscuits for longer storage.
Reheat gently on the stovetop or in the microwave.
- Prep Time: 10 minutes
- Cook Time: 3 to 7 hours
- Category: Chicken Recipes
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350 to 450
- Sugar: 4g
- Sodium: High
- Fat: Moderate
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 75mg