Description
Creamy, hearty, and family-friendly, this Crock Pot Chicken Pot Pie takes just 10 minutes of prep and simmers into comfort food magic right in your slow cooker.
Ingredients
2 lbs boneless, skinless chicken breasts or thighs
2 (10.5 oz) cans cream of chicken soup
1 (10.5 oz) can cream of celery soup (or substitute mushroom/onion)
12 oz frozen mixed vegetables (or use fresh)
2 tsp garlic powder (divided)
2 tsp onion powder (divided)
2 tsp black pepper (divided)
1 (16.3 oz) can refrigerated homestyle biscuits (or homemade biscuits)
Instructions
1. Spray slow cooker with nonstick spray.
2. Lay chicken in the bottom and season with 1 tsp each of garlic powder, onion powder, and black pepper.
3. Add both cream of chicken and cream of celery soups over the chicken.
4. Spread frozen vegetables evenly over the soup.
5. Sprinkle remaining garlic powder, onion powder, and black pepper on top.
6. Cover and cook on LOW for 6–8 hours or HIGH for 4–6 hours.
7. About 20 minutes before serving, bake biscuits according to package directions.
8. Shred the chicken in the crock pot and stir everything together to combine.
9. Serve hot with a biscuit on top or halved underneath the filling.
Notes
Use rotisserie chicken to save time — just add during the final 30 minutes.
If the filling is too runny, stir in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) during the last hour.
Store filling and biscuits separately to keep them from getting soggy.
Freeze filling for up to 3 months; thaw in fridge overnight before reheating.
- Prep Time: 10 minutes
- Cook Time: 6–8 hours (low) or 4–6 hours (high)
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 portion with biscuit
- Calories: 645
- Sugar: 4g
- Sodium: 2066mg
- Fat: 26g
- Saturated Fat: 5g
- Carbohydrates: 59g
- Fiber: 4g
- Protein: 42g
- Cholesterol: 115mg