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–+ servings

Crock Pot Chicken Pot Pie

Crock Pot Chicken Pot Pie is the ultimate hug in a bowl, featuring a creamy filling with tender chicken and flaky biscuits, perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 2 lbs boneless skinless chicken breasts or thighs May substitute with turkey.
  • 1 10.5 oz can cream of chicken soup Use gluten-free alternatives if needed.
  • 1 10.5 oz can cream of celery soup Use gluten-free alternatives if needed.
  • 2 cups frozen mixed vegetables Can substitute with fresh vegetables.
Seasoning
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp black pepper
Topping
  • 1 can refrigerated buttermilk biscuits
Optional Ingredients
  • to taste shredded cheddar For added flavor.
  • to taste fresh thyme For added flavor.
  • to taste rosemary For added flavor.

Method
 

Preparation
  1. Place chicken at the bottom of the Crock Pot.
  2. Sprinkle the chicken evenly with garlic powder, onion powder, and black pepper.
  3. Pour in the cream of chicken and cream of celery soups, then toss in the frozen vegetables. Stir gently to combine.
Cooking
  1. Cover the Crock Pot and cook on LOW for 6–8 hours or on HIGH for 4–6 hours.
  2. About 15 minutes before serving, bake the biscuits according to package directions.
  3. Once cooked, shred the chicken directly in the pot and stir everything together.
  4. Serve in bowls, topping each portion with a warm biscuit.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 35gProtein: 30gFat: 15gSaturated Fat: 5gSodium: 800mgFiber: 3gSugar: 2g

Notes

Store leftovers in an airtight container for 3-4 days in the refrigerator or freeze without biscuits for up to 3 months. Handle food safely and ensure proper reheating of leftovers.

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