Description
A comforting and easy chicken pot pie made in a slow cooker with a creamy filling and topped with warm biscuits.
Ingredients
- 2 lb boneless skinless chicken breasts or thighs
- 1 (10.5 oz) can cream of chicken soup
- 1 (10.5 oz) can cream of celery soup
- 2 cups frozen mixed vegetables (peas, carrots, corn, green beans)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp black pepper
- 1 can refrigerated buttermilk biscuits (bake per package for topping)
- Optional: 1–1½ cups shredded cheddar cheese
- Optional garnish: fresh thyme or rosemary
Instructions
- Place the chicken in a single layer in the bottom of the Crock Pot.
- Sprinkle the garlic powder, onion powder, and black pepper evenly over the chicken.
- Pour both cans of condensed soup over the seasoned chicken, spreading gently to cover the meat.
- Scatter the frozen mixed vegetables on top and fold gently to mix.
- Cover and cook on LOW for 6–8 hours or on HIGH for 4–6 hours, until the chicken shreds easily.
- About 10–15 minutes before serving, preheat the oven and bake the biscuits according to the package directions.
- Shred the chicken in the Crock Pot and stir in the cheese if using.
- Serve the filling in bowls topped with a warm biscuit and garnish with fresh herbs if desired.
Notes
For a thicker sauce, mix cornstarch with cold water and stir into the slow cooker. Avoid reheating leftovers more than once.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American