Description
A comforting Crock Pot Chicken Pot Pie made with tender chicken, creamy soups, and vibrant mixed vegetables, topped with flaky biscuits.
Ingredients
- 2 lbs 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
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp black pepper
- 1 can refrigerated buttermilk biscuits
- Optional: shredded cheddar, fresh thyme, or rosemary
Instructions
- Place the chicken in the bottom of the Crock Pot.
- Sprinkle the garlic powder, onion powder, and black pepper over the chicken.
- Add the cream of chicken and cream of celery soups, followed by the frozen mixed vegetables. Stir gently to combine.
- Cover the Crock Pot and cook on LOW for 6-8 hours or HIGH for 4-6 hours.
- Near the end of cooking, bake the biscuits according to package directions.
- Once the chicken is cooked, shred it directly in the pot and give everything a good stir.
- Serve the mixture in bowls, topped with a warm biscuit or use it to fill a split biscuit.
Notes
Best served hot, straight from the Crock Pot. Pairs well with a side salad or garlic bread.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American