Description
A comforting and easy Crock Pot version of the classic chicken pot pie, featuring tender chicken, creamy soups, and 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 cheese, fresh thyme or rosemary for garnish
Instructions
- Place the chicken in the bottom of your Crock Pot.
- Sprinkle the chicken with garlic powder, onion powder, and black pepper.
- Pour the cream of chicken and cream of celery soups over the chicken.
- Add the frozen mixed vegetables and stir gently to combine.
- Cover and cook on LOW for 6-8 hours or on HIGH for 4-6 hours.
- Near the end of cooking, bake the buttermilk biscuits according to the package directions.
- Once the cooking time is complete, shred the chicken directly in the pot and stir everything together.
- Serve hot in bowls, topped with warm biscuits.
Notes
For an added flavor boost, sprinkle with shredded cheddar cheese or fresh herbs like thyme or rosemary. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
- Prep Time: 20 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American