Description
This Crock Pot Chicken Pot Pie is a comforting and easy slow-cooker recipe featuring tender chicken breasts cooked in a creamy vegetable gravy, topped with warm, flaky biscuits. Perfect for a hassle-free family meal, it combines classic pot pie flavors with the convenience of a slow cooker, resulting in a hearty dish full of savory goodness.
Ingredients
Units
Scale
Chicken and Soup Base
- 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
Vegetables and Seasoning
- 12 oz frozen mixed vegetables
- 2 teaspoons garlic powder, divided
- 2 teaspoons onion powder, divided
- 2 teaspoons black pepper, divided
Topping
- 1 (16.3 oz) can homestyle biscuits, or homemade drop biscuits
Instructions
- Prepare Crockpot: Spray the crockpot liner with non-stick spray to prevent sticking and make cleanup easier.
- Layer Chicken and Season: Lay the chicken breasts on the bottom of the crockpot. Season with 1 teaspoon each of garlic powder, onion powder, and black pepper to infuse flavor into the chicken while it cooks.
- Add Soup Base: Pour the cream of chicken soup and cream of celery soup evenly over the chicken to create a rich and creamy gravy base.
- Add Vegetables and Remaining Seasonings: Spread the frozen mixed vegetables over the soups. Sprinkle the remaining 1 teaspoon each of garlic powder, onion powder, and black pepper on top to season the vegetables and overall dish.
- Cook: Cover the crockpot with the lid and cook on low for 6 to 8 hours or on high for 4 to 6 hours, until the chicken is thoroughly cooked and tender enough to shred easily.
- Bake Biscuits: About 15 to 20 minutes before serving, bake the biscuits according to the package directions until golden and cooked through.
- Shred Chicken and Combine: Just a few minutes before the biscuits finish baking, shred the chicken using two forks directly in the crockpot. Stir well to combine the shredded chicken with the creamy gravy and vegetables.
- Serve: Serve the chicken pot pie filling with warm biscuits on the side or topped with the filling for a classic pot pie experience.
Notes
- Storage: Store the chicken pot pie filling and biscuits separately. Keep the filling in an airtight container in the refrigerator for up to 5 days and biscuits at room temperature for up to 3 days or refrigerated up to 1 week. Reheat filling in the microwave in 30-second intervals until warm.
- Freezing: Freeze cooled chicken pot pie filling in an airtight container for up to 3 months. For best results, thaw in the refrigerator for 24 hours before reheating.
- Vegetable Variations: Substitute mixed vegetables with fresh or frozen carrots, onions, green beans, peas, mushrooms, corn, or your favorites.
- Different Soups for Gravy: Cream of mushroom or cream of onion soup can be used instead of cream of celery for a variation in flavor.
- Using Puff Pastry: For an elegant twist, top the cooked pot pie filling with buttery puff pastry and bake until golden brown in a casserole dish or individual ramekins. Crescent dough can be a convenient alternative.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 860 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 90 mg
