Why Make This Recipe
Crock Pot Chicken Pot Pie is the perfect choice for a cozy dinner. It combines tender chicken, creamy soups, and mixed vegetables, all topped with warm, flaky biscuits. This recipe is easy and requires minimal effort, making it great for busy families or anyone who enjoys comfort food.
How to Make Crock Pot Chicken Pot Pie
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
Directions
- Place chicken in the bottom of the Crock Pot.
- Sprinkle with garlic powder, onion powder, and black pepper.
- Add cream of chicken and celery soup, then frozen veggies. Stir gently.
- Cover and cook on LOW for 6–8 hours or HIGH for 4–6 hours.
- Bake biscuits according to package directions near the end.
- Shred chicken directly in the pot and stir everything together.
- Scoop into bowls and serve with a warm biscuit on top or split open.
How to Serve Crock Pot Chicken Pot Pie
Serve this delicious chicken pot pie hot in bowls. You can place a warm biscuit right on top or split it open and let the savory filling ooze out. A sprinkle of fresh thyme or shredded cheddar adds an extra touch.
How to Store Crock Pot Chicken Pot Pie
If you have leftovers, store them in an airtight container in the fridge. It should last for about 3 to 4 days. You can also freeze it for longer storage, but keep in mind that the biscuits may lose their texture when reheated.
Tips to Make Crock Pot Chicken Pot Pie
- For added flavor, consider adding some chopped onions or celery to the mixture.
- You can reduce cooking time by cutting the chicken into smaller pieces.
- To make it extra comforting, serve with some warm, crusty bread on the side.
Variation
You can change up the vegetables based on what you have on hand. Try adding corn, peas, or even diced potatoes for a different twist. If you prefer a soupier dish, add a bit of chicken broth.
FAQs
1. Can I use frozen chicken?
Yes, you can use frozen chicken. Just add an extra hour to the cooking time.
2. Can I make this recipe gluten-free?
You can use gluten-free biscuits and make sure that your soup is gluten-free.
3. What can I use instead of cream soups?
If you want a lighter version, you can use homemade white sauce or a mixture of chicken broth and flour as a substitute.
Crock Pot Chicken Pot Pie
Equipment
- Crock Pot
- Whisk
- Medium Bowl
Ingredients
Main Ingredients
- 2 lbs boneless, skinless chicken breasts
- 2 cans cream of chicken soup
- 1 cup milk
- 16 oz mixed vegetables (frozen)
- 1 can grands bisquits
- 1 tsp poultry seasoning
- salt to taste
- black pepper to taste
Instructions
Cooking
- Place chicken breasts in the bottom of a crock pot and sprinkle with poultry seasoning, salt, and pepper.
- In a medium bowl, whisk together cream of chicken soup and milk, then pour the mixture over the chicken.
- Add frozen mixed vegetables to the crock pot, cover, and cook on low for 4-6 hours or on high for 2-3 hours.
- Remove the chicken and shred it, then return it to the crock pot and mix everything together.
- Place uncooked biscuits on top of the chicken mixture, cover, and cook on high for 20-30 minutes until biscuits are golden brown and cooked through.