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Crock Pot Chicken Pot Pie

A comforting and creamy chicken pot pie made effortlessly in a Crock Pot, featuring tender chicken, savory soups, and mixed vegetables.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs boneless skinless chicken breasts or thighs
  • 1 can cream of chicken soup (10.5 oz)
  • 1 can cream of celery soup (10.5 oz)
  • 2 cups frozen mixed vegetables You can substitute with fresh vegetables if preferred.
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp black pepper
  • 1 can refrigerated buttermilk biscuits Bake according to package directions.
Optional Toppings
  • to taste shredded cheddar For an extra cheesy touch.
  • to taste fresh thyme or rosemary Can be added for garnish.

Method
 

Preparation
  1. Place chicken in the bottom of the Crock Pot.
  2. Sprinkle with garlic powder, onion powder, and black pepper.
  3. Add cream of chicken and celery soup, then add the frozen mixed vegetables. Give it a gentle stir.
Cooking
  1. Cover and cook on LOW for 6-8 hours or HIGH for 4-6 hours.
  2. Near the end of cooking, bake biscuits according to package directions.
  3. Shred chicken directly in the pot and stir everything together, mixing in all that flavor.
Serving
  1. Scoop into bowls and enjoy with a warm biscuit on top or split open.

Notes

Leftovers can be stored in the fridge for about 3-4 days in an airtight container. For freezing, store for up to 3 months without biscuits, and add a splash of broth when reheating.