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Crock Pot Chicken Pot Pie

A cozy, hearty meal made in a slow cooker, perfect for chilly nights. This chicken pot pie is comforting, flavorful, and easy to prepare.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
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 Can substitute with favorite veggies like peas, carrots, or corn.
  • 1 tsp garlic powder For flavor enhancement.
  • 1 tsp onion powder For flavor enhancement.
  • 1/2 tsp black pepper For seasoning.
  • 1 can refrigerated buttermilk biscuits For topping.
Optional Garnishes
  • shredded cheddar For topping.
  • fresh thyme or rosemary For added flavor.

Method
 

Preparation
  1. Place the chicken in the bottom of the crockpot. Sprinkle with garlic powder, onion powder, and black pepper.
  2. Add the cream of chicken soup, cream of celery soup, and frozen vegetables. Stir gently to combine.
Cooking
  1. Cover and cook on low for 6–8 hours or high for 4–6 hours until the chicken is tender and fully cooked.
  2. Bake the biscuits according to package directions near the end of the cooking time.
Serving
  1. Shred the chicken directly in the crockpot and stir everything together. Serve in bowls topped with a warm biscuit (whole or split open).

Notes

Leftovers can be stored in an airtight container in the fridge for up to 3 days. For longer storage, consider freezing individual portions. Thaw in the refrigerator overnight before reheating.