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Crock Pot Chicken Pot Pie

A warm and comforting chicken pot pie made conveniently in a slow cooker, perfect for chilly nights.
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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 You may substitute with your favorite veggies like peas, carrots, or corn.
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp black pepper
  • 1 can refrigerated buttermilk biscuits
  • to taste shredded cheddar Optional for topping.
  • to taste fresh thyme or rosemary Optional for flavor enhancement.

Method
 

Preparation
  1. Place the chicken in the bottom of the crockpot. Sprinkle with garlic powder, onion powder, and black pepper, then 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 cooking time.
Serving
  1. Shred the chicken directly in the crockpot, stir everything together, then 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, freeze individual portions and thaw in the refrigerator overnight before reheating.