Crock Pot Chicken Pot Pie
Ingredients
Main Ingredients
- 2 lbs boneless skinless chicken breasts or thighs Thighs give more flavor; breasts are leaner.
- 1 can cream of chicken soup (10.5 oz)
- 1 can cream of celery soup (10.5 oz)
- 2 cups frozen mixed vegetables (peas, carrots, corn, green beans)
Seasonings
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp black pepper
Topping
- 1 can refrigerated buttermilk biscuits For topping.
Optional Garnishes
- shredded cheddar cheese For topping.
- fresh thyme or rosemary For garnish.
Instructions
Preparation
- Lightly spray the Crock Pot insert or leave it ungreased if nonstick.
- Place the raw chicken breasts or thighs in a single layer in the bottom.
- Sprinkle garlic powder, onion powder, and black pepper over the chicken.
- Add both cans of cream of chicken and cream of celery soup on top of the chicken.
- Pour in frozen mixed vegetables and stir gently.
Cooking
- Cover and cook on LOW for 6–8 hours or on HIGH for 4–6 hours.
Finishing Touch
- About 15–20 minutes before serving, bake the refrigerated buttermilk biscuits according to package directions.
- Shred the chicken directly in the Crock Pot and stir everything to combine.
- Scoop the filling into bowls and top with a warm biscuit.
- Sprinkle with shredded cheddar or fresh herbs if desired.
Notes
Serve with a crisp green salad, steamed broccoli, or a crusty baguette for a complete meal. Store leftovers in airtight containers in the refrigerator for 3-4 days, or freeze them for up to 3 months.