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Crock Pot Chicken Pot Pie

Crock Pot Chicken Pot Pie

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Warm up your kitchen with this delightful Crock Pot Chicken Pot Pie. This comforting dish features tender chicken, an abundance of hearty vegetables, and a rich, creamy gravy, all slow-cooked to perfection. Topped with fluffy biscuits, it’s a hassle-free recipe that merges convenience with deliciousness, making it ideal for busy weeknights or casual family gatherings. Just toss the ingredients into your slow cooker and let it do the magic while you enjoy the enticing aromas wafting through your home. Say goodbye to complicated recipes—this one is sure to become a favorite that you’ll want to make time and again.

Ingredients

Scale
  • 2 lbs boneless, skinless chicken breasts or thighs
  • 2 cans (10.5 oz each) cream of chicken soup
  • 1 can (10.5 oz) cream of celery soup
  • 12 oz frozen mixed vegetables
  • 1 can (16.3 oz) homestyle biscuits
  • 2 teaspoons garlic powder (divided)
  • 2 teaspoons onion powder (divided)
  • 2 teaspoons black pepper (divided)

Instructions

  1. Spray the crockpot liner with non-stick spray and place the chicken at the bottom.
  2. Season with garlic powder, onion powder, and black pepper.
  3. Pour both cans of cream soups over the chicken.
  4. Add frozen mixed vegetables on top and season again.
  5. Cover and cook on low for 6 to 8 hours or high for 4 to 6 hours until the chicken is shredded easily.
  6. Bake biscuits according to package instructions about 15 minutes before serving.
  7. Shred the chicken in the crockpot, mix everything well, and serve warm with biscuits.

Nutrition

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