Description
A warm and hearty chicken pot pie made effortlessly in a Crock Pot, featuring tender chicken, mixed vegetables, and creamy soup topped with biscuits.
Ingredients
Scale
- 2 lbs boneless skinless chicken breasts or thighs
- 1 (10.5 oz) can cream of chicken soup
- 1 (10.5 oz) can cream of celery soup
- 2 cups frozen mixed vegetables
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp black pepper
- 1 can refrigerated buttermilk biscuits
- Optional: shredded cheddar, fresh thyme or rosemary
Instructions
- Place the chicken in the bottom of the Crock Pot.
- Sprinkle garlic powder, onion powder, and black pepper over the chicken.
- Pour in both the cream of chicken soup and cream of celery soup.
- Add the frozen mixed vegetables directly to the pot and stir gently to combine.
- Cover the Crock Pot and set to cook on LOW for 6–8 hours or HIGH for 4–6 hours.
- Near the end of cooking, bake the refrigerated buttermilk biscuits according to package directions.
- Once cooking is done, shred the chicken in the Crock Pot and stir everything together.
- Scoop the mixture into bowls and serve with warm biscuits on top or to the side.
Notes
Customize with your favorite vegetables and adjust the seasoning to taste. For a thicker filling, mix a tablespoon of cornstarch with water and add in the last hour of cooking.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg
Keywords: chicken pot pie, crock pot, comfort food, easy recipe, dinner recipe