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Crock Pot Chicken Pot Pie

A warm and creamy chicken pot pie made effortlessly in a slow cooker, perfect for chilly days and family gatherings.
Print Recipe
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2-3 pieces boneless, skinless chicken breasts Opt for organic or free-range for the best flavor.
  • 1 can cream of chicken soup Look for low-sodium options to control the salt content.
  • 1 can cream of celery soup Can be substituted with cream of mushroom or onion soup.
  • 12 oz frozen mixed vegetables Includes peas, carrots, corn, and green beans.
  • 2 tsp garlic powder Enhances overall flavor.
  • 2 tsp onion powder Adds savory depth.
  • 2 tsp black pepper Adjust according to spice preference.
  • 1 can homestyle buttermilk biscuits Use refrigerated biscuits for a quick topping.

Method
 

Preparation
  1. Spray the inside of your crockpot with non-stick cooking spray.
  2. Place the chicken breasts at the bottom of the crockpot and season them with garlic powder, onion powder, and black pepper.
  3. Pour the cream of chicken and cream of celery soups over the chicken.
  4. Spread the frozen mixed vegetables evenly over the soups.
  5. Cover and cook on LOW for 6–8 hours or on HIGH for 4–6 hours, until chicken is fully cooked.
  6. About 15-20 minutes before serving, preheat the oven and bake the biscuits as per package directions.
  7. Remove the chicken, shred it using two forks, and mix it back into the crockpot with the sauce and vegetables.
  8. Serve hot, with biscuits on the side or topped with the filling.

Notes

Leftovers can be stored in an airtight container for up to 3-4 days or frozen for up to 3 months. You can prep ingredients in advance and assemble in the crockpot in the morning.