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Crock Pot Chicken Pot Pie

Crock Pot Chicken Pot Pie is the ultimate cozy dinner with a warm, creamy filling, fluffy biscuits, and a hearty mix of chicken and vegetables, 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: 480
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs boneless skinless chicken breasts or thighs Thighs are recommended for more flavor.
  • 1 can cream of chicken soup (10.5 oz)
  • 1 can cream of celery soup (10.5 oz)
  • 2 cups frozen mixed vegetables Feel free to add your favorite vegetables.
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp black pepper
  • 1 can refrigerated buttermilk biscuits You can also use homemade biscuits.
  • Optional: shredded cheddar, fresh thyme or rosemary Enhance the flavor with these toppings.

Method
 

Preparation
  1. Place chicken in the bottom of the Crock Pot.
  2. Sprinkle with garlic powder, onion powder, and black pepper.
  3. Add cream of chicken and celery soup, then frozen veggies. Stir gently.
Cooking
  1. Cover and cook on LOW for 6–8 hours or HIGH for 4–6 hours.
  2. Bake biscuits according to package directions near the end.
  3. Shred chicken directly in the pot and stir everything together.
  4. Scoop into bowls and serve with warm biscuit on top or split open.

Notes

If you have leftovers, let the pot pie cool completely before storing in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the microwave or on the stove. You can freeze the mixture (without biscuits) for up to 2 months.