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Crock Pot Chicken Pot Pie

A warm and hearty chicken pot pie cooked in a slow cooker, featuring tender chicken, creamy soup, and colorful veggies, served with fluffy biscuits.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs boneless skinless chicken breasts or thighs
  • 1 can (10.5 oz) cream of chicken soup
  • 1 can (10.5 oz) cream of celery soup
  • 2 cups frozen mixed vegetables
Spices
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp black pepper
For Serving
  • 1 can refrigerated buttermilk biscuits Baked according to package directions
  • Optional: shredded cheddar, fresh thyme or rosemary For additional flavor

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.
Serving
  1. Scoop into bowls and serve with warm biscuits on top or split open.

Notes

For added flavor, consider sautéing the chicken with spices before adding them to the Crock Pot. You can use fresh vegetables instead of frozen. If you like a cheese flavor, mix in some shredded cheddar cheese before serving. For variations, try adding different vegetables or substituting biscuits for puff pastry.