Crock Pot Chicken Pot Pie
A cozy and simple dinner featuring tender chicken, creamy soups, and mixed vegetables, all cooked effortlessly in a Crock Pot.
Ingredients
Main Ingredients
- 2 lbs boneless skinless chicken breasts or thighs
- 1 can cream of chicken soup (10.5 oz)
- 1 can cream of celery soup (10.5 oz)
- 2 cups frozen mixed vegetables
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp black pepper
- 1 can refrigerated buttermilk biscuits
Optional Toppings
- shredded cheddar Optional
- fresh thyme or rosemary Optional
Instructions
Preparation
- Place chicken in the bottom of the Crock Pot.
- Sprinkle with garlic powder, onion powder, and black pepper.
- Add cream of chicken and celery soup, then frozen veggies. Stir gently.
Cooking
- Cover and cook on LOW for 6–8 hours or HIGH for 4–6 hours.
- Bake biscuits according to package directions near the end of cooking.
- Shred chicken directly in the pot and stir everything together.
- Scoop into bowls and serve with warm biscuit on top or split open.
Notes
Feel free to customize the vegetables based on what you have on hand. For a thicker filling, add cornstarch mixed with water towards the end of cooking. Experiment with different herbs and spices to enhance the flavor. For a twist, substitute chicken with turkey or use a mix of your favorite vegetables.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 40gProtein: 35gFat: 10gSaturated Fat: 3gSodium: 800mgFiber: 3gSugar: 2g