The Ultimate Comfort Food: Your New Favorite Crock Pot Chicken Pot Pie Recipe
Tender chicken, hearty vegetables, and creamy gravy come together in this easy crock pot chicken pot pie. Topped with warm, fluffy biscuits, it’s the ultimate comfort food—perfect for busy days or cozy dinners.
Ingredients
-
2 lbs boneless, skinless chicken breasts or thighs
-
2 (10.5 oz) cans cream of chicken soup
-
1 (10.5 oz) can cream of celery soup
-
12 oz frozen mixed vegetables
-
2 tsp garlic powder, divided
-
2 tsp onion powder, divided
-
2 tsp black pepper, divided
-
1 (16.3 oz) can homestyle biscuits (or homemade drop biscuits)
-
Non-stick cooking spray
Instructions
-
Prepare Crock Pot:
-
Spray the crock pot liner with non-stick spray.
-
Lay chicken breasts in the bottom and season with 1 tsp each of garlic powder, onion powder, and black pepper.
-
-
Add Creamy Base:
-
Cover chicken with cream of chicken soup and cream of celery soup.
-
-
Add Vegetables & Seasoning:
-
Spread frozen vegetables over the top.
-
Sprinkle remaining 1 tsp each of garlic powder, onion powder, and black pepper.
-
-
Cook:
-
Cover and cook on low for 6–8 hours or high for 4–6 hours, until chicken is cooked through and easily shredded.
-
-
Prepare Biscuits:
-
15–20 minutes before serving, bake biscuits according to package directions.
-
-
Shred Chicken & Combine:
-
A few minutes before biscuits are done, shred chicken with two forks.
-
Stir shredded chicken into the creamy soup and vegetable mixture.
-
-
Serve:
-
Serve the creamy chicken pot pie mixture with warm biscuits on the side or cut biscuits in half and top with the filling.
-
Notes
-
-
Store filling in an airtight container in the fridge for up to 5 days.
-
Store biscuits separately at room temperature for up to 3 days or in the fridge for 1 week.
-
-
Reheating: Microwave filling in 30-second increments until warmed through.
-
Extra Flavor: Add fresh herbs like thyme or parsley when serving for a fresh touch.