Print

Crock Pot Chicken Pot Pie Recipe

Crock Pot Chicken Pot Pie Recipe
Print Recipe

★★★★★

5.1 from 20 reviews

This Crock Pot Chicken Pot Pie recipe is a comforting and easy-to-make dish perfect for busy weeknights. Tender chicken, mixed vegetables, and creamy soups come together in a slow cooker for a delicious meal topped with flaky biscuits.

Ingredients

Scale

For the Chicken Pot Pie:

  • 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 teaspoons garlic powder (divided)
  • 2 teaspoons onion powder (divided)
  • 2 teaspoons black pepper (divided)

For the Biscuits:

  • 1 (16.3 oz) can homestyle biscuits (or homemade drop biscuits)

Instructions

  1. Spray crockpot liner with non-stick spray. Lay chicken breasts in the bottom of the crockpot and season with 1 teaspoon of each: garlic powder, onion powder, and black pepper.
  2. Cover chicken breast with cream of chicken soup and cream of celery soup.
  3. Spread mixed frozen vegetables over the soup. Sprinkle the remaining 1 teaspoon of garlic powder, onion powder, and pepper over the top of the vegetables.
  4. Place lid on the crockpot and cook on low for 6 to 8 hours or on high for 4 to 6 hours. Check until chicken is cooked through and easily shredded.
  5. 15 to 20 minutes before serving, bake the biscuits according to the package directions.
  6. A few minutes before the biscuits are ready, use 2 forks to shred the chicken. Stir until the chicken is covered in the gravy and vegetables.
  7. Serve with a warm biscuit on the top/side or cut the biscuits in half and top with chicken pot pie.

Nutrition

Keywords: Crock Pot Chicken Pot Pie, Chicken Pot Pie Recipe, Slow Cooker Chicken Pot Pie

Find it online: https://kitchenbyclara.com/crock-pot-chicken-pot-pie-recipe/