Name: Crock Pot Chicken Pot Pie Recipe
Prep time: 10 min
Cook time: PT-486648H8M21S
Total time: PT-486648H8M21S
Yield: 6
Ingredients: 2 lbs boneless, skinless chicken breasts or thighs – Use your choice of chicken cuts for tenderness and flavor.; 2 (10.5 oz) cans of cream of chicken soup – Provides a creamy base with rich chicken flavor.; 2 (10.5 oz) cans of cream of celery soup – Adds a subtle celery taste to complement the chicken.; 12 oz frozen mixed vegetables – A convenient mix of peas, carrots, corn, and green beans adds color and texture.; 2 teaspoons garlic powder, divided – Enhances the flavor with a mild garlic kick.; 2 teaspoons onion powder, divided – Adds depth and savory notes.; 2 teaspoons black pepper, divided – For seasoning and a slight hint of spice.; 1 (16.3 oz) can homestyle biscuits, or homemade drop biscuits – Ready-to-bake biscuits for a flaky topping.

Ingredients

Scale

To make this delicious Crock Pot Chicken Pot Pie, gather the following ingredients:

2 lbs boneless, skinless chicken breasts or thighs – Use your choice of chicken cuts for tenderness and flavor.
2 (10.5 oz) cans of cream of chicken soup – Provides a creamy base with rich chicken flavor.
2 (10.5 oz) cans of cream of celery soup – Adds a subtle celery taste to complement the chicken.
12 oz frozen mixed vegetables – A convenient mix of peas, carrots, corn, and green beans adds color and texture.
2 teaspoons garlic powder, divided – Enhances the flavor with a mild garlic kick.
2 teaspoons onion powder, divided – Adds depth and savory notes.
2 teaspoons black pepper, divided – For seasoning and a slight hint of spice.
1 (16.3 oz) can homestyle biscuits, or homemade drop biscuits – Ready-to-bake biscuits for a flaky topping.

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Instructions

Prepare the Crock Pot: Begin by spraying the crock pot liner with non-stick spray to prevent sticking and make cleanup easier.
Layer the Chicken and Seasonings: Lay the boneless, skinless chicken breasts or thighs in the bottom of the crock pot. Season them with 1 teaspoon each of garlic powder, onion powder, and black pepper.
Add the Soups and Vegetables: Pour the cream of chicken soup and cream of celery soup over the chicken. Spread the frozen mixed vegetables evenly over the soup layer. Sprinkle the remaining 1 teaspoon of garlic powder, onion powder, and black pepper over the top of the vegetables.
Cook the Mixture: Place the lid on the crock pot and cook on low for 6 to 8 hours or high for 4 to 6 hours, until the chicken is fully cooked and tender enough to shred.
Bake the Biscuits: About 15 to 20 minutes before you’re ready to serve, bake the biscuits according to the package directions until they are golden brown and cooked through.
Shred the Chicken and Combine: A few minutes before the biscuits are done, use two forks to shred the chicken directly in the crock pot. Stir everything together until the chicken is well-coated in the creamy gravy with the vegetables.
Serve and Enjoy: Serve the chicken pot pie mixture with a warm biscuit on top or on the side. You can also cut the biscuits in half and top them with the chicken pot pie filling for an open-faced option.

Notes

Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing: The chicken pot pie mixture (without the biscuits) can be frozen for up to 3 months. When ready to eat, thaw overnight in the refrigerator.
Reheating: Reheat in the microwave or on the stovetop until warm. If using frozen, reheat on low heat to maintain the texture.

Author: Nora
Prep Time: 10 minutes
Cook Time: 4 to 6 hours on high or 6 to 8 hours on low
Category: Dinner