Description
This Crock Pot Chicken Pot Pie recipe is the ultimate cozy dinner, combining tender slow-cooked chicken, creamy soups, and mixed vegetables, topped with flaky buttermilk biscuits for a warm and comforting meal perfect for any day of the week.
Ingredients
Units
Scale
Chicken and Base
- 2 lbs boneless skinless chicken breasts or thighs
- 1 (10.5 oz) can cream of chicken soup
- 1 (10.5 oz) can cream of celery soup
Vegetables and Seasonings
- 2 cups frozen mixed vegetables
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp black pepper
Topping
- 1 can refrigerated buttermilk biscuits
- Optional: shredded cheddar cheese
- Optional: fresh thyme or rosemary
Instructions
- Prepare the Crock Pot: Place the chicken breasts or thighs in the bottom of the Crock Pot evenly.
- Season the Chicken: Sprinkle garlic powder, onion powder, and black pepper evenly over the chicken to infuse flavor during cooking.
- Add Soup and Vegetables: Pour in the cream of chicken soup and cream of celery soup, then add the frozen mixed vegetables. Stir gently just to combine all ingredients without shredding the chicken yet.
- Cook the Mixture: Cover the Crock Pot and cook on LOW heat setting for 6 to 8 hours or on HIGH for 4 to 6 hours until the chicken is fully cooked and tender.
- Bake the Biscuits: Near the end of the cooking time, bake the refrigerated buttermilk biscuits according to the package directions so they are fresh and warm when served.
- Shred the Chicken: Shred the cooked chicken directly inside the Crock Pot using forks, then stir everything together to ensure the meat, vegetables, and creamy base are well combined.
- Serve: Scoop the chicken pot pie mixture into bowls and top with a warm biscuit, either whole or split open. Optionally, sprinkle shredded cheddar cheese and fresh thyme or rosemary for extra flavor.
Notes
- Store the stew and biscuits separately to prevent the biscuits from becoming soggy.
- Refrigerate leftovers for up to 5 days or freeze the stew for up to 3 months.
- When reheating, add a splash of broth or water to loosen the mixture if it has thickened too much.
- Adding shredded cheddar cheese makes for a creamier, richer pot pie experience.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 900mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 85mg
