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Crock Pot Chicken Pot Pie Recipe

Crock Pot Chicken Pot Pie Recipe
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★★★★★

5.2 from 18 reviews

This comforting Crock Pot Chicken Pot Pie recipe combines tender slow-cooked chicken, creamy soup, mixed vegetables, and flaky biscuits for an easy, hearty meal. Perfect for busy days, it requires minimal prep and cooks all day in the crockpot, delivering a deliciously warm and satisfying pot pie experience without the fuss of traditional crusts.

Ingredients

Scale

Chicken and Seasonings

  • 2 lbs boneless, skinless chicken breasts (or thighs)
  • 2 teaspoons garlic powder (divided)
  • 2 teaspoons onion powder (divided)
  • 2 teaspoons black pepper (divided)

Soup Base

  • 2 (10.5 oz) cans cream of chicken soup
  • 1 (10.5 oz) can cream of celery soup

Vegetables

  • 12 oz frozen mixed vegetables

Biscuits

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

Instructions

  1. Prepare Crockpot: Spray the inside of the crockpot liner with non-stick spray to prevent sticking and make cleanup easier.
  2. Layer Chicken and Seasonings: Place the chicken breasts in the bottom of the crockpot. Season with 1 teaspoon each of garlic powder, onion powder, and black pepper evenly over the chicken.
  3. Add Soups: Cover the chicken with the cream of chicken soup and cream of celery soup, spreading them evenly over the chicken.
  4. Top with Vegetables and Seasonings: Spread the frozen mixed vegetables over the soups. Then sprinkle the remaining 1 teaspoon each of garlic powder, onion powder, and black pepper on top of the vegetables for a balanced seasoning.
  5. Cook: Place the lid on the crockpot. Cook on low for 6 to 8 hours or on high for 4 to 6 hours until the chicken is fully cooked and easily shreds with a fork.
  6. Bake Biscuits: About 15 to 20 minutes before serving, bake the biscuits according to the package or your homemade recipe instructions until golden brown.
  7. Shred Chicken and Combine: A few minutes before the biscuits are done, use two forks to shred the chicken inside the crockpot. Stir everything together to coat the chicken in the creamy gravy with vegetables.
  8. Serve: Serve the creamy chicken pot pie mixture topped with a warm biscuit or cut the biscuits in half and use them as a base for the pot pie filling. Enjoy immediately while warm.

Notes

  • You can substitute chicken thighs for a juicier, more flavorful result.
  • If you prefer thicker pot pie filling, stir in 1 tablespoon of cornstarch mixed with 2 tablespoons cold water during the last hour of cooking.
  • Mixed vegetables can be fresh or frozen; feel free to customize with your favorites like peas, carrots, or corn.
  • Homemade drop biscuits can be used in place of canned biscuits for a more rustic touch.
  • Leftovers reheat well in the microwave or oven and can be stored in an airtight container for up to 3 days.
  • Spraying the crockpot liner makes cleanup easier but can be omitted if using a non-stick crockpot insert.

Nutrition

Keywords: crock pot chicken pot pie, slow cooker chicken pot pie, easy chicken pot pie, comfort food, crockpot recipes, chicken dinner

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