Description
A hearty and comforting Crock Pot version of the classic chicken pot pie, perfect for busy weeknights and family gatherings.
Ingredients
- 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
- 2 cups frozen mixed vegetables
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp black pepper
- 1 can refrigerated buttermilk biscuits
- Optional: Shredded cheddar cheese, fresh thyme or rosemary for added flavor.
Instructions
- Start by placing the chicken at the bottom of the Crock Pot.
- Sprinkle on garlic powder, onion powder, and black pepper.
- Pour in both cream of chicken soup and cream of celery soup.
- Toss in the frozen mixed veggies and stir gently to combine all ingredients.
- Secure the lid and cook on LOW for 6-8 hours or HIGH for 4-6 hours.
- As the cooking time nears its end, bake the biscuits according to package instructions.
- Shred the chicken directly in the pot, mixing everything well, then serve in bowls topped with a warm biscuit, either whole or split open.
Notes
For a creamier texture, consider adding a splash of milk or chicken broth before serving. Use rotisserie chicken for quicker prep and fresh herbs for garnish.
- Prep Time: 10 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American