Description
This Crock Pot Chicken Pot Pie is the ultimate cozy dinner, combining tender chicken, creamy soups, and mixed vegetables slow-cooked to perfection. Finished with flaky buttermilk biscuits baked on the side, it’s a comforting and hearty meal perfect for any day.
Ingredients
Chicken and Filling
- 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
Biscuit Topping
- 1 can refrigerated buttermilk biscuits
Optional
- Shredded cheddar cheese
- Fresh thyme or rosemary
Instructions
- Prepare the Crock Pot: Place the chicken breasts or thighs in the bottom of the Crock Pot to create the base layer for the pot pie filling.
- Season the Chicken: Sprinkle garlic powder, onion powder, and black pepper evenly over the chicken to add flavor throughout the dish.
- Add Soups and Vegetables: Pour in both the cream of chicken and cream of celery soups, then add the frozen mixed vegetables. Stir gently to combine the ingredients without shredding the chicken yet.
- Slow Cook: Cover the Crock Pot and cook on LOW for 6 to 8 hours, or on HIGH for 4 to 6 hours. This slow cooking will tenderize the chicken and meld flavors perfectly.
- Bake Biscuits: Near the end of cooking, bake the refrigerated buttermilk biscuits according to package instructions so they are fresh and warm when served.
- Shred Chicken: Using two forks, shred the cooked chicken directly in the crock pot and stir everything together evenly to integrate the filling.
- Serve: Scoop the chicken pot pie mixture into bowls and serve with a warm biscuit on top or split open on the side. Optionally, add shredded cheddar or sprinkle fresh thyme or rosemary for enhanced flavor.
Notes
- Store stew and biscuits separately to prevent the biscuits from becoming soggy.
- Refrigerate leftovers for up to 5 days or freeze for up to 3 months.
- When reheating leftovers, add a splash of broth to restore moisture if needed.
- Adding shredded cheddar cheese provides a creamy twist to the pot pie filling.
