Why Make This Recipe
Crock Pot Chicken Pot Pie is the perfect cozy dinner for busy weeknights or lazy weekends. This comforting dish combines tender chicken, creamy soups, and mixed vegetables, all slowly cooked together for an incredible flavor. Plus, it’s easy to make, allowing you to enjoy a homemade meal without spending hours in the kitchen.
How to Make Crock Pot Chicken Pot Pie
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, fresh thyme or rosemary
Directions:
- Place the chicken in the bottom of the Crock Pot.
- Sprinkle with garlic powder, onion powder, and black pepper.
- Add the cream of chicken and celery soups, then the frozen veggies. Stir gently to combine.
- Cover and cook on LOW for 6–8 hours or HIGH for 4–6 hours.
- Bake the biscuits according to package directions near the end of the cooking time.
- Shred the chicken directly in the pot and stir everything together until well mixed.
- Scoop into bowls and serve with a warm biscuit on top or split open.
How to Serve Crock Pot Chicken Pot Pie
Serve this delightful dish hot in bowls. Place the biscuits on top or serve them on the side. You can also sprinkle some shredded cheddar or fresh herbs like thyme or rosemary for extra flavor.
How to Store Crock Pot Chicken Pot Pie
Store any leftovers in an airtight container in the refrigerator. It will last for about 3 to 4 days. To reheat, warm it in the microwave or on the stove until heated through.
Tips to Make Crock Pot Chicken Pot Pie
- For extra flavor, consider adding your favorite herbs or spices.
- You can replace frozen mixed vegetables with fresh ones, but you may need to adjust the cooking time.
- Feel free to use leftover chicken or rotisserie chicken for quicker prep.
Variation
If you want to add more taste, try swapping out the cream soups with a homemade version. You could also include other vegetables like potatoes or green beans to customize it to your liking.
FAQs
Can I use frozen chicken?
Yes, you can use frozen chicken in this recipe. Just increase the cooking time to ensure it cooks through.
Can I make this recipe gluten-free?
Absolutely! Use gluten-free biscuits and check the soup labels to make sure they are gluten-free.
Can I make this in advance?
Yes, you can prep the ingredients ahead of time and assemble them in the Crock Pot when you’re ready to cook!
Crock Pot Chicken Pot Pie
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Total Time: 375 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: Gluten-Free (with adjustments)
Description
A comforting and easy-to-make dish combining tender chicken, creamy soups, and mixed vegetables, perfect for busy weeknights.
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, fresh thyme or rosemary
Instructions
- Place the chicken in the bottom of the Crock Pot.
- Sprinkle with garlic powder, onion powder, and black pepper.
- Add the cream of chicken and celery soups, then the frozen veggies. Stir gently to combine.
- Cover and cook on LOW for 6–8 hours or HIGH for 4–6 hours.
- Bake the biscuits according to package directions near the end of the cooking time.
- Shred the chicken directly in the pot and stir everything together until well mixed.
- Scoop into bowls and serve with a warm biscuit on top or split open.
Notes
Store any leftovers in an airtight container in the refrigerator for about 3 to 4 days. Reheat in the microwave or on the stove until heated through.