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Crock Pot Chicken Pot Pie Recipe

Crock Pot Chicken Pot Pie Recipe
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★★★★★

5 from 18 reviews

This Crock Pot Chicken Pot Pie is a comforting, easy-to-make dinner featuring tender slow-cooked chicken in a creamy vegetable gravy, topped with warm, flaky biscuits. Perfect for busy days, this recipe combines classic chicken pot pie flavors with the convenience of a slow cooker for a hearty, satisfying meal.

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)

Soups and Vegetables

  • 2 (10.5 oz) cans cream of chicken soup
  • 1 (10.5 oz) can cream of celery soup
  • 12 oz frozen mixed vegetables

Biscuits

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

Instructions

  1. Prepare Crockpot and Chicken: Spray the crockpot liner with non-stick spray. Lay the chicken breasts evenly at the bottom and season with 1 teaspoon each of garlic powder, onion powder, and black pepper for initial seasoning.
  2. Add Soups: Pour both cans of cream of chicken soup and the can of cream of celery soup over the seasoned chicken, spreading evenly.
  3. Add Vegetables and Season: Spread the frozen mixed vegetables evenly on top of the soup layer. Then sprinkle the remaining 1 teaspoon each of garlic powder, onion powder, and black pepper over the vegetables for added flavor.
  4. Slow Cook: Place the lid on and cook on low for 6 to 8 hours or on high for 4 to 6 hours, until the chicken is completely cooked through and tender enough to shred.
  5. Prepare Biscuits: About 15 to 20 minutes before serving, bake the biscuits according to the package instructions so they are warm and flaky for serving.
  6. Shred Chicken and Combine: Just a few minutes before the biscuits are done, use two forks to shred the chicken inside the crockpot. Stir the shredded chicken into the creamy vegetable mixture ensuring everything is well combined.
  7. Serve: Serve the chicken pot pie mixture with warm biscuits on the side or split the biscuits and spoon the pot pie filling on top for a classic comforting presentation.

Notes

  • You can substitute chicken thighs for breasts for a juicier result.
  • For a gluten-free version, use gluten-free soup cans and biscuits or cornbread.
  • Frozen vegetables can be any mix you prefer, such as peas, carrots, corn, and green beans.
  • Vegetarian variation can be made by replacing chicken with tofu or additional vegetables and using vegetable-based soups.
  • Make sure the crockpot is sprayed well to prevent sticking.
  • Leftovers can be refrigerated for up to 3 days and reheated gently on the stove or microwave.

Nutrition

Keywords: Crock Pot chicken pot pie, slow cooker chicken pot pie, easy chicken pot pie, creamy chicken pot pie, comfort food, slow cooker recipes

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