Description
A comforting and easy Chicken Pot Pie made in a Crock Pot with tender chicken, creamy soups, and biscuits.
Ingredients
Scale
- 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 the chicken with garlic powder, onion powder, and black pepper.
- Add the cream of chicken and cream of celery soups, then the frozen mixed vegetables. Stir gently to combine.
- Cover the Crock Pot and cook on LOW for 6–8 hours or on HIGH for 4–6 hours.
- Near the end of the cooking time, bake the biscuits according to the package directions.
- Shred the chicken directly in the pot and stir everything together.
- Scoop the mixture into bowls and serve with a warm biscuit on top or split open.
Notes
For extra flavor, try using homemade chicken broth instead of water when cooking. Feel free to add your favorite vegetables. For a thicker filling, mix cornstarch with water towards the end of cooking.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Crock Pot
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg