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Crock Pot Chicken Pot Pie Recipe

Crock Pot Chicken Pot Pie Recipe
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★★★★★

5.2 from 17 reviews

A comforting and easy Crock Pot Chicken Pot Pie recipe that combines tender shredded chicken, creamy soups, and mixed vegetables slow-cooked to perfection and topped with warm, flaky biscuits. Perfect for a hassle-free family dinner with classic pot pie flavors.

Ingredients

Scale

Chicken and Vegetables

  • 2 lbs boneless, skinless chicken breasts or thighs
  • 12 oz frozen mixed vegetables

Soups and Seasonings

  • 2 (10.5 oz) cans cream of chicken soup
  • 1 (10.5 oz) can cream of celery soup
  • 2 teaspoons garlic powder, divided
  • 2 teaspoons onion powder, divided
  • 2 teaspoons black pepper, divided

Biscuit Topping

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

Instructions

  1. Prepare Crockpot: Spray the crockpot liner generously with non-stick spray to prevent sticking. Lay the chicken breasts evenly in the bottom of the crockpot. Season the chicken with 1 teaspoon each of garlic powder, onion powder, and black pepper to infuse flavor.
  2. Add Cream Soups: Pour both cans of cream of chicken soup and the can of cream of celery soup over the chicken, spreading it evenly to cover the meat thoroughly for a rich and creamy base.
  3. Top with Vegetables and Seasonings: Evenly spread the frozen mixed vegetables over the soup layer. Sprinkle the remaining 1 teaspoon of garlic powder, onion powder, and black pepper on top of the vegetables to enhance the seasoning.
  4. Cook: Place the lid securely on the crockpot. Cook on low for 6 to 8 hours or on high for 4 to 6 hours until the chicken is fully cooked and tender enough to shred easily with a fork.
  5. Bake Biscuits: About 15 to 20 minutes before serving, bake the biscuits according to the package instructions until golden and cooked through to serve as a warm topping or side.
  6. Shred Chicken and Combine: A few minutes before the biscuits finish baking, use two forks to shred the chicken inside the crockpot thoroughly. Stir well to combine the shredded chicken with the creamy gravy and vegetables for a cohesive filling.
  7. Serve: Serve the hot chicken pot pie mixture alongside the warm biscuits or cut the biscuits in half and spoon the filling over them for a delicious pot pie experience.

Notes

  • You can use boneless chicken thighs instead of breasts for juicier meat.
  • Mix up the vegetables by adding peas, carrots, corn, or green beans according to your preference.
  • For a gluten-free version, substitute the biscuits with gluten-free biscuits or omit them and serve with gluten-free bread.
  • Use low-sodium soups to reduce salt content if desired.
  • The cooking time on low or high depends on your crockpot’s strength; check for chicken tenderness before shredding.
  • Leftovers can be refrigerated for up to 3 days and reheated gently on the stove or microwave.

Nutrition

Keywords: chicken pot pie, crockpot recipe, slow cooker chicken, comfort food, easy dinner, creamy chicken, biscuits

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