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Crock Pot Chicken Pot Pie

Enjoy a warm, hearty chicken pot pie with minimal effort using your Crock Pot. Perfect for busy evenings, this family-friendly recipe is filled with creamy goodness and flaky biscuits.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs boneless skinless chicken breasts or thighs
  • 1 can (10.5 oz) cream of chicken soup
  • 1 can (10.5 oz) 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 cheese, fresh thyme, or rosemary Use these for added flavor.

Method
 

Preparation
  1. Place the boneless chicken in the bottom of your Crock Pot.
  2. Sprinkle the garlic powder, onion powder, and black pepper over the chicken.
  3. Pour in both cream of chicken soup and cream of celery soup to create a creamy base.
  4. Toss in the frozen mixed vegetables and stir gently until combined.
Cooking
  1. Cover and cook on LOW for 6 to 8 hours or HIGH for 4 to 6 hours, until the chicken is tender.
  2. During the last 30 minutes, prepare the buttermilk biscuits according to the package directions.
  3. Once the chicken is cooked, shred it directly in the pot and stir to combine.
  4. Serve in bowls with a warm biscuit on top or split open.

Notes

For variation, try different vegetables or proteins, and consider adding fresh herbs for flavor.