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Crock Pot Chicken Pot Pie

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A cozy and hearty chicken pot pie made effortlessly in a slow cooker, perfect for busy weeknights.

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

  1. Place the chicken at the bottom of your Crock Pot, sprinkle with garlic powder, onion powder, and black pepper.
  2. Add cream of chicken soup and cream of celery soup, then toss in the frozen mixed vegetables and stir gently.
  3. Cover and cook on LOW for 6 to 8 hours or on HIGH for 4 to 6 hours.
  4. Bake the biscuits according to package instructions about 30 minutes before serving.
  5. Once cooked, shred the chicken in the pot with two forks and stir until combined.
  6. Scoop portions into bowls and top each with a freshly baked biscuit.

Notes

For added flavor, consider adding a splash of white wine or a dollop of sour cream. Experiment with seasonal herbs for variety.

Nutrition

Find it online: https://www.anytimesrecipes.com/crock-pot-chicken-pot-pie/