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Crock Pot Chicken Pot Pie Recipe

Crock Pot Chicken Pot Pie Recipe
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★★★★★

5.1 from 25 reviews

A comforting and easy-to-make Crock Pot Chicken Pot Pie that combines tender shredded chicken, creamy soups, and mixed vegetables slow-cooked to perfection. Served with flaky biscuits, this hearty dish is perfect for busy weeknights or cozy family dinners.

Ingredients

Scale

Chicken & Seasoning

  • 2 lbs boneless, skinless chicken breasts (or thighs)
  • 2 teaspoons garlic powder (divided)
  • 2 teaspoons onion powder (divided)
  • 2 teaspoons black pepper (divided)

Soups

  • 2 (10.5 oz) cans cream of chicken soup
  • 1 (10.5 oz) can cream of celery soup

Vegetables

  • 12 oz frozen mixed vegetables

Biscuits

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

Instructions

  1. Prepare the Crockpot: Spray the crockpot liner with non-stick cooking spray to prevent sticking. Place the chicken breasts evenly at the bottom of the crockpot. Season the chicken with 1 teaspoon each of garlic powder, onion powder, and black pepper to enhance flavor.
  2. Add the Soups: Pour both cans of cream of chicken soup and the can of cream of celery soup evenly over the chicken breasts, ensuring full coverage to create a rich, creamy base.
  3. Layer Vegetables and Seasoning: Spread the frozen mixed vegetables over the top of the soup layer. Sprinkle the remaining 1 teaspoon each of garlic powder, onion powder, and black pepper onto the vegetables to add additional seasoning.
  4. Cook: Cover the crockpot with its lid and cook on low for 6 to 8 hours or on high for 4 to 6 hours. The chicken should be cooked through and easily shredded at the end of this time.
  5. Bake the Biscuits: About 15 to 20 minutes before you plan to serve, bake the homestyle biscuits according to the package instructions until they are golden brown and flaky.
  6. Shred the Chicken: A few minutes before the biscuits are ready, use two forks to shred the cooked chicken directly in the crockpot. Stir the mixture well so the shredded chicken is coated with the creamy soup and mixed vegetables.
  7. Serve: Plate the chicken pot pie mixture with warm biscuits either on the side, on top, or split in half and filled with the chicken pot pie for a delicious presentation.

Notes

  • You can substitute chicken thighs for breasts for a moister result.
  • Feel free to use fresh vegetables if preferred, but frozen vegetables are convenient and cook well in the crockpot.
  • For a gluten-free option, use gluten-free biscuits or serve with a gluten-free crust alternative.
  • Cooking times may vary slightly depending on your crockpot’s heat settings.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

Keywords: Crock Pot Chicken Pot Pie, slow cooker chicken recipe, easy chicken pot pie, comfort food, homestyle chicken pot pie, crockpot dinners

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