Description
A heartwarming and comforting chicken pot pie made effortlessly in a Crock Pot, featuring tender chicken, creamy soups, and vibrant vegetables.
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 at the bottom of the Crock Pot.
- Sprinkle with garlic powder, onion powder, and black pepper.
- Add both cans of cream of chicken and cream of celery soup.
- Toss in the frozen mixed vegetables and gently stir.
- Cover and cook on LOW for 6 to 8 hours or on HIGH for 4 to 6 hours.
- About 30 minutes before serving, bake the biscuits according to package instructions.
- Once the chicken is cooked through, shred it right in the pot with two forks and stir everything together.
- Scoop out portions into bowls and top with a warm biscuit.
Notes
For extra creaminess, add a splash of milk or a dollop of sour cream at the end. Fresh herbs or a bit of heat can be added for additional flavor.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl with biscuit
- Calories: 450
- Sugar: 3g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg