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–+ servings
Crock Pot Chicken Pot Pie

Cozy Up with Easy Crock Pot Chicken Pot Pie Tonight

Enjoy a comforting and easy Crock Pot Chicken Pot Pie filled with tender chicken and savory vegetables, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 6 hours
Biscuit Baking Time 30 minutes
Total Time 6 hours 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Filling
  • 2 lbs boneless skinless chicken breasts or thighs Rotisserie chicken can be used for quick prep
  • 1 can cream of chicken soup Homemade cashew cream can be used for a dairy-free option
  • 1 can cream of celery soup Can substitute with another cream soup like mushroom
  • 2 cups frozen mixed vegetables Feel free to replace with your favorite fresh veggies
  • 1 tsp garlic powder Fresh garlic can replace for bolder flavor
  • 1 tsp onion powder Fresh onions bring a sweeter note but should be sautéed first
  • 1/2 tsp black pepper Adjust according to your taste
Biscuit Topping
  • 1 can refrigerated buttermilk biscuits Crescent rolls or puff pastry can be tried for a twist
Optional Enhancements
  • shredded cheddar Mix into the filling or sprinkle on top before serving
  • fresh thyme or rosemary Fresh herbs are great or can be omitted for simplicity

Equipment

  • Crock Pot
  • Oven

Method
 

Cooking Steps
  1. Prepare the Chicken: Place the 2 lbs of boneless, skinless chicken breasts or thighs evenly at the bottom of your Crock Pot.
  2. Season the Chicken: Sprinkle the chicken with 1 teaspoon each of garlic powder, onion powder, and ½ teaspoon of black pepper.
  3. Add Cream Soups and Veggies: Pour the cream of chicken and cream of celery soups over the seasoned chicken, then stir in 2 cups of frozen mixed vegetables.
  4. Set the Cooking Time: Cover the Crock Pot and set it to cook on LOW for 6-8 hours or HIGH for 4-6 hours.
  5. Bake the Biscuits: About 30 minutes before serving, preheat the oven and bake the canned refrigerated buttermilk biscuits according to package instructions.
  6. Shred the Chicken: Once the cooking time is up, carefully shred the chicken directly in the Crock Pot.
  7. Serve and Enjoy: Spoon the creamy chicken and veggie mixture into bowls and top it with a warm biscuit.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 45gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 800IUVitamin C: 10mgCalcium: 100mgIron: 2mg

Notes

Check cooking time to avoid dry chicken. Bake biscuits just before serving for freshness. Adjust seasoning based on taste. Store filling and biscuits separately to maintain texture.

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