Crock Pot Chicken Pot Pie
This easy Crock Pot Chicken Pot Pie features a creamy filling with tender chicken and veggies topped with flaky biscuits, making it the ultimate comfort food for busy weeknights.
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 For topping
Optional Ingredients
- shredded cheddar Optional for added flavor
- fresh thyme Optional for garnish
- rosemary Optional for garnish
Instructions
Preparation
- Place chicken in the bottom of the Crock Pot.
- Sprinkle with garlic powder, onion powder, and black pepper.
- Add cream of chicken and celery soup, then frozen veggies. Stir gently.
Cooking
- Cover and cook on LOW for 6–8 hours or HIGH for 4–6 hours.
- Bake biscuits according to package directions near the end.
- Shred chicken directly in the pot and stir everything together.
Serving
- Scoop into bowls and serve with a warm biscuit on top, or split open.
Notes
Leftovers can be stored in the fridge for 3-4 days. To freeze, store for up to 3 months. Reheat with a splash of milk for creamy texture.