Description
This hearty Crock Pot Chicken Pot Pie recipe offers the comforting flavors of classic chicken pot pie without the fuss. Tender boneless, skinless chicken breasts slow-cooked with creamy soups and mixed vegetables create a luscious filling, served best with warm, flaky biscuits. Ideal for an easy, make-ahead meal that combines rich flavors and convenience.
Ingredients
Units
Scale
Chicken and Soup Mixture
- 2 lbs boneless, skinless chicken breasts or thighs
- 2 (10.5 oz) cans cream of chicken soup
- 1 (10.5 oz) can cream of celery soup
Vegetables and Seasonings
- 12 oz frozen mixed vegetables
- 2 teaspoons garlic powder, divided
- 2 teaspoons onion powder, divided
- 2 teaspoons black pepper, divided
Biscuits
- 1 (16.3 oz) can homestyle biscuits or homemade drop biscuits
Instructions
- Prepare the Crockpot: Spray the crockpot liner with non-stick spray to prevent sticking during cooking.
- Layer Chicken and Season: Place the chicken breasts evenly in the bottom of the crockpot. Season with 1 teaspoon each of garlic powder, onion powder, and black pepper to infuse the meat with flavor.
- Add Cream Soups: Cover the seasoned chicken breasts with the cream of chicken soup and cream of celery soup, spreading evenly.
- Add Vegetables and Season Again: Spread the frozen mixed vegetables over the layered soups. Sprinkle the remaining 1 teaspoon each of garlic powder, onion powder, and black pepper on top of the vegetables to enhance seasoning throughout.
- Slow Cook the Filling: Place the lid on the crockpot and cook on low heat for 6 to 8 hours or high heat for 4 to 6 hours, until the chicken is thoroughly cooked and can be easily shredded.
- Bake the Biscuits: Approximately 15 to 20 minutes before serving, bake the biscuits according to package instructions until golden and cooked through.
- Shred Chicken and Combine: A few minutes before the biscuits are ready, use two forks to shred the chicken directly in the crockpot. Stir gently to combine the shredded chicken with the creamy gravy and vegetables.
- Serve: Serve the chicken pot pie filling warm with a freshly baked biscuit on top or on the side. Alternatively, slice biscuits and top with chicken pot pie filling for individual servings.
Notes
- Storage: Store chicken pot pie filling and biscuits separately. Refrigerate the filling in an airtight container for up to 5 days. Leftover biscuits keep in an airtight container at room temperature for 3 days or in the fridge for up to 1 week. Reheat filling in the microwave in 30-second increments.
- Freezing: Cool the filling completely before freezing it in an airtight container for up to 3 months. Thaw in the refrigerator 24 hours before reheating.
- Vegetable Variations: Use various fresh or frozen vegetables such as carrots, peas, mushrooms, green beans, onions, or corn for different flavor profiles.
- Gravy Alternatives: Substitute cream of mushroom or cream of onion soup in place of the cream of celery soup for different gravy flavors.
- Puff Pastry Upgrade: For a more elegant presentation, top the fully cooked pot pie filling with puff pastry or crescent dough and bake until golden. This can be done in a large casserole dish or individual ramekins.
Nutrition
- Serving Size: 1 serving (approx. 1/6th of recipe plus 1 biscuit)
- Calories: 460 kcal
- Sugar: 4 g
- Sodium: 750 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 85 mg
