Description
This Crock Pot Chicken Pot Pie is the ultimate cozy dinner, featuring tender chicken, creamy soups, and mixed vegetables slow-cooked to perfection. Topped with warm, flaky buttermilk biscuits, it’s an easy, comforting one-pot meal perfect for any night.
Ingredients
Main Ingredients
- 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 Ingredients
- Shredded cheddar cheese
- Fresh thyme or rosemary
Instructions
- Prepare the chicken: Place the boneless skinless chicken breasts or thighs in the bottom of the Crock Pot ensuring they are evenly spread out for even cooking.
- Season: Sprinkle garlic powder, onion powder, and black pepper over the chicken to add depth of flavor.
- Add soups and vegetables: Pour in the cream of chicken soup and cream of celery soup, then add the frozen mixed vegetables. Stir gently to combine ingredients without disturbing the chicken too much.
- Cook: Cover the Crock Pot and cook on LOW for 6 to 8 hours or on HIGH for 4 to 6 hours, allowing the chicken to become tender and flavors to meld.
- Bake biscuits: Near the end of cooking, bake the refrigerated buttermilk biscuits according to the package directions to serve fresh and warm.
- Shred chicken: Shred the cooked chicken directly in the pot using two forks and stir all ingredients together thoroughly for a cohesive filling.
- Serve: Scoop the chicken pot pie filling into bowls and top each serving with a warm biscuit either on top or split open alongside.
Notes
- Store the stew and biscuits separately to prevent the biscuits from becoming soggy.
- Keep the stew refrigerated for up to 5 days or freeze for up to 3 months.
- Reheat with a splash of chicken broth if needed to loosen the filling.
- Add shredded cheddar cheese for an extra creamy and cheesy twist.
