Description

Crock Pot Chicken Pot Pie is the ultimate comfort food, perfect for busy weeknights or cozy family gatherings. With tender chicken, hearty vegetables, and a rich, creamy gravy, this dish is sure to become a household favorite. The addition of fluffy biscuits on top adds a delightful crunch that complements the savory filling beautifully. Effortlessly prepared in your slow cooker, this recipe allows you to enjoy delicious home-cooked meals with minimal fuss. Just toss in your ingredients and let the crock pot do the work while you go about your day!

Ingredients

Scale

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
12 oz frozen mixed vegetables
2 teaspoons garlic powder (divided)
2 teaspoons onion powder (divided)
2 teaspoons black pepper (divided)
1 (16.3 oz) can homestyle biscuits (or homemade drop biscuits)

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Instructions

Spray the crockpot with non-stick spray and place the chicken in the bottom. Season with garlic powder, onion powder, and black pepper.
Cover the chicken with cream soups to create a rich base.
Spread frozen mixed vegetables on top and season again.
Cook on low for 6-8 hours or high for 4-6 hours until chicken is tender and shreds easily.
About 15-20 minutes before serving, bake biscuits according to package instructions.
Shred cooked chicken in the crock pot and mix well with the gravy.
Serve warm with biscuits on top or alongside.

Nutrition

Serving Size: 1 bowl (approximately 300g)
Calories: 410
Sugar: 3g
Sodium: 900mg
Fat: 15g
Saturated Fat: 5g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 3g
Protein: 30g
Cholesterol: 80mg