Yield: 6 servings
Crock Pot Chicken Pot Pie
This crock pot chicken pot pie has tender chicken, hearty veggies, and a creamy gravy. Topped with a fluffy biscuit, it's the ultimate easy comfort food.
Ingredients
- 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 crockpot liner with non-stick spray. Lay chicken breasts in the bottom of the crockpot and season with 1 teaspoon of each: garlic powder, onion powder and black pepper.
- Cover chicken breast with cream of chicken soup and cream of celery soup.
- Spread mixed frozen vegetables over the soup. Sprinkle the remaining 1 teaspoon of garlic powder, onion powder, and pepper, over the top of the vegetables.
- Place lid on the crockpot and cook on low for 6 to 8 hours or on high for 4 to 6 hours, until chicken is cooked through and easily shredded.
- 15 to 20 minutes before serving, bake the biscuits according to the package directions.
- A few minutes before the biscuits are ready, use 2 forks to shred the chicken. Stir until the chicken is covered in the gravy and vegetables.
- Serve with a warm biscuit on the top/side or cut the biscuits in half and top with chicken pot pie.
Notes
Storage: Store the chicken pot pie filling and the biscuits separately. Store the chicken pot pie filling in an airtight container in the fridge for up to 5 days. Store leftover biscuits in an airtight container at room temperature for up to 3 days, or in the fridge for 1 week. We recommend reheating the filling in the microwave in 30-second increments, until warmed through.
Freeze: Once cooled, freeze the chicken pot pie filling in an airtight container for up to 3 months. For best results, transfer to the fridge to thaw for 24 hours before reheating.
Veggies: You can use just about any type of fresh or frozen veggies, like carrots, onions, green beans, peas, mushrooms, corn, etc.
Different Gravy Flavors: Cream of mushroom soup or cream of onion soup will both work great as well in this recipe.
Puff Pastry: If you want to make this dish a little fancy, buttery puff pastry is the answer! Once the pot pie filling is fully cooked, you can top it with puff pastry and bake according to the package directions until the puff pastry is golden brown. You can do this in a large casserole dish or in ramekins for individual servings. You can also do this same idea with crescent dough instead of puff pastry!
Nutrition
Calories: 645kcal, Carbohydrates: 59g, Protein: 42g, Fat: 26g, Saturated Fat: 5g, Polyunsaturated Fat: 8g, Monounsaturated Fat: 9g, Trans Fat: 0.02g, Cholesterol: 115mg, Sodium: 2066mg, Potassium: 1015mg, Fiber: 4g, Sugar: 4g, Vitamin A: 3368IU, Vitamin C: 8mg, Calcium: 109mg, Iron: 5mg