Crock Pot Chicken Pot Pie Recipe

Introduction

This Crock Pot Chicken Pot Pie is a comforting and easy dinner perfect for busy days. With tender chicken, creamy soup, and mixed vegetables cooked low and slow, it delivers homestyle flavor without the fuss.

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: shredded cheddar cheese, fresh thyme or rosemary

Instructions

1. Step 1: Place the chicken breasts or thighs in the bottom of your crock pot.
2. Step 2: In a bowl, mix together the cream of chicken soup, cream of celery soup, garlic powder, onion powder, and black pepper until well combined.
3. Step 3: Pour the soup mixture over the chicken in the crock pot.
4. Step 4: Add the frozen mixed vegetables on top.
5. Step 5: Cover and cook on low for 6 to 7 hours, or until the chicken is cooked through and tender.
6. Step 6: About 30 minutes before serving, shred the chicken in the crock pot using two forks and stir everything together to combine.
7. Step 7: Place the refrigerated buttermilk biscuits on top of the mixture in the crock pot, spacing them evenly.
8. Step 8: Cover and cook on high for another 30 to 45 minutes until the biscuits are cooked through and golden.
9. Step 9: Optionally, sprinkle shredded cheddar cheese and fresh herbs like thyme or rosemary over the top before serving for extra flavor.

Tips & Variations

• For a gluten-free version, substitute the biscuits with gluten-free dumplings or omit them entirely and serve over rice.
• Add fresh herbs like thyme or rosemary early in cooking for a more pronounced herbal flavor.
• Using thighs instead of breasts will yield juicier, more flavorful chicken.
• Feel free to mix in cooked potatoes or mushrooms with the vegetables for added texture.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the microwave or in a covered skillet over medium heat until heated through. The biscuits are best eaten fresh, but will soften when stored.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh vegetables instead of frozen?

Yes, you can use fresh vegetables such as peas, carrots, and corn. Just add them about halfway through the cooking time so they don’t become too soft.

Can I prepare this recipe in advance?

It’s best to assemble and cook on the same day for optimal biscuit texture. However, you can prepare the crock pot ingredients ahead (without biscuits), refrigerate overnight, then add biscuits and cook the next day.

Crock Pot Chicken Pot Pie Recipe

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★★★★★

4.4 from 104 reviews

This comforting Crock Pot Chicken Pot Pie is an easy, hands-off meal perfect for busy days. Tender chicken, creamy soups, and mixed vegetables slow cook together, topped with flaky buttermilk biscuits baked to golden perfection. Optional additions of shredded cheddar and fresh herbs boost flavor for a homey and satisfying dinner.

• Author: Isabella
• Prep Time: 10 minutes
• Cook Time: 6 hours 30 minutes
• Total Time: 6 hours 40 minutes
• Yield: 6 servings 1x
• Category: Main Dish
• Method: Slow Cooking
• Cuisine: American

Ingredients

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Chicken and Vegetables

• 2 lbs boneless skinless chicken breasts or thighs
• 2 cups frozen mixed vegetables

Soups and Seasonings

• 1 (10.5 oz) can cream of chicken soup
• 1 (10.5 oz) can cream of celery soup
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp black pepper

Biscuit Topping

• 1 can refrigerated buttermilk biscuits

Optional Ingredients

• Shredded cheddar cheese
• Fresh thyme or rosemary

Instructions

1. Prepare the Slow Cooker: Spray the inside of the crock pot with non-stick cooking spray to prevent sticking.
2. Add Chicken: Place the 2 lbs of boneless skinless chicken breasts or thighs into the crock pot in an even layer.
3. Add Soups and Seasonings: Pour in the cans of cream of chicken soup and cream of celery soup. Sprinkle garlic powder, onion powder, and black pepper evenly over the chicken and soups.
4. Mix in Vegetables: Add the 2 cups of frozen mixed vegetables on top. Gently stir the ingredients to combine everything evenly.
5. Cook: Cover the crock pot and cook on low for 6-7 hours or on high for 3-4 hours until the chicken is cooked through and tender.
6. Shred Chicken: Using two forks, shred the chicken directly in the crock pot and stir to combine with the sauce and vegetables. Taste and adjust seasoning if needed.
7. Prepare Biscuit Topping: Open the can of refrigerated buttermilk biscuits. Place the biscuits on top of the chicken mixture in the crock pot, spacing them evenly.
8. Cook Biscuits: Cover the crock pot again and cook on high for an additional 30-45 minutes, or until the biscuits are golden brown and cooked through.
9. Add Optional Toppings: If using, sprinkle shredded cheddar cheese and fresh thyme or rosemary over the biscuits during the last 10 minutes of cooking to melt and infuse flavor.
10. Serve: Once biscuits are golden and cooked, serve the chicken pot pie hot from the crock pot, enjoying the comforting creamy filling and flaky biscuit topping.

Notes

• For thicker filling, remove the lid during the last 30 minutes of cooking to allow some liquid to evaporate.
• Use chicken thighs for more flavorful and moist results or breasts for leaner protein.
• You can substitute frozen vegetables with fresh diced vegetables, but reduce cooking time accordingly.
• If you prefer a crispier biscuit topping, spoon the filling into a baking dish and bake the biscuits in the oven instead of the crock pot.
• Leftovers can be refrigerated for up to 3 days and reheated on the stovetop or microwave.

Keywords: Crock Pot Chicken Pot Pie, Slow Cooker Chicken Dish, Easy Chicken Casserole, Chicken and Biscuit Recipe