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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.

Ingredients

Scale

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

Find it online: https://spatulaqueen.com/crock-pot-chicken-pot-pie-recipe/