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Crock Pot Chicken Pot Pie

Tender shredded chicken and hearty vegetables simmered all day in a rich creamy gravy, served over warm fluffy biscuits. An easy slow cooker comfort food dinner.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 645
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs boneless skinless chicken breasts or thighs
  • 2 cans cream of chicken soup 10.5 oz each
  • 1 can cream of celery soup 10.5 oz; substitute cream of mushroom if preferred
  • 12 oz frozen mixed vegetables do not thaw before adding
  • 2 tsp garlic powder divided; 1 tsp for chicken, 1 tsp for vegetables
  • 2 tsp onion powder divided
  • 2 tsp black pepper divided
  • 1 can homestyle buttermilk biscuits 16.3 oz; or homemade drop biscuits

Equipment

  • 6-quart slow cooker
  • Baking sheet
  • Two forks for shredding

Method
 

  1. Spray the crockpot liner generously with non-stick spray. Lay the chicken breasts flat in the bottom and season with 1 teaspoon each of garlic powder, onion powder, and black pepper.
  2. Pour both cans of cream of chicken soup and the can of cream of celery soup over the chicken. Spread evenly to cover.
  3. Spread the frozen mixed vegetables over the soup layer. Sprinkle the remaining 1 teaspoon each of garlic powder, onion powder, and black pepper over the top.
  4. Place the lid on the crockpot. Cook on low for 6 to 8 hours or on high for 4 to 6 hours, until the chicken is fully cooked through and shreds easily with a fork.
  5. About 15 to 20 minutes before serving, bake the biscuits on a baking sheet according to package directions until golden brown.
  6. A few minutes before the biscuits finish baking, use two forks to shred the chicken directly in the crockpot. Stir well to combine with the gravy and vegetables.
  7. Serve the filling topped with a warm biscuit, or split the biscuit in half and spoon the filling over both halves.

Notes

Store filling and biscuits separately. Filling keeps in the fridge for up to 5 days and freezes for up to 3 months. Reheat filling in the microwave in 30-second increments. Swap cream of celery for cream of mushroom or cream of onion if preferred.