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Crock Pot Chicken Pot Pie Recipe

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★★★★★

4.5 from 88 reviews

This Crock Pot Chicken Pot Pie recipe is a comforting and easy slow-cooker meal that combines tender shredded chicken, creamy soup-based gravy, and mixed vegetables, topped with warm, flaky biscuits. Perfect for a hands-off weeknight dinner, it delivers all the cozy flavors of traditional chicken pot pie without the fuss of making pastry from scratch.

Ingredients

Scale

Chicken and Soup Mixture

  • 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

Vegetables and Seasoning

  • 12 oz frozen mixed vegetables
  • 2 teaspoons garlic powder, divided
  • 2 teaspoons onion powder, divided
  • 2 teaspoons black pepper, divided

Biscuit Topping

  • 1 (16.3 oz) can homestyle biscuits or homemade drop biscuits

Instructions

  1. Prepare Crockpot: Spray the crockpot liner generously with non-stick cooking spray to prevent sticking. Lay the chicken breasts evenly on the bottom, then season with 1 teaspoon each of garlic powder, onion powder, and black pepper to infuse the meat with flavor.
  2. Add Soups: Pour the cream of chicken soup and cream of celery soup evenly over the seasoned chicken, creating a rich and creamy base for the filling.
  3. Add Vegetables and Seasoning: Spread the frozen mixed vegetables evenly over the soup layer. Sprinkle the remaining 1 teaspoon each of garlic powder, onion powder, and black pepper on top of the vegetables for balanced seasoning throughout.
  4. Slow Cook: Cover the crockpot with its lid and cook on low heat for 6 to 8 hours or on high heat for 4 to 6 hours. The chicken should be cooked through and easily shredded when done.
  5. Bake Biscuits: About 15 to 20 minutes before serving, bake the biscuits according to the package instructions until golden brown and cooked through.
  6. Shred Chicken and Combine: A few minutes before the biscuits finish baking, use two forks to shred the cooked chicken directly in the crockpot. Stir well to combine the shredded chicken with the creamy gravy and vegetables.
  7. Serve: Serve the chicken pot pie filling with warm biscuits on the side or cut the biscuits in half and top them with the filling for a satisfying meal.

Notes

  • Storage: Store chicken pot pie filling and biscuits separately. Keep filling in an airtight container in the fridge up to 5 days. Store biscuits at room temperature for 3 days or refrigerated for up to 1 week. Reheat filling in microwave in 30-second increments until warm.
  • Freezing: Freeze cooled chicken pot pie filling in an airtight container for up to 3 months. Thaw in fridge for 24 hours before reheating.
  • Vegetable Variations: Substitute frozen mixed vegetables with fresh or frozen carrots, onions, green beans, peas, mushrooms, corn, or other favorite veggies.
  • Soup Options: Replace cream of chicken or celery soup with cream of mushroom or cream of onion soup for different gravy flavors.
  • Upgrade with Puff Pastry: For a fancier presentation, top the cooked pot pie filling with puff pastry or crescent dough and bake until golden brown. Use a casserole dish or ramekins for individual servings.

Keywords: crock pot chicken pot pie, slow cooker chicken pot pie, easy chicken pot pie, creamy chicken pot pie, comfort food, crockpot recipe

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