Description
A comforting chicken pot pie made effortlessly in a Crock Pot, packed with tender chicken, creamy soups, and flaky biscuits.
Ingredients
Scale
- 2 lbs boneless skinless chicken breasts or thighs
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp black pepper
- 1 (10.5 oz) can cream of chicken soup
- 1 (10.5 oz) can cream of celery soup
- 2 cups frozen mixed vegetables (carrots, peas, corn, green beans)
- 1 can refrigerated buttermilk biscuits
Instructions
- Place chicken in the bottom of the Crock Pot.
- Season chicken with garlic powder, onion powder, and black pepper.
- Pour in cream of chicken soup and cream of celery soup.
- Add frozen mixed vegetables and stir gently.
- Cover and cook on LOW for 6 to 8 hours or HIGH for 4 to 6 hours.
- Prepare biscuits according to package directions.
- Shred the chicken in the pot.
- Serve the chicken mixture in bowls with biscuits on top or split open.
Notes
For added richness, add shredded cheddar cheese before serving. You can prepare the filling the night before and refrigerate it.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg
Keywords: chicken pot pie, crock pot, comfort food, easy dinner, family meal