Crock Pot Chicken Pot Pie Recipe
This Crock Pot Chicken Pot Pie is a comforting and easy-to-make slow cooker recipe featuring tender shredded chicken, creamy soups, and mixed vegetables, all served with warm, flaky biscuits. Perfect for a hearty family dinner with minimal prep and hands-off cooking.
- Prep Time: 10 minutes
- Cook Time: 4 to 8 hours (depending on crockpot setting)
- Total Time: 4 hours 10 minutes to 8 hours 10 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
Ingredients
Chicken and Seasonings
- 2 lbs boneless, skinless chicken breasts or thighs
- 2 teaspoons garlic powder, divided
- 2 teaspoons onion powder, divided
- 2 teaspoons black pepper, divided
Soups and Vegetables
- 2 (10.5 oz) cans cream of chicken soup
- 1 (10.5 oz) can cream of celery soup
- 12 oz frozen mixed vegetables
Biscuits
- 1 (16.3 oz) can homestyle biscuits or homemade drop biscuits
Instructions
- Prepare the Crockpot: Spray the crockpot liner with non-stick spray to prevent sticking. Lay the chicken breasts or thighs in the bottom of the crockpot and season with half of the garlic powder, onion powder, and black pepper (1 teaspoon each) evenly over the chicken.
- Add Soups: Pour both cans of cream of chicken soup and the can of cream of celery soup over the seasoned chicken, covering it well to create a creamy base.
- Add Vegetables and Seasoning: Spread the frozen mixed vegetables evenly on top of the soup layer. Then sprinkle the remaining 1 teaspoon each of garlic powder, onion powder, and black pepper over the vegetables for enhanced flavor.
- Cook the Chicken: Place the lid on the crockpot and cook on low for 6 to 8 hours or on high for 4 to 6 hours, until the chicken is cooked through and can be easily shredded with forks.
- Prepare Biscuits: About 15 to 20 minutes before serving time, bake the biscuits according to the instructions on the package until golden and cooked through.
- Shred and Mix Chicken: A few minutes before the biscuits finish baking, shred the chicken with two forks directly in the crockpot. Stir the shredded chicken well so it combines with the creamy gravy and vegetables.
- Serve: Serve the chicken pot pie mixture hot, either with a warm biscuit on the side or by splitting the biscuit and topping it with the chicken pot pie filling for a delightful handheld option.
Notes
- You can substitute boneless, skinless chicken thighs for chicken breasts if preferred; they remain juicier after slow cooking.
- Use homemade drop biscuits if you want a fresher biscuit option or to avoid canned biscuits.
- Frozen mixed vegetables can be customized—peas, carrots, corn, and green beans work well.
- Shredding the chicken right before serving helps keep the texture tender and mix well with the creamy sauce.
- Cooking times may vary slightly based on crockpot heat settings—always check that chicken is fully cooked and reaches 165°F internal temperature.
Find it online: https://cookedbygrace.com/crock-pot-chicken-pot-pie-recipe/
