Crock Pot Chicken Pot Pie Recipe
A comforting and delicious Crock Pot Chicken Pot Pie recipe that features creamy chicken and vegetables slow-cooked to perfection, topped with warm biscuits for a hearty and satisfying meal.
- Prep Time: 20 minutes
- Cook Time: 6 hours on low or 4 hours on high
- Total Time: 6 hours 20 minutes on low or 4 hours 20 minutes on high
- Yield: 4-6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Protein
- 900 grams boneless, skinless chicken breasts or thighs
Soup Base
- 2 cans (300 grams each) cream of chicken soup
- 1 can (300 grams) cream of celery soup
Vegetables
- 340 grams frozen mixed vegetables
Seasonings
- 2 teaspoons garlic powder, divided
- 2 teaspoons onion powder, divided
- 2 teaspoons ground black pepper, divided
Biscuit Topping
- 1 can (460 grams) homestyle biscuits or homemade drop biscuits
Instructions
- Lightly coat the interior of the slow cooker with non-stick spray to prevent sticking. Place chicken breasts or thighs in a single layer at the bottom of the cooker. Evenly season with 1 teaspoon each of garlic powder, onion powder, and black pepper.
- Spread the cream of chicken soup and cream of celery soup uniformly over the seasoned chicken.
- Scatter frozen mixed vegetables over the soup layer, then sprinkle with the remaining 1 teaspoon each of garlic powder, onion powder, and black pepper.
- Secure the lid and cook on low heat for 6 to 8 hours or on high heat for 4 to 6 hours, until the chicken is fully cooked and shreds easily.
- Approximately 15 to 20 minutes before serving, bake the biscuits following package or recipe instructions until golden brown and fully set.
- Just before biscuits are finished, use two forks to shred the chicken in the cooker. Stir well to combine chicken with the gravy and vegetables.
- Distribute the hot chicken and vegetable mixture into serving bowls. Top each portion with a warm biscuit or split the biscuit and layer the filling inside.
Notes
- For best texture, avoid stirring the mixture until the chicken is fully cooked and ready to shred.
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 450 calories
- Sugar: 5g
- Sodium: 1200mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 90mg
Find it online: https://cookedbysarah.com/crock-pot-chicken-pot-pie-recipe/
