Crock Pot Chicken Pot Pie (Printable Version)
Tender chicken slow-cooked with creamy soups and veggies, served with warm flaky biscuits.
# What You'll Need:
→ Poultry
01 -
2 lbs boneless skinless chicken breasts or thighs
→ Canned Soups
02 -
1 can (10.5 oz) cream of chicken soup
03 -
1 can (10.5 oz) cream of celery soup
→ Vegetables & Seasonings
04 -
2 cups frozen mixed vegetables
05 -
1 tsp garlic powder
06 -
1 tsp onion powder
07 -
1/2 tsp black pepper
→ Baking
08 -
1 can refrigerated buttermilk biscuits
→ Optional Garnishes
09 -
Shredded cheddar cheese
10 -
Fresh thyme or rosemary
# Step-by-Step Guide:
01 -
Place chicken at the base of the slow cooker.
02 -
Sprinkle garlic powder, onion powder, and black pepper evenly over the chicken.
03 -
Pour cream of chicken and cream of celery soups over the chicken. Add frozen mixed vegetables and stir gently to combine.
04 -
Cover and cook on LOW for 6 to 8 hours or on HIGH for 4 to 6 hours until chicken is tender.
05 -
Near the end of cooking, bake buttermilk biscuits according to package instructions.
06 -
Shred the cooked chicken directly in the slow cooker and stir to evenly incorporate all ingredients.
07 -
Ladle the mixture into bowls, topping each with a warm biscuit either whole or split open. Garnish with shredded cheddar and herbs if desired.
# Additional Notes:
01 -
For enhanced flavor, fresh herbs such as thyme or rosemary can be added just before serving.