Description
Warm, comforting chicken pot pie made effortlessly in a slow cooker with a blend of chicken, creamy soups, and fresh vegetables.
Ingredients
Scale
- 2 lbs boneless skinless chicken breasts or thighs
- 1 (10.5 oz) can cream of chicken soup
- 1 (10.5 oz) can cream of celery soup
- 2 cups frozen mixed vegetables
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp black pepper
- 1 can refrigerated buttermilk biscuits
- Optional: shredded cheddar, fresh thyme, or rosemary
Instructions
- Place chicken in the bottom of the Crock Pot, spreading it out evenly.
- Sprinkle with garlic powder, onion powder, and black pepper.
- Add cream of chicken and celery soup, then frozen veggies; stir gently.
- Cover and cook on LOW for 6–8 hours or HIGH for 4–6 hours.
- About 30 minutes before serving, bake biscuits according to package directions.
- After cooking, shred the chicken directly in the pot and stir everything together.
- Scoop into bowls and serve hot with a warm biscuit on top.
Notes
For thicker sauce, add cornstarch mixed with water 30 minutes before serving. Customize with additional vegetables or proteins as desired.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Chicken, Pot Pie, Slow Cooker, Comfort Food, Easy Dinner