Crock Pot Chicken Pot Pie
A warm and cozy dinner dish featuring tender chicken, creamy soups, and mixed vegetables, perfect for busy days.
Ingredients
Main Ingredients
- 2 lbs boneless skinless chicken breasts or thighs
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10.5 oz) cream of celery soup
- 2 cups frozen mixed vegetables
Seasonings
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp black pepper
Biscuits
- 1 can refrigerated buttermilk biscuits
Optional Toppings
- shredded cheddar For added flavor
- fresh thyme For garnish
- rosemary For garnish
Instructions
Preparation
- Begin by placing the chicken at the bottom of your Crock Pot.
- Sprinkle the garlic powder, onion powder, and black pepper over the chicken.
- Next, add the cream of chicken and celery soups followed by the frozen mixed vegetables. Stir gently to mix.
Cooking
- Cover the Crock Pot and cook on LOW for 6–8 hours or on HIGH for 4–6 hours.
- Near the end of the cooking time, bake the biscuits according to the package directions.
- Once cooked, shred the chicken directly in the pot and stir everything together.
Serving
- Serve the mixture in bowls with the warm biscuits on top or split open.
Notes
For extra creaminess, consider adding a splash of milk or heavy cream. Customize the mixed vegetables based on your family's preferences. For a twist, try different soups or add a dash of hot sauce.