Cozy Crock Pot Chicken Pot Pie

A comforting chicken pot pie made in a crock pot with creamy filling, soft vegetables, and topped with flaky biscuits, perfect for chilly nights.

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Prep Time 10

Cook Time 8

Total Time 8

Servings: 8 servings

Course: Dinner, Main Course

Cuisine: American, Comfort Food

Calories: 420

Ingredients Method Notes

Ingredients

Main Ingredients

2 lbs boneless, skinless chicken breasts (or thighs) Thighs stay juicier; use thawed chicken for even cooking.
2 cans cream of chicken soup (10.5 oz each) Low-sodium versions available for more control over salt.
1 can cream of celery soup (10.5 oz) Substitute if strong celery flavor is not preferred.
12 oz frozen mixed vegetables No need to thaw; helps maintain texture.
2 tsp garlic powder, divided Use fresh garlic if preferred.
2 tsp onion powder, divided Fresh onion can be substituted but requires an extra step.
2 tsp black pepper, divided Adjust for kids or sensitive palates.
1 can homestyle biscuits (16.3 oz) Canned biscuits yield a flaky top; brush with butter for extra flavor.

Method

Preparation

Spray the crockpot liner with non-stick cooking spray.
Place the chicken in the bottom of the crockpot and sprinkle with 1 tsp each of garlic powder, onion powder, and black pepper.
Pour the cream of chicken and cream of celery soups over the chicken, smoothing gently.
Layer the frozen mixed vegetables on top of the soups and sprinkle with remaining spices.
Cover and cook on low for 6-8 hours or high for 4-6 hours.
About 15-20 minutes before serving, bake the biscuits according to instructions.
Shred the chicken just before the biscuits are ready and stir everything together.
Serve warm with biscuits on top or on the side.

Notes

For tender chicken, cook for at least 6 hours on low. Use low-sodium soups for better salt control. Leftovers can be stored in airtight containers for up to 3 days.