Crock Pot Chicken Pot Pie (Print Version)
# Ingredients:
→ Protein
01 -
2 pounds boneless, skinless chicken breasts or thighs
→ Soup Base
02 -
2 cans (10.5 ounces each) cream of chicken soup
03 -
1 can (10.5 ounces) cream of celery soup
→ Vegetables
04 -
12 ounces frozen mixed vegetables
→ Seasonings
05 -
2 teaspoons garlic powder, divided
06 -
2 teaspoons onion powder, divided
07 -
2 teaspoons ground black pepper, divided
→ Biscuit Topping
08 -
1 can (16.3 ounces) homestyle biscuits or homemade drop biscuits
# Instructions:
01 -
Coat the inside of the crock pot with non-stick spray. Arrange chicken breasts or thighs in a single layer at the bottom and season evenly with 1 teaspoon each of garlic powder, onion powder, and black pepper.
02 -
Spread the cream of chicken soup and cream of celery soup evenly over the seasoned chicken.
03 -
Distribute frozen mixed vegetables over the soup layer, then sprinkle with the remaining 1 teaspoon each of garlic powder, onion powder, and black pepper.
04 -
Secure the lid and cook on low for 6 to 8 hours or on high for 4 to 6 hours. Cook until chicken is fully cooked and shreds easily.
05 -
About 15 to 20 minutes before serving, bake the biscuits according to package or recipe instructions until golden and cooked through.
06 -
Just before the biscuits finish baking, use two forks to shred the chicken in the crock pot. Stir well so the chicken is fully coated with the gravy and vegetables.
07 -
Serve the chicken and vegetable mixture hot, topped with a warm biscuit, or split the biscuit and layer the filling in between.
# Notes:
01 -
Using chicken thighs imparts a richer flavor and tender texture to the filling.
02 -
For a heartier gravy, combine 1 tablespoon cornstarch with 2 tablespoons cold water and add during the final 30 minutes of cooking.
03 -
Homemade drop biscuits can be substituted for a rustic finish.
04 -
Nutritional content may vary depending on specific brands and ingredient choices.