Description
A comforting and effortless Chicken Pot Pie made in a Crock Pot, perfect for busy weeknights.
Ingredients
- 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 the chicken in the bottom of your Crock Pot.
- Sprinkle the chicken with garlic powder, onion powder, and black pepper.
- Add the cream of chicken and cream of celery soups, followed by the frozen mixed vegetables. Stir gently to combine.
- Cover and cook on LOW for 6-8 hours or on HIGH for 4-6 hours.
- Near the end of cooking, bake the buttermilk biscuits according to the package directions.
- Once the cooking time is up, shred the chicken in the pot and stir everything together.
- Serve hot in bowls, topped with warm biscuits.
Notes
Great option to swap chicken with turkey or customize the vegetables based on preferences.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American