Description
A warm and hearty chicken pot pie made in a slow cooker, blending tender chicken with creamy soup and vibrant vegetables under flaky biscuits.
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 at the bottom of your Crock Pot.
- Season the chicken with garlic powder, onion powder, and black pepper.
- Pour in the cream of chicken and cream of celery soups.
- Add the frozen mixed vegetables and stir gently to combine.
- Cover the Crock Pot and cook on LOW for 6–8 hours or HIGH for 4–6 hours.
- Towards the end of cooking, bake the biscuits according to package directions.
- Once cooked, shred the chicken directly in the pot and mix it all together.
- Serve in bowls, topped with a warm biscuit or enjoy it split open.
Notes
For a thicker sauce, mix in a tablespoon of cornstarch mixed with water before serving. Leftover chicken can be used for a quicker option.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American