Description
A cozy slow-cooked chicken pot pie filling topped with warm biscuits, perfect for weeknight dinners.
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 (peas, carrots, corn, green beans)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp black pepper
- 1 can refrigerated buttermilk biscuits
- Optional: 1–1½ cups shredded cheddar cheese
- Fresh thyme or rosemary for garnish
Instructions
- Lay the chicken in the bottom of the Crock Pot in a single layer.
- Sprinkle garlic powder, onion powder, and black pepper evenly over the chicken.
- Pour in the cream of chicken and cream of celery soups.
- Top with frozen mixed vegetables and gently stir once or twice.
- Cover and cook on LOW for 6–8 hours or on HIGH for 4–6 hours until chicken shreds easily.
- About 15–20 minutes before serving, bake the refrigerated biscuits according to package instructions.
- Shred the chicken in the Crock Pot, mixing it into the sauce and vegetables.
- Spoon the filling into bowls and top with a warm biscuit, garnishing with herbs if desired.
Notes
Use low-sodium soups to reduce salt. Swap in cooked diced potatoes for heartier texture. Freeze leftovers for future meals.
- Prep Time: 10 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American