Description
A comforting and easy-to-make chicken pot pie that simmers in the Crock Pot, perfect for chilly evenings.
Ingredients
Scale
- 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
- Layer the chicken in the bottom of your Crock Pot.
- Sprinkle the garlic powder, onion powder, and black pepper over the chicken.
- Pour in both cans of cream of chicken and celery soup.
- Add the frozen mixed vegetables and gently stir.
- Cover and cook on LOW for 6-8 hours or HIGH for 4-6 hours.
- Bake buttermilk biscuits according to package directions near the end of cooking time.
- Shred the chicken directly in the pot and stir everything together.
- Scoop into bowls and top with a warm biscuit or split it open for dipping.
Notes
For a lighter version, swap out cream soups for low-fat options, or use fresh vegetables instead of frozen.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
Keywords: chicken, pot pie, Crock Pot, comfort food, easy recipe