Crock Pot Chicken Pot Pie

Nothing says cozy weeknight like a bubbling Crock Pot Chicken Pot Pie that comes together effortlessly. With tender chicken, creamy gravy, and a golden biscuit topping, this recipe keeps me sane on busy days and always wins over the pickiest eaters.

I remember the first time I made this after a long day of work. The kids burst into the kitchen drawn by the smell and now it is a recurring dinner that brings everyone together at the table.

Ingredients

• Boneless skinless chicken breasts or thighs: Use two pounds for lots of protein and choose thighs if you want extra tenderness and flavor
• Cream of chicken soup: Gives the sauce its classic hearty flavor opt for a good quality brand for best texture
• Cream of celery soup: Adds savory notes and thickens the filling look for one with plenty of visible celery bits
• Frozen mixed vegetables: Use about twelve ounces for an effortless veggie boost choose a blend with corn carrots and peas for color and crunch
• Garlic powder: Highlights the savory depth and is easy to distribute compared to fresh
• Onion powder: Brings sweetness and complexity and works well with crock pot cooking
• Ground black pepper: Adds warmth without being overwhelming freshly ground makes a big difference
• Homestyle biscuits: Store bought or homemade both work but flaky biscuits soak up the sauce perfectly check the expiration for the freshest can

Instructions

Coat the Pot:

Spray the inside of your crock pot thoroughly with non stick spray This step keeps cleanup a breeze and ensures nothing sticks

Layer the Chicken and First Seasoning:

Place all the chicken breasts or thighs in a single flat layer on the bottom of the pot Sprinkle them evenly with half the garlic powder onion powder and black pepper Massage lightly with your hands to coat every piece

Add Soups:

Spoon both cans of cream of chicken soup and the cream of celery soup directly over the seasoned chicken Spread with a spatula so the chicken is fully covered This creates a seal of moisture while the chicken cooks

Vegetables and More Seasoning:

Pour the frozen mixed vegetables evenly over the soup layer Shake gently so they settle into the sauce Sprinkle with the remaining garlic powder onion powder and black pepper for deep flavor throughout

Slow Cook:

Secure the lid tightly Cook on low for six to eight hours or on high for four to six hours Try not to lift the lid during cooking as that slows the process The chicken should be tender and shred easily with a fork

Bake the Biscuits:

About twenty minutes before serving pop the biscuits in the oven and bake them according to the package or recipe instructions Aim for golden brown tops and fluffy insides

Shred and Stir:

When the biscuits are almost ready use two forks to shred the cooked chicken directly in the crock pot Stir everything together so the meat is coated in creamy sauce and veggies Try to get every bit well mixed for the best bite

Assemble and Serve:

Spoon the hot chicken and vegetable mixture onto plates or bowls Top with a biscuit or split the biscuit to sandwich the filling inside Serve piping hot for true comfort

Pin it

There is something magical about the golden biscuit topping as it soaks up that creamy gravy My kids always fight for the gooey center and those buttery outside edges never last long

Storage Tips

Store any leftovers in an airtight container in the fridge for up to three days Reheat individual portions in the microwave or on the stovetop adding a splash of milk to keep things creamy The biscuits are best enjoyed fresh but can be kept in a baggie at room temperature for a day or two

Ingredient Substitutions

Swap chicken thighs for breasts if you want a richer flavor or use rotisserie chicken and only cook for two to three hours on high Substitute cream of mushroom soup for the celery soup to change up the flavor A homemade biscuit recipe works if you want less processed topping or try with gluten free options for dietary needs

Serving Suggestions

Load up a plate with greens or a simple salad to round out the meal For extra decadence melt a pat of butter on each biscuit or add a sprinkle of chopped parsley For a family style dinner serve straight from the crock pot at the table

Comfort Food Connections

Chicken pot pie was always my mom’s way of gathering everyone after a long week It is a recipe that feels like home and the slow cooker version lets you bring back that feeling even on your busiest days

Pin it

This dinner really is a hands off savior for hectic days and the aroma will have everyone hungry by dinnertime Do not be surprised if this recipe makes it into your regular rotation

Frequently Asked Questions

→ Can I use chicken thighs instead of breasts?

Yes, both boneless, skinless chicken thighs or breasts work well. Thighs offer extra juiciness and flavor.

→ Which biscuits are best for topping?

You can use either refrigerated homestyle biscuits or homemade drop biscuits for a classic touch.

→ How do I ensure the chicken is cooked through?

Cook on low for 6-8 hours or high for 4-6 hours until the chicken easily shreds with two forks.

→ Are frozen vegetables necessary?

Frozen mixed vegetables provide convenience, but fresh chopped veggies can be used for added texture.

→ Can I make this dish ahead of time?

The chicken and vegetable mixture reheats well. Bake biscuits fresh for the best texture when serving.