Crock Pot Chicken Pot Pie (Print Version)
Creamy chicken and vegetables cooked slow, finished with warm biscuits for comforting flavor in every bite.
# Ingredients:
→ Protein
01 -
900 grams boneless, skinless chicken breasts or thighs
→ Soup Base
02 -
2 cans (300 grams each) cream of chicken soup
03 -
1 can (300 grams) cream of celery soup
→ Vegetables
04 -
340 grams frozen mixed vegetables
→ Seasonings
05 -
2 teaspoons garlic powder, divided
06 -
2 teaspoons onion powder, divided
07 -
2 teaspoons ground black pepper, divided
→ Biscuit Topping
08 -
1 can (460 grams) homestyle biscuits or homemade drop biscuits
# Instructions:
01 -
Lightly coat the interior of the slow cooker with non-stick spray to prevent sticking.
02 -
Place chicken breasts or thighs in a single layer at the bottom of the cooker. Evenly season with 1 teaspoon each of garlic powder, onion powder, and black pepper.
03 -
Spread the cream of chicken soup and cream of celery soup uniformly over the seasoned chicken.
04 -
Scatter frozen mixed vegetables over the soup layer, then sprinkle with the remaining 1 teaspoon each of garlic powder, onion powder, and black pepper.
05 -
Secure the lid and cook on low heat for 6 to 8 hours or on high heat for 4 to 6 hours, until the chicken is fully cooked and shreds easily.
06 -
Approximately 15 to 20 minutes before serving, bake the biscuits following package or recipe instructions until golden brown and fully set.
07 -
Just before biscuits are finished, use two forks to shred the chicken in the cooker. Stir well to combine chicken with the gravy and vegetables.
08 -
Distribute the hot chicken and vegetable mixture into serving bowls. Top each portion with a warm biscuit or split the biscuit and layer the filling inside.
# Notes:
01 -
For best texture, avoid stirring the mixture until the chicken is fully cooked and ready to shred.