Crock Pot Chicken Pot Pie (Ultimate Cozy Dinner!) Recipe
This Crock Pot Chicken Pot Pie is the ultimate cozy dinner, combining tender chicken, creamy soup, and mixed vegetables slow-cooked to perfection. Topped with warm buttermilk biscuits, this comforting dish is perfect for a hassle-free family meal.
- Prep Time: 10 minutes
- Cook Time: 6 to 8 hours on low or 4 to 6 hours on high
- Total Time: 6 hours 10 minutes to 8 hours 10 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Ingredients
Scale
Chicken and Soup Mixture
- 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
Biscuit Topping
- 1 can refrigerated buttermilk biscuits
- Optional: shredded cheddar cheese
- Optional: fresh thyme or rosemary for garnish
Instructions
- Prepare the Chicken: Place the boneless skinless chicken breasts or thighs at the bottom of the Crock Pot to form an even layer for slow cooking.
- Season the Chicken: Sprinkle garlic powder, onion powder, and black pepper evenly over the chicken to enhance flavor before adding other ingredients.
- Add Soups and Vegetables: Pour in the cream of chicken and cream of celery soups over the chicken, then add the frozen mixed vegetables. Stir gently to combine the ingredients without shredding the chicken yet.
- Slow Cook: Cover the Crock Pot with its lid and cook on the LOW setting for 6 to 8 hours, or on HIGH for 4 to 6 hours, allowing the chicken to cook fully and the flavors to meld.
- Bake the Biscuits: Towards the end of the slow cooking time, bake the refrigerated buttermilk biscuits according to the package instructions until golden and fluffy.
- Shred the Chicken: Once the chicken is tender, shred it directly in the Crock Pot using two forks and stir everything together to evenly distribute the shredded chicken and vegetables in the creamy sauce.
- Serve: Scoop the chicken pot pie mixture into bowls and top with whole or split buttermilk biscuits. Optionally, garnish with shredded cheddar cheese and fresh thyme or rosemary for added flavor and presentation.
Notes
- Store the stew and biscuits separately to prevent the biscuits from becoming soggy.
- Refrigerate leftovers for up to 5 days or freeze up to 3 months for meal prep convenience.
- Reheat the pot pie mixture with a splash of broth or water to loosen the sauce if it becomes too thick.
Keywords: Crock Pot Chicken Pot Pie, Slow Cooker Chicken Pot Pie, Cozy Dinner Recipes, Easy Chicken Pot Pie, Comfort Food
