Crock Pot Chicken Pot Pie

Crock Pot Chicken Pot Pie

from easydinnerideas.com
250 min

This crock pot chicken pot pie has tender chicken, hearty veggies, and a creamy gravy. Topped with a fluffy biscuit, it's the ultimate easy comfort food.

Ingredients

  • 2 lbs boneless, skinless chicken breasts (or thighs)
  • 2 (10.5 oz) cans cream of chicken soup
  • 2 (10.5 oz) cans cream of celery soup
  • 12 oz frozen mixed vegetables
  • 2 teaspoons garlic powder (divided)
  • 2 teaspoons onion powder (divided)
  • 2 teaspoons black pepper (divided)
  • 1 (16.3 oz) can homestyle biscuits (or homemade drop biscuits)

Directions

  1. 1

    Spray crockpot liner with non-stick spray. Lay chicken breasts in the bottom of the crockpot and season with 1 teaspoon of each: garlic powder, onion powder and black pepper.

  2. 2

    Cover chicken breast with cream of chicken soup and cream of celery soup.

  3. 3

    Spread mixed frozen vegetables over the soup. Sprinkle the remaining 1 teaspoon of garlic powder, onion powder, and pepper, over the top of the vegetables.

  4. 4

    Place lid on the crockpot and cook on low for 6 to 8 hours or on high for 4 to 6 hours, until chicken is cooked through and easily shredded.

  5. 5

    15 to 20 minutes before serving, bake the biscuits according to the package directions. 

  6. 6

    A few minutes before the biscuits are ready, use 2 forks to shred the chicken. Stir until the chicken is covered in the gravy and vegetables.

  7. 7

    Serve with a warm biscuit on the top/side or cut the biscuits in half and top with chicken pot pie.