Crock-Pot Chicken Pot Pie

Crock-Pot Chicken Pot Pie

from melissajorealrecipes.com
Lunch
10 min
6 servings

This Crock Pot chicken and biscuits recipe is pure comfort in a bowl. Juicy shredded chicken, tender potatoes, hearty veggies, and a creamy, flavorful sauce slow-cooked to perfection. It’s rich, cozy, and ridiculously easy to make with pantry staples like cream of chicken soup and frozen mixed veggies. The secret? A little chili garlic for depth and heat, plus a splash of heavy cream at the end to make it silky. Top it all off with golden, cheesy biscuits brushed with garlic butter and parsley—totally irresistible. Perfect for busy weeknights, meal prep, or feeding the whole family. One bite and you’ll see why this is a must-make dinner!

Ingredients

  • 2 lbsboneless skinless chicken breasts
  • 1 mediumyellow onion (diced)
  • 2celery stalks (diced)
  • 12 ozinspirations honey gold bite sized potatoes diced (½-inch cubes)
  • 112 oz bag frozen mixed vegetables
  • 2 cansUnknown ingredient
  • 1 cupchicken broth
  • 2 tbspjarlic (minced garlic with chili peppers)
  • 1 tspgarlic powder
  • salt & black pepper (to taste)
  • ½ cupheavy cream (added at the end)
  • 1 canrefrigerated biscuits (like pillsbury grands)
  • ½ cupshredded cheddar cheese
  • 2 tbspmelted butter + ½ tsp garlic powder + chopped parsley (for brushing biscuits)
  • 1 ½ tbsps knorr chicken bouillon seasoning
  • 3 tbspbutter

Directions

Load the crock-pot:

  1. 1

    Add onion, celery, diced potatoes, frozen mixed veggies, 2 cans of cream of chicken soup, chicken broth, Knorr bouillon, jarlic, garlic powder, heavy cream, chicken (Add a tbsp of butter on top of each chicken breast. salt, and pepper. Give it a quick stir to mix.

Cook:

  1. 1

    Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken and potatoes are tender and flavorful.

Shred & creamify:

  1. 1

    Remove the chicken, shred with two forks, and return to the pot. Mix until the whole thing is creamy, rich, and irresistible.

Biscuit time:

  1. 1

    Bake the biscuits according to package instructions

  2. 2

    In the last 5 mins of baking, sprinkle with shredded cheddar and return to the oven

  3. 3

    Once out, brush with garlic butter + parsley

Serve:

  1. 1

    Scoop that creamy filling into bowls and top each with a hot, melty, cheesy biscuit. Add cracked pepper or chopped parsley for a little extra flair