Description
A comforting and effortless chicken pot pie made in a Crock Pot, perfect for busy weeknights.
Ingredients
Scale
- 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
- 1 can refrigerated buttermilk biscuits
- Optional: Shredded cheddar cheese, fresh thyme, or rosemary
Instructions
- Place the chicken in the bottom of your Crock Pot.
- Sprinkle garlic powder, onion powder, and black pepper over the chicken.
- Add both cans of cream soups followed by the frozen veggies, and gently stir to combine.
- Cover the Crock Pot and cook on LOW for 6-8 hours, or HIGH for 4-6 hours, until the chicken is tender.
- About 20 minutes before serving, bake the biscuits according to package directions.
- Once cooked, shred the chicken directly in the pot and mix everything together thoroughly.
- Scoop into bowls and serve with a warm biscuit on top or split open.
Notes
For added depth of flavor, consider browning the chicken before adding it to the Crock Pot. You can experiment with different vegetable combinations based on your taste.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Crock Pot
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg