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Cozy crock pot chicken pot pie filled with chicken and vegetables

Cozy Chicken Pot Pie

A comforting and easy chicken pot pie recipe, perfect for busy weeknights, combining tender chicken, creamy sauces, and fluffy biscuits.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs boneless, skinless chicken breasts (or thighs) Thighs provide a richer taste; breasts are leaner.
  • 2 cans cream of chicken soup (10.5 oz each) You can substitute with lighter options or homemade versions.
  • 1 can cream of celery soup (10.5 oz) Key for a creamy texture.
  • 12 oz frozen mixed vegetables Convenient and retains nutrients.
  • 2 tsp garlic powder Divided usage.
  • 2 tsp onion powder Divided usage.
  • 2 tsp black pepper Divided usage.
  • 1 can homestyle biscuits (16.3 oz) or homemade drop biscuits For the topping.

Method
 

Preparation
  1. Spray your crockpot liner with non-stick cooking spray for easy cleanup.
  2. Place the chicken breasts in the bottom of the crockpot. Sprinkle with 1 tsp each of garlic powder, onion powder, and black pepper.
  3. Pour the cream of chicken and cream of celery soups over the chicken, ensuring it’s well-covered.
  4. Generously layer the frozen mixed vegetables on top of the soups. Sprinkle the remaining seasonings over the vegetables.
  5. Cover and cook on low for 6-8 hours, or on high for 4-6 hours.
  6. About 15-20 minutes before serving, preheat your oven and bake the biscuits according to package instructions.
  7. Just before the biscuits are ready, shred the chicken with two forks and stir everything in the crockpot.
  8. Serve warm, topping with biscuits or plating them on the side.

Notes

This recipe can be customized with different vegetables or spices. Make it vegan by substituting with chickpeas and using vegan soups.