Description

This Crock‑Pot Chicken Pot Pie brings together tender chicken, creamy soup, hearty vegetables, and warm, flaky biscuits in one easy slow-cooker meal. It’s the ultimate dump-and-go comfort food.

Ingredients

Scale

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

Instructions

Spray slow cooker with non-stick spray.
Layer chicken in the bottom and season with half the garlic powder, onion powder, and pepper.
Pour both cream of chicken and cream of celery soups over the chicken.
Top with frozen mixed vegetables and sprinkle remaining seasonings over everything.
Cover and cook on low for 6–8 hours or high for 4–6 hours, until chicken is tender and shreds easily.
About 15–20 minutes before serving, bake the biscuits according to package directions.
Shred the chicken directly in the crockpot and stir to combine with the creamy filling.
Serve warm with a biscuit on top or split and ladle the filling over it.

Notes

Swap veggies or soup flavors to mix things up. For a gourmet twist, top with puff pastry or homemade herb biscuits. Keep biscuits and filling stored separately for best texture.

Prep Time: 10 minutes
Cook Time: 6 hours
Category: Main Course
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 bowl with biscuit
Calories: 645
Sugar: 4g
Sodium: 950mg
Fat: 26g
Saturated Fat: 9g
Unsaturated Fat: 17g
Trans Fat: 0g
Carbohydrates: 59g
Fiber: 5g
Protein: 42g
Cholesterol: 115mg

Keywords: crockpot chicken pot pie, slow cooker dinner, comfort food, easy chicken recipe