Description
This Crock Pot Chicken Pot Pie recipe offers a comforting and easy way to enjoy classic pot pie flavors without the hassle of making a crust from scratch. Tender chicken breasts cook slowly with creamy soup, milk, veggies, and aromatic seasonings, creating a savory filling that’s perfectly complemented by flaky, baked biscuits served on top. Ideal for a cozy family dinner or meal prep, this recipe simplifies a traditional favorite while delivering rich, homestyle taste.
Ingredients
Scale
Chicken and Vegetables
- 1 ½ pounds boneless chicken breasts
- ½ onion, chopped
- 16 ounce bag frozen mixed vegetables (such as peas, carrots, corn, and green beans)
- ½ cup chopped celery
Soup Mixture
- 10.5 ounce can cream of chicken soup
- 1 cup milk
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon pepper
Biscuit Topping
- 16 ounce can Grands Biscuits
Additional
- Non-stick cooking spray
Instructions
- Prepare the Crock Pot: Spray the inside of the crock pot with non-stick cooking spray to prevent sticking. Place the boneless chicken breasts in the bottom of the crock pot in a single layer.
- Mix the Soup Base: In a medium mixing bowl, whisk together the cream of chicken soup and milk until smooth and combined. This will create the creamy base for the pot pie filling.
- Add Vegetables and Seasoning: Stir the chopped onion, frozen mixed vegetables, chopped celery, garlic powder, salt, and pepper into the soup and milk mixture until everything is evenly distributed. Pour this mixture over the chicken breasts in the crock pot.
- Cook the Filling: Cover the crock pot with its lid and cook on low for 6 to 8 hours, or on high for 3 to 4 hours. The chicken will become tender and the flavors will meld.
- Shred the Chicken: Once cooking is complete, remove the lid and shred the chicken directly in the crock pot using two forks or tongs. Stir the filling well to combine the shredded chicken with the creamy vegetable mixture.
- Bake the Biscuits: Remove the Grands biscuits from the can and bake them according to the package directions, typically at 350°F for 12-15 minutes until golden brown and flaky.
- Serve and Enjoy: Serve the warm chicken pot pie filling in bowls topped with freshly baked biscuits. Enjoy the comforting combination of creamy filling and flaky biscuit topping.
Notes
- Substitute the cream of chicken soup with a homemade white sauce or cream of mushroom soup for a different flavor.
- For a lower sodium option, use low-sodium soup and season lightly with salt.
- Feel free to add herbs such as thyme or parsley for extra flavor.
- To make this recipe gluten free, use gluten-free biscuits or serve over cooked rice instead.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours on low or 3-4 hours on high
- Category: Main Dish
- Method: Slow Cooker and Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving (1/6 of recipe with 1 biscuit)
- Calories: 420
- Sugar: 4g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0.2g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 75mg
Keywords: crock pot chicken pot pie, slow cooker chicken pot pie, easy chicken dinner, comfort food, chicken pot pie with biscuits
