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Crock Pot Chicken Pot Pie

Crock Pot Chicken Pot Pie

A simple and comforting chicken pot pie made in the crock pot with a biscuit topping.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Course Dinner
Cuisine American
Servings 6 people

Equipment

  • Crock Pot

Ingredients
  

Protein

  • 900 g boneless, skinless chicken breasts or thighs

Soup Base

  • 2 cans cream of chicken soup 300 grams each
  • 1 can cream of celery soup 300 grams

Vegetables

  • 340 g frozen mixed vegetables

Seasonings

  • 2 teaspoon garlic powder divided
  • 2 teaspoon onion powder divided
  • 2 teaspoon ground black pepper divided

Biscuit Topping

  • 1 can homestyle biscuits or homemade drop biscuits 460 grams

Instructions
 

  • Place the chicken in the crock pot.
  • Add the cream of chicken soup, cream of celery soup, frozen mixed vegetables, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1 teaspoon black pepper. Stir to combine.
  • Cook on low for 4 hours, or until the chicken is cooked through.
  • Shred the chicken with two forks.
  • Add the remaining 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1 teaspoon black pepper. Stir to combine.
  • Top with the biscuits and cook on high for 1 hour, or until the biscuits are golden brown.

Notes

For a crispier biscuit topping, broil for 2-3 minutes after cooking.
Keyword crock pot chicken pot pie, slow cooker chicken pot pie, easy chicken pot pie