Crock Pot Chicken Pot Pie (Ultimate Cozy Dinner!)
Ely Rechard
Creamy and comforting Crock Pot Chicken Pot Pie packed with tender chicken, hearty veggies, and buttery biscuits.
Prep Time 10 minutes mins
Cook Time 6 hours hrs
Total Time 6 hours hrs 10 minutes mins
Course dinner
Cuisine American
Servings 6 servings
Calories 645 kcal
- 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 fresh thyme or rosemary
1. Place chicken in the bottom of the Crock Pot.
2. Sprinkle with garlic powder, onion powder, and black pepper.
3. Add cream of chicken and celery soup, then frozen veggies. Stir gently.
4. Cover and cook on LOW for 6–8 hours or HIGH for 4–6 hours.
5. Bake biscuits according to package directions near the end.
6. Shred chicken directly in the pot and stir everything together.
7. Scoop into bowls and serve with warm biscuit on top or split open.
Store stew and biscuits separately to prevent sogginess.
Fridge: 5 days. Freezer: 3 months.
Reheat with a splash of broth if needed.
Add shredded cheddar for a creamy twist. Keyword chicken and biscuits, comfort food, crock pot chicken pot pie