Description
This comforting Crockpot Chicken Pot Pie recipe combines tender shredded chicken, creamy vegetables, and fluffy biscuits for a hearty, easy-to-make meal. Slow-cooked to perfection, it’s a perfect weeknight dinner that requires minimal effort and delivers maximum flavor.
Ingredients
Scale
Chicken Pot Pie Filling
- 3 boneless chicken breasts
- 1 can (10.5 oz) Cream of Chicken Soup
- 1 cup Milk
- 1/2 onion, chopped
- 4 potatoes, peeled and diced
- 16 oz bag of frozen mixed vegetables
- 1/2 cup chopped celery
- 1 tsp garlic powder
- 1/2 tsp poultry seasoning
- 1 tsp salt
- 1/2 tsp pepper
Topping
- 16 oz Grands biscuits (8 count)
Instructions
- Combine Ingredients in Crockpot: Place the chicken breasts, cream of chicken soup, milk, chopped onion, diced potatoes, frozen mixed vegetables, chopped celery, garlic powder, poultry seasoning, salt, and pepper into the crockpot. Mix gently to distribute ingredients.
- Cook the Mixture: Cover the crockpot and cook on low for 6–8 hours or on high for 3–4 hours. This allows the chicken to become fully cooked and the potatoes to soften thoroughly.
- Shred the Chicken: Remove the chicken breasts carefully from the crockpot and shred them using two forks until finely pulled apart.
- Incorporate Shredded Chicken: Return the shredded chicken to the crockpot and stir well to combine it evenly with the vegetables and creamy sauce.
- Bake the Biscuits: Follow the package instructions to bake the Grands biscuits until golden brown and fluffy, typically in the oven at around 375°F for 12–15 minutes.
- Serve: Spoon the chicken pot pie filling into bowls and top each serving with a freshly baked biscuit. Serve warm for a comforting meal experience.
Notes
- You can substitute frozen mixed vegetables with fresh seasonal vegetables if preferred.
- Adjust seasoning to taste, especially salt and pepper, based on dietary preferences.
- If you want a thicker filling, uncover the crockpot and cook on high for an additional 15-20 minutes to reduce excess liquid.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- For a lower-fat option, use low-fat milk and reduced-fat cream of chicken soup.
