Crock Pot Chicken Pot Pie (Ultimate Cozy Dinner!) Recipe
This Crock Pot Chicken Pot Pie is the ultimate cozy dinner, combining tender chicken, creamy soups, and mixed vegetables slow-cooked to perfection. Topped with warm, flaky buttermilk biscuits, it’s a comforting meal perfect for chilly evenings or whenever you crave a homemade classic. With minimal prep and hands-off cooking, it’s an easy way to enjoy traditional chicken pot pie flavors without the fuss.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours on LOW or 4-6 hours on HIGH
- Total Time: 6 hours 10 minutes to 8 hours 10 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Ingredients
Scale
Main Ingredients
- 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
Topping
- 1 can refrigerated buttermilk biscuits
Optional Garnishes
- Shredded cheddar cheese
- Fresh thyme
- Fresh rosemary
Instructions
- Prepare the chicken: Place the boneless skinless chicken breasts or thighs in the bottom of your Crock Pot, creating an even layer.
- Season the chicken: Sprinkle garlic powder, onion powder, and black pepper evenly over the chicken to infuse flavor during cooking.
- Add soups and vegetables: Pour the cream of chicken soup and cream of celery soup on top of the chicken, then add the frozen mixed vegetables. Gently stir to combine the ingredients without disturbing the chicken too much.
- Cook the mixture: Cover the Crock Pot and cook on LOW for 6 to 8 hours or on HIGH for 4 to 6 hours, allowing the chicken to become tender and the flavors to meld perfectly.
- Bake biscuits: Near the end of the slow cook time, bake the refrigerated buttermilk biscuits according to the package directions so they are warm, flaky, and ready to serve.
- Shred the chicken and combine: Remove the lid of the Crock Pot, shred the cooked chicken directly inside the pot using two forks, then gently stir everything together ensuring the chicken and vegetable mixture is well combined.
- Serve: Scoop the hot chicken pot pie mixture into bowls and top with the warm biscuits, either whole or split open. Optionally, garnish with shredded cheddar cheese and fresh herbs like thyme or rosemary for extra flavor.
Notes
- For a gluten-free version, use gluten-free biscuits or substitute with mashed potatoes on top.
- You can swap cream of chicken or celery soup with homemade or canned alternatives to control sodium content.
- Add fresh herbs during the last hour of cooking for enhanced flavor without overpowering.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
- To make it spicier, add a pinch of cayenne pepper or red pepper flakes along with the seasonings.
Keywords: Crock Pot chicken pot pie, slow cooker chicken recipe, easy comfort food, chicken and biscuit casserole, cozy dinner recipe
