Can I use frozen chicken for this recipe?

Yes, you can use frozen chicken in this recipe. Just be sure to cook it a little longer—on low for about 8-10 hours or on high for 6-7 hours.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 5 days . Make sure to keep the biscuits separate from the chicken pot pie filling to maintain their texture.

Can I make this Crock Pot Chicken Pot Pie in advance?

Absolutely! You can prep the ingredients the night before and store them in the Crock Pot insert in the fridge. Then, just pop it into the slow cooker the next day to cook.

How do I make this recipe spicier?

To add some heat, try mixing in a pinch of cayenne pepper , crushed red pepper flakes , or even a diced jalapeño . If you like bold flavors, adding hot sauce or sriracha will bring a nice kick to the dish.

Crock Pot Chicken Pot Pie – Simple & Hearty Comfort Food Recipe

Name: Crock Pot Chicken Pot Pie
Prep time: 10 min
Cook time: PT-486164H12M50S
Total time: PT-486164H12M50S
Cuisine: American
Ingredients: 2 lbs boneless, skinless chicken breasts (or thighs); 2 (10.5 oz) cans cream of chicken soup; 1 (10.5 oz) can cream of celery soup; 12 oz frozen mixed vegetables; 2 teaspoons garlic powder; 2 teaspoons onion powder; 2 teaspoons black pepper; 1 (16.3 oz) can homestyle biscuits

Description

This Crock Pot Chicken Pot Pie combines tender chicken, creamy gravy, and hearty vegetables, all cooked to perfection in your slow cooker, topped with fluffy biscuits. It’s an easy, comforting meal that the whole family will love!

Ingredients

Scale

2 lbs boneless, skinless chicken breasts (or thighs)
2 (10.5 oz) cans cream of chicken soup
1 (10.5 oz) can cream of celery soup
12 oz frozen mixed vegetables
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons black pepper
1 (16.3 oz) can homestyle biscuits

Cook Mode Prevent your screen from going dark

Instructions

Spray the Crock Pot with non-stick spray and place the chicken breasts in the bottom.
Season the chicken with garlic powder, onion powder, and black pepper.
Cover the chicken with cream of chicken soup and cream of celery soup.
Spread frozen mixed vegetables on top of the soup.
Sprinkle the remaining garlic powder, onion powder, and pepper over the vegetables.
Cover and cook on low for 6-8 hours or on high for 4-6 hours, until the chicken is tender and easily shredded.
15-20 minutes before serving, bake the biscuits according to the package directions.
Shred the chicken with two forks and stir to combine with the gravy and vegetables.
Serve the chicken mixture topped with biscuits or split the biscuits and serve with the filling.

Notes

You can substitute the cream of chicken and celery soup with cream of mushroom or cream of onion soup for variation.
If you prefer fresh vegetables, you can replace frozen mixed vegetables with fresh carrots, peas, or corn.
For a more decadent version, use homemade biscuits or puff pastry as a topping instead of canned biscuits.

Prep Time: 10 minutes
Cook Time: 6-8 hours on low or 4-6 hours on high
Category: Dinner
Method: Slow Cooking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 645
Sugar: 4g
Sodium: 2066mg
Fat: 26g
Saturated Fat: 5g
Unsaturated Fat: 17g
Trans Fat: 0.02g
Carbohydrates: 59g
Fiber: 4g
Protein: 42g
Cholesterol: 115mg