Cozy Chicken Pot Pie Crockpot Recipe
Enjoy a warm, comforting Crock Pot Chicken Pot Pie with tender chicken, mixed vegetables, and creamy sauce slow-cooked to perfection and topped with flaky biscuits. Perfect for an easy fall dinner full of homestyle flavor.
- Prep Time: 10 mins
- Cook Time: 6-8 hrs
- Total Time: 6 hrs 10 mins
- Yield: 6 servings
Ingredients
– 1 ½ pounds boneless chicken breasts
– ½ onion, chopped
– 16-ounce bag frozen mixed vegetables (peas, carrots, corn, green beans)
– ½ cup chopped celery
– 10.5-ounce can cream of chicken soup
– 1 cup milk
– 1 teaspoon garlic powder
– ½ teaspoon salt
– ¼ teaspoon pepper
– 16-ounce can Grands Biscuits
– Non-stick cooking spray
Instructions
1. Spray the crockpot with non-stick spray. Place chicken breasts in the bottom.
2. Whisk cream of chicken soup and milk until smooth.
3. Stir in chopped onion, frozen mixed vegetables, celery, garlic powder, salt, and pepper.
4. Pour mixture evenly over chicken.
5. Cover and cook on low for 6-8 hours or high for 3-4 hours.
6. Shred chicken in crockpot and stir well.
7. Bake biscuits according to package instructions until golden.
8. Serve chicken pot pie filling topped with warm biscuits.
Notes
For a crispier biscuit topping, bake biscuits separately and add just before serving. Substitute chicken thighs for juicier meat. Refrigerate leftovers up to 3 days and reheat gently. Freeze filling without biscuits for up to 2 months.