Crock Pot Chicken Pot Pie

Crock Pot Chicken Pot Pie is the kind of dinner that feels like it was made for cold evenings, tired weekdays, and the moments when everyone needs something warm, creamy, and familiar. It has all the cozy flavor of classic chicken pot pie, but the slow cooker does most of the work.

This version is rich with tender shredded chicken, creamy condensed soups, mixed vegetables, savory seasoning, and homestyle biscuits that cook right on top. The filling becomes thick, comforting, and spoonable, while the biscuits soak up the creamy sauce underneath and turn fluffy on top.

It is a true comfort meal without the stress of rolling pie crust or watching a pot on the stove. You add the chicken, soups, vegetables, and seasonings to the crock pot, let everything cook low and slow, shred the chicken, add the biscuits, and finish until the topping is tender and golden.

This dish is perfect for busy weeknights, lazy Sundays, family dinners, cold-weather meals, or any night when a bowl of creamy chicken and biscuits sounds like the answer. It is simple, filling, and friendly enough for picky eaters.

The best part is how adaptable it is. You can change the vegetables, use turkey, make it with rotisserie chicken, try gluten-free or dairy-free ingredients, add herbs, sprinkle in cheddar, or serve it over cauliflower rice if you want to skip the biscuits.

Why You’ll Love Crock Pot Chicken Pot Pie

This dinner is hands-off and comforting. The slow cooker handles the chicken and filling while you do something else.

It is perfect for busy days. Prep takes about 15 minutes, and then the crock pot does the heavy lifting.

The flavors are classic and cozy. Creamy sauce, tender chicken, mixed vegetables, garlic powder, onion powder, black pepper, and biscuits make it taste like a bowl of comfort.

It is family-friendly. Kids, adults, and picky eaters can all enjoy the creamy chicken filling and soft biscuit topping.

It makes useful leftovers. The filling tastes even better the next day, and leftovers can become lunch or another easy dinner.

It is easy to customize. You can use chicken breasts, chicken thighs, turkey, rotisserie chicken, different vegetables, gluten-free biscuits, crescent rolls, or homemade drop biscuits.

Recipe Details

• Recipe name: Crock Pot Chicken Pot Pie
• Cooking method: Slow cooker
• Prep time: About 15 minutes
• First cook time: 4 hours on low
• Biscuit cook time: 1 hour on high
• Optional broil time: 2 to 3 minutes
• Chicken amount: 900 grams boneless, skinless chicken breasts or thighs
• Vegetable amount: 340 grams frozen mixed vegetables
• Biscuit amount: 1 can (460 grams) homestyle biscuits
• Fridge storage: Up to 3 days
• Freezer storage: Up to 2 months
• Microwave reheating: 1 to 2 minutes for individual portions
• Oven reheating: 180°C until heated through
• Crisping softened biscuits: Broil for 1 to 2 minutes
• Thickening option: 1 tablespoon cornstarch plus 2 tablespoons cold water during the last 30 minutes

Ingredients

Protein

• 900 grams boneless, skinless chicken breasts or thighs

Soup Base

• 2 cans (300 grams each) cream of chicken soup
• 1 can (300 grams) cream of celery soup

Vegetables

• 340 grams frozen mixed vegetables

Seasonings

• 2 teaspoons garlic powder, divided
• 2 teaspoons onion powder, divided
• 2 teaspoons ground black pepper, divided

Biscuit Topping

• 1 can (460 grams) homestyle biscuits

Optional Variations and Add-Ins

• Chicken thighs for extra juiciness
• Chicken breasts
• Another can of cream of chicken soup instead of cream of celery soup
• Frozen peas and carrots
• Chopped fresh potatoes
• Sautéed mushrooms and onions
• Leftover turkey
• Rotisserie chicken, about 3 cups shredded
• Homemade drop biscuits
• Refrigerated crescent rolls stretched thin
• Gluten-free cream soups
• Gluten-free biscuits
• Dairy-free cream soup
• Dairy-free biscuits
• Splash of white wine
• Fresh herbs
• Grated cheddar
• Fresh parsley
• Chives
• Side salad
• Steamed green beans
• Cornstarch slurry
• Cauliflower rice
• Melted butter for brushing biscuits
• Puff pastry

The Comfort Behind Crock Pot Chicken Pot Pie

Chicken pot pie is comfort food because it brings together creamy sauce, tender chicken, vegetables, and a soft topping in one warm dish. This crock pot version keeps that same feeling but makes the process much easier.

Instead of making a pie crust, the recipe uses homestyle biscuits. They cook on top of the filling and give the dish a fluffy, golden finish.

The chicken cooks directly in the creamy soup mixture. As it becomes tender, it absorbs the savory flavor from the soups, vegetables, garlic powder, onion powder, and pepper.

Frozen mixed vegetables make the recipe simple. There is no chopping needed, and the peas, carrots, corn, and green beans add classic pot pie color and texture.

The filling becomes creamy and rich as it cooks. Once the chicken is shredded, everything blends together into a thick, cozy base.

The biscuits complete the dish. Their bottoms soak up the sauce, while their tops become soft, puffy, and golden.

Why the Slow Cooker Works So Well

The slow cooker is perfect for this kind of meal because it keeps the chicken moist while the creamy base comes together. It lets the filling cook gently without needing constant attention.

Chicken breasts or thighs can both be used. Thighs are extra juicy, while breasts work well and shred easily.

Cooking the chicken whole is simple and practical. There is no need to chop it before cooking because it will shred beautifully after 4 hours on low.

The frozen vegetables can go in straight from the freezer. They thaw and soften while the chicken cooks.

The condensed soups create the creamy sauce. Cream of chicken soup gives the familiar pot pie flavor, while cream of celery soup adds a little extra depth.

The seasonings are divided for a reason. Some go in at the start, and the rest are stirred in after shredding so the finished filling has fuller flavor.

Why Biscuits Make This Recipe Easy

Biscuits are the shortcut that makes this crock pot dinner feel like chicken pot pie without the work of pastry. They are easy, familiar, and perfect for soaking up creamy filling.

The canned homestyle biscuits are separated and placed gently over the cooked chicken mixture. They should sit on top rather than being pressed down.

As they cook on high, they puff and soften. The bottoms absorb some of the sauce, while the tops become fluffy.

If you want extra crispness, the crock pot insert can go under the broiler for 2 to 3 minutes. This step should be watched closely because biscuits brown quickly.

Brushing the biscuits with melted butter before adding them can also help create a more golden finish. It is optional but helpful if you love a richer biscuit topping.

Homemade drop biscuits can also be used. They can be dolloped directly over the filling for a more homemade feel.

Directions

Step 1: Set Up the Crock Pot

Place your crock pot on a stable surface and make sure the insert is clean and ready. There is no need to grease it for this recipe.

If you are in a hurry, you can turn the crock pot on while preparing the ingredients. A warm crock pot can help everything begin cooking evenly.

Keep the lid nearby. Once the ingredients are added, the slow cooker should stay covered so the heat remains steady.

Step 2: Add the Chicken

Place 900 grams boneless, skinless chicken breasts or thighs into the crock pot. Leave them whole.

There is no need to chop the chicken before cooking. Whole pieces become tender and shred easily after slow cooking.

Use thighs if you want extra juiciness. Use breasts if you prefer a leaner option.

Step 3: Add the Cream of Chicken Soup

Pour in 2 cans of cream of chicken soup, 300 grams each. Use the condensed kind.

This soup creates the main creamy base of the pot pie filling. It gives the dish that familiar comfort food texture.

Spread it over and around the chicken. It does not need to be perfectly smooth at this point.

Step 4: Add the Cream of Celery Soup

Add 1 can of cream of celery soup, 300 grams. This adds extra savory depth to the filling.

If you prefer, you can substitute another can of cream of chicken soup. The dish will still be creamy and comforting.

Stir lightly around the chicken if needed. The soups will loosen as they heat.

Step 5: Add the Frozen Mixed Vegetables

Add 340 grams frozen mixed vegetables directly to the crock pot. There is no need to thaw them first.

The classic mix includes peas, carrots, corn, and green beans. These vegetables give the filling color and pot pie flavor.

Spread them evenly over the soup and chicken. They will soften as the mixture cooks.

Step 6: Add the First Round of Seasoning

Sprinkle in 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1 teaspoon ground black pepper. Save the remaining 1 teaspoon of each for later.

Adding some seasoning now lets the flavor cook into the chicken and sauce. Saving the rest keeps the final filling more flavorful after shredding.

Use the pepper amount to your taste. The recipe is designed to be savory and cozy.

Step 7: Stir the Filling Base

Stir the soups, vegetables, and seasonings together so everything is combined around the chicken. The mixture should look creamy and thick.

Do not worry if the chicken is not fully covered. As the ingredients heat, the sauce will settle around it.

Make sure the seasonings are not sitting in one dry clump. A quick stir helps the flavor spread.

Step 8: Cook on Low

Place the lid on the crock pot. Set it to low and cook for 4 hours.

During this time, the chicken becomes tender, and the vegetables cook into the creamy sauce. The kitchen will start to smell like a cozy diner-style chicken pot pie.

Avoid lifting the lid too often. Keeping the lid on helps the crock pot maintain heat.

Step 9: Check the Chicken for Tenderness

After 4 hours, carefully remove the lid and watch out for steam. Check the chicken with a fork.

The chicken should be tender enough to shred easily. If it resists, cook for another 15 to 20 minutes.

Do not rush shredding if the chicken is not ready. Tender chicken makes the final filling much better.

Step 10: Shred the Chicken

Use two forks to shred the chicken directly in the crock pot. Pull it apart into bite-sized pieces.

Shredding in the pot keeps all the flavor in the filling. It also saves extra dishes.

Stir as you shred so the chicken blends into the creamy sauce. The mixture should become thick and hearty.

Step 11: Add the Remaining Seasoning

Add the remaining 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1 teaspoon ground black pepper. Stir well.

This second round of seasoning refreshes the flavor after the chicken has cooked. It keeps the filling from tasting flat.

Taste the filling if desired. If it needs more pepper or a small pinch of salt, adjust now.

Step 12: Thicken the Filling if Needed

If the filling seems too thin, mix 1 tablespoon cornstarch with 2 tablespoons cold water. Stir until smooth.

Add the slurry during the last 30 minutes of cooking. Stir it into the filling so it can thicken evenly.

This step is optional. Use it only if the filling needs to tighten up.

Step 13: Prepare the Biscuits

Open 1 can of homestyle biscuits, 460 grams. Separate the biscuits gently.

Do not flatten or press them too much. They need their shape so they can puff as they cook.

If you want a more golden finish, brush them lightly with melted butter before placing them on the filling. This is optional.

Step 14: Place the Biscuits on Top

Lay the biscuits gently over the chicken filling. Do not press them down into the mixture.

The biscuits should sit on the surface. Their bottoms will absorb some of the creamy sauce as they cook.

Try to space them evenly. This helps each biscuit cook properly.

Step 15: Switch the Crock Pot to High

Put the lid back on and switch the crock pot to high. Cook for 1 hour.

During this time, the biscuits will puff and cook through. The filling will bubble around the edges.

Keep the lid on while the biscuits cook. The trapped heat helps them rise and steam.

Step 16: Check the Biscuit Topping

After 1 hour, check the biscuits. They should be fluffy and cooked through.

The tops may not be as crisp as oven-baked biscuits, but they should be tender and golden in spots. The bottoms will be soft where they meet the filling.

If the biscuits need a little more time, continue cooking briefly. Watch so they do not become too soft.

Step 17: Broil for Extra Crispiness if Desired

If you want a crispier top, place the crock pot insert under the broiler for 2 to 3 minutes. Watch closely.

The biscuits can brown quickly under the broiler. Do not walk away.

This optional step gives the topping a more golden finish. It is especially nice if you prefer crisp biscuit tops.

Step 18: Let the Pot Pie Rest Briefly

Let the pot pie sit for a few minutes before serving. The filling will be very hot.

This short rest also helps the sauce settle slightly. It makes the meal easier to scoop.

The biscuits will still be warm and soft. Serve while the filling is creamy and bubbling.

Step 19: Scoop Into Bowls

Spoon the chicken pot pie into bowls. Make sure each serving gets both creamy filling and biscuit topping.

The biscuits are soft underneath and fluffy on top. That contrast is part of the comfort.

Serve immediately. This dish is best hot from the crock pot.

Step 20: Garnish if Desired

Sprinkle with fresh parsley or chives if you want a pop of color. This is optional.

A little fresh herb can make the bowls look brighter. It also adds a light contrast to the creamy filling.

Keep the garnish simple. The main flavor should stay creamy, savory, and comforting.

Serving Tips

Serve Crock Pot Chicken Pot Pie hot, straight from the slow cooker. Scoop it into bowls so each serving has chicken filling and biscuit topping.

A side salad is a good way to balance the richness. Steamed green beans also work well.

If you want a little color, sprinkle fresh parsley or chives over each bowl. This makes the dish look fresh without changing the comfort-food feel.

For a carb-conscious option, skip the biscuits and serve the filling over cauliflower rice. It stays cozy while changing the base.

This dish is hearty on its own. It does not need many extras to feel complete.

Storage

Let leftovers cool completely before storing. Transfer them to an airtight container.

Refrigerate for up to 3 days. The flavors become even better after resting.

The biscuits will soften during storage. That is normal because they absorb moisture from the filling.

If possible, store biscuit topping and filling carefully so the biscuits do not become too wet. Reheating in the oven helps bring back some texture.

Reheating

For individual portions, microwave for 1 to 2 minutes. Heat until warmed through.

For a better biscuit texture, reheat in the oven at 180°C until hot. This warms the filling more gently and helps the topping.

If the biscuits are soft, broil for 1 to 2 minutes to crisp them again. Watch carefully.

Do not overheat, or the chicken can become dry. Warm only until the filling is hot.

Freezing

This pot pie can be frozen in portions. Use freezer-safe containers and store for up to 2 months.

Thaw overnight in the refrigerator before reheating. Then warm as usual.

For make-ahead freezing, prepare the chicken mixture without biscuits. Add biscuits when ready to cook and serve.

Freezing with biscuits can soften their texture. Fresh biscuits give the best topping.

Make-Ahead Tips

You can prepare the chicken mixture up to a day in advance. Store it in the refrigerator.

When ready to cook, transfer it to the crock pot and continue with the recipe. Add the biscuits later.

You can also freeze the chicken mixture without biscuits for later. This is useful for busy weeks.

When ready to finish, thaw, heat, add biscuits, and cook until the topping is done. This gives you a fresher biscuit texture.

Helpful Notes for Best Results

Season as you go. Taste the filling after shredding the chicken and adjust before adding biscuits.

The biscuits will soften the overall flavor slightly, so make sure the filling tastes well-seasoned. Add more pepper if you like it peppery.

If the filling is thin, use the cornstarch slurry. Mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir it in during the last 30 minutes.

Rotisserie chicken is a shortcut. Use 3 cups shredded meat and cook with the other ingredients on low for 2 hours before adding biscuits.

Preheating the crock pot can help if you are in a hurry. Turn it on while prepping ingredients.

Use the broiler carefully if crisping the biscuits. They can brown fast.

Variations

Turkey Pot Pie

Use leftover turkey instead of chicken. This is especially useful after Thanksgiving.

Shred or chop the turkey before adding it. Since it is already cooked, the cooking time can be shorter.

Keep the creamy soup base and vegetables the same. The result is still cozy and filling.

Rotisserie Chicken Pot Pie

Use 3 cups shredded rotisserie chicken. Mix it with the soups, vegetables, and seasonings.

Cook on low for 2 hours before adding biscuits. Since the chicken is already cooked, it does not need the full 4 hours.

This is a great shortcut for busy nights. It still tastes creamy and homemade.

Fresh Vegetable Pot Pie

Use fresh vegetables instead of frozen. Chop them small, about pea-sized, so they cook evenly.

Add them at the beginning with the chicken. They will soften as everything cooks.

Fresh potatoes, peas and carrots, mushrooms, and onions can all work. Keep the total vegetable amount about the same.

Mushroom and Onion Pot Pie

Add sautéed mushrooms and onions for deeper flavor. This gives the filling a savory, earthy note.

Sautéing first adds more flavor than adding them raw. Stir them into the soup mixture with the vegetables.

This variation feels a little more grown-up. It is still creamy and comforting.

Cheddar Chicken Pot Pie

Sprinkle grated cheddar under the biscuits before cooking. The cheese melts into the top of the filling.

This makes the dish richer. It adds a little sharpness to the creamy sauce.

Use a light handful so the topping does not become too heavy. The biscuits still need room to cook.

White Wine Flavor Boost

Stir in a splash of white wine near the end for added flavor. This gives the filling a little extra depth.

Use a small amount. The goal is to boost the savory flavor, not make the dish taste strongly of wine.

This variation works well with fresh herbs. Add the herbs at the end.

Homemade Drop Biscuit Version

Use homemade drop biscuit dough instead of canned biscuits. Dollop the dough on top of the hot filling.

Cook until the biscuit topping is done. The texture will be more homemade and rustic.

This version is a nice upgrade when you have extra time. The crock pot still handles most of the work.

Crescent Roll Version

Use refrigerated crescent rolls stretched thin for a flaky crust-style topping. Place them over the filling carefully.

This creates a different texture from biscuits. It feels lighter and flakier.

Watch the cooking closely. Crescent rolls may cook differently from homestyle biscuits.

Puff Pastry Version

Use thawed puff pastry as another topping option. Cut it to fit the crock pot.

Bake at the end until puffed and golden. This makes the dish feel fancier.

Puff pastry gives a lighter, flaky topping. It is a fun twist for a special dinner.

Gluten-Free Version

Use gluten-free cream soups and gluten-free biscuits. This keeps the recipe closer to the original style.

Check labels carefully. The creamy base and topping both need to fit the gluten-free version.

Cook the same way and watch biscuit texture. Gluten-free biscuits may behave slightly differently.

Dairy-Free Version

Use dairy-free cream soup and dairy-free biscuits. The flavor will change slightly but can still be comforting.

Choose options that are creamy enough to create a rich filling. The slow cooker method remains the same.

Season well after shredding. Dairy-free substitutions may need a little extra flavor adjustment.

Troubleshooting

Why Is My Filling Too Thin?

The filling may need thickening. Mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir it in during the last 30 minutes.

Let it cook long enough to tighten. The filling should become creamier and less loose.

Also remember that the biscuits absorb some sauce. The filling may thicken slightly after they cook.

Why Are My Biscuits Too Soft?

Biscuits cooked in the slow cooker will be softer on the bottom because they sit over steam and creamy filling. That is normal.

For a crispier top, place the crock pot insert under the broiler for 2 to 3 minutes. Watch closely.

You can also brush biscuits with melted butter before adding them. This helps create a more golden finish.

Why Is My Chicken Not Shredding?

The chicken may need more time. Cook for another 15 to 20 minutes and check again.

Chicken should shred easily when it is tender. Do not force it too early.

Thighs may shred especially well because they stay juicy. Breasts also work when cooked long enough.

Why Does the Filling Taste Bland?

The seasoning may need adjustment after the chicken is shredded. Taste before adding biscuits.

Add more pepper or a pinch of salt if needed. The biscuits will tone down the seasoning slightly.

The second round of garlic powder, onion powder, and pepper helps freshen the flavor. Do not skip it.

Why Did My Biscuits Not Cook Through?

The lid may have been lifted too often, or the crock pot may not have stayed hot enough. Keep the lid closed during the biscuit cooking hour.

Make sure the crock pot is set to high after adding biscuits. Low heat may not cook them properly.

If needed, cook a little longer. Check the biscuits before serving.

Why Are Leftover Biscuits Soggy?

Biscuits soften as they sit in the creamy filling. This is expected with leftovers.

Reheat in the oven instead of the microwave for better texture. Broil briefly to crisp the tops.

For make-ahead meals, store or freeze the filling without biscuits and add fresh biscuits later. This gives the best result.

Frequently Asked Questions

Can I Use Fresh Vegetables Instead of Frozen?

Yes, fresh vegetables can be used. Chop them small, about pea-sized, so they cook evenly.

Add them at the beginning with the chicken. They will soften during the slow cooking time.

How Do I Make the Biscuit Topping Crispier?

Broil the crock pot insert for 2 to 3 minutes after cooking. Watch closely because the biscuits brown fast.

You can also brush the biscuits with melted butter before adding them. This helps them turn golden.

Can I Make This Ahead?

Yes, prepare the chicken mixture up to a day in advance and refrigerate it. Add the biscuits and cook when ready.

You can also freeze the filling without biscuits. Add the biscuit topping when finishing the dish.

My Filling Seems Thin. How Can I Thicken It?

Mix 1 tablespoon cornstarch with 2 tablespoons cold water. Stir it into the filling during the last 30 minutes of cooking.

This will help tighten the sauce. Stir well so it thickens evenly.

Can I Use Puff Pastry Instead of Biscuits?

Yes, thaw a sheet of puff pastry, cut it to fit the crock pot, and bake at the end until puffed and golden. This gives a fancier topping.

The texture will be different from biscuits. It will be lighter and flakier.

Can I Use Rotisserie Chicken?

Yes, use 3 cups shredded rotisserie chicken. Mix it with the soups, vegetables, and seasonings.

Cook on low for 2 hours before adding biscuits. This cuts the cook time significantly.

Can I Freeze Crock Pot Chicken Pot Pie?

Yes, portion it into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

For the best biscuit texture, freeze the filling without the biscuits and add fresh biscuits later. This keeps the topping from getting too soft.

Can I Skip the Biscuits?

Yes, you can skip the biscuits and serve the filling over cauliflower rice. This is a lower-carb option.

The dish will still be creamy and comforting. It simply becomes more like chicken pot pie filling in a bowl.

Why This Recipe Is Perfect for Busy Weeknights

Crock Pot Chicken Pot Pie is ideal for nights when dinner needs to be warm and filling but not complicated. The slow cooker lets the filling cook while you handle everything else.

The ingredients are simple and practical. Chicken, condensed soup, frozen vegetables, seasonings, and biscuits are all easy to manage.

There is no need to make crust. The biscuit topping gives the pot pie feeling without rolling dough.

The leftovers are useful, too. A container in the fridge can become lunch or another dinner the next day.

It also feels like a complete meal in one pot. That makes cleanup and serving easier.

Why This Recipe Works So Well

This recipe works because the chicken cooks slowly in a creamy base. The condensed soups create sauce, while the vegetables add color and texture.

The divided seasonings build flavor in two stages. The first half cooks into the filling, and the second half refreshes everything after shredding.

Shredding the chicken directly in the crock pot keeps it coated in sauce. It also makes the filling hearty and spoonable.

The biscuits cook on top and absorb flavor from the creamy mixture. This gives the dish that pot pie comfort without a traditional crust.

The optional broiler step adds crispness when desired. It is a small finish that can make the topping more golden and textured.

Final Thoughts

Crock Pot Chicken Pot Pie is creamy, cozy, and simple enough for real-life dinners. With boneless skinless chicken, cream of chicken soup, cream of celery soup, frozen mixed vegetables, garlic powder, onion powder, black pepper, and homestyle biscuits, it delivers classic pot pie comfort with slow cooker ease.

The method is straightforward. Add the chicken, soups, vegetables, and half the seasonings to the crock pot, cook on low for 4 hours, shred the chicken, stir in the remaining seasonings, place biscuits on top, and cook on high for 1 hour.

For a crisper biscuit top, broil the crock pot insert for 2 to 3 minutes while watching closely. For a thicker filling, stir in a cornstarch slurry during the last 30 minutes.

Serve it hot in bowls, garnish with parsley or chives if desired, store leftovers for up to 3 days, or freeze portions for up to 2 months. Whether it is a busy weeknight, a lazy Sunday, or a cold evening that needs comfort food, this crock pot chicken pot pie brings creamy filling, tender chicken, vegetables, and fluffy biscuits together in the easiest possible way.

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Crock Pot Chicken Pot Pie

This crock pot chicken pot pie is creamy, hearty, and comforting, with tender shredded chicken, mixed vegetables, and a rich soup base. Garlic powder, onion powder, and black pepper add simple savory flavor throughout the filling. Finished with homestyle biscuits or homemade drop biscuits, this slow cooker dinner gives you classic chicken pot pie flavor in an easy, hands-off style that works well for family meals and cozy weeknights.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 4 hours
• Total Time: 4 hours 15 minutes
• Course: Dinner
• Cuisine: American
• Servings: 6 people

Equipment

• Crock Pot

Ingredients

Biscuit Topping

• 1 can homestyle biscuits or homemade drop biscuits 460 grams

Vegetables

• 340 g frozen mixed vegetables

Soup Base

• 2 cans cream of chicken soup 300 grams each
• 1 can cream of celery soup 300 grams

Seasonings

• 2 teaspoon garlic powder divided
• 2 teaspoon onion powder divided
• 2 teaspoon ground black pepper divided

Protein

• 900 g boneless, skinless chicken breasts or thighs

Instructions

Step 1: Add the Chicken

Place the boneless, skinless chicken breasts or thighs in the crock pot.

Step 2: Build the Creamy Filling

Add the cream of chicken soup, cream of celery soup, frozen mixed vegetables, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1 teaspoon black pepper.

Stir everything together until the chicken and vegetables are coated in the creamy soup mixture.

Step 3: Cook the Chicken

Cover and cook on low for 4 hours, or until the chicken is cooked through.

Step 4: Shred the Chicken

Use two forks to shred the cooked chicken directly in the crock pot.

Step 5: Add the Remaining Seasoning

Add the remaining 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1 teaspoon black pepper.

Stir until the shredded chicken, vegetables, soup base, and seasonings are evenly combined.

Step 6: Add the Biscuit Topping

Place the homestyle biscuits or homemade drop biscuits over the chicken pot pie filling.

Step 7: Cook Until the Biscuits Are Golden

Cook on high for 1 hour, or until the biscuits are golden brown.

Notes

For a crispier biscuit topping, broil for 2-3 minutes after cooking.

Serving Suggestions

• Serve with a simple green salad.
• Pair with roasted green beans or steamed broccoli.
• Add cranberry sauce on the side for a cozy comfort-food meal.
• Serve with mashed potatoes for an extra hearty dinner.
• Pair with sweet tea or lemonade for a classic family-style meal.

Storage

How to Store

Let leftovers cool, then transfer the chicken pot pie filling and biscuit topping to an airtight container. Refrigerate until ready to reheat.

How to Reheat

Reheat gently in the microwave or oven until warmed through. If possible, use the oven to help the biscuit topping regain some texture.

How to Freeze

Freeze cooled portions in a freezer-safe container. Thaw before reheating.

Best Texture Tip

For the best biscuit texture, serve soon after the biscuit topping finishes cooking. If you want a crisper top, use the 2-3 minute broil option from the notes.