Crock Pot Chicken Pot Pie (Print Version)
# Ingredients:
→ Proteins
01 -
2 lbs boneless, skinless chicken breasts, or thighs
→ Canned Goods
02 -
2 (10.5 oz) cans cream of chicken soup
03 -
1 (10.5 oz) can cream of celery soup
→ Produce
04 -
12 oz frozen mixed vegetables
→ Seasonings
05 -
2 teaspoons garlic powder, divided
06 -
2 teaspoons onion powder, divided
07 -
2 teaspoons black pepper, divided
→ Baked Goods
08 -
1 (16.3 oz) can homestyle biscuits, or homemade drop biscuits
# Instructions:
01 -
Spray slow cooker liner with non-stick spray. Lay chicken breasts in the bottom and season with 1 teaspoon each of garlic powder, onion powder and black pepper.
02 -
Cover chicken breasts with cream of chicken soup and cream of celery soup.
03 -
Spread mixed frozen vegetables over the soup. Sprinkle the remaining 1 teaspoon each of garlic powder, onion powder, and pepper over the vegetables.
04 -
Place lid on the slow cooker and cook on low for 6 to 8 hours or on high for 4 to 6 hours, until chicken is cooked through and easily shredded.
05 -
15 to 20 minutes before serving, bake the biscuits according to the package directions.
06 -
A few minutes before the biscuits are ready, use two forks to shred the chicken. Stir until the chicken is evenly incorporated with the gravy and vegetables.
07 -
Serve with a warm biscuit on top or on the side, or cut the biscuits in half and spoon the chicken pot pie mixture over them.
# Notes:
01 -
This slow cooker version of chicken pot pie offers all the comfort of the traditional dish with simplified preparation.
02 -
For a homemade alternative to canned biscuits, prepare drop biscuit dough and bake separately.