Crock Pot Chicken Pot Pie: Ultimate Cozy Family Dinner
Creamy and comforting Crock Pot Chicken Pot Pie packed with tender chicken, hearty vegetables, and buttery biscuits. The ultimate cozy dinner for any night of the week.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 10 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
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
- 1 can refrigerated buttermilk biscuits
- Optional: shredded cheddar, fresh thyme, or rosemary
Instructions
1. Place chicken in the bottom of the Crock Pot.
2. Sprinkle with garlic powder, onion powder, and black pepper.
3. Add cream of chicken and celery soup, then frozen veggies. Stir gently.
4. Cover and cook on LOW for 6–8 hours or HIGH for 4–6 hours.
5. Bake biscuits according to package directions near the end of cooking time.
6. Shred chicken directly in the pot and stir everything together.
7. Scoop into bowls and serve with warm biscuit on top or split open.
Notes
Store stew and biscuits separately to prevent sogginess.
Refrigerate for up to 5 days or freeze for up to 3 months.
Reheat with a splash of broth if needed.
Add shredded cheddar for a creamier twist.
Find it online: https://cookingwithramsay.com/crock-pot-chicken-pot-pie/