Easy Crock Pot Chicken Pot Pie (Perfect Weeknight Dinner)
Easy Crock Pot Chicken Pot Pie is a comforting, hands-off dinner made with tender chicken, hearty vegetables, and a rich, creamy sauce—all topped with warm, flaky biscuits. Perfect for busy weeknights or cozy weekends, this slow cooker version delivers homemade taste with minimal effort.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 10 minutes
- Yield: Serves 6
- Category: Main
- Method: Slow Cooker
- Cuisine: American
Ingredients
- 1 ½ pounds boneless chicken breasts
- 10.5 ounce can cream of chicken soup
- 1 cup milk
- ½ onion, chopped
- 16 ounce bag frozen mixed vegetables
- ½ cup chopped celery
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon pepper
- 16 ounce can Grands Biscuits
Instructions
1. Spray your crock pot with non-stick spray. Place the boneless chicken breasts at the bottom of the pot.
2. In a bowl, whisk together the cream of chicken soup and the milk until smooth.
3. Stir in the chopped onion, frozen mixed vegetables, celery, garlic powder, salt, and pepper. Mix to combine well.
4. Pour the mixture over the chicken breasts in the crock pot.
5. Cover and cook on low for 6–8 hours or on high for 3–4 hours until the chicken is tender and fully cooked.
6. Shred the chicken using two forks directly in the crock pot. Stir to combine all ingredients evenly.
7. Bake the Grands Biscuits according to the package instructions until golden and fluffy.
8. Spoon the chicken pot pie filling into bowls and top with freshly baked biscuits. Serve warm.
Notes
For best texture, bake biscuits just before serving so they stay flaky. You can swap in rotisserie chicken to cut cook time, or use low-fat milk and soup for a lighter version. Leftovers can be stored in the fridge for up to 3 days.
Find it online: https://cookingwithramsay.com/easy-crock-pot-chicken-pot-pie/