Description
This Crockpot Chicken Pot Pie is the perfect blend of creamy, hearty, and satisfying. Let the crockpot do all the work while you enjoy the warmth of this classic dish with a flaky biscuit topping
Ingredients
Scale
- 3 boneless chicken breasts
- 1 can (10.5 oz) Cream of Chicken Soup
- 1 cup milk
- 1/2 onion, chopped
- 4 potatoes, peeled and diced
- 16 oz frozen mixed vegetables
- 1/2 cup celery, chopped
- 1 tsp garlic powder
- 1/2 tsp poultry seasoning
- 1 tsp salt
- 1/2 tsp pepper
- 16 oz Grands Biscuits (8 count)
Instructions
- Place chicken, soup, milk, onion, potatoes, vegetables, celery, garlic powder, poultry seasoning, salt, and pepper in the crockpot.
- Cook on low for 6-8 hours or on high for 3-4 hours.
- Remove chicken, shred it, and return it to the crockpot. Stir everything to combine.
Bake biscuits according to the package instructions. - Serve the chicken pot pie mixture warm in bowls and top each serving with a biscuit. Enjoy!
Notes
- For extra flavor, try brushing melted butter over the biscuits before serving.
- Use fresh herbs like parsley or thyme as a garnish for a fresh pop of color and flavor.
- This recipe is freezer-friendly! Freeze leftovers for up to 3 months.
- Prep Time: 5 minutes
- Cook Time: 6 hours
- Category: Dinner
- Cuisine: American