Go Back
Close-up view of a steaming Crockpot Chicken Pot Pie with flaky biscuit topping.
Print Pin

Crockpot Chicken Pot Pie

Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 4 servings
Calories 450
A comforting and easy-to-make chicken pot pie cooked in the crockpot, topped with biscuits for a flaky finish.

Ingredients

Protein

  • 2 lbs boneless, skinless chicken breasts (or thighs)
  • 2 cans cream of chicken soup
  • 1 can cream of celery soup (or cream of onion)
  • 12 oz frozen mixed vegetables
  • 2 teaspoons garlic powder (divided)
  • 2 teaspoons onion powder (divided)
  • 2 teaspoons black pepper (divided)
  • 1 can homestyle biscuits (or puff pastry)

Instructions 

  • Spray crockpot liner with non-stick spray. Place chicken in the bottom and season with 1 teaspoon each of garlic powder, onion powder, and black pepper.
  • Top chicken with cream of chicken and celery soups. Add frozen vegetables and sprinkle remaining seasonings over the top.
  • Cover and cook on low for 6-8 hours or high for 4-6 hours until chicken is cooked and shredded.
  • 15-20 minutes before serving, bake biscuits according to package instructions.
  • Shred the chicken with forks, stir to combine with gravy and vegetables, then serve with biscuits on top or side.

Notes

For a creamier texture, add a splash of milk or cream before serving.
Calories: 450kcal
Cost: $15
Course: Main Course
Cuisine: American
Keyword: chicken, comfort food, crockpot