Crockpot Chicken Pot Pie

A heartwarming and comforting dish made with chicken, creamy soup, and flaky biscuits, perfect for family dinners.

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Prep Time 15

Cook Time 8

Total Time 8 15

Servings: 8 servings

Course: Dinner, Main Course

Cuisine: American, Comfort Food

Calories: 520

Ingredients Method Notes

Ingredients

Main Ingredients

3 pieces boneless chicken breasts Feel free to use thighs if you prefer dark meat!
1 can Cream of Chicken Soup (10.5 oz) Adds richness and creaminess to the dish.
1 cup Milk Use whole milk for a creamier texture.
1/2 cup onion, chopped This aromatic vegetable brings depth of flavor.
4 pieces potatoes, peeled and diced They add heartiness and are perfect for soaking up flavors.
16 oz Frozen mixed vegetables Saves time and provides a variety of flavors!
1/2 cup celery, chopped For that nice crunch.
1 tsp Garlic powder A hint of garlic elevates the dish beautifully.
1/2 tsp Poultry Seasoning Perfectly complements the chicken.
1 tsp Salt
1/2 tsp Pepper
16 oz Grands Biscuits (8 count) These are the crowning glory—flaky and warm on top!

Method

Preparation

Layer all the ingredients in your crock pot, starting with the chicken breasts at the bottom.
Pour the Cream of Chicken Soup over the chicken.
Add the milk, chopped onion, diced potatoes, frozen mixed vegetables, and chopped celery on top.
Sprinkle garlic powder, poultry seasoning, salt, and pepper over the ingredients.

Cooking

Cover and cook on low for 6-8 hours or on high for 3-4 hours.
When done, shred the chicken with two forks and stir it back into the pot.

Serving

Bake the Grands biscuits according to package directions.
Serve the Crockpot Chicken Pot Pie in bowls topped with a warm biscuit.

Notes

You can chop vegetables the night before to save time. If the filling is too thick, add a splash of chicken broth or milk. Try adding fresh herbs like thyme or rosemary for an extra flavor kick.