Description
A comforting and easy crock pot version of chicken pot pie, perfect for busy weeknights and family gatherings.
Ingredients
Scale
- 2–3 boneless, skinless chicken breasts
- 1 can cream of chicken soup
- 1 can cream of celery soup
- 1 (12 oz) bag frozen mixed vegetables
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp black pepper
- 1 can homestyle buttermilk biscuits
Instructions
- Spray your crockpot with non-stick cooking spray.
- Layer the chicken breasts at the bottom of the pot, seasoning with 1 tsp each of garlic powder, onion powder, and black pepper.
- Pour the cream of chicken and cream of celery soups over the seasoned chicken.
- Add the frozen mixed vegetables over the soups.
- Sprinkle the remaining spices on top.
- Cover and cook on LOW for 6-8 hours or HIGH for 4-6 hours.
- About 15-20 minutes before serving, preheat your oven and bake the biscuits according to package directions.
- Remove the chicken from the crockpot, shred it, and return it to the pot, stirring until combined.
- Serve hot with biscuits on the side or on top.
Notes
Ensure butter is at room temperature for the biscuit topping. Store in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Crockpot
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg