Crock Pot Chicken Pot Pie

This Crock Pot Chicken Pot Pie is the epitome of comfort food—hearty, creamy, and incredibly easy to prepare. With tender chicken, a medley of vegetables, and a rich gravy, all slow-cooked to perfection, this dish is a family favorite. The addition of fluffy biscuits on top adds a delightful touch, making each bite even more satisfying. Ideal for busy weeknights or cozy weekends, this recipe requires minimal prep and delivers maximum flavor.

Ingredients:

• 2 lbs boneless, skinless chicken breasts or thighs

• 2 (10.5 oz) cans cream of chicken soup

• 1 (10.5 oz) can cream of celery soup

• 12 oz frozen mixed vegetables (no need to thaw)

• 2 teaspoons garlic powder

• 2 teaspoons onion powder

• 2 teaspoons black pepper

• 1 (16.3 oz) can homestyle biscuits (or homemade drop biscuits)

Directions:

1. Prepare the Crock Pot: Spray the crockpot liner with non-stick spray.

2. Layer Ingredients: Place the chicken breasts at the bottom of the crockpot and season with 1 teaspoon each of garlic powder, onion powder, and black pepper.

3. Add Soups: Pour the cream of chicken and cream of celery soups over the chicken.

4. Add Vegetables: Spread the frozen mixed vegetables evenly over the soup layer.

5. Season: Sprinkle the remaining 1 teaspoon each of garlic powder, onion powder, and black pepper over the vegetables.

6. Cook: Cover and cook on low for 6 to 8 hours or on high for 4 to 6 hours, until the chicken is cooked through and easily shredded.

7. Bake Biscuits: About 20 minutes before serving, bake the biscuits according to the package directions.

8. Shred Chicken: A few minutes before the biscuits are ready, use two forks to shred the chicken in the crockpot and stir to combine with the gravy and vegetables.

9. Serve: Serve the chicken pot pie filling topped with a warm biscuit.

Nutritional Information (per serving):

• Calories: 533 kcal

• Protein: 41 g

• Fat: 27 g

• Carbohydrates: 28 g

• Fiber: 2 g

• Sugar: 3 g

• Sodium: 1,172 mg

• Cholesterol: 117 mg

• Potassium: 720 mg

• Vitamin A: 15% DV

• Vitamin C: 20% DV

• Calcium: 15% DV

• Iron: 10% DV