Description

This Crockpot Chicken Pot Pie is a comforting, family-friendly recipe that combines tender shredded chicken, hearty vegetables, and a creamy sauce slow-cooked to perfection. Instead of the traditional crust, it’s served topped with warm, flaky buttermilk biscuits, making it an easy and satisfying one-pot meal.

Ingredients

Scale

Protein and Vegetables

3 boneless, skinless chicken breasts
4 potatoes, peeled and diced
0.5 onion, chopped
0.5 cup chopped celery
16 oz frozen mixed vegetables

Liquids and Seasonings

1 can (10.5 oz) cream of chicken soup
1 cup milk
1 tsp garlic powder
0.5 tsp poultry seasoning
1 tsp salt
0.5 tsp black pepper

Other

1 8-count can buttermilk biscuits

Instructions

Prepare the Base: Place the chicken breasts at the bottom of your crockpot. Add the diced potatoes, chopped onion, celery, and frozen mixed vegetables on top of the chicken.
Season the Ingredients: Sprinkle garlic powder, poultry seasoning, salt, and black pepper evenly over the layered ingredients to ensure balanced flavor throughout the dish.
Mix the Sauce: In a bowl, whisk together the cream of chicken soup and milk until smooth and well combined. Pour this creamy mixture evenly over the chicken and vegetables in the crockpot.
Slow Cook: Cover the crockpot and cook on the low setting for 6 to 8 hours or on high for 3 to 4 hours. The chicken should be tender, and the sauce thick and creamy by the end of cooking.
Shred the Chicken: Remove the chicken breasts from the crockpot and shred them using two forks. Return the shredded chicken to the pot and gently stir everything together to fully incorporate the meat into the creamy vegetable mixture.
Bake the Biscuits: While the pot pie filling finishes, bake the buttermilk biscuits separately according to the package instructions until golden and flaky.
Serve: Spoon the hot, creamy chicken pot pie filling into bowls and top each serving with a warm buttermilk biscuit for a delicious and comforting meal.

Notes

For extra flavor, you can sauté the onions and celery before adding them to the crockpot, but this step is optional.
You can substitute frozen mixed vegetables with fresh vegetables of your choice such as carrots and peas if preferred.
Make sure not to overcook the biscuits; bake just before serving so they stay fresh and soft.
Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop or microwave.

Prep Time: 15 minutes
Cook Time: 6 hours (low) or 3.5 hours (high)
Category: Main Course
Method: Slow Cooking
Cuisine: American

Keywords: Crockpot Chicken Pot Pie, slow cooker chicken pot pie, comfort food, easy pot pie, crockpot recipes, chicken dinner