Crockpot Chicken Pot Pie Recipe
This Crockpot Chicken Pot Pie is a comforting and hearty one-pot meal that combines tender shredded chicken, savory vegetables, and creamy sauce, topped with warm, flaky biscuits for a classic, effortless twist on the beloved pot pie.
Ingredients
- ½ onion chopped
- 16 oz Grands Biscuits
- ½ tsp Poultry Seasoning
- ½ tsp Pepper
- 1 tsp Salt
- 16 oz bag of Frozen mixed vegetables
- 1 tsp Garlic powder
- 4 potatoes (peeled and diced)
- ½ cup chopped celery
- 3 boneless chicken breasts
- 1 cup Milk
- 1 can Cream of Chicken Soup
Instructions
- Add all ingredients, except the biscuits, to the crockpot.
- Set the crockpot to low and cook for 6-8 hours, or on high for 3-4 hours.
- Remove the cooked chicken from the crockpot.
- Shred the chicken using two forks.
- Return the shredded chicken to the crockpot.
- Stir everything in the crockpot until well combined.
- Bake the biscuits as directed on the package.
- Serve warm, topping each bowl with a freshly baked biscuit.
Notes
- For extra flavor, use chicken broth instead of water if the recipe calls for liquid.
- Add frozen peas or other favorite vegetables during the last hour of cooking for variety.
- To thicken the sauce, stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) before serving.