Crock Pot Pot Pie Chicken (Printable Version)
Golden biscuits on a bed of creamy chicken and veggies—this one-pot comfort brings everyone around the table.
# What You'll Need:
→ Biscuit Topping
01 -
1 can (16.3 oz) homestyle biscuits or make some quick drop-style biscuits
→ Seasonings
02 -
Split 2 teaspoons each of garlic powder, onion powder, and black pepper to use in two rounds
→ Vegetables
03 -
12 oz frozen mixed veggies
→ Soup Base
04 -
2 cans (10.5 oz) creamy chicken soup
05 -
1 can (10.5 oz) creamy celery soup
→ Protein
06 -
2 lbs boneless skinless chicken thighs or breasts
# Step-by-Step Guide:
01 -
Ladle that hot chicken-veggie goodness into a bowl. Plop a fresh biscuit on top or tear one open and sandwich the filling right inside.
02 -
Once your biscuits are close to done, grab two forks, pull that chicken apart right in the pot, and mix it all together so it’s nice and coated.
03 -
Pop the biscuits in the oven following the package directions (or do your own thing if making homemade). Pull them out golden and fluffy, about 15-20 minutes before you eat.
04 -
Toss on the lid and slow-cook on low 6-8 hours or high 4-6 hours. The chicken should be super tender and easy to pull apart.
05 -
Dump your frozen veggies on top of the soup layer, then shake on the rest of your garlic powder, onion powder, and black pepper.
06 -
Take your creamy chicken and celery soups and slather them all over the chicken. Make sure it’s covered up.
07 -
Give your crock pot a quick spray so nothing sticks. Lay down your chicken pieces flat at the bottom, then season evenly with half your garlic, onion powder, and black pepper.
# Additional Notes:
01 -
Swapping in chicken thighs makes your filling extra juicy and rich.
02 -
If you want it thick, mix 1 tablespoon cornstarch into 2 tablespoons cold water and pour that in for the last half hour.
03 -
Going for rustic? Throw together homemade drop biscuits and swap them in.
04 -
Nutrition numbers might change depending on which brands and extras you use.