Crock Pot Pot Pie (Printable Version)
# What You'll Need:
→ Protein
01 -
2 pounds of boneless chicken thighs or breasts
→ Soup Base
02 -
1 can (10.5 oz) cream of celery soup
03 -
2 cans (10.5 oz each) cream of chicken soup
→ Vegetables
04 -
12 oz frozen mixed veggies
→ Seasonings
05 -
2 teaspoons onion powder, split
06 -
2 teaspoons garlic powder, split
07 -
2 teaspoons black pepper, split
→ Biscuit Topping
08 -
1 can (16.3 oz) homestyle biscuits or your favorite handmade drop biscuits
# Steps to Follow:
01 -
Spritz your slow cooker with non-stick spray. Place chicken thighs or breasts in a single layer on the bottom, then sprinkle 1 teaspoon each of black pepper, onion powder, and garlic powder right on top.
02 -
Dollop both the cream of chicken and celery soups over your seasoned chicken, smoothing them out so it covers everything.
03 -
Toss the frozen veggies over the soups. Shake on the last teaspoons of garlic powder, onion powder, and black pepper, just for some extra punch.
04 -
Pop the lid on and cook. If you’re in a hurry, do high for 4–6 hours. Not rushing? Set it to low for 6–8 hours. When the chicken falls apart if you poke it, you’re done.
05 -
While things finish up, bake your biscuits as the package or dough recipe says. Should take about 15–20 minutes to turn golden and cooked all the way through.
06 -
Just before those biscuits come out, grab two forks and shred the chicken right inside your crock pot. Mix it up plenty so the juices, veggies, and chicken get combined.
07 -
Spoon the hot chicken mix into bowls. Add a biscuit on top, or split a biscuit and pile in the filling—however you like it best.
# Additional Tips:
01 -
Go with thighs if you want even tastier, juicy results.
02 -
If you like your sauce nice and thick, mix 1 tablespoon cornstarch with 2 tablespoons cold water and toss that in for the last half hour.
03 -
Swap for homemade drop biscuits if you want that from-scratch, rustic vibe.
04 -
Calories and nutrition can shift depending on your brands and exact picks.