Crockpot Chicken Pot Pie
Tender chicken, hearty potatoes, and mixed vegetables simmer in a creamy seasoned gravy before being topped with warm, flaky oven-baked biscuits for an easy comfort meal.
Equipment
- Crock Pot
- Baking Sheet
Ingredients
- 3 boneless chicken breasts
- 1 can Cream of Chicken Soup (10.5 oz)
- 1 cup Milk
- 1/2 onion chopped
- 4 potatoes peeled and diced
- 16 oz bag of Frozen mixed vegetables
- 1/2 cup chopped celery
- 1 tsp Garlic powder
- 1/2 tsp Poultry Seasoning
- 1 tsp Salt
- 1/2 tsp Pepper
- 16 oz Grands Biscuits (8 count)
Instructions
- Place the chicken breasts in the crockpot, then add the cream of chicken soup, milk, onion, potatoes, frozen mixed vegetables, celery, garlic powder, poultry seasoning, salt, and pepper; stir well. The mixture should look evenly coated, with the potatoes and vegetables distributed around the chicken.
- Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours. The filling is ready for the next step when the potatoes yield easily to a fork and the chicken reaches 165 °F in the thickest part.
- Lift the chicken breasts onto a plate or cutting board and pull them apart with two forks. The meat should separate into moist strands without resistance.
- Stir the shredded chicken back into the crockpot filling. Give it a thorough stir so the chicken is coated in gravy and the poultry-herb aroma is evenly blended through the pot.
- Bake the Grands Biscuits according to the package directions on a baking sheet. They are ready when the tops are deeply golden and the layers look tall rather than pale.
- Ladle the hot filling into bowls and place a warm biscuit over each serving. The biscuit stays crisp on top while the bottom edge picks up just enough gravy to become tender.
Notes
Thickening tip: If condensation thins the gravy, whisk cornstarch with cold water into a smooth slurry, stir it into the hot filling, and let it rest uncovered to thicken before serving.
Topping tip: Bake biscuits separately on a baking sheet and crown each bowl right before eating to prevent the dough from turning soft or soggy.
Storage: Refrigerate leftover filling in an airtight container within two hours at or below 40 °F. Store biscuits separately to maintain their flaky texture, then rewarm before serving.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.