Crock Pot Chicken Pot Pie

Name: Crock Pot Chicken Pot Pie
Prep time: 10 min
Cook time: 4 h
Ingredients: 2 lbs boneless, skinless chicken breasts (or thighs); 2 (10.5 oz) cans cream of chicken soup; 2 (10.5 oz) cans cream of celery soup; 12 oz frozen mixed vegetables; 2 teaspoons garlic powder (divided); 2 teaspoons onion powder (divided); 2 teaspoons black pepper (divided); 1 (16.3 oz) can homestyle biscuits (or homemade drop biscuits)

4.9

(12)

easydinnerideas.com

Your recipes

Prep Time: 10 minutes

Cook Time: 240 minutes

Servings: 6

Ingredients

Remove All · Remove Spices · Remove Staples

2 lbs boneless, skinless chicken breasts (or thighs)2 (10.5 oz) cans cream of chicken soup2 (10.5 oz) cans cream of celery soup12 oz frozen mixed vegetables2 teaspoons garlic powder (divided)2 teaspoons onion powder (divided)2 teaspoons black pepper (divided)1 (16.3 oz) can homestyle biscuits (or homemade drop biscuits)

Export 7 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Spray crockpot liner with non-stick spray. Lay chicken breasts in the bottom of the crockpot and season with 1 teaspoon of each: garlic powder, onion powder and black pepper.

Step 2

Cover chicken breast with cream of chicken soup and cream of celery soup.

Step 3

Spread mixed frozen vegetables over the soup. Sprinkle the remaining 1 teaspoon of garlic powder, onion powder, and pepper, over the top of the vegetables.

Step 4

Place lid on the crockpot and cook on low for 6 to 8 hours or on high for 4 to 6 hours, until chicken is cooked through and easily shredded.

Step 5

15 to 20 minutes before serving, bake the biscuits according to the package directions.

Step 6

A few minutes before the biscuits are ready, use 2 forks to shred the chicken. Stir until the chicken is covered in the gravy and vegetables.

Step 7

Serve with a warm biscuit on the top/side or cut the biscuits in half and top with chicken pot pie.