Chicken Pot Pie Crockpot (Printable Version)
# What You'll Need:
→ Biscuit Topping
01 -
1 can (16.3 oz) classic biscuits or your favorite homemade drop biscuits
→ Seasonings
02 -
2 teaspoons black pepper, split up
03 -
2 teaspoons garlic powder, split up
04 -
2 teaspoons onion powder, split up
→ Vegetables
05 -
12 oz bag of frozen mixed veggies
→ Soup Base
06 -
1 can (10.5 oz) cream of celery soup
07 -
2 cans (10.5 oz each) cream of chicken soup
→ Protein
08 -
2 lbs boneless chicken breasts or thighs, no skin
# How to Make It:
01 -
Spoon the hot chicken mix into bowls and then crown it with a warm biscuit. You can split your biscuit and sandwich the filling instead if you like.
02 -
Right before your biscuits come out of the oven, grab two forks and pull the chicken apart right in the pot. Give everything a solid stir to make sure it all gets saucy.
03 -
While your filling finishes up, set your biscuits on a baking sheet and bake them by following the package or your usual method until they're puffy and golden.
04 -
Pop the cover on your slow cooker and cook everything on low for 6 to 8 hours, or boost up to high and let it go for 4 to 6. Make sure your chicken is shreddable before you move on.
05 -
Sprinkle in all your frozen mixed vegetables, then dust the top with the last of your onion powder, garlic powder, and pepper.
06 -
Dollop both kinds of soup on top of the chicken, covering up the seasoned meat evenly.
07 -
Spray your crock pot with non-stick stuff. Lay the chicken in a single layer inside, then shake on one teaspoon each of garlic powder, onion powder, and pepper right over the top.
# Additional Tips:
01 -
Going with chicken thighs makes the whole thing taste richer and keeps the filling juicy.
02 -
Want a thicker sauce? Mix up a little cornstarch and cold water and stir that in during the last half hour or so.
03 -
If you like things rustic, use homemade drop biscuits instead of the canned kind.
04 -
Actual nutrition depends on the brands and stuff you use, so numbers can swing a little.