Effortless Chicken Pot Pie (Print Version)
# Ingredients:
→ Proteins
01 -
2 lbs boneless chicken thighs or breasts, without skin
→ Canned Goods
02 -
1 can (10.5 oz) cream of celery soup
03 -
2 cans (10.5 oz each) cream of chicken soup
→ Produce
04 -
Frozen mixed veggies, 12 oz pack
→ Seasonings
05 -
1 teaspoon each of garlic powder, onion powder, and pepper (split in half)
06 -
1 teaspoon black pepper, saved
→ Baked Goods
07 -
16.3 oz can of ready-to-go homestyle biscuits or your own drop biscuits
# Instructions:
01 -
Spray inside of cooker with non-stick spray. Arrange the chicken breasts on the bottom. Sprinkle 1 teaspoon each of onion powder, garlic powder, and black pepper over the chicken.
02 -
Pour the cream of chicken and cream of celery soups over the chicken, letting it coat the meat evenly.
03 -
Spread the frozen veggie mix over the soups. Use the other 1 teaspoon each of black pepper, onion powder, and garlic powder to season the top.
04 -
Cover the cooker and let things simmer on low for 6-8 hours, or switch to high and let it cook for 4-6 hours. The chicken should shred easily when it’s done.
05 -
About 15-20 minutes before serving, follow the biscuit package instructions to bake them, or bake your homemade ones.
06 -
Right before the biscuits are baked, shred the chicken using two forks. Stir the shredded pieces back into the gravy mixture until it’s all combined nicely.
07 -
Plop a hot biscuit on top of each serving, or split the biscuit and ladle the chicken mixture over. You can also place the biscuit on the side if you prefer.
# Notes:
01 -
This crock pot take on chicken pot pie gives you those cozy vibes but with a super simple method.
02 -
If store-bought biscuits aren’t your thing, whip up some quick drop biscuits to pair with the meal.