Ingredients
2 lbs boneless, skinless chicken breasts or thighs
2 (10.5 oz) cans cream of chicken soup
1 (10.5 oz) can 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
Instructions
- Spray the crockpot liner with non-stick spray.
- Place the chicken breasts in the bottom of the crockpot. Season with 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and 1 teaspoon of black pepper.
- Cover the chicken breasts with the cream of chicken and cream of celery soups.
- Spread the frozen mixed vegetables over the soup. Sprinkle the remaining 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and 1 teaspoon of black pepper over the vegetables.
- Place the lid on the crockpot and cook on low for 6 to 8 hours or on high for 4 to 6 hours, until the chicken is cooked through and easily shredded.
- About 15 to 20 minutes before serving, bake the biscuits according to the package directions.
- Once the biscuits are almost ready, use two forks to shred the chicken in the crockpot. Stir to coat the chicken in the gravy and vegetables.
- Serve the chicken pot pie filling with a warm biscuit on top, or cut the biscuits in half and top with the chicken mixture.
Notes
- You can use frozen or fresh vegetables in this recipe. If using fresh, chop them into bite-sized pieces.
- For a different flavor, swap the cream of chicken and cream of celery soups with cream of mushroom or cream of onion soups.
- To make the dish more creamy, add a cup of sour cream or cream cheese during the last hour of cooking.
- Feel free to experiment with other seasonings like thyme, rosemary, or parsley.
- To make this dish gluten-free, use gluten-free biscuits and ensure the soups are gluten-free.
- For a flakier topping, you can replace biscuits with puff pastry or crescent dough.
- Prep Time: 10 minutes
- Cook Time: 4 hours (on high) or 6-8 hours (on low)
- Category: Main Dish
- Method: Crockpot
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 5g
- Sodium: 900mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg
