Go Back
–+ servings
Chicken Pot Pie

Cozy Chicken Pot Pie: Your Ultimate Comfort Food Solution

This Cozy Chicken Pot Pie is a perfect blend of tender chicken, hearty vegetables, and flaky biscuits, making it ideal for family dinners.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 7 hours
Biscuit Baking Time 15 minutes
Total Time 7 hours 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 2 lbs Boneless Skinless Chicken Breasts or Thighs Substitution: Can use other cuts, or rotisserie chicken for quicker prep.
  • 1 can Cream of Chicken Soup 10.5 oz; Substitution: Use dairy-free condensed soups for a lighter option.
  • 1 can Cream of Celery Soup 10.5 oz; Substitution: Can mix equal parts cream of mushroom for variation.
  • 2 cups Frozen Mixed Vegetables Substitution: Fresh diced vegetables can be used if available.
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 0.5 tsp Black Pepper
For the Topping
  • 1 can Buttermilk Biscuits Refrigerated; Substitution: Use puff pastry, crescent rolls, or homemade biscuits for a unique twist.
  • Optional Shredded Cheddar Adds creaminess when mixed in.
  • Fresh Thyme or Rosemary For a fresh, aromatic touch.

Equipment

  • Crock Pot
  • Oven
  • Wooden Spoon

Method
 

Step-by-Step Instructions
  1. Prepare the Chicken: Place your boneless, skinless chicken thighs or breasts at the bottom of the Crock Pot, ensuring they are evenly spread out for consistent cooking.
  2. Season the Chicken: Sprinkle garlic powder, onion powder, and black pepper over the chicken. Rub the spices into the meat and set aside.
  3. Add the Cream Soups: Pour the cream of chicken soup and cream of celery soup over the seasoned chicken. Stir to blend them, coating the chicken evenly.
  4. Incorporate the Vegetables: Add the frozen mixed vegetables to the Crock Pot, distributing them evenly over the creamy chicken mixture.
  5. Cook the Filling: Cover the Crock Pot and set to LOW for 6-8 hours or HIGH for 4-6 hours. The chicken should be tender and easily shred with a fork.
  6. Prepare the Biscuits: Preheat your oven according to the biscuit package instructions. Bake the biscuits until golden-brown and flaky for about 10-15 minutes.
  7. Shred the Chicken: Once cooking is complete, shred the chicken in the Crock Pot using two forks and stir to combine.
  8. Serve and Enjoy: Serve the filling in bowls, topping each portion with a warm biscuit.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 45gProtein: 30gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 100mgSodium: 800mgPotassium: 700mgFiber: 4gSugar: 3gVitamin A: 500IUVitamin C: 15mgCalcium: 150mgIron: 3mg

Notes

Store leftover filling in an airtight container for up to 5 days. Freeze filling for up to 3 months in freezer-safe containers.

Tried this recipe?

Let us know how it was!