Crock Pot Chicken Vegetable Biscuits

This crock pot chicken pot pie brings together tender bites of chicken, a medley of classic vegetables, and a creamy gravy cooked effortlessly in your slow cooker. Finished with a warm, flaky biscuit on top, it is the easiest path to comfort food you can imagine after a long day.

This was my go to dish years ago when all three of my kids had evening activities I could put everything into the crock pot in minutes come home to a cozy meal and no one ever complained about leftovers the next day.

Ingredients

• Boneless skinless chicken breasts or thighs: tenderizes beautifully during slow cooking use fresh or thawed for best results
• Cream of chicken soup: creates a rich creamy base look for low sodium varieties if you want to control salt
• Cream of celery soup: adds extra flavor dimension choose a brand with recognizable ingredients if possible
• Frozen mixed vegetables: keeps prep easy and guarantees variety pick a bag with carrots peas green beans and corn for best balance
• Garlic powder: layers in aromatic flavor Napa Valley or bulk spice brands are usually freshest
• Onion powder: gives natural sweetness to the filling find onion powder that smells sweet and clean
• Black pepper: adds a little kick freshly cracked is best for flavor
• Homestyle biscuits or homemade drop biscuits: forms the classic golden topping choose a quality refrigerated biscuit or whip up your own for extra pride

Step by Step Instructions

Prep the Chicken and Season:

Lightly coat your crockpot insert so nothing sticks lay the chicken pieces flat at the bottom and season them generously with half the garlic powder half the onion powder and half the black pepper to infuse the meat from the start

Add the Soups for Gravy:

Spoon the cream of chicken soup and cream of celery soup evenly over the chicken creating a creamy blanket this makes sure the chicken stays juicy as it cooks

Layer the Vegetables and More Seasoning:

Scatter the frozen mixed vegetables right over the soup without thawing then shake the remaining garlic powder onion powder and black pepper on top to season the veggies as they steam

Slow Cook Until Tender:

Place the lid on the crock pot and set to low for about six to eight hours or high for four to six hours your goal is chicken so tender it shreds with two forks and vegetables that are soft but hold their shape

Bake Biscuits During the Final Stretch:

About twenty minutes before serving slide the biscuits in the oven following the directions on the package or recipe so they are hot fresh and fluffy as the pot pie finishes

Shred and Stir:

Once the biscuits are close to ready uncover the crock pot and gently shred the chicken into the creamy veggie gravy using two forks stir everything thoroughly so each bite has chicken and vegetables coated in sauce

Serve and Enjoy:

Spoon generous portions of the pot pie filling into bowls and top with a whole biscuit or split the biscuit to soak up more of the gravy serve hot for the full comfort food effect

Pin

I always look forward to getting a big whiff of onion powder and garlic when lifting the crock pot lid at the end the aroma fills the kitchen and instantly puts everyone in a dinner mood my youngest has always claimed the softest biscuit for himself and it is a little tradition none of us want to change

Storage Tips

Keep the pot pie filling and biscuits in separate airtight containers to maintain biscuit texture the filling holds in the fridge for five days and can be frozen up to three months for future easy dinners always reheat the filling with a gentle stir to prevent scorching

Ingredient Substitutions

You can swap in cream of mushroom or even cream of onion soup for a different take on the gravy Fresh vegetables like diced carrots celery or mushrooms also work just sauté them before adding for a richer flavor Leftover rotisserie chicken gives a shortcut option on especially busy nights

Serving Suggestions

This pot pie makes a full meal but goes great with a crisp green salad or simple side of steamed green beans If making for company sometimes I serve the filling in individual ramekins topped with pastry for a little bistro flair Add a sprinkle of chopped fresh parsley for a finishing pop of green

Pin

Cultural and Historical Context

Although chicken pot pie origins trace back centuries it became a mainstay American comfort dish in the last one hundred years swapping pastry for biscuits and making it in the slow cooker is a true update that fits busy modern kitchens while keeping all the cozy nostalgia

Recipe FAQs

→ Can I use chicken thighs instead of breasts?

Yes, both boneless, skinless chicken breasts or thighs work well and provide tender results when cooked in the crock pot.

→ Can the vegetables be changed or fresh veggies added?

You can easily swap in fresh or different frozen vegetables such as carrots, peas, green beans, mushrooms, or corn to suit your taste.

→ What can I use instead of canned biscuits?

Homemade drop biscuits, buttery puff pastry, or crescent dough all work well as toppers for this dish and add a special touch.

→ How do I store leftovers?

Store the filling and biscuits separately in airtight containers. Filling keeps for up to 5 days in the fridge, biscuits for 3 days at room temperature or 1 week in the fridge.

→ Can I freeze the cooked chicken and vegetable filling?

Yes, let the filling cool completely before storing in the freezer for up to 3 months. Thaw overnight in the fridge before reheating.

→ What other soups can be used for the gravy?

Cream of mushroom or cream of onion soups are delicious alternatives that pair well with the chicken and vegetable mixture.