Crock Pot Chicken Pot Pie

Ingredients

→ Protein

• 2 pounds boneless, skinless chicken breasts or thighs

→ Soup Base

• 2 cans (10.5 ounces each) cream of chicken soup
• 1 can (10.5 ounces) cream of celery soup

→ Vegetables

• 12 ounces frozen mixed vegetables (peas, carrots, corn, green beans)
• 1 small onion, diced (optional)

→ Seasonings

• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried thyme
• Salt & pepper, to taste

→ For Serving

• 1 can refrigerated biscuits (baked separately) OR pie crust crackers for topping

Instructions

1. Place chicken breasts/thighs in the bottom of the Crock Pot.
2. Add cream of chicken soup, cream of celery soup, frozen vegetables, onion (if using), and seasonings. Stir lightly to combine.
3. Cover and cook on Low for 6–7 hours or High for 3–4 hours, until chicken is tender.
4. Shred chicken directly in the pot using two forks. Stir everything together until creamy and well mixed.
5. Bake biscuits separately according to package directions.
6. Serve the chicken mixture in bowls topped with warm biscuits or crust crackers.

Serving Tip

For extra comfort, garnish with fresh parsley and a sprinkle of black pepper before serving.