Description
This recipe wraps up all the comforts of a homemade pot pie without the fuss. It takes me back to chilly evenings, where the smell of creamy chicken and biscuits baking filled the whole house. Easy, hearty, and full of nostalgic flavor—this one’s a family favorite.
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 tsp garlic powder (divided)
2 tsp onion powder (divided)
2 tsp black pepper (divided)
1 (16.3 oz) can homestyle biscuits (or homemade drop biscuits)
Instructions
Layer in Crockpot: Place chicken in the bottom. Add soups, vegetables, and half the garlic powder, onion powder, and pepper.
Cook: Cover and cook on LOW for 6–7 hours or HIGH for 4–5 hours, until chicken is tender.
Shred the Chicken: Remove chicken, shred with forks, and return to the crockpot. Stir in remaining seasonings.
Top with Biscuits: Cut biscuits into quarters and place on top. Cover and cook on HIGH for 1 hour or until biscuits are fully cooked.
Optional: Broil biscuits separately and add just before serving for a crispier finish.
- Prep Time: 10 minutes
- Cook Time: 7–8 hrs
Nutrition
- Calories: 460 per serving
- Sugar: 4g per serving
- Fat: 22g per serving
- Carbohydrates: 30g per serving
- Fiber: 3g per serving
- Protein: 32g per serving