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Crock Pot Chicken Pot Pie

Crock Pot Chicken Pot Pie

A creamy, hearty slow cooker comfort meal made with plant-based chicken, mixed vegetables, and rich dairy-free sauce.
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Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings: 6 servings
Course: Comfort Food, Dinner
Cuisine: American, Vegan
Calories: 415
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs plant-based chicken (soy- or pea-protein based), chunks or strips
  • 1 10.5 oz can cream of chicken-style soup Use vegan version for a fully vegan dish.
  • 1 10.5 oz can cream of celery soup Use vegan version for a fully vegan dish.
  • 2 cups frozen mixed vegetables
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon black pepper
  • 1 can refrigerated biscuits Use vegan biscuits for a fully vegan dish.
Optional Ingredients
  • shredded cheddar Use vegan cheddar for a fully vegan dish.
  • fresh thyme or rosemary Garnish option.

Method
 

Preparation
  1. Place plant-based chicken at the bottom of the crock pot.
  2. Sprinkle garlic powder, onion powder, and black pepper evenly over the chicken.
  3. Add cream of chicken-style soup, cream of celery soup, and frozen mixed vegetables.
  4. Stir gently until everything is evenly coated.
Cooking
  1. Cover and cook on LOW for 240–360 minutes or HIGH for 120–180 minutes until hot and creamy.
  2. Shred or break apart the plant-based chicken inside the pot and stir well.
  3. Bake biscuits according to package instructions during the last 20 minutes.
  4. Spoon filling into bowls and top with warm biscuits.
  5. Garnish with fresh thyme or rosemary if desired.

Notes

Cool completely before storing. Refrigerate filling in airtight container up to 3 days. Freeze filling (without biscuits) up to 3 months. Reheat gently on stovetop, adding splash of broth if thick. Sauté plant-based chicken before slow cooking for deeper flavor.