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Crockpot Cajun Chicken Pot Pie

This Crockpot Cajun Chicken Pot Pie is a cozy, creamy slow-cooker dinner made with chicken, vegetables, Cajun seasoning, and fluffy biscuits cooked right on top. An easy, family-friendly comfort meal full of rich Southern flavor.
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Ingredients

  • 3 boneless chicken breasts
  • 1 10.5 oz can of Campbell’s Cream of Mushroom Soup
  • 1 small onion diced
  • 4 small celery stalks diced
  • 1 cup milk
  • 1 24 oz bag frozen mixed vegetables
  • 1 small bag of small round potatoes baby potatoes, quartered or halved
  • 2 tbsp Creole Trinity and Herb Seasoning
  • 2 tbsp poultry seasoning
  • 2 tbsp poultry herb seasoning
  • Salt and black pepper to taste
  • 1 16.3 oz can refrigerated biscuits

Instructions

  • Place chicken breasts in the crockpot.
  • Add diced onion, celery, potatoes, and frozen mixed vegetables.
  • Pour in the Cream of Mushroom soup.
  • Season generously with Creole Trinity & Herb blend, poultry seasoning, salt, and pepper.
  • Cook on HIGH for 6 hours.
  • Remove chicken, shred it, and stir back into the crockpot to create that thick, creamy filling.
  • Place biscuits on top, cover, and cook another 20–25 minutes until biscuits are fluffy and fully baked.
  • Spoon into bowls and serve it saucy, biscuit-topped, and COZY.
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