Crock pot recipes have become a staple in modern kitchens due to their convenience and ability to simplify meal preparation. The beauty of crock pot cooking lies in its hands-off approach, allowing busy individuals to prepare hearty meals with minimal effort. Simply add your ingredients, set the timer, and let the crock pot do the work. This method is particularly appealing for families and those with hectic schedules who still want to enjoy home-cooked meals without spending hours in the kitchen.

One of the most beloved comfort foods, Chicken Pot Pie, embodies warmth and nostalgia, often reminding us of cozy family dinners. Traditionally baked in the oven, Chicken Pot Pie combines tender chicken, vegetables, and a creamy sauce, all topped with a flaky crust. By adapting this classic dish to the crock pot, you can enjoy the same comforting flavors with even less effort. The slow cooking process enhances the richness of the ingredients, creating a meal that’s perfect for chilly evenings or when you’re craving something soothing and familiar. Whether for a family dinner or a cozy night in, crock pot Chicken Pot Pie offers a satisfying, fuss-free meal that everyone will love.

Why You Will Love This Recipe

This Crock Pot Chicken Pot Pie recipe is perfect for those who value ease and efficiency in the kitchen. With minimal preparation required, you can enjoy a comforting meal without the hassle of multiple steps or extensive clean-up. Simply gather your ingredients, layer them in the crock pot, and let it cook throughout the day. The result is a delicious, home-cooked dish with minimal effort.

Beyond its simplicity, this recipe taps into the nostalgic comfort of traditional Chicken Pot Pie. The creamy filling and tender chicken create a satisfying dish that warms the soul. Additionally, this recipe is incredibly versatile, allowing you to customize it with your favorite vegetables, seasonings, or even different types of crusts, such as puff pastry or biscuits. Whether you’re feeding a family or simply craving a comforting meal, this crock pot version of Chicken Pot Pie is sure to become a favorite.

Ingredients Breakdown

• Chicken Breasts: Boneless, skinless chicken breasts are the main protein source in this recipe. They cook to tender perfection in the crock pot, absorbing the flavors of the creamy sauce.
  • Substitution: You can use chicken thighs for a richer flavor or even a rotisserie chicken for added convenience.
• Frozen Mixed Vegetables: A mix of peas, carrots, corn, and green beans adds color, texture, and nutrition to the pot pie.
  • Substitution: Fresh vegetables can be used, but may require a bit more prep time.
• Cream of Chicken Soup: This ingredient creates the creamy base of the dish.
  • Substitution: Cream of celery or cream of mushroom soup works well, or you can use a homemade white sauce if you prefer.
  • Health-conscious option: Opt for low-sodium versions to reduce salt intake.
• Chicken Broth: Adds depth to the sauce and helps thin out the cream of chicken soup.
  • Substitution: Use vegetable broth for a different flavor profile or a homemade stock for added richness.
• Biscuit Dough: The topping for the pot pie, offering a flaky, buttery crust.
  • Substitution: Puff pastry or crescent rolls can be used instead for a lighter, more delicate topping.
• Seasonings: Salt, pepper, garlic powder, and thyme are typically used to season the dish.
  • Health-conscious option: Adjust seasoning to taste, or reduce the amount of salt for a healthier option.

Step-by-Step Cooking Instructions 

1. Prep the Ingredients:
   • Start by gathering all your ingredients. If you’re using fresh vegetables, wash, peel, and chop them into bite-sized pieces. For the chicken, cut the breasts into large chunks if you prefer smaller pieces, or leave them whole to shred later.
2. Layer the Ingredients in the Crock Pot:
   • Begin by adding the chicken breasts to the bottom of the crock pot. Season them generously with salt, pepper, garlic powder, and thyme.
   • Next, add the frozen mixed vegetables, spreading them evenly over the chicken.
   • Pour the cream of chicken soup over the vegetables, ensuring that it covers the ingredients well. Then, add the chicken broth, which will help thin out the soup as it cooks, creating a creamy sauce.
3. Cook on Low or High:
   • Set your crock pot to low and cook for 6-8 hours, or choose the high setting and cook for 3-4 hours. The low setting is ideal for a longer cook time, allowing the flavors to meld and the chicken to become incredibly tender.
   • If using the high setting, monitor the dish closely in the final hour to ensure the chicken doesn’t overcook.
4. Prepare the Biscuit Topping:
   • About 30 minutes before serving, preheat your oven according to the biscuit package instructions. Bake the biscuits separately on a baking sheet until golden brown.
   • Alternatively, if you prefer, you can place the biscuit dough directly on top of the filling in the crock pot for the last 30 minutes of cooking. This will create a softer, steamed biscuit topping.
5. Shred or Chop the Chicken:
   • Once the cooking time is up, carefully remove the chicken from the crock pot. Shred it using two forks or chop it into bite-sized pieces, then return it to the crock pot and stir everything together.
6. Final Touches:
   • Taste the mixture and adjust seasoning if needed. If the sauce is too thick, you can add a bit more chicken broth. If it’s too thin, leave the lid off the crock pot and cook on high for an additional 15-30 minutes to reduce the liquid.

Serving Suggestions 

Serve your Crock Pot Chicken Pot Pie with the freshly baked biscuits either on the side or on top of each portion. For a classic presentation, spoon the filling into bowls and top with a halved or whole biscuit. Pair this comforting dish with a light side salad dressed with a tangy vinaigrette to balance the richness. For an extra touch of homestyle flavor, consider serving with a side of steamed green beans or a simple fruit salad to add freshness to the meal.

Tips for Success

To ensure your Crock Pot Chicken Pot Pie turns out perfectly, follow these tips to avoid common pitfalls and save time. First, to prevent the dish from becoming too runny, make sure to measure the liquid ingredients carefully. If the filling seems too watery, remove the lid in the final 30 minutes of cooking to allow some of the liquid to evaporate. For a thicker sauce, you can also stir in a slurry of cornstarch and water during the last hour of cooking.

For a time-saving shortcut, use pre-cooked rotisserie chicken instead of raw chicken breasts. Simply shred the chicken and add it to the crock pot during the last hour of cooking, which will significantly reduce the overall cooking time. Additionally, using frozen pre-chopped vegetables can cut down on prep time, making this dish even easier to prepare.

Recipe Variations 

This Crock Pot Chicken Pot Pie recipe is highly adaptable, allowing you to customize it to your taste or dietary preferences. For vegetable options, consider adding fresh mushrooms, bell peppers, or diced potatoes for added flavor and texture. Fresh green beans or sweet potatoes can also make excellent additions, offering a twist on the traditional mixed vegetables.

When it comes to the topping, there are several alternatives to the classic biscuit crust. Puff pastry provides a lighter, flakier topping and can be baked separately or placed on top of the filling in the crock pot. Homemade biscuits offer a more personal touch and allow you to control the ingredients, perfect for those who prefer a from-scratch approach. Crescent roll dough is another easy option that bakes up golden and buttery.

For flavor variations, experiment with different types of cream soups, such as cream of mushroom or cream of celery, which can alter the flavor profile of the dish. Adding a splash of white wine to the sauce can bring an elegant touch, while a dash of hot sauce or smoked paprika can introduce some heat and depth. Fresh herbs like parsley or thyme stirred in at the end of cooking will brighten up the dish, making it even more flavorful and satisfying.

How to Store and Reheat Leftovers

To store leftovers, separate the filling and biscuits to maintain the best texture. Place the filling in an airtight container and refrigerate for up to 3 days. Store the biscuits in a separate container at room temperature to keep them from getting soggy. When reheating, warm the filling in a saucepan over medium heat or in the microwave, stirring occasionally until heated through. For the biscuits, reheat them in a toaster oven or regular oven at 350°F for a few minutes to regain their crispness.

Freezing Instructions

To freeze the filling, allow it to cool completely, then transfer it to a freezer-safe container, leaving some room for expansion. Freeze for up to 3 months. To thaw, place the container in the refrigerator overnight. When ready to serve, reheat the filling in a saucepan over medium heat until warmed through, adding a bit of broth if needed to adjust the consistency. Biscuits should be frozen separately and reheated in the oven.

FAQs

• Can I use fresh vegetables instead of frozen? Yes, fresh vegetables can be used, but they may require additional cooking time before adding to the crock pot to ensure they become tender.
• What can I do if my pot pie is too runny? If the filling is too runny, you can thicken it by adding a slurry of cornstarch and water in the final 30 minutes of cooking, or by letting the crock pot cook uncovered to reduce the liquid.
• Can I double the recipe for a larger crowd? Yes, you can double the recipe, but ensure your crock pot is large enough to accommodate the increased volume. Cooking times may also need to be adjusted slightly.
• What other soups can I use if I don’t like cream of celery? You can use cream of mushroom, cream of chicken, or even a homemade white sauce as an alternative to cream of celery. Each will impart a different flavor profile to the dish.
• How can I make this dish healthier? To make the dish healthier, use low-sodium soups and broths, increase the vegetable content, and consider using a whole grain biscuit or a homemade lower-fat biscuit dough. Additionally, you can replace some of the cream with milk or a non-dairy alternative to reduce the fat content.

Conclusion

This Crock Pot Chicken Pot Pie recipe offers a convenient and delicious way to enjoy a classic comfort food with minimal effort. The use of the crock pot allows for a hands-off cooking experience, making it perfect for busy weeknights or when you want a hearty meal without spending hours in the kitchen. The rich, creamy filling, combined with the tender chicken and flaky biscuit topping, creates a satisfying dish that will warm you from the inside out.

One of the best aspects of this recipe is its versatility. Whether you prefer to customize it with your favorite vegetables, experiment with different toppings, or adjust the seasonings to suit your taste, this recipe is easy to adapt. It’s also a great starting point for exploring other crock pot recipes, allowing you to discover new favorites that can become staples in your meal rotation.

Crock Pot Chicken Pot Pie

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• Author: Christine

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Description

This Crock Pot Chicken Pot Pie recipe is a comforting, slow-cooked version of the classic dish. With tender chicken, mixed vegetables, and a rich, creamy sauce topped with flaky biscuits, it’s a perfect meal for cozy family dinners. The recipe is easy to customize with different vegetables and toppings, making it versatile and adaptable to your taste.

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Ingredients

Scale 1x2x3x

• 2 lbs boneless, skinless chicken breasts, or thighs
• 2 (10.5 oz) cans cream of chicken soup
• 2 (10.5 oz) cans cream of celery soup
• 12 oz frozen mixed vegetables
• 2 teaspoons garlic powder, divided
• 2 teaspoons onion powder, divided
• 2 teaspoons black pepper, divided
• 1 (16.3 oz) can homestyle biscuits, or homemade drop biscuits

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Instructions

• Spray crockpot liner with non-stick spray. Lay chicken breasts in the bottom of the crockpot and season with 1 teaspoon of each: garlic powder, onion powder and black pepper.
• Cover chicken breast with cream of chicken soup and cream of celery soup.
• Spread mixed frozen vegetables over the soup. Sprinkle the remaining 1 teaspoon of garlic powder, onion powder, and pepper, over the top of the vegetables.
• Place lid on the crockpot and cook on low for 6 to 8 hours or on high for 4 to 6 hours, until chicken is cooked through and easily shredded.
• 15 to 20 minutes before serving, bake the biscuits according to the package directions.
• A few minutes before the biscuits are ready, use 2 forks to shred the chicken. Stir until the chicken is covered in the gravy and vegetables.
• Serve with a warm biscuit on the top/side or cut the biscuits in half and top with chicken pot pie.

Notes

For best results, be sure to measure liquid ingredients carefully to prevent the dish from becoming too runny. Cooking the biscuits separately ensures they remain crispy, providing a perfect contrast to the creamy filling.