This Crock Pot Chicken Pot Pie is like a warm hug in a bowl! Tender chicken and veggies swim in a creamy sauce, all topped with flaky pastry crust for that perfect cozy dinner.
It’s super easy to make—just toss everything in the Crock Pot and let it do the magic while you relax! I love serving it with a side of bread to soak up all that deliciousness. Yum!
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are perfect for this dish. If you’re short on time, consider using rotisserie chicken for an easy shortcut. Just shred it and add it at the end!
Vegetables: Carrots and celery add crunch. You can swap them out for other veggies like green beans or mushrooms if you prefer. Frozen peas and corn keep it simple, but fresh or canned works well too for a real veggie boost.
Broth and Soup: Chicken broth is key for flavor. If you’re looking for a healthier option, low-sodium broth can work. For the cream of chicken soup, you might use a homemade alternative using plain yogurt or a dairy-free cream soup for allergies.
Biscuit Topping: Refrigerated biscuits offer great convenience. If you want something healthier or gluten-free, try using a biscuit mix instead. You can also make your biscuits from scratch for a homemade touch!
How Do I Achieve the Best Flavor and Texture When Cooking in a Crock Pot?
Crock Pot cooking is all about allowing flavors to meld beautifully. Start with placing chicken at the bottom since it cooks faster and helps create a flavorful broth. Layering the vegetables above prevents them from becoming mushy.
- Season the chicken well. This ensures every bite is flavorful.
- Use low heat for longer cooking times, usually 6-8 hours, to get tender chicken.
- Remember to shred the chicken before adding the biscuit topping to distribute flavors evenly!
- For the biscuit topping, ensure it covers the whole mix and cook until golden brown for the best texture.
How to Make Crock Pot Chicken Pot Pie?
Ingredients You’ll Need:
For the Filling:
- 1 lb boneless, skinless chicken breasts
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup frozen peas
- 1 cup frozen corn
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 can (10.5 oz) cream of chicken soup
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
- 1/4 cup fresh parsley, chopped (for garnish)
For the Topping:
- 1 can refrigerated biscuit dough or frozen biscuit dough
How Much Time Will You Need?
This delicious Crock Pot Chicken Pot Pie takes about 15 minutes to prep and 6 to 8 hours to cook on low. Just set it and forget it, then finish it off with some golden biscuits right before serving!
Step-by-Step Instructions:
1. Layer the Ingredients:
Start by placing the chicken breasts in the bottom of your Crock Pot. Season them with salt, pepper, dried thyme, and rosemary to give them flavor. Next, pile on the diced carrots, celery, chopped onion, minced garlic, frozen peas, and corn right over the chicken. It’s looking colorful already!
2. Add the Liquids:
Pour the chicken broth over everything, followed by the cream of chicken soup. Use a spoon to gently stir everything together, ensuring the chicken and vegetables are well mixed in with the broth and soup. This will create a lovely, creamy base for your pot pie.
3. Cook It Slow:
Cover the Crock Pot with the lid and cook your meal on low for 6 to 8 hours. You’ll know it’s ready when the chicken is cooked through and easily shreds with a fork. You can go about your day while it cooks—easy peasy!
4. Shred the Chicken:
Once it’s done cooking, carefully remove the chicken breasts from the pot. Use two forks to shred the chicken into bite-sized pieces and then return it to the pot. Give everything a good stir to combine the shredded chicken with the creamy mixture.
5. Add the Biscuit Topping:
About 30 minutes before you’re ready to eat, take the biscuit dough and place it on top of the chicken and vegetable mixture. Cover the pot again and let it continue to cook until the biscuits are golden brown and fully cooked. It smells amazing!
6. Serve and Enjoy:
Once the biscuits are looking perfect, ladle the chicken pot pie into bowls, sprinkle with fresh chopped parsley for that vibrant touch, and dig in! Enjoy your warm, hearty dinner that’s perfectly comforting!
Can I Use Frozen Chicken in This Recipe?
Absolutely! If using frozen chicken breasts, there’s no need to thaw them first. Just place them directly in the Crock Pot, and they will cook nicely within the recommended time. However, be sure to cook for the full 8 hours on low to ensure they are thoroughly cooked.
What Can I Substitute for Cream of Chicken Soup?
If you don’t have cream of chicken soup, you can use cream of mushroom soup or a homemade version made with a roux (butter, flour, and chicken broth mixed with cream). This will still provide a creamy texture and great flavor. Alternatively, a mixture of sour cream and some chicken broth can also work!
How to Store Leftovers
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove or in the microwave, adding a splash of broth or milk if it seems too thick. You can also freeze leftovers for up to 3 months; just make sure to thaw in the fridge before reheating.
Can I Add Other Vegetables?
Sure! Feel free to mix in or swap out vegetables based on what you have on hand. Potatoes, green beans, or even mushrooms can all be delicious additions. Just be aware that different veggies may require different cooking times, so make sure they’re tender by the end of the cooking period.
