why make this recipe
Crock Pot Chicken Pot Pie is a perfect dish for busy days. It’s easy to prepare, and you can set it and forget it. This recipe brings comfort food to your table with minimal effort. The combination of tender chicken, creamy soup, and fresh vegetables makes for a satisfying meal. Plus, it fills your home with a wonderful aroma while it cooks!
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Crock Pot Chicken Pot Pie
- Total Time: 6 hours 10 minutes
- Yield: 6 servings 1x
Description
Crock Pot Chicken Pot Pie is the ultimate comfort food made easy. With tender chicken, creamy soup, and hearty vegetables, this slow cooker recipe delivers all the flavors of a classic pot pie without the fuss. Perfect for busy days, it’s warm, filling, and family-approved.
Ingredients
2 lbs boneless skinless chicken breasts or thighs
1 (10.5 oz) can cream of chicken soup
1 (10.5 oz) can cream of celery soup
2 cups frozen mixed vegetables
1 tsp garlic powder
1 tsp onion powder
1/2 tsp black pepper
1 can refrigerated buttermilk biscuits
Optional: shredded cheddar, fresh thyme, or rosemary
Instructions
1. Place chicken in the Crock Pot in a single layer.
2. Season with garlic powder, onion powder, and black pepper.
3. Add cream of chicken soup, cream of celery soup, and frozen mixed vegetables. Stir gently to combine.
4. Cover and cook on LOW for 6–8 hours or HIGH for 4–6 hours until chicken is tender.
5. Bake the biscuits near the end of cooking according to package directions.
6. Shred chicken in the pot using two forks and stir the mixture together.
7. Serve in bowls topped with a biscuit and garnish with shredded cheese or herbs if desired.
Notes
Serve in bowls topped with a warm biscuit, cheese, or herbs.
Pair with a side salad or steamed vegetables for a complete meal.
For a thicker consistency, mix 1 tbsp cornstarch with water and add in the last hour of cooking.
Store leftovers in the fridge up to 4 days or freeze the chicken mixture (without biscuits) for up to 3 months.
Use puff pastry instead of biscuits for a crispy twist, or substitute turkey for chicken.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
how to make Crock Pot Chicken Pot Pie
Ingredients:
- 2 lbs boneless skinless chicken breasts or thighs
- 1 (10.5 oz) can cream of chicken soup
- 1 (10.5 oz) can cream of celery soup
- 2 cups frozen mixed vegetables
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp black pepper
- 1 can refrigerated buttermilk biscuits
- Optional: shredded cheddar, fresh thyme, or rosemary
Directions:
- Place the chicken in the Crock Pot, spreading it out in a single layer.
- Season the chicken with garlic powder, onion powder, and black pepper.
- Add the cream of chicken soup and cream of celery soup on top of the chicken, along with the frozen mixed vegetables. Gently stir to combine.
- Cover and cook on LOW for 6-8 hours or HIGH for 4-6 hours.
- Near the end of the cooking time, bake the biscuits according to package directions.
- Once cooking is done, shred the chicken in the pot with two forks and stir everything together.
- Serve in bowls, topped with a warm biscuit and optionally sprinkled with shredded cheese or herbs.
how to serve Crock Pot Chicken Pot Pie
Serve this dish in bowls, making sure each serving has a portion of the creamy chicken mixture and a warm biscuit on top. For extra flavor, sprinkle shredded cheese or fresh herbs like thyme or rosemary on top before serving. This dish pairs well with a simple side salad or steamed vegetables for a complete meal.
how to store Crock Pot Chicken Pot Pie
To store leftovers, let the chicken pot pie cool to room temperature. Transfer it to an airtight container and keep it in the refrigerator for up to 3-4 days. If you want to store it longer, you can freeze the chicken mixture (without biscuits) in a freezer-safe container for up to 3 months. When you’re ready to eat, defrost it in the refrigerator overnight and reheat on the stove or in the microwave.
tips to make Crock Pot Chicken Pot Pie
- For added flavor, consider marinating the chicken in your favorite spices or sauces before cooking.
- If you prefer a thicker consistency, you can add a tablespoon of cornstarch mixed with water in the last hour of cooking.
- Experiment with different vegetables, like peas or corn, to suit your taste.
variation (if any)
Feel free to customize the recipe by using different types of meat, such as turkey or rotisserie chicken. You can also swap the buttermilk biscuits for puff pastry for a different texture on top. If you want a lighter dish, consider using low-fat soups and less chicken.
FAQs
1. Can I use frozen chicken in this recipe?
Yes, you can use frozen chicken, but it may require longer cooking time. Make sure it’s cooked thoroughly before serving.
2. Can I make this recipe in the oven?
Yes, you can! Cook the chicken mixture on the stove and then transfer it to a baking dish. Top with biscuits and bake in the oven according to the biscuit package instructions.
3. Is there a vegetarian option for this recipe?
Yes! You can use chickpeas or tofu instead of chicken, and replace the soups with vegetable broth and cream of mushroom soup. Add more vegetables to enhance the flavor.