This Crock Pot Chicken Pot Pie is a warm and cozy dish made with tender chicken, veggies, and creamy sauce all wrapped in a flaky crust. You’ll love how easy it is to make!
Honestly, the best part is smelling it cook all day! I like to serve it with a side salad for a complete meal. It’s like a big hug in a bowl! 🥧
Key Ingredients & Substitutions
Chicken breasts: Boneless and skinless is ideal for easy shredding. If you prefer, you can use thighs for a richer flavor or leftover rotisserie chicken to save on prep time.
Vegetables: Carrots, celery, and onions create a classic base. Feel free to swap in frozen mixed veggies for convenience. If you’re looking to avoid certain legumes, replace peas with chopped green beans or bell peppers.
Cream of chicken soup: This adds a creamy texture. You can substitute it with homemade cream sauce or a dairy-free alternative, like coconut milk, if you need a lighter version.
Seasonings: Garlic powder, thyme, and parsley bring great flavor. Experiment with other herbs like rosemary or oregano for a twist that suits your taste.
Heavy cream: Adds richness, but you can skip it if you want to keep it lighter. Another option is to use half-and-half or non-dairy creamer.
Biscuit dough: Refrigerated dough makes topping easy, but if you’re feeling adventurous, homemade biscuits are always a tasty alternative!
How Do I Make Sure My Chicken Stays Tender?
Keeping chicken tender in the slow cooker is all about time and temperature. Set your Crock Pot on low for 6-8 hours or high for 3-4 hours. Using low heat for longer cook times ensures the chicken stays juicy. Always check that the internal temperature reaches 165°F.
- Start with a good broth base to keep moisture.
- Don’t rush the cooking process; let the flavors meld slowly.
- Shred the chicken gently to avoid drying it out, then return it to the pot quickly.
How to Make Crock Pot Chicken Pot Pie
Ingredients You’ll Need:
Main Ingredients:
- 2 lbs chicken breasts (boneless, skinless)
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup frozen peas
- 1 cup frozen corn
- 1 onion, chopped
- 4 cups chicken broth
- 1 can (10.5 oz) cream of chicken soup
- 1 tsp garlic powder
- 1 tsp thyme
- 1 tsp parsley
- Salt and pepper to taste
- 1 cup heavy cream (optional for richness)
- 1 package refrigerated biscuit dough (for topping)
How Much Time Will You Need?
This delightful recipe will take about 15 minutes to prep, and then you’ll let the Crock Pot do its magic for 6-8 hours on low or 3-4 hours on high. Just a bit of waiting, and you’ll have a cozy meal ready to serve!
Step-by-Step Instructions:
1. Prepare Your Ingredients:
Start by gathering all your ingredients. Take the chicken breasts and cut them up into smaller chunks if you like. Chop your carrots, celery, and onion, and get your frozen peas and corn ready. This prep will make the cooking part super easy!
2. Mix It All Together:
In your Crock Pot, add the chicken breasts first. Then toss in the diced carrots, celery, peas, corn, and chopped onion. Pour in the chicken broth and add the can of cream of chicken soup. Sprinkle in the garlic powder, thyme, parsley, salt, and pepper. Give everything a good stir to combine the ingredients nicely.
3. Cooking Time:
Cover the Crock Pot and set it to cook. If you’re in a hurry, choose the high setting for 3-4 hours. For a slower, deeper flavor, set it to low for 6-8 hours. You know it’s done when the chicken is cooked through and tender.
4. Shred the Chicken:
Once it’s cooked, carefully remove the chicken from the Crock Pot. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken back into the pot and give it a little stir.
5. Make It Creamy (Optional):
If you want to add a touch of creaminess, pour in the heavy cream at this stage. Stir it well to make the mixture extra rich and delicious!
6. Bake the Biscuits:
About 30 minutes before you’re ready to eat, preheat your oven according to the biscuit package instructions. Prepare the biscuits as directed, placing them on a baking sheet. Bake them until they’re golden brown and fluffy.
7. Serve and Enjoy:
Once the biscuits are baked, serve the chicken pot pie mixture in bowls, then top each bowl with a warm biscuit. Dig in and enjoy every comforting bite!
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken breasts! Just note that you’ll need to extend the cooking time a bit. Cook on high for about 5-6 hours instead of 3-4 hours or on low for 8-9 hours. Make sure the chicken reaches an internal temperature of 165°F for safe consumption.
What Can I Substitute for Cream of Chicken Soup?
If you don’t have cream of chicken soup, you can make a quick substitute by whisking together 1 cup of milk, 1 tablespoon of flour, and a teaspoon of chicken bouillon. Alternatively, you can also use cream of mushroom soup for a different flavor option!
How to Store Leftovers?
Store leftover chicken pot pie mixture in an airtight container in the fridge for up to 3 days. To reheat, warm it on the stove over low or in the microwave, stirring occasionally. If the mixture thickens too much, you can add a splash of chicken broth to loosen it up.
Can I Make This Dish Ahead of Time?
Absolutely! You can prepare the chicken and vegetable mixture in the Crock Pot the night before. Just place all ingredients in the pot, cover, and refrigerate. In the morning, just cook it on low as directed, then finish with the biscuits about 30 minutes before serving.
