Crock Pot Chicken Pot Pie

Why You’ll Love This Recipe

This recipe is a dream come true for anyone who loves classic chicken pot pie but wants an easy, hands-off approach. You’ll love how the Crock Pot does most of the work, cooking the chicken to tender perfection while infusing the flavors of garlic, onion, and pepper throughout. The creamy soup base and mixed vegetables create a rich, comforting filling, while the biscuit topping adds the perfect texture. It’s simple, cozy, and sure to be a hit with the whole family.

Ingredients

• 2 lbs boneless, skinless chicken breasts or thighs

• 2 (10.5 oz) cans cream of chicken soup

• 1 (10.5 oz) can 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

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Spray the crockpot liner with non-stick spray.

2. Place the chicken breasts in the bottom of the crockpot. Season with 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and 1 teaspoon of black pepper.

3. Cover the chicken breasts with the cream of chicken and cream of celery soups.

4. Spread the frozen mixed vegetables over the soup. Sprinkle the remaining 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and 1 teaspoon of black pepper over the vegetables.

5. Place the lid on the crockpot and cook on low for 6 to 8 hours or on high for 4 to 6 hours, until the chicken is cooked through and easily shredded.

6. About 15 to 20 minutes before serving, bake the biscuits according to the package directions.

7. Once the biscuits are almost ready, use two forks to shred the chicken in the crockpot. Stir to coat the chicken in the gravy and vegetables.

8. Serve the chicken pot pie filling with a warm biscuit on top, or cut the biscuits in half and top with the chicken mixture.

Servings and Timing

• Prep time: 10 minutes

• Cook time: 4 hours (on high) or 6-8 hours (on low)

• Servings: Approximately 6 servings

Variations

• Veggies: Feel free to mix and match your favorite veggies. You can use carrots, peas, green beans, or corn, whether fresh or frozen.

• Gravy flavor: Swap the cream of chicken and cream of celery soups for cream of mushroom or cream of onion soups for a different flavor profile.

• Topping: Instead of biscuits, you can use puff pastry or crescent dough for a flakier, more elevated topping.

Storage/Reheating

• Storage: Store the chicken pot pie filling and biscuits separately. Keep the filling in an airtight container in the fridge for up to 5 days. Leftover biscuits can be stored at room temperature for up to 3 days or in the fridge for up to 1 week.

• Freezing: Once cooled, freeze the chicken pot pie filling in an airtight container for up to 3 months. Thaw in the fridge for 24 hours before reheating.

• Reheating: To reheat, warm the filling in the microwave in 30-second increments until heated through. Reheat the biscuits in the oven for a few minutes for the best texture.

FAQs

1. Can I use frozen chicken breasts for this recipe?

Yes, you can use frozen chicken breasts, but they may take a bit longer to cook. Be sure the chicken is fully cooked before shredding.

2. Can I substitute the canned soups?

You can substitute the cream of chicken and cream of celery soups with other cream soups like cream of mushroom or cream of onion, depending on your preference.

3. How do I make this recipe gluten-free?

To make the recipe gluten-free, use gluten-free biscuits and ensure the soups are gluten-free.

4. Can I use chicken thighs instead of breasts?

Yes, chicken thighs work great in this recipe and tend to stay juicier and more flavorful.

5. Can I use fresh vegetables instead of frozen?

Yes, you can use fresh vegetables. Just make sure they’re chopped into bite-sized pieces and add them to the crockpot along with the soups.

6. Can I make this recipe ahead of time?

Yes, you can assemble the chicken pot pie filling the night before and store it in the fridge. Then, cook it the next day as directed.

7. Can I cook this on high for a shorter time?

Yes, cooking on high will take around 4 to 6 hours, while cooking on low will take 6 to 8 hours. Adjust based on your schedule.

8. How do I know when the chicken is fully cooked?

The chicken is fully cooked when it reaches an internal temperature of 165°F and can be easily shredded with a fork.

9. Can I add other seasonings to the recipe?

Absolutely! Feel free to experiment with other seasonings like thyme, rosemary, or parsley for additional flavor.

10. How can I make this recipe more creamy?

To make the dish creamier, you can add a cup of sour cream or cream cheese into the crockpot during the last hour of cooking.

Conclusion

This Crock Pot Chicken Pot Pie is an incredibly easy and comforting dish that requires minimal prep time and yields maximum flavor. It’s perfect for a busy weeknight or a cozy weekend meal. With its creamy filling, tender chicken, and biscuit topping, it’s sure to become a favorite in your household. Plus, with its simple ingredients and versatile options, you can tailor it to your taste and enjoy it again and again!