Crock Pot Chicken Pot Pie

This Crock Pot Chicken Pot Pie is the ultimate comfort food for any family gathering or cozy evening in. Tender chicken, creamy vegetables, and rich flavors all come together, topped with flaky, buttery biscuits. It’s a dish that warms your soul and leaves everyone completely satisfied. The slow-cooking process deepens the flavor while keeping the chicken juicy and tender. The creamy sauce complements the vegetables perfectly, and the biscuits add the perfect crunchy contrast to the soft, hearty filling. It’s a true crowd-pleaser, simple yet full of warmth and flavor.

Full Recipe:

Ingredients:

  • 1 ½ lbs boneless, skinless chicken breasts
  • ½ cup low sodium chicken broth
  • 1 tsp salt
  • ½ tsp ground black pepper
  • ¼ tsp dried thyme
  • ¼ tsp dried rosemary
  • 1 tsp onion powder
  • 2 (10.5 oz) cans cream of chicken soup
  • 3 medium Yukon gold potatoes (diced)
  • 3 tsp minced garlic
  • 1 (12 oz) bag frozen mixed vegetables (peas, carrots, corn, green beans)
  • ½ cup sour cream
  • 1 (16 oz) can Pillsbury Grands biscuits (8 count)

Directions:

  1. Place chicken in a 6-quart slow cooker and pour chicken broth over the top.
  2. Season chicken with salt, pepper, thyme, rosemary, and onion powder.
  3. Pour cream of chicken soup over the chicken. Add diced potatoes, garlic, and mixed vegetables.
  4. Cover and cook on low for 6-8 hours or on high for 3-4 hours until chicken is fully cooked and tender.
  5. Remove chicken, shred with two forks, and mix back into the slow cooker. Stir in sour cream.
  6. Bake biscuits according to package instructions and serve alongside or on top of the pot pie filling. Enjoy!

Prep Time: 10 minutes | Cooking Time: 3 hours | Total Time: 3 hours 10 minutes
Kcal: 245 kcal | Servings: 6 servings

Crock Pot Chicken Pot Pie: The Ultimate Comfort Food

When it comes to comfort food, few dishes are as universally loved as chicken pot pie. Traditionally, this hearty meal involves slow-cooked chicken, tender vegetables, and a rich, creamy sauce all encased in a flaky, golden pie crust. But what if you could simplify the process and still enjoy all the flavors you love? Enter the Crock Pot Chicken Pot Pie, a deconstructed version of the classic that allows you to skip the oven and let your slow cooker do all the work. With tender, shredded chicken and veggies in a creamy sauce, served alongside or topped with buttery biscuits, this dish is as comforting as it gets—and it’s incredibly easy to make.

Why You’ll Love Crock Pot Chicken Pot Pie

One of the reasons this recipe is such a hit is because it eliminates the most labor-intensive steps in traditional chicken pot pie. There’s no need to make pie dough from scratch or fuss over perfecting a crust. Instead, the biscuits provide a deliciously crispy and buttery topping that complements the creamy filling. It’s a great way to enjoy the essence of chicken pot pie without spending hours in the kitchen.

Here are a few more reasons why you’ll love this dish:

  1. Minimal prep: The slow cooker does most of the work for you, so you can focus on other things while your meal simmers away.
  2. Versatile ingredients: This recipe is highly adaptable, allowing you to switch up the vegetables or even the protein based on what you have on hand.
  3. Comforting and filling: The combination of chicken, potatoes, vegetables, and creamy sauce is perfect for a chilly evening or when you’re craving something hearty and satisfying.
  4. Easy to scale: Whether you’re cooking for a small family or a large gathering, this recipe is easy to double or even triple.

Ingredients Breakdown

Each ingredient in this dish is chosen for its flavor, texture, and ease of preparation. Here’s a closer look at what you’ll need and some tips on substitutions:

  • Chicken Breasts: Boneless, skinless chicken breasts are the go-to protein here. They shred beautifully after slow cooking, but you can also use chicken thighs if you prefer a richer flavor. Both work well in the slow cooker.
  • Low Sodium Chicken Broth: This forms the base of the sauce. By opting for low-sodium broth, you have more control over the saltiness of the dish. You could also substitute vegetable or beef broth if you’re trying a variation with different meats.
  • Cream of Chicken Soup: This classic canned soup gives the dish its creamy texture without the need for a roux or thickening agent. You can switch it out for cream of mushroom or cream of celery if you prefer those flavors.
  • Yukon Gold Potatoes: These potatoes hold their shape well during slow cooking, adding a hearty texture to the filling. If you don’t have Yukon golds, red potatoes or Russets are good alternatives.
  • Frozen Mixed Vegetables: Using frozen vegetables makes this recipe incredibly easy to prep. A typical mix includes peas, carrots, corn, and green beans, but you can swap these for any veggies you like. Fresh vegetables will also work, though they may require a bit more prep.
  • Sour Cream: This is added at the end of cooking to make the sauce extra creamy. Greek yogurt can be used as a substitute for a tangier flavor and a lighter texture.
  • Grands Biscuits: These store-bought biscuits are a time-saving alternative to homemade pie crust. You can bake them separately and serve on top of the pot pie filling, or try your hand at making homemade biscuits if you have the time.

Tips for Success

  • Shredding the Chicken: The best time to shred the chicken is when it’s still warm. If you let it cool too much, the meat can become a bit tougher to pull apart.
  • Avoid Curdling the Sour Cream: Make sure to stir in the sour cream at the end of the cooking process. If the sauce is too hot when you add it, the sour cream can curdle and affect the texture of the dish.
  • Consistency Adjustments: If you prefer a thicker sauce, you can create a cornstarch slurry by mixing 1 tablespoon of cornstarch with 1 tablespoon of water. Stir this into the slow cooker and let it cook for an additional 10-15 minutes to thicken the sauce. On the other hand, if the sauce is too thick, add a little extra chicken broth.

Flavor Variations and Substitutions

One of the best parts about this Crock Pot Chicken Pot Pie is its versatility. You can easily adjust the ingredients to suit your preferences or dietary needs. Here are a few ideas:

  • Cheesy Pot Pie: For an extra indulgent version, sprinkle some shredded cheddar or Parmesan cheese over the pot pie filling just before serving. Let it melt for a few minutes, and you’ll have a creamy, cheesy dish that’s hard to resist.
  • Different Proteins: Don’t feel limited to chicken! You can use pork or beef cubes in place of chicken for a different take on this classic. Simply swap the chicken broth for beef or vegetable broth, and follow the same steps.
  • Vegetarian Version: To make a vegetarian version, omit the chicken and use vegetable broth instead of chicken broth. You can add more veggies or even chickpeas to bulk up the filling.
  • Homemade Biscuits: If you have a little more time, consider making your own biscuits. A quick batch using Bisquick or a simple homemade biscuit recipe will elevate this dish even further.

Storing and Reheating Leftovers

This recipe makes a generous portion, so it’s likely you’ll have leftovers. Luckily, this Crock Pot Chicken Pot Pie is just as delicious the next day. Store leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze the filling (without the biscuits) for up to 3 months.

To reheat, simply warm the pot pie filling in a saucepan over medium heat, or microwave it in individual servings. Reheat the biscuits separately in the oven or toaster for best results.

Conclusion:

Whether you’re looking for a hearty meal to warm you up on a cold day, or you need an easy weeknight dinner that the whole family will love, this Crock Pot Chicken Pot Pie is the perfect solution. With minimal prep and a slow cooker doing most of the work, you’ll have a satisfying and comforting dish that brings the flavors of a traditional chicken pot pie to your table with much less effort.

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