This Crock Pot Chicken Pot Pie is a warm and cozy dish that makes dinner super easy! Tender chicken, mixed veggies, and creamy sauce all come together, topped with flaky biscuits. Yum!
I love how the slow cooker does all the work while I sit back and relax. Plus, the smell fills the house and makes everyone eager to eat. Who can resist a classic like this? 😊
Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are ideal for this recipe because they cook nicely in the crock pot. You can substitute with thighs for a more flavorful option.
Carrots and Celery: Fresh diced carrots and celery add crunch and flavor. If you don’t have fresh ones, use frozen mixed vegetables as a quick alternative.
Frozen Peas & Corn: These provide sweetness and color. You could swap them with any preferred vegetables like green beans or potatoes depending on what you have handy.
Cream of Chicken Soup: This is the base for your sauce. If you’re looking for a healthier option, try a low-fat version, or make a homemade cream sauce for more control over ingredients.
Biscuit Dough: Store-bought dough saves time, but making your own can make it feel more special. You could also use pie crust for a different texture; just cover the pot pie fully instead of using spoonfuls.
How Can I Ensure My Chicken Is Cooked Perfectly in the Crock Pot?
Using a crock pot is great for tender chicken, but timing is key. Avoid drying the meat out by sticking to the recommended cooking times. Here’s how to do it right:
- Place chicken in the bottom; this helps it stay moist as the juices from other ingredients distribute.
- Cook on low for 6-8 hours or high for 4-5 hours. The low setting generally keeps the chicken more tender.
- Check that the internal temperature of the chicken reaches 165°F (74°C). Shredding with two forks is easy when it’s fully cooked!
These tips will help you make sure your chicken comes out juicy every time.
How to Make Crock Pot Chicken Pot Pie
Ingredients You’ll Need:
Main Ingredients:
- 2 lbs boneless, skinless chicken breasts
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup frozen peas
- 1 cup frozen corn
For the Sauce:
- 1 can (10.5 oz) cream of chicken soup
- 1 cup chicken broth
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1 tsp dried thyme (optional)
For the Topping:
- 1 cup biscuit dough (store-bought or homemade)
- Fresh parsley for garnish (optional)
How Much Time Will You Need?
This delightful dish takes about 15 minutes to prepare and will cook in the crock pot for either 6-8 hours on low or 4-5 hours on high. Don’t forget an extra 30 minutes at the end for the biscuit topping to bake! Just set it and let your kitchen fill with that wonderful homey smell.
Step-by-Step Instructions:
1. Assemble Your Ingredients:
First, gather all your ingredients to make the cooking process smooth and fun! Make sure your chicken is ready to go and your veggies are diced. It helps to have everything within reach before you start.
2. Layer the Chicken and Veggies:
Place the boneless, skinless chicken breasts at the bottom of your crock pot. On top of the chicken, evenly distribute the diced carrots, diced celery, frozen peas, and frozen corn. This layering will help the chicken cook perfectly and keep the veggies nice and tender.
3. Mix the Sauce:
In a separate bowl, combine the cream of chicken soup, chicken broth, garlic powder, onion powder, black pepper, salt, and optional thyme. Stir it well until everything is nicely blended. This mixture will create the creamy base for your pot pie.
4. Pour and Cook:
Now, pour the delicious sauce mixture over the chicken and veggie layers in the crock pot. Make sure to cover everything evenly. Then, cover the crock pot with its lid and set it to cook on low for 6-8 hours or on high for 4-5 hours. You’ll know it’s ready when the chicken is tender and cooked through.
5. Shred and Combine:
Once the cooking time is up, carefully remove the chicken breasts and use two forks to shred them into bite-sized pieces. Return the shredded chicken to the crock pot and stir everything together gently so all the flavors blend beautifully.
6. Add the Biscuit Topping:
About 30 minutes before you’re ready to eat, drop spoonfuls of biscuit dough on top of the chicken mixture in the crock pot. This will give the pot pie its delicious, fluffy topping!
7. Final Cook and Serve:
Cover the crock pot again and cook on high for an additional 30 minutes, or until the biscuit topping is cooked through and golden brown. Before serving, garnish with fresh parsley if you like for a pop of color and flavor. Then, it’s time to dig in and enjoy your comforting Crock Pot Chicken Pot Pie!
Can I Use Thawed Chicken Instead of Fresh?
Absolutely! Thawed chicken works great in this recipe. Just ensure it’s fully thawed before adding it to the crock pot. Thaw chicken in the fridge overnight or use the cold water method: place the chicken in a sealed bag and submerge it in cold water for a quicker thaw.
Can I Substitute the Vegetables?
Yes, you can customize the vegetables based on your preference! Feel free to swap out the carrots and celery for green beans, bell peppers, or potatoes. Just remember to cut them into bite-sized pieces to ensure even cooking.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Keep the biscuit topping separate if possible to maintain its texture. To reheat, warm gently in the microwave or stove, adding a splash of chicken broth if it seems dry.
Can I Prepare This Recipe in Advance?
Certainly! You can prepare the filling a day ahead and store it in the refrigerator. Just assemble and cook the biscuit topping on the day of serving. This distraction-free option makes for an easy weeknight dinner!
