This Crock Pot Chicken Pot Pie is the ultimate comfort food, filled with tender chicken, colorful veggies, and creamy sauce, all tucked into a flaky crust. It’s like a warm hug in a bowl!
Making this dish is a breeze—just throw everything in the slow cooker and let it work its magic. I love that it’s ready when I am; perfect for busy days or cozy family dinners! 🥧
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are perfect for this dish. However, you might substitute with chicken thighs for more flavor, or even shredded rotisserie chicken for convenience.
Vegetables: The combination of carrots, celery, and onion is classic. If you’re short on any, feel free to swap in other veggies like green beans or bell peppers! Fresh herbs can also be shredded in for extra flavor.
Broth: Chicken broth gives depth to the flavor. You can use vegetable broth for a lighter option or homemade broth if you have it. Just keep an eye on your seasoning, as store-bought broth can be saltier.
Heavy Cream: This adds richness, but you can use half-and-half or even coconut milk for a lighter, dairy-free option. Adjust for taste and thickness as you prefer.
Biscuit Dough: Refrigerated biscuits are quick and convenient. If you want to make your biscuits from scratch, a simple homemade recipe works too! Alternatively, puff pastry can also work well as a topping.
How Do You Achieve the Perfectly Shredded Chicken?
Shredding the chicken is crucial for the right texture in your pot pie. Once the chicken is cooked through and tender, use two forks and gently pull the meat apart. If the chicken resists shredding, it may need a bit more time in the Crock Pot.
- Cook on low for a tender finish, about 6-8 hours.
- Shred directly in the pot to capture all that flavorful broth.
This method keeps the chicken juicy and infuses it with all the wonderful flavors from the broth and spices. Enjoy the ease of cooking in a Crock Pot!
How to Make Crock Pot Chicken Pot Pie
Ingredients You’ll Need:
For the Chicken Filling:
- 2 pounds boneless, skinless chicken breasts
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup frozen peas
- 1 cup frozen corn
- 1/2 cup onion, diced
- 4 cups chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon thyme
- Salt and pepper to taste
- 1/2 cup heavy cream
- 1/4 cup all-purpose flour (optional, for thickening)
For the Biscuit Topping:
- 1 package refrigerated biscuit dough
How Much Time Will You Need?
This delicious Crock Pot Chicken Pot Pie takes about 15 minutes of prep time, plus cooking time in the Crock Pot for 6-8 hours on low or 3-4 hours on high. Add on some extra minutes if you choose to thicken the broth with flour. Overall, it’s a great make-ahead meal that will fill your home with wonderful aromas!
Step-by-Step Instructions:
1. Prepare the Chicken and Vegetables:
Start by placing the boneless, skinless chicken breasts in your Crock Pot. Season them with garlic powder, onion powder, thyme, salt, and pepper. Then, layer in the diced carrots, celery, onion, frozen peas, and frozen corn right over the chicken.
2. Add the Chicken Broth:
Pour the chicken broth over the ingredients in the Crock Pot. Make sure everything is well submerged in the broth. It’s okay if the chicken isn’t completely covered; it will cook beautifully.
3. Cook Time:
Cover the Crock Pot and cook on low for 6-8 hours or high for 3-4 hours, until the chicken is fully cooked and tender. You can check if the chicken is done by making sure it reaches an internal temperature of 165°F; it should shred easily.
4. Shred the Chicken:
Once the chicken is cooked, take two forks and shred the chicken directly in the pot. This will mix it well with all the other tasty ingredients.
5. Thicken the Broth (Optional):
If you want a thicker broth for your pot pie, mix the heavy cream with the flour in a small bowl until smooth. Then stir this mixture into the Crock Pot. Let it cook on high for an additional 15-30 minutes to thicken up nicely.
6. Prepare the Biscuit Topping:
While the filling is thickening, preheat your oven according to the packaging instructions for the biscuit dough. Make these tasty biscuits according to the package directions—this will be the perfect topping for your pot pie!
7. Serve and Enjoy:
Your chicken pot pie filling is ready! Serve it in bowls and top each serving with warm biscuits. Enjoy this comforting meal with family or friends!
Can I Use Thawed Frozen Chicken Instead of Fresh?
Absolutely! Thawed frozen chicken works great for this recipe. Make sure it’s fully thawed first by leaving it in the fridge overnight or using a cold water method—just place it in a sealed plastic bag submerged in cold water for about an hour. Pat it dry before seasoning to help the spices adhere!
How Can I Make This Recipe Gluten-Free?
You can easily adapt this recipe to be gluten-free. Substitute the all-purpose flour with a gluten-free thickening agent like cornstarch or a gluten-free flour blend. Just mix 1 tablespoon of cornstarch with a bit of cold water until smooth and stir it into the filling during the thickening step.
Can I Prepare This Dish in Advance?
Yes, you can prepare it ahead of time! You can assemble all the ingredients in the Crock Pot the night before, store it in the fridge, and then just start cooking in the morning. Just be aware that the cooking time might slightly increase if the ingredients are cold from the fridge.
What’s the Best Way to Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. When reheating, gently warm it on the stove or in the microwave, and if the filling has thickened too much, add a splash of chicken broth to get it back to your desired consistency!
