Why Make This Recipe
Crock Pot Chicken Pot Pie is the ultimate cozy dinner for any day of the week. With its warm, creamy filling and fluffy biscuits, this dish is perfect for those chilly nights when you want something comforting and delicious. The best part is that it’s easy to make, allowing you to enjoy a hearty meal without spending hours in the kitchen. Simply set it and forget it while the slow cooker does all the work!
How to Make Crock Pot Chicken Pot Pie
Making Crock Pot Chicken Pot Pie is a straightforward process that will reward you with a comforting meal. Here’s how to do it:
Ingredients:
- 2 lbs boneless skinless chicken breasts or thighs
- 1 (10.5 oz) can cream of chicken soup
- 1 (10.5 oz) can cream of celery soup
- 2 cups frozen mixed vegetables
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp black pepper
- 1 can refrigerated buttermilk biscuits
- Optional: shredded cheddar, fresh thyme or rosemary
Directions:
- Place chicken in the bottom of the Crock Pot.
- Sprinkle with garlic powder, onion powder, and black pepper.
- Add cream of chicken and celery soup, then frozen veggies. Stir gently.
- Cover and cook on LOW for 6–8 hours or HIGH for 4–6 hours.
- Bake biscuits according to package directions near the end.
- Shred chicken directly in the pot and stir everything together.
- Scoop into bowls and serve with warm biscuit on top or split open.
How to Serve Crock Pot Chicken Pot Pie
Once your Crock Pot Chicken Pot Pie is ready, it’s best served hot. Scoop the creamy chicken and veggie mixture into bowls and place a warm biscuit on top. You can also split the biscuit open and fill it with the pot pie mixture for a more delightful experience. Adding a sprinkle of shredded cheddar or fresh herbs like thyme or rosemary can enhance the flavor, making it even more comforting.
How to Store Crock Pot Chicken Pot Pie
If you have leftovers, let the pot pie cool completely before storing. Place it in an airtight container and store it in the refrigerator for up to 3 days. To reheat, simply warm it in the microwave or on the stove until heated through. You can also freeze the mixture (without biscuits) for up to 2 months, though it’s best to bake the biscuits fresh when you’re ready to serve.
Tips to Make Crock Pot Chicken Pot Pie
- Use Thighs for More Flavor: Chicken thighs are more flavorful and moist than breasts, so consider using them for a richer taste.
- Add More Veggies: Feel free to add your favorite vegetables like peas, corn, or green beans for more nutrition.
- Adjust Seasoning: Taste the mixture before serving and adjust the seasoning if necessary. Add more garlic, onions, or herbs to suit your taste.
Variation
You can switch up the flavor of your Crock Pot Chicken Pot Pie by using different types of soup, such as mushroom soup for a unique taste. Additionally, you can use homemade biscuits instead of the refrigerated kind for a scratch-made touch.
FAQs
Can I use frozen chicken instead of thawed chicken?
Yes, you can use frozen chicken in the Crock Pot, but it may require additional cooking time. Ensure the chicken reaches a safe internal temperature.
Can I make this recipe without biscuits?
Absolutely! You can serve the chicken filling over mashed potatoes or rice instead of biscuits for a different twist.
What if I don’t own a Crock Pot?
You can make a similar dish in a regular pot on the stove. Just simmer the ingredients on low heat until the chicken is cooked through and tender.
Crock Pot Chicken Pot Pie
Ingredients
Method
- Place chicken in the bottom of the Crock Pot.
- Sprinkle with garlic powder, onion powder, and black pepper.
- Add cream of chicken and celery soup, then frozen veggies. Stir gently.
- Cover and cook on LOW for 6–8 hours or HIGH for 4–6 hours.
- Bake biscuits according to package directions near the end.
- Shred chicken directly in the pot and stir everything together.
- Scoop into bowls and serve with warm biscuit on top or split open.