why make this recipe
Crock Pot Chicken Pot Pie is the ultimate cozy dinner that’s easy to prepare and satisfies everyone in the family. It’s a warm and hearty meal that comes together with minimal effort, making it perfect for busy days. Using a slow cooker means you can set it and forget it, returning to a comforting meal by dinnertime. Plus, the combination of creamy soup, tender chicken, and colorful veggies makes it a delicious and nutritious option.
how to make Crock Pot Chicken Pot Pie
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 biscuits on top or split open.
how to serve Crock Pot Chicken Pot Pie
Serve your Chicken Pot Pie hot, with a warm biscuit on top. You can split the biscuit open and let the creamy chicken filling pour in, making each bite even more delicious. It’s great as a standalone dish, but you can also pair it with a simple green salad for a balanced meal.
how to store Crock Pot Chicken Pot Pie
To store leftovers, allow the Chicken Pot Pie to cool completely. Place it in an airtight container and refrigerate. It can be kept for up to 3-4 days. If you want to freeze it, make sure to use a freezer-safe container. It will last for up to 2-3 months. When ready to eat, thaw in the refrigerator overnight and reheat in the microwave or on the stovetop.
tips to make Crock Pot Chicken Pot Pie
- For added flavor, consider sautéing the chicken with the spices before adding them to the Crock Pot.
- You can use fresh vegetables instead of frozen. Just make sure to chop them into small pieces.
- If you like a cheese flavor, mix in some shredded cheddar cheese before serving.
variation
If you want to mix things up, try adding different vegetables like peas, corn, or green beans. You can also switch out the biscuits for puff pastry for a different type of crust or even serve it over rice.
FAQs
1. Can I use frozen chicken?
Yes, you can use frozen chicken in this recipe, but make sure to adjust the cooking time since it may take a little longer to cook through.
2. Is it possible to make this recipe without cream soups?
Certainly! You can make a homemade creamy sauce using chicken broth, milk, and some flour to thicken it. Just adjust the quantities to achieve the desired creaminess.
3. How do I know when the chicken is done?
The chicken is done when it reaches an internal temperature of 165°F (75°C) or is no longer pink inside. You can also tell it’s done if it easily shreds with a fork.
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 biscuits on top or split open.