Why Make This Recipe
Crock Pot Chicken Pot Pie is the ultimate cozy dinner that warms your heart and fills your belly. It’s simple to make and perfect for any night of the week. With tender chicken, creamy soup, and mixed vegetables, this dish brings the classic flavors of chicken pot pie right to your table without all the fuss. Just set it and forget it—the Crock Pot does all the work for you!
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 biscuit on top or split open.
How to Serve Crock Pot Chicken Pot Pie
Serve this warm, hearty dish in bowls. You can top each bowl with a warm biscuit for a comforting finish. For an extra touch, consider adding shredded cheddar cheese or some fresh thyme or rosemary on top for added flavor.
How to Store Crock Pot Chicken Pot Pie
Store any leftovers in an airtight container in the refrigerator. It will keep well for 3–4 days. Reheat in the microwave or on the stovetop until warmed through.
Tips to Make Crock Pot Chicken Pot Pie
- Feel free to customize the vegetables based on what you have on hand.
- If you like a thicker filling, you can add a little cornstarch mixed with water towards the end of cooking.
- Experiment with different herbs and spices to enhance the flavor.
Variation
For a twist, you can substitute the chicken with turkey or use a mix of your favorite vegetables to make it vegetarian. You can also add cream cheese for a richer texture.
FAQs
Can I use fresh chicken instead of frozen?
Yes, you can use fresh chicken. Just adjust the cooking time as needed since fresh chicken cooks faster.
Can I make this recipe gluten-free?
Absolutely! Use gluten-free biscuits and soups to keep the dish gluten-free.
How can I make this recipe quicker?
If you’re short on time, you can use pre-cooked rotisserie chicken. Just add it in the last hour of cooking.
Crock Pot Chicken Pot Pie
Ingredients
Main Ingredients
- 2 lbs boneless skinless chicken breasts or thighs
- 1 can cream of chicken soup (10.5 oz)
- 1 can cream of celery soup (10.5 oz)
- 2 cups frozen mixed vegetables
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp black pepper
- 1 can refrigerated buttermilk biscuits
Optional Toppings
- shredded cheddar Optional
- fresh thyme or rosemary Optional
Instructions
Preparation
- 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.
Cooking
- Cover and cook on LOW for 6–8 hours or HIGH for 4–6 hours.
- Bake biscuits according to package directions near the end of cooking.
- Shred chicken directly in the pot and stir everything together.
- Scoop into bowls and serve with warm biscuit on top or split open.