This Crock Pot Chicken Pot Pie is the warm hug of comfort food. Tender chicken, sweet veggies, and creamy sauce all cozied up in a flaky crust—yum!
I love how I can toss everything in the crock pot and let it do the magic. It’s like a delicious dinner fairy! 🌟 You can enjoy it with a nice salad on the side too.
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are perfect for this dish. If you want to save time, rotisserie chicken works great, too! Just shred it and skip the cooking time.
Vegetables: Carrots, celery, peas, and corn create a classic medley. For a twist, add diced potatoes or green beans instead of peas or corn. Fresh veggies can also be substituted if you have them on hand!
Cream Soups: Cream of chicken and cream of celery soups give a creamy texture. If you’re looking for healthier options, you can make homemade versions or use reduced-fat soups. A can of mushroom soup is a nice alternative, too.
Biscuit Dough: You can use ready-made biscuit dough for convenience. If you prefer homemade, any biscuit recipe will do. For gluten-free options, look for gluten-free biscuit mixes that fit your taste.
How Can I Make Sure My Chicken is Tender and Flavorful?
The key to tender chicken in this crock pot recipe is slow cooking. It’s essential to let the chicken cook on low for at least 6 hours. This slow process breaks down the fibers, making it so tender you can shred it easily!
- Layer the ingredients properly: Start with the chicken and then add vegetables. This ensures even cooking.
- When it’s time to shred, use two forks to pull the chicken apart. This also allows the chicken to soak up all those lovely flavors from the soup and spices.
How to Make Crock Pot Chicken Pot Pie
Ingredients You’ll Need:
For the Filling:
- 2 lbs boneless, skinless chicken breasts
- 1 cup carrots, sliced
- 1 cup celery, diced
- 1 cup frozen peas
- 1 cup frozen corn
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10.5 oz) cream of celery soup
- 1 cup chicken broth
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- Salt and pepper to taste
For the Biscuit Top:
- 1 cup biscuit dough (ready-made or homemade)
How Much Time Will You Need?
This comfort food classic takes about 15 minutes to prepare and cook in the crock pot for 6-8 hours on low, or 3-4 hours on high. Just set it up and let it do its magic! The biscuit topping takes an additional 30 minutes to cook right before serving.
Step-by-Step Instructions:
1. Prepare the Chicken Layer:
Start by placing the chicken breasts in the bottom of your crock pot. This will be the base of your pot pie, so make sure they are laid out evenly.
2. Add the Vegetables:
Next, add the sliced carrots, diced celery, frozen peas, and frozen corn right on top of the chicken. This adds great flavor and texture to your pot pie!
3. Mix the Soup Mixture:
In a separate bowl, mix together the cream of chicken soup, cream of celery soup, chicken broth, garlic powder, onion powder, dried thyme, and a sprinkle of salt and pepper. Stir well until all the ingredients are combined nicely.
4. Pour and Cook:
Now, pour that delicious soup mixture over the chicken and vegetables in your crock pot. Give it a little gentle stir to mix things up, but don’t worry if it’s layered—it’s all going to cook together!
5. Let it Cook:
Cover your crock pot and set it to cook on low for about 6-8 hours or high for 3-4 hours. You’ll know it’s ready when the chicken is cooked through and tender.
6. Shred the Chicken:
About 30 minutes before you’re ready to serve, take two forks and shred the chicken right in the crock pot. Stir to mix the shredded chicken into the creamy mixture.
7. Add the Biscuit Topping:
Drop spoonfuls of the biscuit dough over the top of the chicken mixture. Don’t worry about making it perfect; rustic is good!
8. Cook the Biscuits:
Cover the crock pot again and let the biscuit dough cook on high for about 30 minutes. You want them to become golden and fluffy, just like a pie topping should be!
9. Serve and Enjoy:
Once the biscuits are done, your yummy chicken pot pie is ready! Serve it warm, and if you like, sprinkle some fresh parsley on top as a garnish. Enjoy every comforting bite!
Can I Use Thighs Instead of Breasts for This Recipe?
Absolutely! Chicken thighs add great flavor and can be more tender than breasts. Just adjust the cooking time slightly if using larger thighs and ensure they reach an internal temperature of 165°F for safety.
What Can I Use Instead of Cream of Chicken Soup?
If you’re looking for alternatives, you can use homemade cream soup blends, or substitute with a similar amount of any other cream soup. Dairy-free options like coconut cream or a cashew cream mix can also work wonderfully!
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can also freeze it for up to 3 months! When you’re ready to enjoy it again, just thaw in the fridge overnight before reheating on the stove or microwave.
Can I Add Other Vegetables?
Definitely! Feel free to toss in your favorites like potatoes, green beans, or even mushrooms. Just be mindful that the added cooking time may slightly change depending on the vegetables you choose to include.
