why make this recipe
Crock Pot Chicken Pot Pie is the ultimate cozy dinner that warms you from the inside out. It’s easy to prepare and a perfect comfort food for busy weeknights. You throw all the ingredients in your slow cooker and let it do the work while you relax. The combination of tender chicken, creamy soup, and mixed vegetables wrapped in warm biscuits makes this meal a family favorite. Plus, it’s versatile and can be adjusted to fit your tastes!
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 your Chicken Pot Pie hot in bowls. You can place a biscuit on top or break it open and let it soak up the delicious filling. If you like, sprinkle some shredded cheddar or fresh herbs like thyme or rosemary for an extra touch. It pairs well with a simple side salad for a complete meal.
how to store Crock Pot Chicken Pot Pie
To store leftovers, let the Chicken Pot Pie cool completely. Place it in an airtight container and refrigerate. It will last for 3 to 4 days in the fridge. You can also freeze it for longer storage. Just make sure to use a freezer-safe container. When you’re ready to eat, thaw it in the fridge overnight and reheat in the microwave or on the stove.
tips to make Crock Pot Chicken Pot Pie
- For added flavor, use homemade chicken broth instead of cream soups.
- You can mix in other vegetables like peas, corn, or carrots if you’d like.
- If you prefer a thicker filling, you can add a tablespoon of cornstarch mixed with a little water during the last hour of cooking.
variation
You can make this recipe with leftover rotisserie chicken instead of raw chicken. Just shred the chicken and mix it in during the last hour of cooking. You can also try different types of biscuits like garlic or cheese-flavored ones for a twist.
FAQs
Can I use fresh vegetables instead of frozen?
Yes, you can use fresh vegetables. Just chop them into small pieces and add them at the same time as the other ingredients.
What if I don’t have cream of chicken soup?
You can substitute with another cream soup such as cream of mushroom, or make a simple white sauce as a base.
How do I know when the chicken is done cooking?
The chicken should be tender and easy to shred when it’s fully cooked. You can also check the internal temperature; it should reach 165°F (75°C) for safety.
Crock Pot Chicken Pot Pie (Ultimate Cozy Dinner!)
- Total Time: 6 hours 10 minutes
- Yield: 6 servings 1x
Description
Crock Pot Chicken Pot Pie is the perfect comfort food made easy! It combines tender, slow-cooked chicken, creamy soup, and hearty vegetables topped with golden, flaky biscuits. Just toss everything into your slow cooker and come home to a warm, cozy meal that the whole family will love.
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 cheese, fresh thyme or rosemary
Instructions
- Place chicken in the bottom of your Crock Pot.
- Sprinkle with garlic powder, onion powder, and black pepper.
- Add cream of chicken soup, cream of celery soup, and frozen vegetables. Stir gently.
- Cover and cook on LOW for 6–8 hours or HIGH for 4–6 hours.
- Near the end of cooking time, bake the biscuits according to package directions.
- Shred the chicken directly in the Crock Pot and stir to combine everything.
- Serve in bowls with a warm biscuit on top or split open for soaking up the creamy filling.
Notes
Use leftover rotisserie chicken for an even quicker version—just stir it in during the last hour. Try garlic or cheddar biscuits for a fun twist!
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl + 1 biscuit
- Calories: 420
- Sugar: 5g
- Sodium: 820mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 85mg
Keywords: chicken pot pie, slow cooker, crock pot, comfort food