This Crock Pot Chicken Pot Pie is a warm hug in a bowl! It features tender chicken, veggies, and creamy sauce all wrapped up in flaky biscuits. Yum!
I love tossing everything in the crock pot and letting it work its magic. Dinner is ready when I am, and I get extra time to binge-watch my favorite show! 📺
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are great for a lean option. You can swap them for cooked rotisserie chicken or canned chicken to make it even easier, just adjust the cooking time to avoid drying it out.
Frozen Mixed Vegetables: This is a super convenient choice! If you prefer freshness, you can use fresh veggies like carrots, peas, and green beans. Just chop them up and toss them in. Alternatively, any frozen vegetable blend will work well.
Cream of Chicken Soup: While this soup provides creaminess and flavor, feel free to use cream of mushroom or any cream soup of your choice. For a healthier option, homemade cream sauce or a mix of sour cream and broth works too.
Heavy Cream: Heavy cream adds richness. If you want to cut down on calories, whole milk or half-and-half are solid choices. For a dairy-free version, coconut cream can work, but be aware it might change the flavor slightly.
How Do I Ensure the Chicken Stays Tender and Juicy?
Keeping chicken tender in the crock pot can be tricky, but these tips should help. First, cook on low heat whenever possible; it’s gentle and helps the chicken stay juicy. Also, don’t lift the lid too often, as it lets heat escape.
- Place chicken at the bottom, where it cooks more thoroughly.
- Let it cook for the full time recommended, checking for doneness at the end.
- Shred the chicken after cooking and mix it back into the sauce to keep it moist.
How to Make Crock Pot Chicken Pot Pie
Ingredients You’ll Need:
For the Filling:
- 1.5 lbs boneless, skinless chicken breasts
- 1 can (10.5 oz) cream of chicken soup
- 1 cup chicken broth
- 1 cup frozen mixed vegetables (peas, carrots, corn, green beans)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- ½ tsp salt
- ½ tsp black pepper
- 1 cup heavy cream
- ¼ cup fresh parsley, chopped (for garnish)
For Serving:
- 1 can (8 oz) refrigerated biscuit dough
How Much Time Will You Need?
This hearty dish takes about 15 minutes to prepare, plus cooking time in the crock pot which ranges from 4 to 8 hours depending on your setting. You’ll spend the time letting the flavors meld together while you enjoy your day!
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by placing the boneless, skinless chicken breasts at the bottom of your crock pot. This will be the star of your pot pie!
2. Mix the Soup and Seasonings:
In a medium bowl, combine the cream of chicken soup, chicken broth, chopped onion, minced garlic, dried thyme, dried rosemary, salt, and black pepper. Give it a good stir until everything is well mixed and smooth.
3. Pour It Over the Chicken:
Now, pour the soup mixture evenly over the chicken in the crock pot, making sure to cover the chicken nice and well.
4. Add the Vegetables:
Top the mixture with the frozen mixed vegetables. No need to thaw them beforehand; they’ll heat through while cooking!
5. Cook the Chicken Pot Pie:
Cover the crock pot with its lid and set it to cook. Choose low for 6-8 hours or high for 4-5 hours. It’s ready when the chicken is fully cooked and tender.
6. Shred the Chicken:
Once the chicken is cooked, carefully remove it from the pot. Use two forks to shred the chicken into bite-sized pieces and return it to the pot.
7. Add Heavy Cream:
Now, stir in the heavy cream and mix thoroughly. Let the filling heat through for another 15-30 minutes on low. This will make the filling extra creamy and delicious!
8. Bake the Biscuits:
While your chicken pot pie filling is warming up, preheat your oven according to the instructions on the biscuit dough can. Get those ready so they’ll be perfect for serving!
9. Serve and Enjoy:
When the biscuits are golden brown, it’s time to serve! Spoon the chicken pot pie filling into bowls, top with a freshly baked biscuit, and sprinkle with chopped parsley for a nice touch. Enjoy every comforting bite!
Can I Use Frozen Chicken Breasts in This Recipe?
Yes, you can use frozen chicken breasts! There’s no need to thaw them first; just add them to the crock pot and extend the cooking time by about 30 minutes. Make sure they reach an internal temperature of 165°F to ensure they are fully cooked.
What Can I Substitute for Heavy Cream?
If you’re looking for a lighter option or a dairy-free substitute, you can use coconut milk or a mix of half-and-half with a bit of melted butter for a creamier texture. For a non-dairy option, cashew cream works beautifully as well!
How to Store Leftovers
Store any leftovers in an airtight container in the fridge for up to 3 days. You can also freeze portions in freezer-safe containers for up to a month. Just remember to reheat thoroughly before serving!
Can I Make This Recipe Gluten-Free?
Absolutely! Look for gluten-free biscuit dough at the store or use your favorite gluten-free biscuit recipe. Additionally, check that your cream of chicken soup and chicken broth are gluten-free as well.
