Have you ever dreamed of coming home after a busy day to the comforting aroma of a home-cooked meal that’s ready to savor? Meet your new go-to recipe, the Crockpot Chicken Pot Pie! Imagine tender, shredded chicken blended perfectly with flavorful vegetables in a rich and creamy sauce, all topped off with golden, buttery biscuits. This dish is the epitome of comfort food, hitting the spot every single time. My family loves this recipe; it always disappears fast, and I promise yours will too! Whether it’s a chilly evening or just a day that needs a cozy ending, this pot pie will bring smiles around the dinner table.
Why This Recipe is a Keeper
This crockpot chicken pot pie is incredibly comforting, super easy to prepare, and a total lifesaver on busy weeknights. It requires minimal prep, zero fancy equipment, and practically cooks itself. Slow cooking makes the chicken melt-in-your-mouth tender and juicy, infusing all the delicious flavors into the vegetables. The biscuits add a delightful buttery crunch, perfectly complementing the creamy filling. Trust me; this recipe has saved countless dinners at our house, and it’s guaranteed to become a staple in your home too!
Easy Crockpot Chicken Pot Pie
This easy crockpot chicken pot pie delivers a creamy, flavor-packed filling topped with golden, buttery biscuits. It’s a cozy, hearty, and wholesome meal your whole family will absolutely adore!
Ingredients
- 3 boneless chicken breasts
- 1 can Cream of Chicken Soup (10.5 oz)
- 1 cup milk
- ½ onion, chopped
- 4 potatoes, peeled and diced
- 16 oz bag frozen mixed vegetables (peas, carrots, corn, and green beans)
- ½ cup chopped celery
- 1 tsp garlic powder
- ½ tsp poultry seasoning
- 1 tsp salt
- ½ tsp black pepper
- 16 oz Grands Biscuits (8 count)
Step-by-Step Instructions
- Place chicken breasts, cream of chicken soup, milk, onion, diced potatoes, frozen mixed vegetables, celery, garlic powder, poultry seasoning, salt, and pepper into your crockpot. Stir gently to combine everything evenly.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is fully cooked and tender.
- Carefully remove chicken breasts, shred them using two forks, and return the shredded chicken to the crockpot. Mix thoroughly to combine with the creamy vegetable mixture.
- Preheat your oven and bake the biscuits according to the package instructions until they are beautifully golden brown.
- Serve warm, ladled into bowls, topped generously with freshly baked biscuits. Sit back, relax, and enjoy your comforting meal!
Variations and Substitutions
For a gluten-free version, use gluten-free biscuits and gluten-free cream of chicken soup. Need it dairy-free? Substitute regular milk with almond, coconut, or oat milk, and use dairy-free biscuits. Want a different twist? Add fresh herbs like thyme or rosemary for an extra flavor boost!
What are my best tips for making crockpot chicken pot pie?
- Avoid overcooking; follow the suggested cooking times carefully to keep chicken tender and juicy.
- Dice your vegetables uniformly to ensure they cook evenly and achieve the perfect texture.
- Thoroughly shred the chicken for a consistent, delicious bite in every spoonful.
- Don’t open the crockpot too often—this lets out heat and can significantly extend the cooking time.
Storage and Reheating Instructions
Store leftovers in an airtight container in the refrigerator for up to 5 days. For reheating, gently warm on the stove or microwave until piping hot. If reheating biscuits, lightly toast them in an oven or toaster oven for a crisp finish.
Common Questions
What are the ingredients for a chicken pot pie?
Chicken pot pie typically consists of cooked chicken, assorted vegetables (such as peas, carrots, and potatoes), a creamy sauce, and a biscuit or pastry crust.
What are some common mistakes to avoid when making chicken pot pie?
Avoid using too much liquid to prevent a watery filling. Also, ensure that vegetables are not overcooked—they should retain a slight firmness for optimal texture.
How to thicken chicken pot pie in the crockpot?
Simply mix 1 tablespoon of cornstarch with 2 tablespoons of cold water, add it to your crockpot, and cook for an additional 15 minutes to reach your desired consistency.
Is it okay to put raw chicken in a crock pot?
Absolutely! The crockpot is designed for raw chicken; its slow cooking ensures that the chicken cooks thoroughly and safely while becoming perfectly tender.
Final Thoughts
So there you have it—a wonderfully delicious and comforting Crockpot Chicken Pot Pie that is incredibly simple to make and is sure to become an instant family favorite. This is one of our favorite recipes, and I hope it quickly becomes one of yours, too. Leave a comment below—I’d love to hear how your Crockpot Chicken Pot Pie turned out! Don’t forget to share this recipe on social media, and be sure to check out my other gluten-free baking recipes for more culinary inspiration!
Crockpot Chicken Pot Pie
Ingredients
Method
- Place chicken, soup, milk, onion, potatoes, vegetables, celery, garlic powder, poultry seasoning, salt, and pepper in the crockpot.
- Cook on low for 6-8 hours or on high for 3-4 hours.
- Remove chicken, shred it, and return it to the crockpot. Stir everything to combine.Bake biscuits according to the package instructions.
- Serve the chicken pot pie mixture warm in bowls and top each serving with a biscuit. Enjoy!
Notes
- For extra flavor, try brushing melted butter over the biscuits before serving.
- Use fresh herbs like parsley or thyme as a garnish for a fresh pop of color and flavor.
- This recipe is freezer-friendly! Freeze leftovers for up to 3 months.
