This Crock Pot Chicken Pot Pie is a warm and cozy dish that brings comfort to any meal! Tender chicken, fresh veggies, and creamy sauce are all nestled under a flaky crust.
You can set it and forget it, which is perfect for busy days. I love to serve this with a simple salad on the side. It’s like a big hug in a bowl! 🥧
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are perfect for this recipe as they stay moist and shred easily. If you’re looking for a leaner option, chicken thighs also work well and add a richer flavor.
Frozen Mixed Vegetables: A mix of frozen veggies is convenient, but you can use fresh vegetables if you have them. Carrots, peas, and corn are classics, but feel free to add green bell peppers or mushrooms for extra flavor.
Condensed Cream of Chicken Soup: This is a key ingredient, but if you’d prefer a healthier version, look for reduced-fat cream of chicken soup or make your own with a simple recipe using milk and flour for thickening.
Biscuit Mix: While pre-made biscuit mixes are easy, you can substitute with a homemade mix using flour, baking powder, and a bit of salt. This gives you more control over the ingredients.
Fresh Parsley: Using fresh parsley at the end adds a burst of freshness. If you don’t have any, try replacing it with chives or even a sprinkle of dried herbs.
How Do I Ensure My Chicken Is Perfectly Cooked and Tender?
Getting tender chicken in the crock pot is all about the cooking time and temperature. Here’s how to do it right:
- Place the chicken at the bottom of the slow cooker to ensure it cooks evenly.
- Cook on low for 6-8 hours or high for 4-6 hours. Either way, it’s important not to rush this step.
- Once it’s done, use two forks to shred the chicken. If it easily pulls apart, that’s your sign it’s perfectly tender!
Also, remember to keep the lid on while cooking to prevent moisture from escaping. This helps to keep the chicken juicy!
How to Make Crock Pot Chicken Pot Pie
Ingredients You’ll Need:
For the Chicken Mixture:
- 2 boneless, skinless chicken breasts
- 1 cup frozen mixed vegetables (carrots, peas, corn, green beans)
- 1 can (10.5 oz) condensed cream of chicken soup
- 1 cup chicken broth
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon dried thyme
- Salt and pepper to taste
For the Biscuit Topping:
- 1 cup biscuit mix
- 1/3 cup milk
For Garnish:
- Fresh parsley, chopped
How Much Time Will You Need?
This recipe takes about 15 minutes for prep time and then you’ll need to let the slow cooker work its magic for 6-8 hours on low or 4-6 hours on high. In total, you’ll be enjoying this warm, hearty dish in about 7-9 hours! Perfect for a cozy day at home.
Step-by-Step Instructions:
1. Prepare the Chicken Base:
Start by placing the chicken breasts at the bottom of your slow cooker. This will serve as the delicious base for your pot pie.
2. Add the Vegetables:
Next, sprinkle the frozen mixed vegetables right over the chicken. It will add a burst of color and flavor!
3. Make the Sauce:
In a separate bowl, combine the condensed cream of chicken soup, chicken broth, garlic powder, onion powder, dried thyme, salt, and pepper. Mix everything until smooth, then pour this tasty mixture over the chicken and veggies in the slow cooker.
4. Cook the Chicken Mixture:
Cover the slow cooker and set it to cook on low for 6-8 hours or on high for 4-6 hours. When it’s ready, the chicken should be tender and fully cooked through.
5. Shred the Chicken:
Once cooked, use two forks to shred the chicken right in the pot. Stir it back into the mixture for even flavor distribution!
6. Prepare the Biscuit Topping:
In a small mixing bowl, combine the biscuit mix and milk until a soft dough forms. This will create the perfect topping for your pie.
7. Add the Biscuit Dough:
Spoon the biscuit mixture over the chicken mixture in the slow cooker. Spread it evenly so every bite has a delicious biscuit topping.
8. Cook the Biscuit Topping:
Cover the slow cooker again and cook on high for an additional 30-40 minutes. This allows the biscuits to rise and cook through.
9. Serve and Enjoy!
Once the biscuits are golden and fluffy, serve your comforting chicken pot pie hot! Don’t forget to sprinkle some fresh chopped parsley on top for a nice touch. Enjoy this delicious, homestyle dish!
Can I Use Fresh Vegetables Instead of Frozen?
Absolutely! If you prefer fresh vegetables, use about 2 cups of chopped fresh vegetables like carrots, peas, and green beans. Just be sure to sauté them for a few minutes to soften them slightly before adding them to the slow cooker for the best texture.
What Can I Use Instead of Cream of Chicken Soup?
If you don’t have cream of chicken soup on hand or want a lighter option, you can use a homemade substitute. Mix 1 cup of chicken broth with 2 tablespoons of butter and 2 tablespoons of flour until smooth. You can also use cream of mushroom or cream of celery as alternatives.
Can I Use Whole Chicken Instead of Chicken Breasts?
Yes, you can use a whole chicken instead! Just make sure to remove the skin and giblets. Cook it for the same amount of time, but shred it thoroughly before serving. You may need to adjust the amount of broth depending on the size of the chicken.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm the pot pie mixture on the stove or in the microwave, adding a splash of broth or water if it seems dry. The biscuits can also be softened with a little time in the oven for best results.
