There’s something truly comforting about a warm bowl of chicken pot pie, and this Crock Pot version makes it easier than ever to enjoy this classic dish. Picture tender, juicy chicken simmered with creamy soups and mixed vegetables, all topped off with buttery biscuits. Whether it’s a chilly evening or you’re simply craving some hearty comfort food, this recipe has you covered. Once you taste the rich flavors melded together, you’ll find yourself wanting to make it a regular staple in your weekly meal rotation.
Why make this recipe
Reasons to try it
Crock Pot Chicken Pot Pie is a winner for so many reasons! First, it’s incredibly easy to prepare, making it the perfect choice for busy weeknights when you want a delicious meal without spending hours in the kitchen. It’s budget-friendly too, using simple ingredients that you can easily find at your local grocery store. Plus, it’s a hit with kids and adults alike—comfort food that brings everyone together!
"This is my go-to recipe for pot pie! It’s so easy to whip up, and my family can’t get enough of it. The flavors are incredible!" – Sarah K.
How to make Crock Pot Chicken Pot Pie
The cooking process explained
Making this Crock Pot Chicken Pot Pie is as simple as a few quick steps. You’ll start by layering the chicken and seasonings in the slow cooker, followed by a creamy sauce and the frozen veggies. Let it work its magic while you go about your day! Near the end of the cooking time, you’ll bake some flaky biscuits to serve on top. It’s a meal that practically cooks itself!
Ingredients
What you’ll need
- 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 for garnish
Feel free to swap out the mixed vegetables for your favorites, or even use fresh vegetables if you prefer!
Directions
Step-by-step instructions
- Place the chicken in the bottom of your Crock Pot.
- Sprinkle the chicken with garlic powder, onion powder, and black pepper.
- Pour the cream of chicken and cream of celery soups over the chicken.
- Add the frozen mixed vegetables and stir gently to combine.
- Cover and cook on LOW for 6-8 hours or on HIGH for 4-6 hours.
- Near the end of cooking, bake the buttermilk biscuits according to the package directions.
- Once the cooking time is complete, shred the chicken directly in the pot and stir everything together.
- Serve hot in bowls, topped with warm biscuits.
How to serve Crock Pot Chicken Pot Pie
Best ways to enjoy it
The best way to enjoy this dish is to serve it hot in a bowl, with those warm, flaky biscuits perched on top, waiting to soak in all the delicious gravy. You can also sprinkle some shredded cheddar cheese or fresh herbs like thyme or rosemary for an added flavor boost. For sides, consider a simple green salad or some crusty bread to complete the meal!
How to store
Storage and reheating tips
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. If you want to freeze it, make sure to let it cool completely before transferring it to a freezer-safe container. It can be frozen for up to 2-3 months. When reheating, add a splash of milk to loosen the sauce, and warm it up on the stovetop or in the microwave until heated through.
Tips to make
Helpful cooking tips
- Prep in advance: You can prepare all your ingredients the night before and just throw them in the Crock Pot in the morning.
- Flavors: For a little extra flavor punch, try adding a splash of chicken broth or some herbs like thyme or rosemary.
- Cooking times: Slow cooker times can vary, so check for doneness and tenderness of the chicken before serving.
Variations
Creative twists
- Vegetarian version: Substitute the chicken with chickpeas or your favorite legumes and use vegetable broth instead of chicken.
- Spicy twist: Add some diced jalapeños or Sriracha for a spicy kick!
- Savory additions: Mix in different veggies like zucchini or mushrooms depending on the season.
Common questions
Your questions answered
How long does it take to prepare?
Preparation is super quick! You’ll need about 15-20 minutes to throw everything together.
Can I use fresh chicken?
Absolutely! Just ensure it’s cooked thoroughly by checking the internal temperature.
What if I have leftovers?
Store leftovers in the fridge for a few days or freeze them for later. Just be sure to reheat fully before enjoying!
Crock Pot Chicken Pot Pie
- Total Time: 380 minutes
- Yield: 6 servings
- Diet: Non-Vegetarian
Description
A comforting and easy Crock Pot version of the classic chicken pot pie, featuring tender chicken, creamy soups, and mixed vegetables, topped with flaky biscuits.
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 for garnish
Instructions
- Place the chicken in the bottom of your Crock Pot.
- Sprinkle the chicken with garlic powder, onion powder, and black pepper.
- Pour the cream of chicken and cream of celery soups over the chicken.
- Add the frozen mixed vegetables and stir gently to combine.
- Cover and cook on LOW for 6-8 hours or on HIGH for 4-6 hours.
- Near the end of cooking, bake the buttermilk biscuits according to the package directions.
- Once the cooking time is complete, shred the chicken directly in the pot and stir everything together.
- Serve hot in bowls, topped with warm biscuits.
Notes
For an added flavor boost, sprinkle with shredded cheddar cheese or fresh herbs like thyme or rosemary. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
- Prep Time: 20 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American