Looking for a cozy dinner that will warm your heart and fill your belly? The Crock Pot Chicken Pot Pie is the perfect dish for you! This recipe is not just about filling; it’s a delightful combination of tender chicken, creamy soup, and mixed veggies, all tucked inside fluffy biscuit toppings. Imagine pulling back the lid of your slow cooker to reveal this comforting, hearty meal, radiating warmth and inviting you to dig in. This ultimate cozy dinner is special because it effortlessly combines flavor and simplicity, making it a go-to for busy days.
Why is the Crock Pot Chicken Pot Pie a must-make? For one, you can throw everything together and let the slow cooker do the work while you go about your day. Plus, all the ingredients are simple and easy to find. And, it’s a family-friendly meal that even the pickiest of eaters will love—who can resist warm, biscuit-topped goodness?
Why You’ll Love This Recipe
- Ready in a flash: Just 10 minutes to prepare, then let the slow cooker do its thing!
- Made with pantry staples: Most ingredients are likely already in your kitchen.
- Perfect for weekly meal prep: Make a big batch and enjoy it throughout the week.
- Family favorite: Kids and adults alike will relish this comforting dish.
Ingredients for Crock Pot Chicken Pot Pie
- 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 for garnish
Step-by-Step Instructions of Crock Pot Chicken Pot Pie
- Place the chicken in the bottom of the Crock Pot.
- Pour in the cream of chicken and cream of celery soups.
- Add the frozen mixed vegetables, garlic powder, onion powder, and black pepper.
- Stir gently to combine all ingredients, making sure the chicken is well coated.
- Cover and cook on low for 6-7 hours, or on high for 3-4 hours.
- About 30 minutes before serving, pop open the can of biscuits and cut each biscuit into quarters.
- Lay the biscuit pieces on top of the chicken mixture in the Crock Pot.
- Cover and continue cooking until the biscuits are fluffy and cooked through, about 30 minutes more.
Tips for Success
- Use chicken thighs for extra moisture and flavor.
- Opt for low-sodium soups if you’re watching your salt intake.
- Don’t rush the cooking time; patience will result in tender chicken and fluffy biscuits.
Substitutions & Variations of Crock Pot Chicken Pot Pie
To Make It Vegan/Gluten-Free: Use plant-based chicken alternatives and gluten-free biscuit dough. Check the labels of soups to ensure they’re gluten-free.
Variations:
- Add a splash of heavy cream for extra creaminess.
- Mix in some diced potatoes for heartiness.
- Stir in a spoonful of your favorite hot sauce for a spicy kick.
Storage Instructions of Crock Pot Chicken Pot Pie
Refrigerator: Store leftovers in an airtight container for up to 5 days.
Freezer: You can freeze the cooked chicken pot pie for up to 3 months. Just make sure to store it in a freezer-safe container.
Make-Ahead: Chop the chicken and veggies a day in advance, and store them in the fridge until you’re ready to cook.
Frequently Asked Questions (FAQ) of Crock Pot Chicken Pot Pie
Can I use other types of meat?
Yes! Turkey or even tofu can work well as substitutes.
Do I have to use frozen vegetables?
Fresh vegetables can be used too, but may require additional cooking time.
Can I make this in the oven?
While the slow cooker is best for this recipe, you can bake it in a casserole dish. Just add the biscuit pieces and bake at 375°F until the biscuits are golden brown.
Final Toughts
For a meal that’s as comforting as your favorite blanket on a chilly evening, the Crock Pot Chicken Pot Pie is a fantastic choice! It’s simple, satisfying, and brings everyone together around the dinner table. Why not give this ultimate cozy dinner a try? Your family will thank you, and we’d love to hear how it turns out drop a comment and leave a star rating if you enjoy it!
Print
Crock Pot Chicken Pot Pie
A comforting and hearty chicken pot pie made effortlessly in a slow cooker, topped with fluffy biscuit dough.
- Total Time: 400 minutes
- Yield: 6 servings
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 for garnish
Instructions
- Place the chicken in the bottom of the Crock Pot.
- Pour in the cream of chicken and cream of celery soups.
- Add the frozen mixed vegetables, garlic powder, onion powder, and black pepper.
- Stir gently to combine all ingredients, making sure the chicken is well coated.
- Cover and cook on low for 6-7 hours, or on high for 3-4 hours.
- About 30 minutes before serving, pop open the can of biscuits and cut each biscuit into quarters.
- Lay the biscuit pieces on top of the chicken mixture in the Crock Pot.
- Cover and continue cooking until the biscuits are fluffy and cooked through, about 30 minutes more.
Notes
Use chicken thighs for extra moisture and flavor. Opt for low-sodium soups if you’re watching your salt intake.
- Prep Time: 10 minutes
- Cook Time: 390 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: Gluten-Free Option, Dairy-Free Option