Why You’ll Love This Recipe
This Crock Pot Chicken Pot Pie takes all the elements you love about the classic dish and simplifies them. It’s an easy one-pot meal that’s loaded with tender, shredded chicken, a creamy filling with vegetables, and topped with biscuits that bake to a perfect golden brown. The best part? It’s made entirely in the slow cooker, giving you more time to relax while the flavors meld together. Plus, it’s a family-friendly dish that can be customized with your favorite vegetables or biscuits.
Ingredients
- 2 large chicken breasts, shredded
- 1 can (10.5 oz) cream of chicken soup
- 1 cup chicken broth
- 1 1/2 cups frozen peas and carrots
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 1 can refrigerated biscuit dough (or homemade dough/puff pastry for topping)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
1. Prep the Ingredients
Shred the chicken breasts and measure out your spices. If preferred, thaw the frozen peas and carrots ahead of time.
2. Load the Crock Pot
Add the shredded chicken, cream of chicken soup, chicken broth, frozen vegetables, garlic powder, onion powder, thyme, and black pepper to the slow cooker. Stir gently to combine.
3. Cook Low and Slow
Cover and cook on low for 4 to 6 hours, or on high for 2.5 to 3 hours. Stir occasionally, if possible, to ensure everything is well combined.
4. Add the Biscuit Topping
Near the end of the cooking time, place biscuit dough pieces on top of the filling in the Crock Pot. Cook uncovered for 30 to 45 minutes, or until the biscuits turn golden brown.
5. Serve Warm
Scoop out portions with the biscuit topping and enjoy your comforting Crock Pot Chicken Pot Pie!
Servings and Timing
- Servings: 6
- Prep time: 10 minutes
- Cook time: 5 hours (on low) or 2.5-3 hours (on high)
- Total time: 5 hours 10 minutes (including prep)
Variations
- Vegetables: Add other vegetables like potatoes, corn, or green beans to the filling for added variety and texture.
- Crispier Top: For an extra-crispy biscuit topping, you can broil the biscuits for a few minutes at the end of the cooking time.
- Dairy-Free Version: Use dairy-free cream of chicken soup and substitute with plant-based milk to make it dairy-free.
Storage/Reheating
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in the microwave or in a covered pan on the stove until warmed through. If you have leftover biscuits, you can place them in the oven for a few minutes to refresh the texture.
FAQs
1. Can I use canned chicken instead of fresh?
Yes, you can use canned chicken in place of fresh, but fresh or rotisserie chicken provides a better texture and richer flavor for this recipe.
2. How do I thicken the filling more?
To thicken the filling, mix a slurry of cornstarch and water, then stir it into the pot about 30 minutes before cooking finishes.
3. Can I freeze Crock Pot Chicken Pot Pie?
Absolutely! For best results, freeze the filling separately, and bake the biscuit or crust topping fresh when ready to serve.
4. Can I make this recipe dairy-free?
Yes, you can swap the cream of chicken soup with a dairy-free version or use cream of mushroom soup combined with plant-based milk for a delicious dairy-free alternative.
5. Can I make this recipe with a homemade biscuit topping?
Yes, you can use homemade biscuit dough or puff pastry if you prefer. Simply add it to the top near the end of the cooking time, just like the refrigerated dough.
6. Can I use frozen chicken instead of fresh?
Yes, you can use frozen chicken breasts, but you’ll need to extend the cooking time slightly to ensure the chicken cooks through.
7. How do I make the biscuit topping extra fluffy?
For extra fluffy biscuits, make sure not to overwork the dough and add a little extra baking powder if you’re making homemade biscuits.
8. Can I add more spices to the filling?
Absolutely! Feel free to add herbs like rosemary, parsley, or sage, or season with extra salt and pepper to taste.
9. How do I know when the biscuits are done?
The biscuits are done when they are golden brown on top and a toothpick inserted into the center comes out clean.
10. Can I use a different kind of soup for the filling?
Yes, you can use other canned soups like cream of mushroom or cream of celery as alternatives to cream of chicken soup.
Conclusion
This Crock Pot Chicken Pot Pie is the epitome of comfort food—creamy, hearty, and easy to make. It’s perfect for busy days when you need a warm, satisfying meal with minimal effort. The slow cooker does all the work, leaving you with a delicious, family-friendly dinner that’s sure to become a regular favorite in your household. Enjoy the crispy biscuit topping and the flavorful, creamy filling in every comforting bite!
Crock Pot Chicken Pot Pie
- Prep Time: 10 minutes
- Cook Time: 5 hours (on low) or 2.5-3 hours (on high)
- Total Time: 5 hours 10 minutes (including prep)
- Yield: 6 servings
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
- Diet: Gluten Free
Description
A comforting Crock Pot Chicken Pot Pie with a creamy chicken filling, tender vegetables, and a golden biscuit topping, all made effortlessly in the slow cooker.
Ingredients
2 large chicken breasts, shredded
1 can (10.5 oz) cream of chicken soup
1 cup chicken broth
1 1/2 cups frozen peas and carrots
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon dried thyme
1/4 teaspoon black pepper
1 can refrigerated biscuit dough (or homemade dough/puff pastry for topping)
Instructions
- Prep the Ingredients: Shred the chicken breasts and measure out your spices. If preferred, thaw the frozen peas and carrots ahead of time.
- Load the Crock Pot: Add the shredded chicken, cream of chicken soup, chicken broth, frozen vegetables, garlic powder, onion powder, thyme, and black pepper to the slow cooker. Stir gently to combine.
- Cook Low and Slow: Cover and cook on low for 4 to 6 hours, or on high for 2.5 to 3 hours. Stir occasionally, if possible, to ensure everything is well combined.
- Add the Biscuit Topping: Near the end of the cooking time, place biscuit dough pieces on top of the filling in the Crock Pot. Cook uncovered for 30 to 45 minutes, or until the biscuits turn golden brown.
- Serve Warm: Scoop out portions with the biscuit topping and enjoy your comforting Crock Pot Chicken Pot Pie!
Notes
For a crispier biscuit topping, broil the biscuits for a few minutes at the end of the cooking time.
For a dairy-free version, substitute dairy-free cream of chicken soup and plant-based milk.
Add extra vegetables like potatoes, corn, or green beans for added texture and variety.
Freeze the filling separately and bake the biscuit topping fresh for a make-ahead option.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 900mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg
