This Crock Pot Chicken Pot Pie is a warm and comforting dish that’s perfect for busy days. With tender chicken, colorful veggies, and a creamy sauce, it’s like a hug in a bowl!
The best part? You just toss everything into the slow cooker and let it do the work. Plus, it’s great for leftovers—unless you’re like me and finish it all in one go! 😂
Key Ingredients & Substitutions
Chicken: You can use boneless, skinless thighs or breasts. Thighs are juicier and more flavorful, but if you prefer breasts for health reasons, go for it! If you’re looking for a quick option, shredded rotisserie chicken works well too.
Cream of Chicken Soup: This gives the dish creaminess and flavor. If you don’t have it, you can make a homemade version using chicken broth, flour, and butter. Or use cream of mushroom soup for a twist.
Frozen Mixed Vegetables: The mix of peas, carrots, corn, and green beans is perfect. If you have fresh vegetables, feel free to chop those up instead. You can also swap them out for your favorites, like broccoli or bell peppers.
Herbs: Dried thyme and rosemary add great flavor. If you have fresh ones, use double the amount! You can also mix in other herbs like parsley or sage for variety.
Biscuit Dough: Store-bought biscuit dough is so convenient. If you want to make it from scratch, that’s awesome too! Just keep the texture in mind; it should be fluffy and buttery.
How Do I Get the Biscuit Top Just Right?
Cooking the biscuit topping perfectly can be a bit tricky. You want it golden brown on top while ensuring it cooks through. Here’s how:
- Follow the biscuit dough package for baking options. Dropping spoonfuls on top is super easy!
- When using the Crock Pot, cover it and cook on high for about 30 minutes. Make sure to check on it to avoid sogginess.
- If you’re baking separately, pop them in the oven as directed and serve them on the side.
Don’t forget to let them cool slightly before serving to enhance the texture! Enjoy the warmth and comfort of this hearty meal.
How to Make Crock Pot Chicken Pot Pie
Ingredients You’ll Need:
For the Filling:
- 1.5 lbs boneless, skinless chicken thighs or breasts
- 1 can (10.5 oz) cream of chicken soup
- 1 cup chicken broth
- 2 cups frozen mixed vegetables (peas, carrots, corn, and green beans)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
- 1/4 cup heavy cream (optional for extra creaminess)
For the Topping:
- 1 can (16 oz) refrigerated biscuit dough (for topping) or homemade biscuit dough
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This delicious Crock Pot Chicken Pot Pie takes about 15 minutes of prep time and 6 to 8 hours of cooking time on low (or 4 to 5 hours on high) in your slow cooker. Plan for an additional 30 minutes to bake the biscuits, making it a perfect, hearty meal for a busy day!
Step-by-Step Instructions:
1. Prepare the Filling:
Start by placing the chicken thighs or breasts in your Crock Pot. Add the cream of chicken soup, chicken broth, frozen mixed vegetables, diced onion, minced garlic, thyme, rosemary, salt, and pepper. Mix everything together really well so that the chicken and vegetables are coated in the soup.
2. Cook the Chicken:
Cover the Crock Pot and set it to cook on low for 6 to 8 hours or on high for 4 to 5 hours. You’ll know it’s ready when the chicken is tender and cooked through.
3. Shred the Chicken:
Once the chicken is done cooking, take two forks and shred the chicken right in the pot. If you want a creamier filling, stir in the heavy cream now. This step adds a lovely richness to the dish!
4. Prepare for Biscuit Topping:
Preheat your oven following the instructions on the biscuit dough package. This ensures the biscuits come out flaky and golden!
5. Add the Biscuit Dough:
Take spoonfuls of the biscuit dough and drop it on top of the chicken mixture in the Crock Pot. If you prefer, you can bake the biscuits separately following the package instructions.
6. Finish Cooking the Dish:
Cover the Crock Pot and cook on high for an additional 30 minutes, or until the biscuit dough is fluffy and golden brown. If you’re baking separately, just follow the package directions!
7. Serve and Enjoy:
Once everything is cooked, sprinkle some fresh chopped parsley on top for a nice touch. Serve your warm and hearty Chicken Pot Pie hot, and get ready to enjoy a comforting meal!
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken, but ensure it’s completely cooked through before shredding. If using frozen chicken, it may take a little longer to cook, so you might want to extend the cooking time by an hour. Cook on low for 7-9 hours or on high for 5-6 hours to ensure it’s tender.
What Can I Substitute for Cream of Chicken Soup?
If you prefer a lighter option or have dietary restrictions, you can substitute cream of chicken soup with a homemade version made from a roux (equal parts flour and butter), mixed with chicken broth and a splash of milk to achieve a similar creamy texture. Another good substitute is cream of mushroom soup if you’re a fan of that flavor!
How to Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. If you want to keep it longer, you can freeze it for up to 3 months. Just remember to separate the biscuits if you’ve baked them directly on top, as they can become soggy when reheated. Thaw overnight in the refrigerator before reheating!
Can I Make This Recipe Spicier?
Absolutely! If you like a kick, consider adding some crushed red pepper flakes or a dash of hot sauce to the mixture. You could also incorporate a chopped jalapeño for a fresh heat. Just start with a small amount and adjust to your taste preference!
