This Crock Pot Chicken Pot Pie is like a warm hug on a chilly day! It’s packed with tender chicken, creamy sauce, and comforting veggies all bubbling together in one pot.
If you’re looking for an easy meal, this is it! Just throw everything in, let it cook, and enjoy the tasty aroma filling your home. I love serving it with biscuits for extra yumminess! 🥧
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken is easy to cook and shred. If you prefer, you can replace it with rotisserie chicken to save time or even use turkey or tofu for a vegetarian option.
Frozen Veggies: The peas and carrots mix adds pop of color and sweetness, but you can swap it for any frozen mixed veggies you have, like green beans or corn. Fresh veggies work too, just make sure they are chopped small for even cooking.
Celery and Onion: These add great flavor! If you’re not a fan of celery, try chopped bell peppers or leeks. For onions, shallots or green onions can be delicious alternatives.
Chicken Broth: Using low-sodium broth lets you control the saltiness. Vegetable broth is an excellent substitute if you’re going vegetarian.
Cream of Chicken Soup: If you’re avoiding canned soups, homemade cream sauces are great too. Or use a can of cream of mushroom soup for a different twist!
Heavy Cream: This is optional but enhances richness. For a lighter option, consider coconut milk, cashew cream, or simply skip it for a lighter dish.
How Do I Ensure My Chicken Is Fully Cooked and Tender?
To get perfectly tender chicken, it’s essential to cook it low and slow in the Crock Pot. This gently breaks down the chicken fibers, making it deliciously soft. Here are some tips:
- Place the chicken at the bottom as it takes longer to cook.
- Cover the pot properly to retain moisture.
- Set time according to your schedule: low for 6-7 hours or high for 3-4 hours. Check it about 30 minutes before the end.
When ready, use two forks to shred the chicken right in the pot. This mixes it with the creamy sauce, making it even tastier!
How to Make Crock Pot Chicken Pot Pie
Ingredients You’ll Need:
For the Chicken and Vegetables:
- 1 ½ pounds boneless, skinless chicken breasts
- 1 cup frozen peas and carrots mix
- 1 cup frozen corn
- 1 cup chopped celery
- 1 cup chopped onion
- 3 cups chicken broth
- 1 can (10.5 oz) cream of chicken soup
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 cup heavy cream (optional for richness)
For Serving:
- 1 package (8 count) refrigerated biscuit dough
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and then you’ll need 6-7 hours to cook on low or 3-4 hours on high in your Crock Pot. You can add the heavy cream half an hour before serving for extra creaminess. Enjoy a cozy homemade meal without much fuss!
Step-by-Step Instructions:
1. Start with the Chicken:
Begin by placing the boneless, skinless chicken breasts at the bottom of your Crock Pot. This will be the base for your delicious pot pie.
2. Add the Veggies:
Now, sprinkle in the frozen peas and carrots, frozen corn, chopped celery, and chopped onion over the chicken. These will cook down and add wonderful flavor!
3. Pour in the Liquids:
Next, pour in the chicken broth and add the cream of chicken soup. This will create a rich, savory base for your pot pie.
4. Season It Up:
Sprinkle the mixture with dried thyme, garlic powder, onion powder, salt, and pepper. Give everything a gentle stir to combine all the ingredients nicely.
5. Cook Away:
Cover your Crock Pot and set it to cook on low for 6-7 hours or high for 3-4 hours. You’ll know it’s ready when the chicken is fully cooked and tender.
6. Add Extra Creaminess (Optional):
If you want a richer sauce, stir in the heavy cream about 30 minutes before you’re ready to serve. It makes everything even more delicious!
7. Prepare the Biscuits:
About 10 minutes before serving, preheat your oven according to the instructions on the biscuit package. Get those biscuits nice and golden!
8. Shred the Chicken:
While the biscuits are baking, use two forks to shred the chicken right in the Crock Pot. Mix everything together so it’s all combined.
9. Serve and Enjoy:
Once the biscuits are baked, serve the warm chicken pot pie mixture hot in bowls, with the flaky biscuits on the side or right on top. Dig in and enjoy this comforting dish!
Can I Use Fresh Vegetables Instead of Frozen?
Absolutely! If you prefer fresh vegetables, feel free to substitute them. Just chop equivalent amounts of fresh peas, carrots, corn, celery, and onions. You’ll want to sauté the fresh veggies for a few minutes before adding them to the Crock Pot to soften them slightly, which can enhance their flavors.
What Can I Use Instead of Cream of Chicken Soup?
If you don’t have cream of chicken soup, you can make a homemade version using 1 cup of heavy cream mixed with 1 tablespoon of chicken bouillon and a bit of cornstarch or flour to thicken. Alternatively, a can of cream of mushroom soup works well too!
How Should I Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply warm it on the stove over low heat, adding a splash of broth or water to bring back the moist texture. It can also be reheated in the microwave, just stir halfway through for even heating.
Can I Use Frozen Chicken Breasts in This Recipe?
Yes, you can use frozen chicken breasts! Just place them directly in the Crock Pot without thawing. However, be sure to increase the cooking time by about 1 hour on low (for a total of 7-8 hours) or about 30 minutes on high (for a total of 4-5 hours) to ensure they are fully cooked.
