Crock Pot Chicken Pot Pie Recipe

Introduction

This Crock Pot Chicken Pot Pie recipe offers a comforting, hands-off way to enjoy a classic favorite. Tender chicken, creamy soups, and mixed vegetables simmer slowly to create rich flavors. Finished with warm, flaky biscuits, it’s perfect for an easy weeknight dinner.

Ingredients

• 2 lbs boneless, skinless chicken breasts (or thighs)
• 2 (10.5 oz) cans cream of chicken soup
• 1 (10.5 oz) can cream of celery soup
• 12 oz frozen mixed vegetables
• 2 teaspoons garlic powder (divided)
• 2 teaspoons onion powder (divided)
• 2 teaspoons black pepper (divided)
• 1 (16.3 oz) can homestyle biscuits (or homemade drop biscuits)

Instructions

1. Step 1: Spray the crockpot liner with non-stick spray. Lay the chicken breasts in the bottom of the crockpot and season them with 1 teaspoon each of garlic powder, onion powder, and black pepper.
2. Step 2: Pour the cream of chicken soup and cream of celery soup over the chicken to cover it evenly.
3. Step 3: Spread the frozen mixed vegetables on top of the soup layer. Sprinkle the remaining 1 teaspoon each of garlic powder, onion powder, and black pepper over the vegetables.
4. Step 4: Cover the crockpot with the lid and cook on low for 6 to 8 hours or on high for 4 to 6 hours, until the chicken is cooked through and easily shredded.
5. Step 5: About 15 to 20 minutes before serving, bake the biscuits according to the package directions.
6. Step 6: A few minutes before the biscuits are ready, use two forks to shred the chicken in the crockpot. Stir well to mix the chicken with the creamy gravy and vegetables.
7. Step 7: Serve the chicken pot pie with warm biscuits on the side or cut the biscuits in half and top them with the pot pie mixture for a hearty meal.

Tips & Variations

• For extra flavor, add fresh herbs like thyme or rosemary during cooking.
• Swap frozen mixed vegetables for fresh chopped carrots, peas, and corn if preferred.
• Use thighs instead of breasts for a juicier, more tender result.
• Homemade biscuits or puff pastry can be used to create a casserole-style pot pie topping.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop until warmed through. Biscuits are best eaten fresh but can be stored separately in a sealed bag for 1-2 days and reheated briefly in the oven.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken instead of fresh?

It’s best to use fresh or fully thawed chicken for even cooking and to ensure the safest temperature is reached in the crockpot.

Can I make this recipe vegetarian?

To make a vegetarian version, substitute the chicken with hearty vegetables or tofu and use vegetable cream soups instead of chicken-based ones.

Crock Pot Chicken Pot Pie Recipe

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★★★★★

4.5 from 144 reviews

This comforting Crock Pot Chicken Pot Pie recipe combines tender shredded chicken, creamy soups, and mixed vegetables slow-cooked to perfection. Topped with warm, flaky biscuits, it’s an easy, hearty meal perfect for busy days.

• Author: Daniel
• Prep Time: 15 minutes
• Cook Time: 6 to 8 hours (low) or 4 to 6 hours (high) plus 15-20 minutes biscuit baking
• Total Time: 6 hours 35 minutes to 8 hours 35 minutes (including biscuit baking)
• Yield: 6 servings 1x
• Category: Main Course
• Method: Slow Cooking
• Cuisine: American
• Diet: Halal

Ingredients

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Chicken and Seasonings

• 2 lbs boneless, skinless chicken breasts (or thighs)
• 2 teaspoons garlic powder (divided)
• 2 teaspoons onion powder (divided)
• 2 teaspoons black pepper (divided)

Soups and Vegetables

• 2 (10.5 oz) cans cream of chicken soup
• 1 (10.5 oz) can cream of celery soup
• 12 oz frozen mixed vegetables

Biscuit Topping

• 1 (16.3 oz) can homestyle biscuits (or homemade drop biscuits)

Instructions

1. Prepare the Crockpot: Spray the crockpot liner with non-stick spray. Lay chicken breasts in the bottom of the crockpot and season evenly with 1 teaspoon each of garlic powder, onion powder, and black pepper to impart foundational flavor to the chicken as it cooks.
2. Add Soups: Pour the cream of chicken soup and the cream of celery soup over the chicken, creating a creamy base that will keep the meat moist and infuse the dish with rich flavor during slow cooking.
3. Add Vegetables and Seasoning: Evenly spread the frozen mixed vegetables on top of the soups. Sprinkle the remaining 1 teaspoon each of garlic powder, onion powder, and black pepper over the vegetables to season the entire dish uniformly.
4. Cook: Place the lid on the crockpot and cook on low for 6 to 8 hours or on high for 4 to 6 hours. The slow cooking will ensure the chicken is tender and easy to shred.
5. Bake Biscuits: About 15 to 20 minutes before serving, bake the biscuits according to the package directions until golden and fluffy. This timing allows the biscuits to be perfectly warm at serving time.
6. Shred Chicken and Combine: A few minutes before the biscuits are ready, use two forks to shred the chicken directly in the crockpot. Stir well so the shredded chicken mixes with the creamy vegetable gravy.
7. Serve: Serve the hot chicken pot pie mixture with warm biscuits either on top, on the side, or bisected so the filling can be spooned inside for a delightful bite every time.

Notes

• You can substitute chicken thighs for breasts if you prefer darker meat; it will add richness.
• Homemade biscuit dough can be used instead of canned for a fresher taste.
• Feel free to add fresh herbs like thyme or parsley for extra flavor.
• Check seasoning before serving and adjust salt as needed since soups may contain salt.
• Leftovers keep well refrigerated for 3-4 days and can be reheated gently on the stovetop or microwave.

Keywords: crock pot chicken pot pie, slow cooker chicken pot pie, easy chicken pot pie, creamy chicken pot pie, comfort food, homestyle dinner