This Crock Pot Chicken Pot Pie is a warm and cozy dish that brings comfort food to the next level! With tender chicken, veggies, and creamy sauce, it’s hard to resist.
Who doesn’t love a meal that cooks itself while you go about your day? I often sneak in some extra peas because they add a pop of color and flavor. So good! 😊
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are the star here. If you’re looking for a shortcut, rotisserie chicken is a great option too. Simply shred it and skip the cooking time.
Mixed Vegetables: I love using frozen mixed vegetables for convenience, but you can use fresh veggies like carrots, peas, or green beans if you prefer. Just chop them to a similar size for even cooking.
Onion and Garlic: Chopped onions and minced garlic add wonderful flavor. If you’re short on time, onion powder and garlic powder can be used as substitutes, though fresh is always better for depth of flavor.
Heavy Cream or Milk: Heavy cream makes this dish rich and creamy, but you can use whole milk or even a non-dairy milk like almond or oat milk for a lighter version or to meet dietary needs.
Biscuit Dough: A tube of refrigerated biscuit dough is super easy and delicious. If you want to be more adventurous, homemade biscuit dough works well too! Just make sure it’s ready to bake.
How Do You Ensure Your Chicken Stays Tender and Juicy?
One of the key tips for keeping your chicken tender is cooking it low and slow in the crock pot. This allows the chicken to soak in all the flavors. Always check that the chicken reaches 165°F using a meat thermometer.
- Place the chicken breasts at the bottom of the crock pot for even cooking.
- Don’t skip the shredding step! Shredding the chicken helps it absorb the creamy sauce.
- Stir in the heavy cream or milk to add moisture right before serving.
How to Make Crock Pot Chicken Pot Pie
Ingredients You’ll Need:
For the Filling:
- 1 lb boneless, skinless chicken breasts
- 1 cup frozen mixed vegetables (peas, carrots, corn, green beans)
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1 can (10.5 oz) cream of chicken soup
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
- 1 cup heavy cream or milk
For the Topping:
- 1 tube refrigerated biscuit dough
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This delicious chicken pot pie takes about 20 minutes to prepare, plus cooking time of 6-8 hours on low or 3-4 hours on high. After it’s all done, you’ll spend just a little time baking the biscuits. It’s a great dish to set and forget until dinner time!
Step-by-Step Instructions:
1. Prepare the Chicken and Vegetables:
Start by placing the chicken breasts at the bottom of your crock pot. Next, sprinkle the frozen mixed vegetables, chopped onion, and minced garlic over the top of the chicken. This will create a lovely base for your pot pie.
2. Make the Sauce:
In a separate bowl, mix together the chicken broth, cream of chicken soup, dried thyme, dried rosemary, salt, and pepper. Once well-combined, pour this sauce over the chicken and vegetables in the crock pot. It’s about to get delicious!
3. Cook the Chicken:
Cover the crock pot with its lid and cook the mixture on low heat for 6-8 hours, or on high heat for 3-4 hours. The chicken should be fully cooked and tender when it’s done. You’ll know it’s ready when it shreds easily!
4. Shred the Chicken:
After cooking, carefully remove the chicken from the crock pot and set it on a plate. Use two forks to shred the chicken into bite-sized pieces, then return it to the crock pot. Stir everything together for an even mix.
5. Add Creamy Goodness:
Pour in the heavy cream or milk and mix it well into the chicken and veggie mixture. This will make it extra creamy and delicious.
6. Bake the Biscuits:
About 30 minutes before you’re ready to serve, preheat your oven according to the instructions on the biscuit dough package. While the oven heats up, take spoonfuls of the biscuit dough and drop them on top of your chicken mixture in the crock pot. This will give you that lovely biscuit topping.
7. Final Touches:
Once the oven is ready, bake the biscuits as directed on the package until they’re golden brown. It shouldn’t take long! Serve your hot chicken pot pie in bowls topped with the freshly baked biscuits, and don’t forget to sprinkle some chopped parsley on top for that perfect finishing touch.
Can I Use Fresh Chicken Instead of Frozen?
Absolutely! If you’re using fresh chicken breasts, just make sure to reduce the cooking time slightly. Cook on low for 5-6 hours or on high for 2-3 hours, or until the chicken is cooked through and tender.
Can I Substitute the Biscuit Dough?
Yes, if you prefer a healthier option, you can use whole wheat biscuit dough or even puff pastry as a topping. Just remember to adjust the baking time according to the specific dough instructions for the best results!
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. The biscuit topping may lose its crispness, but you can reheat the entire dish in the oven at 350°F (175°C) until warmed through for the best texture.
Can I Add Other Vegetables?
Definitely! Feel free to include additional vegetables like diced potatoes, green peas, or even mushrooms. Just keep in mind that different vegetables may require slight adjustments to your cooking time for even tenderness.
