The Coziest Crock Pot Chicken Pot Pie Recipe Ever Made

Crafting a comforting crock pot chicken pot pie turns ordinary weeknight dinners into something magical.

Hearty ingredients slowly simmer and meld together, creating layers of rich, creamy goodness.

You adore this hands-off approach that delivers maximum flavor with minimal effort.

Tender chicken nestles among soft vegetables and a velvety sauce that speaks directly to your soul.

Forget complicated techniques and lengthy kitchen sessions – this recipe brings warmth and satisfaction without stress.

Condensed milk and herbs dance together, promising a meal that feels like a warm embrace.

Why Crock Pot Chicken Pot Pie Is So Cozy

• Minimal Prep, Maximum Flavor: Just toss chicken, soups, and frozen vegetables into the crockpot, and let it work its culinary magic while you go about your day.
• Family-Friendly Crowd-Pleaser: This one-pot wonder satisfies picky eaters and hungry families with its classic, comforting flavors and easy serving style.
• Versatile Meal Solution: Perfect for busy weeknights, lazy weekends, or when you need a simple yet satisfying dinner that feels like a warm hug on a plate.

What You’ll Need for Crock Pot Chicken Pot Pie

• Chicken Breasts: Tender white meat that serves as the star of this comforting dish.

• Garlic Powder, Onion Powder, Black Pepper: Warm spices that add depth and flavor to the chicken.

• Cream of Chicken Soup, Cream of Celery Soup: Smooth, rich soups that create a velvety sauce.

• Mixed Frozen Vegetables: Colorful blend of classic vegetables for added nutrition and texture.

• Biscuits: Soft, warm bread that complements the creamy chicken mixture.

Easy Steps for Chicken Pot Pie in the Crock Pot

Step 1: Prepare Crockpot

Lightly coat the inside of the crockpot with non-stick spray to prevent sticking and make cleanup easier.

Step 2: Season Chicken

Place chicken breasts at the bottom of the crockpot.

• Garlic powder
• Onion powder
• Black pepper

Step 3: Add Creamy Soups

Pour cream of chicken soup and cream of celery soup directly over the seasoned chicken, ensuring the meat is completely covered.

Step 4: Layer Vegetables

Spread a generous layer of mixed frozen vegetables evenly across the top of the soup.

Dust with the remaining spices for extra flavor.

Step 5: Slow Cook

Cover the crockpot and cook on low heat for 6-8 hours or on high heat for 4-6 hours.

The chicken is ready when it can be easily shredded and is fully cooked through.

Step 6: Prepare Biscuits

About 20 minutes before serving, bake the biscuits according to the package instructions until golden and warm.

Step 7: Shred and Mix Chicken

Using two forks, carefully shred the chicken.

Stir the chicken to coat it completely with the gravy and vegetable mixture.

Step 8: Serve and Enjoy

Serve the creamy chicken mixture alongside warm biscuits.

For an extra touch, split the biscuits and top with the chicken pot pie filling.

Smart Tips for Slow Cooker Chicken Pot Pie

• Use two forks to pull apart the chicken when it's tender, ensuring even distribution of sauce and vegetables for a perfect bite.
• Feel free to swap frozen vegetables with fresh or your favorite seasonal produce to make the dish more personalized and nutritious.
• Sprinkle a pinch of dried thyme or rosemary over the vegetables for an extra layer of aromatic complexity that elevates the entire dish.
• Brush biscuits with melted butter before baking to achieve a golden, crispy top that complements the creamy chicken mixture perfectly.
• Choose low-sodium cream soups or replace them with homemade white sauce to control salt content and create a healthier version of this comfort classic.

Reheating and Storing Chicken Pot Pie Leftovers

• Store leftovers in an airtight container within 2 hours of cooking. Properly sealed meals will stay fresh for 3-4 days in the refrigerator.
• Pour cooled chicken pot pie mixture into freezer-safe containers. Seal tightly and freeze for up to 3 months. Avoid freezing biscuits with the filling.
• Warm individual portions in microwave for 1-2 minutes, stirring halfway through. Add a splash of chicken broth to prevent drying out.
• Thaw overnight in refrigerator before reheating. Warm in microwave or oven at 350°F until heated completely, stirring occasionally to maintain moisture and even temperature.

What Goes with Crock Pot Chicken Pot Pie

• Pair with Crisp Chardonnay: Select a medium-bodied white wine with subtle oak notes to complement the creamy, rich flavors of the chicken pot pie.
• Serve with Buttery Garlic Bread: Create a side of toasted garlic bread to soak up the delicious gravy and add a crunchy texture contrast to the soft chicken mixture.
• Match with Fresh Arugula Salad: Toss a light, peppery arugula salad with lemon vinaigrette to cut through the pot pie's richness and provide a fresh, zesty counterpoint.
• Recommend Craft Amber Ale: Choose a smooth, malty amber ale that echoes the comfort food's warmth and stands up to the hearty chicken and vegetable filling.

Fresh Twists on Chicken Pot Pie Recipes

• Gluten-Free Friendly: Replace cream of chicken and cream of celery soups with gluten-free versions. Use gluten-free biscuits or top with cauliflower rice for a wheat-free alternative.
• Dairy-Free Option: Substitute cream-based soups with dairy-free cream alternatives like coconut cream or cashew-based cream. Select plant-based milk to maintain creamy texture.
• Vegetarian Adaptation: Swap chicken with firm tofu or plant-based chicken substitutes. Add extra protein-rich vegetables like chickpeas or lentils to boost nutritional value.
• Low-Sodium Version: Choose low-sodium cream soups and reduce seasoning amounts. Include fresh herbs like thyme or rosemary for enhanced flavor without extra salt.

FAQs

• Can I use different types of chicken in this recipe?

Yes, you can use boneless chicken thighs or chicken tenders instead of chicken breasts. Just ensure the chicken is fully cooked and reaches a safe internal temperature of 165°F.

• Is it okay to use fresh vegetables instead of frozen?

Absolutely! Fresh vegetables work great. Just chop them into similar-sized pieces and add them at the same time you would add frozen vegetables. Keep in mind fresh vegetables might cook slightly faster.

• What if I don't have cream of celery soup?

No problem. You can substitute cream of celery soup with cream of mushroom soup or another cream-based soup. This will slightly change the flavor but won’t affect the overall recipe’s success.

• Can I make this recipe dairy-free?

Yes, use dairy-free cream soups and dairy-free biscuits. Many grocery stores carry dairy-free alternatives that will work perfectly in this recipe.

Crock Pot Chicken Pot Pie Recipe

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4.6 from 32 reviews

• Total Time: 8 hours 15 minutes
• Yield: 6 1x

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Description

Comforting Crock Pot Chicken Pot Pie brings classic country kitchen warmth to your dinner table. Creamy, hearty chicken filling nestled under a flaky pastry crust promises delicious satisfaction for hungry families seeking simple, soul-warming meals.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 2 lbs boneless, skinless chicken breasts or thighs
• 12 oz (340 grams) frozen mixed vegetables
• 1 (16.3 oz, 462 grams) can homestyle biscuits or homemade drop biscuits

Soup Base:

• 2 (10.5 oz, 298 grams) cans cream of chicken soup
• 2 (10.5 oz, 298 grams) cans cream of celery soup

Seasonings:

• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 2 teaspoons black pepper

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Instructions

1. Prepare the crock pot by lightly coating the inner surface with non-stick spray to prevent sticking.
2. Position raw chicken breasts at the bottom of the crock pot and generously season with garlic powder, onion powder, and black pepper.
3. Completely blanket the chicken with a layer of cream of chicken and cream of celery soups, ensuring full coverage.
4. Distribute frozen mixed vegetables evenly across the soup layer, creating a colorful vegetable landscape.
5. Dust the vegetable layer with the remaining spices for an extra flavor boost.
6. Secure the crock pot lid and slow cook on low temperature for 6-8 hours or on high for 4-6 hours, allowing the chicken to become tender and easily shreddable.
7. Approximately 20 minutes before serving, bake the biscuits according to package instructions until golden and fluffy.
8. Moments before serving, use two forks to carefully shred the chicken, mixing it thoroughly with the surrounding gravy and vegetables.
9. Plate the chicken pot pie mixture, accompanying it with warm biscuits served either alongside or split and topped with the savory filling.

Notes

• Customize seasonings by experimenting with herbs like thyme, rosemary, or sage for added depth of flavor.
• Reduce sodium by using low-sodium cream soups or making your own homemade cream sauce.
• Swap chicken breasts with chicken thighs for a more tender and juicy result that won’t dry out during long cooking times.
• For a gluten-free version, use gluten-free biscuits and check that cream soups are certified gluten-free.

• Prep Time: 15 minutes
• Cook Time: 6-8 hours (low) or 4-6 hours (high
• Category: Dinner
• Method: Slow Cooking
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 460
• Sugar: 4 g
• Sodium: 1090 mg
• Fat: 22 g
• Saturated Fat: 6 g
• Unsaturated Fat: 14 g
• Trans Fat: 0 g
• Carbohydrates: 42 g
• Fiber: 2 g
• Protein: 31 g
• Cholesterol: 85 mg