The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
Why make this recipe
Crock Pot Chicken Pot Pie is the perfect cozy dinner for those chilly nights.
It’s warm, comforting, and packed with flavors that bring the whole family together. Using a slow cooker makes it convenient, allowing you to prepare a hearty meal without spending hours in the kitchen. This dish is not just easy to make, but it also fills your home with the delicious aroma of home-cooked food.
How to make Crock Pot Chicken Pot Pie
Ingredients:
- 2 lbs boneless skinless chicken breasts or thighs
- 1 (10.5 oz) can cream of chicken soup
- 1 (10.5 oz) can cream of celery soup
- 2 cups frozen mixed vegetables
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp black pepper
- 1 can refrigerated buttermilk biscuits
- Optional: shredded cheddar, fresh thyme or rosemary
3-Step Directions:
- Assemble Ingredients: Place the chicken in the bottom of the crockpot. Sprinkle with garlic powder, onion powder, and black pepper, then add the cream of chicken soup, cream of celery soup, and frozen vegetables. Stir gently to combine.
- Cook: Cover and cook on low for 6–8 hours or high for 4–6 hours, until the chicken is tender and fully cooked. Bake the biscuits according to package directions near the end of cooking time.
- Finish & Serve: Shred the chicken directly in the crockpot, stir everything together, then serve in bowls topped with a warm biscuit (whole or split open).
How to serve Crock Pot Chicken Pot Pie
Serve this delicious chicken pot pie in bowls, topped with a fluffy biscuit. The biscuit can be split open and placed right on top for a delightful presentation. You might also want to sprinkle some shredded cheddar cheese or fresh herbs like thyme or rosemary for added flavor. This dish pairs well with a simple side salad or steamed green vegetables.
How to store Crock Pot Chicken Pot Pie
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Make sure to let it cool completely before sealing. If you want to keep it longer, consider freezing individual portions. Just thaw in the refrigerator overnight before reheating.
Tips to make Crock Pot Chicken Pot Pie
- For extra flavor, consider adding fresh herbs, such as thyme or rosemary, to the mix.
- If you like a creamier texture, add an extra can of cream soup.
- Substitute the frozen mixed vegetables with your favorite veggies, like peas, carrots, or corn.
- Make sure to shred the chicken well to mix all flavors together nicely.
Variation
You can easily customize this recipe. Try adding different proteins like turkey or use vegetable broth instead of the cream soups for a lighter version. If you prefer a crust, you can top the dish with a homemade pie crust instead of biscuits.
FAQs
1. Can I use frozen chicken?
Yes, you can use frozen chicken breasts or thighs. Just adjust the cooking time to ensure they are fully cooked.
2. What if I don’t have cream of chicken soup?
You can substitute with cream of mushroom soup or even make a homemade version using heavy cream and chicken broth.
3. How can I make this dish gluten-free?
Look for gluten-free biscuits and make sure that the soups you are using are also gluten-free.
Crock Pot Chicken Pot Pie
A warm and comforting chicken pot pie made in a slow cooker, perfect for cozy dinners.
Main Ingredients
- 2 lbs boneless skinless chicken breasts or thighs (Use either chicken breasts or thighs based on preference.)
- 1 can cream of chicken soup (10.5 oz) (Adds creaminess and flavor.)
- 1 can cream of celery soup (10.5 oz) (Enhances the taste.)
- 2 cups frozen mixed vegetables (A mix including peas, carrots, and corn works well.)
- 1 tsp garlic powder (Flavor enhancer.)
- 1 tsp onion powder (Adds depth to the flavor.)
- 1/2 tsp black pepper (To taste.)
- 1 can refrigerated buttermilk biscuits (For topping.)
Optional Ingredients
- to taste shredded cheddar (For garnish.)
- to taste fresh thyme or rosemary (Adds freshness.)
Preparation
- Place the chicken in the bottom of the crockpot. Sprinkle with garlic powder, onion powder, and black pepper, then add the cream of chicken soup, cream of celery soup, and frozen vegetables. Stir gently to combine.
Cooking
- Cover and cook on low for 6–8 hours or high for 4–6 hours, until the chicken is tender and fully cooked. Bake the biscuits according to package directions near the end of the cooking time.
Serving
- Shred the chicken directly in the crockpot, stir everything together, then serve in bowls topped with a warm biscuit (whole or split open).
Leftovers can be stored in an airtight container in the fridge for up to 3 days. For longer storage, freeze individual portions and thaw in the refrigerator overnight before reheating. Consider adding fresh herbs for extra flavor and substituting frozen vegetables with your favorites.
