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why make this recipe

Crock Pot Chicken Pot Pie is the perfect cozy dinner for any occasion. It brings warmth and comfort to your table with minimal effort. Using a slow cooker, this dish allows you to toss in your ingredients and let them cook while you go about your day. It’s not just delicious, but it’s also a hearty meal that can please the whole family. Plus, who can resist the flavor of tender chicken, creamy soup, and flaky biscuits?

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

Directions:

Place chicken in the bottom of the Crock Pot.
Sprinkle with garlic powder, onion powder, and black pepper.
Add cream of chicken and celery soup, then frozen veggies. Stir gently.
Cover and cook on LOW for 6–8 hours or HIGH for 4–6 hours.
Bake biscuits according to package directions near the end.
Shred chicken directly in the pot and stir everything together.
Scoop into bowls and serve with a warm biscuit on top or split open.

how to serve Crock Pot Chicken Pot Pie

Serve Crock Pot Chicken Pot Pie hot in bowls, topping each serving with a warm, flaky buttermilk biscuit. You can also add some shredded cheddar cheese or fresh herbs like thyme or rosemary for extra flavor. This dish pairs well with a simple salad or crusty bread for a full meal.

how to store Crock Pot Chicken Pot Pie

To store leftovers, let the chicken pot pie cool completely. Transfer it to an airtight container and keep it in the refrigerator for up to 3-4 days. If you want to store it for longer, you can freeze it. Make sure to use a freezer-safe container, and it will last for up to 3 months.

tips to make Crock Pot Chicken Pot Pie

Don’t skip the spices; they add a lot of flavor to the dish.
For a creamier texture, you can add a splash of milk or heavy cream.
If you prefer fresh vegetables, feel free to use them instead of frozen ones. Just chop them up and add them in!
For an extra crunch, sprinkle some toasted breadcrumbs on top before serving.

Make-Ahead & Freezer Tips for Crock Pot Chicken Pot Pie

CROCK POT CHICKEN POT PIE IS A GREAT RECIPE TO PREP AHEAD, ESPECIALLY ON BUSY WEEKNIGHTS. SINCE THE SLOW COOKER DOES MOST OF THE WORK, YOU CAN GET THE INGREDIENTS READY EARLY AND COME HOME TO A COZY, CREAMY DINNER THAT’S ALMOST DONE.

YOU CAN PREP THE CHICKEN, SPICES, SOUPS, AND VEGGIES IN THE CROCK POT INSERT THE NIGHT BEFORE, COVER IT, AND STORE IT IN THE FRIDGE. IN THE MORNING, JUST PLACE THE INSERT BACK INTO THE SLOW COOKER AND TURN IT ON. NEAR DINNERTIME, ALL YOU HAVE TO DO IS BAKE THE BISCUITS, SHRED THE CHICKEN, AND SERVE.

FOR EVEN MORE CONVENIENCE, THE FILLING FREEZES WELL, SO YOU CAN MAKE A BIG BATCH AND SAVE PART OF IT FOR ANOTHER NIGHT.

EASY MAKE-AHEAD IDEAS:

PREP ALL INGREDIENTS IN THE CROCK POT INSERT THE NIGHT BEFORE, THEN COOK THE NEXT DAY.
MAKE THE FILLING, LET IT COOL, AND FREEZE IN A FREEZER-SAFE CONTAINER FOR UP TO 3 MONTHS.
BAKE FRESH BISCUITS OR USE STORE-BOUGHT BISCUITS, ROLLS, OR PUFF PASTRY ON THE DAY YOU SERVE IT.

variation

You can customize this recipe in various ways. Try adding different vegetables like peas, corn, or potatoes. You can also swap the chicken for turkey or a meatless option like chickpeas for a vegetarian version.

FAQs

Can I make this recipe using frozen chicken?
Yes, you can use frozen chicken, but increase the cooking time by an hour or so.

Can I make this without biscuits?
Absolutely! You can serve it over rice, mashed potatoes, or even add a pie crust for a traditional pot pie feel.

Is it possible to make it gluten-free?
Yes, use gluten-free cream soups and biscuits to make a gluten-free version.