Crock Pot Chicken Pot Pie : This warm, hearty chicken pot pie brings comfort and joy to the dinner table with minimal effort that delivers all the creamy, savory goodness without the fuss.
Why You’ll Love This Recipe
- Hands-Off Cooking: Let your crock pot do the work while you focus on other things.
- Comforting and Hearty: Creamy chicken, tender veggies, and a buttery crust make this a cozy family favorite.
- Customizable: Swap in your favorite vegetables or make it gluten-free.
- Perfect for Meal Prep: Store leftovers easily and enjoy a quick reheat during busy weeknights.
Tips and Tricks
- Don’t Overcook the Chicken: Chicken can dry out if cooked too long, even in a crock pot. Check for tenderness around the 6-hour mark if cooking on low.
- Thicken the Sauce: If the mixture is too thin for your liking, stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) about 30 minutes before serving.
- Use Leftover Rotisserie Chicken: For a faster prep, use shredded rotisserie chicken and reduce the cooking time to just heat through the ingredients.
- Add a Splash of Cream: For an extra creamy texture, stir in half-and-half or heavy cream just before serving.
Recipe Variations
- Gluten-Free: Use a gluten-free cream of chicken soup and swap the refrigerated biscuits with a gluten-free version.
- Dairy-Free: Substitute the cream of chicken soup with a dairy-free alternative and use non-dairy biscuits or omit them altogether.
- Veggie-Packed: Add extra veggies like mushrooms, bell peppers, or even kale for a more nutrient-dense meal.
- Low-Carb Option: Skip the potatoes and biscuits and serve over cauliflower rice or with a side salad.
How to Serve Crock Pot Chicken Pot Pie
- Classic Style: Spoon the chicken mixture into bowls and top each serving with a warm biscuit.
- Family Style: Serve the creamy chicken mixture from the crock pot in a large dish with biscuits on the side, allowing everyone to scoop their portion.
- With a Side Salad: Balance out the richness of the pot pie with a fresh green salad or roasted vegetables.
How to Store and Reheat
Storage
- Refrigerator: Store the chicken mixture in an airtight container for up to 4 days. Keep the biscuits separate to maintain their texture.
- Freezer: The chicken filling can be frozen for up to 3 months. Allow it to cool completely before transferring it to a freezer-safe container.
Reheating
- Stovetop: Warm the chicken mixture in a pot over medium heat until heated through. Add a splash of broth if needed.
- Microwave: Heat individual servings in the microwave in 1-minute intervals until warm.
- Biscuits: Warm the biscuits separately in the oven or toaster oven for a few minutes to restore their crispness.
Recipe FAQs
Can I Use Fresh Vegetables Instead of Frozen?
Yes, you can substitute fresh vegetables for frozen. Dice them into similar-sized pieces to ensure even cooking. Note that fresh veggies may take slightly longer to become tender.
Can I Make This in an Instant Pot?
Absolutely! Use the sauté function to cook the onions and garlic first, then add the remaining ingredients. Cook on high pressure for 15 minutes and perform a quick release. Shred the chicken and serve with biscuits.
How Can I Thicken the Sauce?
If your sauce is too thin, you can mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it into the crock pot. Let it cook for an additional 15-20 minutes until it thickens.
What Can I Use Instead of Biscuits?
For a different twist, try serving this over puff pastry, mashed potatoes, or even rice. It’s versatile enough to pair with many sides!
Crock Pot Chicken Pot Pie
Crock Pot Chicken Pot Pie : This warm, hearty chicken pot pie brings comfort and joy to the dinner table with minimal effort that delivers all the creamy, savory goodness without the fuss.
Ingredients
- 3 boneless chicken breasts
- 16 oz bag of frozen mixed vegetables
- 1/2 cup chopped celery
- 1/2 onion, chopped
- 4 potatoes, peeled and diced
- 1 can (10.5 oz) Cream of Chicken Soup
- 1 cup milk
- 1/2 tsp poultry seasoning
- 1 tsp salt
- 1 tsp garlic powder
- 16 oz Grands Biscuits (8 count)
- 1/2 tsp pepper
Instructions
- Place the chicken, soup, milk, chopped veggies, and seasonings into the crock pot. Leave out the biscuits for now!
- Cook on low for 6-8 hours or high for 3-4 hours, until the chicken is tender.
- Remove the chicken, shred it with forks, then return it to the pot. Stir everything together.
- Follow the package directions to bake your biscuits to golden perfection.
- Ladle the warm, creamy chicken mixture into bowls and top each one with a hot, flaky biscuit. Dig in and enjoy!
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 408Total Fat: 9gSaturated Fat: 3gTrans Fat: 2gUnsaturated Fat: 6gCholesterol: 43mgSodium: 1076mgCarbohydrates: 58gFiber: 6gSugar: 10gProtein: 24g
Chickenrecipes.blog, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
This Crock Pot Chicken Pot Pie is a game-changer for anyone looking for a cozy, home-cooked meal without the time commitment. With its creamy filling, tender chicken, and perfectly baked biscuits, it’s bound to become a new family favorite. Whether you stick to the classic recipe or add your own spin, it’s sure to satisfy every craving. Give it a try and let me know how you like to serve your chicken pot pie in the comments below!
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