Looking for a hearty, delicious, and ridiculously easy meal? This Crockpot Chicken Pot Pie recipe is your answer! Forget slaving over a stove, this slow cooker version delivers all the comforting flavors of a classic pot pie with minimal effort. Tender chicken, savory vegetables, and a creamy sauce meld together perfectly in your crockpot, topped with flaky, golden biscuits for a truly satisfying dish.
What is Crockpot Chicken Pot Pie?
Crockpot Chicken Pot Pie is a simplified, hands-off version of the classic comfort food. Instead of spending time prepping and cooking a traditional pot pie on the stovetop and in the oven, this recipe utilizes the slow cooker to create a flavorful and tender filling. The chicken and vegetables cook low and slow in a rich, creamy sauce, allowing the flavors to meld together beautifully. What truly sets this apart is the biscuit topping, often added during the last hour of cooking for a golden-brown finish.
The result is a convenient and comforting dish perfect for busy weeknights or cozy weekends. It’s a family favorite that’s sure to be a hit! Ready to experience the ease and deliciousness? Try this Crockpot Chicken Pot Pie recipe today and enjoy a flavorful, comforting meal without the fuss!
Key Ingredients for Crockpot Chicken Pot Pie:
- Boneless, Skinless Chicken Breasts: 2 pounds, cut into 1-inch cubes
- Mixed Vegetables: 1 (10-ounce) package frozen mixed vegetables (peas, carrots, corn, green beans)
- Diced Potatoes: 1 cup, peeled and diced (about 1 medium potato)
- Diced Onion: 1 medium, chopped
- Celery: 2 stalks, diced
- Cream of Chicken Soup: 1 (10.75-ounce) can
- Chicken Broth: 1 cup
- Milk: 1/2 cup (whole milk or 2%)
- Butter: 1/4 cup, melted
- All-Purpose Flour: 2 tablespoons
- Dried Thyme: 1 teaspoon
- Dried Rosemary: 1/2 teaspoon
- Salt: 1/2 teaspoon, or to taste
- Black Pepper: 1/4 teaspoon, or to taste
- Refrigerated Biscuits: 1 (16-ounce) can, cut into quarters
How to Make Crockpot Chicken Pot Pie:
This Crockpot Chicken Pot Pie is incredibly easy to make! Enjoy a comforting and flavorful meal with minimal effort. It’s a simple, satisfying, and delicious pot pie, perfect for any night of the week. The preparation time is just 20 minutes, and the cooking time takes approximately 4-6 hours on low or 2-3 hours on high.
Step-by-Step Instructions:
- Prepare the Chicken and Vegetables: Cut the chicken breasts into 1-inch cubes. Dice the potatoes, onion, and celery.
- Layer Ingredients in the Crockpot: In a 6-quart or larger slow cooker, place the diced chicken, diced potatoes, chopped onion, diced celery, and frozen mixed vegetables.
- Make the Sauce: In a medium bowl, whisk together the cream of chicken soup, chicken broth, and milk until smooth.
- Add Seasoning: In a separate small bowl, whisk together the melted butter and flour until smooth. This will help thicken the sauce. Add the butter-flour mixture to the soup mixture and whisk until well combined. Stir in the dried thyme, dried rosemary, salt, and pepper.
- Pour Sauce Over Ingredients: Pour the soup mixture over the chicken and vegetables in the crockpot. Ensure all ingredients are well coated with the sauce.
- Slow Cook: Cover and cook on low for 4-6 hours or on high for 2-3 hours, or until the chicken is cooked through and the vegetables are tender.
- Add Biscuits: During the last hour of cooking (or last 30 minutes on high), gently stir the chicken pot pie to ensure the sauce is evenly distributed. Open the can of refrigerated biscuits and cut each biscuit into quarters.
- Arrange Biscuits on Top: Arrange the biscuit pieces evenly over the top of the chicken and vegetables in the crockpot.
- Cook Biscuits: Cover the crockpot and continue to cook until the biscuits are golden brown and cooked through, about 30 minutes to 1 hour more on low or 15-30 minutes on high. Keep an eye on them to prevent burning, rotate the crockpot inner if needed
- Serve: Once the biscuits are cooked and golden brown, carefully remove the lid of the crockpot. Let the pot pie cool slightly before serving. Ladle the chicken pot pie into bowls and serve hot. Be careful, the filling will be very hot!
Why You’ll Love This Crockpot Chicken Pot Pie:
This Crockpot Chicken Pot Pie will quickly become a go-to meal in your rotation because of its inherent deliciousness and ease. The main highlight is undeniably the incredibly tender chicken and vegetables swimming in a creamy, savory sauce that’s bursting with flavor. The gentle cooking process ensures that every bite is juicy and comforting, perfect for a cold evening or any time you’re craving a taste of home.
Making this pot pie at home also offers significant cost-saving benefits compared to buying a pre-made or restaurant version. You have complete control over the ingredients, allowing you to choose budget-friendly options and ensure you’re using fresh, high-quality components. Plus, the leftovers reheat beautifully, providing delicious meals for days.
What truly elevates this dish are the golden, flaky biscuit toppings that perfectly complement the savory filling. They add a satisfying textural contrast and a touch of sweetness that ties everything together. It’s a simple addition that makes a huge difference!
If you love this pot pie, you might also enjoy a traditional stovetop Chicken Pot Pie or a creamy Chicken Noodle Soup. However, the crockpot version is unbeatable in terms of convenience and hands-off cooking. Make this Crockpot Chicken Pot Pie tonight and experience the perfect blend of comfort, flavor, and ease!
What to Serve Crockpot Chicken Pot Pie With:
- Side Salad: A crisp green salad with a light vinaigrette provides a refreshing contrast to the rich pot pie.
- Steamed Green Beans: Simple steamed green beans offer a healthy and colorful side dish.
- Cranberry Sauce: A small dollop of cranberry sauce adds a touch of sweetness and acidity, complementing the savory flavors.
- Crusty Bread: A side of crusty bread is perfect for soaking up all the delicious sauce.
Top Tips for Perfecting Crockpot Chicken Pot Pie:
- Thickening the Sauce: If your sauce is too thin after cooking, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry. Stir this into the pot pie during the last 30 minutes of cooking to thicken the sauce.
- Chicken Variations: You can use leftover cooked chicken, shredded rotisserie chicken, or even diced turkey in place of the chicken breasts. Adjust cooking time accordingly if using pre-cooked chicken.
- Vegetable Substitutions: Feel free to substitute your favorite vegetables based on what you have on hand. Carrots, peas, corn, and green beans are classic choices, but you can also add mushrooms, bell peppers, or broccoli.
- Avoiding Soggy Biscuits: To prevent soggy biscuits, make sure the pot pie filling isn’t too watery. Also, ensure the biscuits are arranged in a single layer on top of the filling. If the biscuits are browning too quickly before they’re cooked through, you can loosely cover the crockpot with aluminum foil during the last 15-30 minutes of cooking.
- Biscuit Alternatives: If you prefer, you can use a sheet of puff pastry instead of biscuits. Simply cut the pastry into squares or strips and arrange them on top of the pot pie during the last 30 minutes of cooking.
5 Facts about Crockpot Chicken Pot Pie:
- Chicken pot pie dates back to ancient Greece and Rome, but the modern version we know today originated in England.
- The filling can be customized with various vegetables and meats, making it a versatile dish.
- Using a crockpot allows for a hands-off cooking experience, making it perfect for busy days.
- The creamy sauce is traditionally made with cream of chicken soup, but homemade versions are just as delicious.
- Refrigerated biscuits are a convenient shortcut for topping the pot pie, but homemade pastry can elevate the dish.
Storing and Reheating Tips:
Storing:
- Refrigerate: Store leftover Crockpot Chicken Pot Pie in an airtight container in the refrigerator for up to 3-4 days.
- Freeze: For longer storage, transfer the cooled pot pie to a freezer-safe container or bag. Freeze for up to 2-3 months. For best quality, consider freezing the filling and biscuits separately.
Reheating:
- Refrigerator: Reheat refrigerated pot pie in the oven at 350°F (175°C) for 15-20 minutes, or until heated through. You can also microwave individual portions for 1-2 minutes. If the biscuits are getting too brown, cover loosely with foil.
- Frozen: Thaw frozen pot pie in the refrigerator overnight. Then, reheat in the oven at 350°F (175°C) for 20-30 minutes, or until heated through. If frozen in the oven, bake at 325 until heated through. It may take at least an hour.. Microwaving will result in soggy pastry, so it is best to thaw, then heat through in the oven.
Final Thoughts:
This Crockpot Chicken Pot Pie recipe is a testament to how delicious and comforting a meal can be with minimal effort. It’s perfect for busy weeknights, family gatherings, or anytime you’re craving a taste of home. The slow cooker does all the work, allowing the flavors to meld together beautifully, creating a hearty and satisfying dish that everyone will love. Whether you’re a seasoned cook or just starting out, this recipe is foolproof and guaranteed to impress. So, gather your ingredients, fire up your crockpot, and get ready to enjoy a truly unforgettable meal!
try also : Easy Pumpkin Dump Cake Recipe and find more in pinterest
Crockpot Chicken Pot Pie FAQs:
Q: Can I use frozen chicken breasts in this recipe?
A: Yes, you can use frozen chicken breasts. However, it’s best to thaw them partially before cutting them into cubes for even cooking. Add an extra hour to the cooking time to ensure the chicken is cooked through.
Q: Can I make this recipe vegetarian?
A: Absolutely! Replace the chicken with 2 cans of drained and rinsed chickpeas or canned beans. You can also add extra vegetables like mushrooms, zucchini, or squash to make it even more hearty. Use vegetable broth instead of chicken broth.
Q: Can I use a different kind of soup instead of cream of chicken soup?
A: Yes, you can substitute cream of mushroom soup or cream of celery soup for a slightly different flavor profile.
Q: How can I make this recipe gluten-free?
A: Use gluten-free cream of chicken soup and gluten-free biscuits or puff pastry. You may also need to use a gluten-free flour blend for thickening the sauce.
Q: Can I add wine to the sauce?
A: Yes! Add 1/2 cup of dry white wine (such as Chardonnay or Sauvignon Blanc) along with the chicken broth for a richer flavor.