Crock Pot Chicken Pot Pie Recipe

If you’re craving a warm, comforting meal that’s as easy to make as it is delicious, this Crock Pot Chicken Pot Pie recipe is exactly what you need in your life. Imagine tender chicken, creamy savory sauce, and colorful veggies all slow-cooked to perfection in your crock pot, culminating in a flaky, buttery biscuit topping. This dish is the epitome of cozy family dinners and perfect busy-day fare, delivering that classic pot pie flavor without the fuss of rolling out crust or standing over the stove. You’re going to love how this Crock Pot Chicken Pot Pie fills your kitchen with irresistible aromas and your heart with homemade goodness.

Ingredients You’ll Need

Gathering just a handful of essential ingredients, this recipe keeps things wonderfully simple while layering flavors that bring the dish to life. Each component adds a unique element: the chicken provides protein and tenderness; the soups create that luscious, creamy base; the frozen veggies add color and texture; and the biscuits crown the dish with golden, comforting crunch.

• 2 lbs boneless, skinless chicken breasts (or thighs): Choose thighs for extra juiciness or breasts for a leaner option, both shred beautifully after slow cooking.
• 2 (10.5 oz) cans cream of chicken soup: This forms the rich and velvety backbone of your pot pie’s filling.
• 1 (10.5 oz) can cream of celery soup: Adds a subtle celery flavor and smooth texture that complements the chicken perfectly.
• 12 oz frozen mixed vegetables: A colorful combo of carrots, peas, and corn, providing sweetness and slight crunch.
• 2 teaspoons garlic powder (divided): Infuses a warm, mellow garlic flavor, essential for depth without overpowering.
• 2 teaspoons onion powder (divided): Offers a savory undertone that enhances the overall taste profile.
• 2 teaspoons black pepper (divided): Gives a subtle kick and balances the creaminess of the soups.
• 1 (16.3 oz) can homestyle biscuits (or homemade drop biscuits): These become golden crowns of fluffy bread that make every bite unforgettable.

How to Make Crock Pot Chicken Pot Pie

Step 1: Prepare the Crock Pot and Chicken

Start by spraying your crock pot liner with a non-stick spray to keep cleanup easy and prevent sticking. Layer the chicken breasts or thighs evenly at the bottom. Season them generously with half of your garlic powder, onion powder, and black pepper. This early seasoning step ensures those spices have time to soak into the meat, creating a flavor base that’s incredibly satisfying with every bite.

Step 2: Add the Creamy Soups

Pour both cans of cream of chicken and cream of celery soup over the chicken. These soups will slowly meld during the cooking process to create that classic, velvety pot pie filling. Spread them carefully so the chicken is fully covered, which helps keep it moist and tender.

Step 3: Layer the Vegetables and Seasonings

Scatter the frozen mixed vegetables evenly on top of the creamy soup layer. Then, sprinkle the remaining garlic powder, onion powder, and black pepper over the vegetables. This final seasoning touch brings a fresh, vibrant note to the dish that balances the richness below.

Step 4: Slow Cook the Filling

Place the crock pot lid on and set the temperature to low for 6 to 8 hours, or high for 4 to 6 hours. During this cooking period, the chicken will become perfectly tender, shredding apart effortlessly. The flavors will meld together, forming that iconic Crock Pot Chicken Pot Pie essence you’re craving.

Step 5: Bake the Biscuits

About 15 to 20 minutes before you’re ready to eat, bake the biscuits according to package instructions. Baking them separately ensures they come out golden and flaky rather than soggy, just waiting to be paired with your cozy filling.

Step 6: Shred and Stir the Chicken Filling

Once your biscuits are nearly done, remove the chicken from the crock pot and shred it with two forks. Stir the shredded chicken back into the creamy vegetable mixture until everything is beautifully combined and heated through. This step transforms the filling into that signature pot pie texture, packed with tender chicken and veggie goodness.

Step 7: Serve and Enjoy

Serve the Crock Pot Chicken Pot Pie with a warm biscuit either on top or on the side. For a cozy presentation, slice the biscuits in half and spoon the filling over them like an open-faced sandwich. Either way, you’re in for a treat that tastes like a hug from your kitchen.

How to Serve Crock Pot Chicken Pot Pie

Garnishes

Add a sprinkle of fresh chopped parsley or thyme right before serving to introduce a bright, herby freshness that complements the creamy filling beautifully. A little grated cheddar cheese melted over the top can also add a delightful twist.

Side Dishes

Though hearty on its own, Crock Pot Chicken Pot Pie pairs wonderfully with a simple green salad tossed in a light vinaigrette or some steamed green beans for crunch and color contrast. Roasted root vegetables also work well, adding an earthy note to balance the richness.

Creative Ways to Present

For a fun dinner party or family gathering, try serving the pot pie filling inside hollowed-out bread bowls or alongside individual biscuits that guests can use to scoop up the delicious filling. Using mini crock pots or ramekins makes for personalized servings that everyone will love.

Make Ahead and Storage

Storing Leftovers

Any leftovers from your Crock Pot Chicken Pot Pie can be stored in an airtight container in the refrigerator for up to 3 days. Keep the biscuits separate if you want to avoid them getting soggy.

Freezing

You can freeze the filling before baking the biscuits. Cool completely, transfer to a freezer-safe container, and store for up to 2 months. Thaw overnight in the fridge before reheating and baking fresh biscuits to go alongside.

Reheating

Reheat leftovers gently on the stovetop or in the microwave until warmed through. If you have biscuits stored separately, warm them in the oven for a few minutes to refresh their texture before serving with the filling again.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs add extra moisture and flavor, making your Crock Pot Chicken Pot Pie even more tender and juicy. They shred just as well as breasts during slow cooking.

Is it okay to use fresh vegetables instead of frozen?

Yes, fresh vegetables work fine. Just chop them into bite-sized pieces and add them at the same step as the frozen ones. Keep in mind fresh vegetables may soften slightly less, adding a bit more texture.

Can I make this recipe in an Instant Pot?

You sure can. Use the sauté function for a few minutes to cook the soups and seasonings, then pressure cook the chicken and veggies for about 15 minutes, followed by shredding and mixing before serving with biscuits.

What are good biscuit alternatives?

If you prefer, homemade drop biscuits or puff pastry sheets cut into squares can also be excellent biscuit alternatives that bring their own special flair to this Crock Pot Chicken Pot Pie.

How do I keep the biscuits from getting soggy?

Bake the biscuits separately just before serving and add them at the last minute. This ensures they stay crisp and flaky rather than absorbing too much moisture from the filling.

Final Thoughts

There’s something truly special about sinking your fork into this Crock Pot Chicken Pot Pie after a day of slow cooking magic. It’s effortless comfort food that brings family and friends together around the table and creates lasting memories. So grab your crock pot, gather those simple ingredients, and give this recipe a try—you will be so glad you did!

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