why make this recipe
Crock Pot Chicken Pot Pie is the ultimate cozy dinner for any occasion. It’s a comforting meal that’s easy to prepare, making it perfect for busy nights. The slow cooker does all the work, allowing you to come home to a warm and hearty dish. With tender chicken, creamy soups, and mixed vegetables, this recipe is a classic that will make everyone feel at home.
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 warm biscuit on top or split open.
how to serve Crock Pot Chicken Pot Pie
Serve the Chicken Pot Pie in bowls, topped with a warm buttermilk biscuit. You can also add a sprinkle of shredded cheddar or fresh herbs like thyme or rosemary for extra flavor. This dish is perfect for family dinners or a cozy night in.
how to store Crock Pot Chicken Pot Pie
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When you want to reheat it, just warm it up in the microwave or on the stove. If you need to keep it longer, you can freeze the Chicken Pot Pie for up to 2 months.
tips to make Crock Pot Chicken Pot Pie
- For extra flavor, add some diced onions or celery to the mix.
- Adjust the seasoning according to your taste; you can add more spices if you like.
- If you prefer a thicker sauce, you can add a bit of flour or cornstarch mixed with water toward the end of cooking.
variation
You can try adding different vegetables like peas, corn, or green beans based on what you have on hand. For a twist, consider using leftover turkey during the holiday season instead of chicken.
FAQs
1. Can I use frozen chicken?
Yes, you can use frozen chicken breasts or thighs. Just make sure to cook it for the longer time recommended.
2. What if I don’t have cream of celery soup?
You can replace it with another can of cream of chicken soup or use cream of mushroom soup for a different flavor.
3. Can I make this recipe ahead of time?
Yes, you can prepare your ingredients and store them in the fridge overnight. Just add them to the Crock Pot in the morning and let it cook.
Crock Pot Chicken Pot Pie
Ingredients
Main Ingredients
- 2 lbs boneless skinless chicken breasts or thighs You can use either breast or thigh meat.
- 1 10.5 oz can cream of chicken soup
- 1 10.5 oz can cream of celery soup Can be substituted with cream of mushroom soup.
- 2 cups frozen mixed vegetables
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp black pepper
- 1 can refrigerated buttermilk biscuits Bake according to package directions.
Optional Toppings
- shredded cheddar For added flavor.
- fresh thyme or rosemary Can be used for garnish.
Method
Preparation
- 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.
Cooking
- 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 warm biscuit on top or split open.