Crock Pot Chicken Pot Pie Recipe

There’s something deeply comforting about a warm, hearty chicken pot pie. Now, imagine that deliciousness simmering away all day, filling your home with savory aromas, all while requiring minimal effort on your part. That’s the beauty of crock pot chicken pot pie. It’s one of those dishes that feels like a big, cozy hug at the end of a long day.

Not only is it ridiculously easy to throw together, but the crock pot does most of the work for you. The chicken becomes tender and flavorful as it slowly cooks in a rich, creamy broth, and the final touch of golden biscuits just seals the deal. Whether you’re craving a comfort meal for a chilly evening or just need something the whole family will love, this recipe is your go-to. Trust me, you’ll be making this again and again.

this RECIPE

A personal favorite for rainy days

Whenever there’s a hint of rain or the temperatures drop, this crock pot chicken pot pie recipe is my saving grace. I remember the first time I made it – I was caught off guard by a sudden cold front, and I wanted something comforting but easy. My kitchen was stocked with pantry staples, so I threw everything into the crock pot and hoped for the best. By the time dinner rolled around, the house smelled amazing, and my family thought I had slaved over the stove all day. Little did they know, I spent most of the day curled up with a good book!

The smell of the chicken and veggies slow-cooking in that creamy sauce has this incredible way of making you feel like everything’s right with the world. Plus, there’s something so nostalgic about topping it with a warm biscuit and diving into a bowl of creamy, savory goodness. It’s definitely a recipe that brings back good memories of cozy dinners shared with loved ones.

A brief history of chicken pot pie 🍲

Chicken pot pie, with its rich history, is a timeless classic that dates back to medieval times. Originally, these pies were made with various types of meat and a thick, pastry crust to seal in all the flavors. Over time, as people began to refine their cooking methods, the pies became less about survival and more about indulgence.

Today’s chicken pot pie has evolved to include creamy fillings, tender chicken, and fresh vegetables, often topped with a flaky pastry crust or biscuits. The beauty of this dish lies in its versatility – whether baked in an oven or, in this case, simmered slowly in a crock pot, it’s the ultimate comfort food for a wide range of tastes and preferences.

Let’s talk ingredients: creamy, flavorful, and adaptable

Every ingredient in this recipe plays a key role in building that cozy, comforting flavor we all crave from a chicken pot pie.

• Chicken breasts or thighs: You can use either boneless chicken breasts or thighs here. Breasts are leaner, while thighs tend to be juicier and more flavorful. I’ve used both, depending on what I have on hand, and they both work perfectly.
• Cream of chicken and cream of celery soup: These soups are the foundation of the gravy-like sauce. If you don’t have cream of celery on hand, you can substitute it with another can of cream of chicken or even cream of mushroom for a slightly different flavor. I sometimes make my own if I’m feeling fancy!
• Frozen mixed vegetables: I love the convenience of frozen veggies. They add color, texture, and nutrients without extra prep. If you prefer fresh, by all means, go for it, but frozen cuts down on time.
• Seasonings (garlic powder, onion powder, black pepper): These simple seasonings elevate the flavors without overpowering the dish. Feel free to adjust them to taste – a little extra pepper never hurts!
• Homestyle biscuits: Whether you opt for store-bought or homemade, these are the perfect topping for your pot pie. Biscuits add that flaky, buttery element that makes this dish truly feel complete.

Kitchen gear: what you need (and what you can totally skip)

Making this dish is pretty low-maintenance, and the great thing about crock pot recipes is that they don’t require a ton of fancy kitchen tools.

• Crock pot: Obviously, this is essential. I recommend using a 6-quart crock pot for this recipe to make sure everything fits comfortably. If you don’t have a crock pot, you could technically make this on the stovetop in a large pot, but you’d lose out on that slow-simmered flavor.
• Non-stick spray: It’s a simple thing, but trust me, you don’t want to forget it. Nothing’s worse than trying to clean a sticky crock pot after the fact.
• Forks for shredding: Two forks are all you need to easily shred the chicken once it’s tender. If you have meat claws, even better – you’ll feel like a kitchen ninja.
• Baking sheet: For the biscuits, of course. You can also use a cast iron skillet if you’re feeling extra rustic.

Step-by-step: my foolproof method (and a few hard-learned lessons)

1. Prep the crock pot: Start by spraying your crock pot with non-stick spray. Trust me, this step will save you a ton of time during cleanup.
2. Layer the chicken and season: Lay your chicken breasts (or thighs) at the bottom of the crock pot. Season them with half of your garlic powder, onion powder, and black pepper. It’s important to season here because it helps the flavor infuse directly into the chicken.
3. Add the soups: Pour the cream of chicken and cream of celery soups over the chicken, covering it completely. If you’re feeling adventurous, try adding a splash of milk to thin out the soup a bit. It creates an even creamier texture.
4. Toss in the veggies: Scatter your frozen mixed vegetables over the soups. These will cook perfectly in the crock pot and soak up all the flavors. Add the remaining garlic powder, onion powder, and black pepper on top.
5. Cook low and slow: Place the lid on the crock pot and cook on low for 6-8 hours or high for 4-6 hours. You want the chicken to be fully cooked and easy to shred. If you’re in a hurry, high works fine, but the flavors develop more deeply on low.
6. Bake the biscuits: About 15-20 minutes before you’re ready to eat, bake your biscuits according to package directions. You want them warm and flaky for serving.
7. Shred the chicken: Right before the biscuits finish baking, use two forks to shred the chicken in the crock pot. Stir everything together so that the shredded chicken is evenly coated with the creamy mixture and vegetables.
8. Serve and enjoy: You can either serve the chicken pot pie mixture with a biscuit on the side or split the biscuits in half and top them with the mixture. Either way, it’s pure comfort in every bite!

Variations and adaptations to suit your tastes

One of the best things about this crock pot chicken pot pie recipe is how adaptable it is. Here are some fun variations I’ve tried over time:

• Gluten-free option: Simply use a gluten-free biscuit recipe or store-bought gluten-free biscuit dough. The creamy filling is naturally gluten-free, so it’s an easy switch.
• Dairy-free option: Swap out the cream soups for dairy-free versions or make your own creamy base using coconut milk or almond milk. I’ve tried it with a homemade coconut milk-based sauce, and it was surprisingly delicious!
• Low-carb twist: If you’re looking to cut back on carbs, skip the biscuits and serve the chicken pot pie filling over cauliflower rice or mashed cauliflower. It’s just as hearty and satisfying!
• Seasonal vegetable swap: Feel free to swap out the frozen vegetables for whatever’s in season. I’ve made this with fresh carrots, peas, and even some sautéed mushrooms for a more earthy flavor.

How to serve and present like a pro

When it comes to serving, presentation is half the fun. For a casual family meal, I love to serve the chicken pot pie in shallow bowls with the biscuits right on top. If you’re having guests over, consider cutting the biscuits in half and placing them on the side so everyone can assemble their plate just how they like it.

You can also get creative with garnishes! Fresh parsley or thyme sprinkled over the top adds a nice pop of color and freshness to each serving. If you want to get a bit fancy, serve with a side salad of mixed greens or a simple veggie medley to balance out the richness of the dish.

Drink pairings: what to sip alongside

I love pairing this cozy dish with something light and refreshing to balance out the richness. Here are a few beverage ideas that go wonderfully with crock pot chicken pot pie:

• Iced tea: A classic choice! Whether you prefer sweetened or unsweetened, iced tea is light and refreshing, and the slight bitterness cuts through the creaminess of the dish.
• Sparkling water: Adding a slice of lemon or lime to sparkling water makes for a crisp and palate-cleansing drink.
• Homemade lemonade: The tangy, sweet flavor of lemonade pairs beautifully with the savory chicken and vegetables.
• Apple cider: For fall, a warm or chilled apple cider complements the comfort-food vibe of chicken pot pie perfectly.

Storing and reheating leftovers

If you’re lucky enough to have leftovers (and trust me, it’s rare in my house), they store wonderfully. Simply transfer the chicken pot pie mixture to an airtight container and store in the refrigerator for up to 3 days. The biscuits can be stored separately at room temperature for up to 2 days.

To reheat, place the chicken mixture in a saucepan over low heat, stirring occasionally until warmed through. You can also microwave it in individual servings. For the biscuits, pop them in the oven or toaster oven for a few minutes to crisp them back up before serving.

Adjusting the recipe for different serving sizes

This recipe is super easy to scale up or down, depending on how many people you’re feeding. If you’re cooking for a crowd, you can easily double the recipe in a larger crock pot. Just keep an eye on the cooking time, as it may need a bit longer with more ingredients.

On the flip side, if you’re cooking for just two people, you can halve the ingredients, and it’ll still turn out just as delicious. The only tricky part might be the biscuits, as canned biscuit dough often comes in a fixed amount. But who’s going to complain about extra biscuits?

FAQs

1. Can I use fresh vegetables instead of frozen?
Absolutely! Just chop them into bite-sized pieces and add them in. You may want to sauté harder vegetables like carrots before adding them to the crock pot to ensure they cook through.

2. Can I make this recipe ahead of time?
Yes! You can prepare the chicken mixture and store it in the fridge for up to a day before cooking. Just add the biscuits fresh when you’re ready to serve.

3. Can I use a different type of cream soup?
Yes! If you’re not a fan of cream of celery, you can substitute it with another can of cream of chicken, cream of mushroom, or even cream of broccoli.

4. Can I freeze the leftovers?
Definitely. The chicken pot pie filling freezes well. Just be sure to store it in an airtight container, and it’ll keep for up to 3 months. The biscuits are best fresh, though.

5. How do I make my own biscuits?
If you want to make homemade biscuits, go for a simple drop biscuit recipe. It’s easy and requires minimal ingredients like flour, baking powder, butter, and milk. Plus, homemade biscuits are always a hit!

Print