Discover the perfect comfort food with our Crock Pot Chicken Pot Pie recipe. This hearty dish combines tender chicken, mixed vegetables, and a creamy sauce, all topped with warm, buttery biscuits. Effortless to prepare and cooked to perfection in your crock pot, it’s a delightful meal that will keep your family coming back for more.
Ingredients:
1 lb boneless, skinless chicken breasts, cubed
1 small onion, diced
3 cups mixed frozen vegetables (carrots, peas, corn, green beans)
2 cups chicken broth
1/2 cup milk
1/2 teaspoon garlic powder
1 can (10.5 oz) cream of chicken soup
1/2 teaspoon onion powder
1/4 teaspoon black pepper
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon paprika
1 can (16.3 oz) refrigerated biscuits
Directions:
Prepare the Ingredients: Place the cubed chicken, diced onion, and mixed frozen vegetables into the crock pot.
Mix the Sauce: In a medium bowl, whisk together the chicken broth, cream of chicken soup, milk, garlic powder, onion powder, dried thyme, black pepper, salt, and paprika.
Combine: Pour the sauce mixture over the chicken and vegetables in the crock pot, stirring to ensure everything is well-coated.
Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is fully cooked and tender.
Prepare the Biscuits: About 30 minutes before serving, preheat your oven to 350°F (175°C). Bake the refrigerated biscuits according to the package instructions.
Serve: Once the biscuits are baked, spoon the chicken pot pie mixture into bowls and top with a warm, flaky biscuit.
Serving Tips:
Garnish for Extra Flavor: Enhance your Crock Pot Chicken Pot Pie with a sprinkle of fresh herbs like parsley or thyme before serving. This adds a burst of freshness and visual appeal.
Accompany with a Side Salad: For a well-rounded meal, serve the chicken pot pie with a crisp green salad or a side of steamed vegetables. This adds a refreshing contrast to the rich and creamy pot pie.
Bread Choices: Complement the dish with a side of crusty bread or rolls if you prefer a bit more to dip into the creamy filling.
Serving Suggestion: For a family-style presentation, serve the chicken pot pie in a large bowl with biscuits on top, allowing everyone to help themselves. Alternatively, individual servings can be ladled into bowls and topped with a biscuit.
Storage Tips:
Refrigeration: Store leftover chicken pot pie in an airtight container in the refrigerator. It will keep for up to 3-4 days. Ensure the dish is completely cooled before transferring it to the container to avoid condensation and sogginess.
Freezing: To freeze leftovers, transfer the chicken pot pie mixture (without the biscuits) into a freezer-safe container or resealable plastic bag. It can be frozen for up to 3 months. Bake the biscuits fresh each time you serve the frozen pot pie.
Reheating: To reheat, thaw the frozen chicken pot pie in the refrigerator overnight. Reheat the mixture in a pot over low heat until warmed through, or in the oven at 350°F (175°C) until bubbly. Bake fresh biscuits according to package instructions when serving.
Avoid Overheating: When reheating, avoid overheating the pot pie as it can make the sauce too thick or the biscuits overly dry. Stir occasionally and add a splash of milk if needed to adjust the consistency of the sauce.
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FAQs:
Can I use chicken thighs instead of chicken breasts?
Yes, you can substitute chicken thighs for chicken breasts. Chicken thighs will add a bit more flavor and richness to the dish due to their higher fat content. Just make sure to trim any excess fat and cut them into bite-sized pieces similar to the chicken breasts.
Can I use fresh vegetables instead of frozen?
Absolutely! If you prefer to use fresh vegetables, you can. Simply chop them into small, uniform pieces and adjust the cooking time slightly. Fresh vegetables might cook faster than frozen ones, so keep an eye on them to ensure they don’t become too soft.
Can I make this recipe ahead of time?
Yes, you can prepare the chicken and vegetable mixture ahead of time. Assemble everything in the crock pot insert and refrigerate it overnight. When you’re ready to cook, just place the insert into the crock pot and cook as directed. This makes it convenient for busy days when you want to have a meal ready with minimal effort.
How can I make the sauce thicker?
If you prefer a thicker sauce, you have a few options. Before serving, you can mix a tablespoon of cornstarch with a tablespoon of cold water and stir it into the pot. Cook on high for an additional 30 minutes, or until the sauce reaches your desired thickness. Alternatively, you can also use a slurry of flour and water or simply reduce the amount of broth used in the recipe.
Conclusion:
Our Crock Pot Chicken Pot Pie is not just a meal; it’s a comforting experience. The slow-cooked chicken becomes tender and flavorful, complemented by a creamy sauce and a medley of vegetables. The addition of flaky biscuits on top adds a delightful finishing touch that elevates this dish from simple to sensational.
📖 Recipe:
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Crock Pot Chicken Pot Pie
- Total Time: 6-8 hours 15 minutes
- Yield: Serves 4-6
Description
Enjoy a comforting and hearty Crock Pot Chicken Pot Pie made effortlessly with tender chicken, mixed vegetables, and a creamy sauce, all topped with buttery biscuits. This slow-cooker favorite is perfect for busy weeknights and serves as a satisfying family meal.
Ingredients
1 lb boneless, skinless chicken breasts, cubed
1 small onion, diced
3 cups mixed frozen vegetables (carrots, peas, corn, green beans)
2 cups chicken broth
1 can (10.5 oz) cream of chicken soup
1/2 cup milk
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried thyme
1/4 teaspoon black pepper
1/4 teaspoon salt
1/4 teaspoon paprika
1 can (16.3 oz) refrigerated biscuits
Instructions
- Place the cubed chicken, diced onion, and mixed frozen vegetables into the crock pot.
- In a medium bowl, whisk together the chicken broth, cream of chicken soup, milk, garlic powder, onion powder, dried thyme, black pepper, salt, and paprika.
- Pour the mixture over the chicken and vegetables in the crock pot, stirring to combine.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is fully cooked and tender.
- About 30 minutes before serving, preheat your oven to 350°F (175°C). Bake the refrigerated biscuits according to the package instructions.
- Once the biscuits are baked, spoon the chicken pot pie mixture into bowls and top with a warm, flaky biscuit.
Notes
Substitute chicken thighs for chicken breasts for a richer flavor.
You can use fresh vegetables instead of frozen; adjust cooking time as needed.
If you prefer a thicker sauce, mix a tablespoon of cornstarch with a tablespoon of cold water and stir into the pot before serving.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours (low) or 3-4 hours (high)
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Slow Cooker
Nutrition
- Serving Size: Serves 4-6
- Calories: 400 kcal per serving
