This Crock Pot Chicken Pot Pie is a cozy dish that’s perfect for any day! With tender chicken, fresh veggies, and creamy sauce, it’s like a warm hug in a bowl.
The best part? It cooks all day while you’re busy. I love coming home to that delicious smell wafting through the house. It’s comfort food made easy! 😊
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are perfect for this dish as they become tender in the slow cooker. If you’re looking for a healthier option, you can use chicken thighs, which also remain juicy and flavorful.
Mixed Vegetables: Frozen mixed vegetables make this recipe quick and easy. You can substitute with fresh vegetables like diced potatoes, celery, or bell peppers, but make sure to adjust cooking time as fresh veggies may take longer to soften.
Cream of Chicken Soup: This adds creaminess to the dish. If you’re avoiding canned products or gluten, try homemade cream of chicken soup or use a gluten-free cream soup alternative.
Biscuit Mix: Bisquick is a go-to for this recipe, but if you want to make it from scratch, combine flour, baking powder, and salt. You could also use a gluten-free all-purpose mix if needed.
Herbs: Thyme and rosemary add great flavor. For a different twist, try using Italian seasoning or herbs de Provence if those are on hand.
What’s the Best Way to Shred Chicken in a Crock Pot?
Shredding chicken in a crock pot is super easy and gives the dish a great texture. Here’s how to do it effectively:
- Once the cooking time is done, leave the chicken in the pot for moisture. Using two forks, hold a piece of chicken in one fork and shred with the other.
- Mix the shredded chicken back into your sauce in the pot for added flavor.
- Ensure your chicken is fully cooked (internal temp should be 165°F) before shredding.
By keeping the chicken in the pot while shredding, it absorbs all the wonderful flavors from the sauce, making it delicious every time!
How to Make Crock Pot Chicken Pot Pie
Ingredients You’ll Need:
For the Filling:
- 1.5 lbs boneless, skinless chicken breasts
- 1 cup frozen mixed vegetables (peas, carrots, corn, green beans)
- 1 can (10.5 oz) cream of chicken soup
- 1 cup chicken broth
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
For the Biscuit Topping:
- 1 cup milk
- 2 cups Bisquick or biscuit mix
- 2/3 cup milk (for the biscuit topping)
For Garnish:
- Fresh parsley, chopped (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and then the cooking time will vary. You can cook it on low for 6-8 hours or on high for 4-5 hours. Plus, there’s an additional 30-40 minutes to cook the biscuit topping. So, you’ll have a warm and comforting meal ready in just a few hours!
Step-by-Step Instructions:
1. Prepare the Chicken and Vegetables:
Start by placing the boneless, skinless chicken breasts at the bottom of your Crock Pot. Sprinkle salt, pepper, dried thyme, and rosemary over the chicken to season it nicely. Next, add the diced onion, minced garlic, and the cup of frozen mixed vegetables on top.
2. Add the Sauces:
Pour the cream of chicken soup and chicken broth over the chicken and vegetables. Give everything a gentle stir to make sure all the ingredients are well combined. This will create a delicious base for your pot pie!
3. Cook the Chicken:
Cover the Crock Pot and set it to cook on low for 6-8 hours or on high for 4-5 hours. It’s done when the chicken is fully cooked and shreds easily. Enjoy the wonderful aroma filling your kitchen!
4. Shred the Chicken:
Once the chicken is cooked, remove it from the pot. Use two forks to shred the chicken right back in the Crock Pot, mixing it into the sauce and vegetables to get all the flavors together.
5. Make the Biscuit Batter:
In a separate bowl, whisk together 2 cups of Bisquick or biscuit mix with 2/3 cup of milk until just combined. You don’t want to overmix; a few lumps are okay!
6. Add the Biscuit Topping:
Using a spoon, drop spoonfuls of the biscuit batter on top of the chicken and vegetable mixture in the Crock Pot. Don’t worry about making them perfect; they will spread out while cooking!
7. Cook the Biscuits:
Cover the Crock Pot again and cook on high for an additional 30-40 minutes. During this time, the biscuits should become cooked through and golden on top. This is the best part!
8. Serve and Enjoy:
Once the biscuits are ready, serve your warm Crock Pot Chicken Pot Pie hot. If you’d like, sprinkle some fresh chopped parsley on top for a lovely garnish. Enjoy this heartwarming meal with friends or family!
Can I Use Frozen Chicken Breasts in This Recipe?
Absolutely! You can use frozen chicken breasts directly in the Crock Pot. Just add them at the bottom as the recipe suggests. They’ll cook through just fine, but make sure to increase the cooking time by about 30 minutes to ensure they’re fully cooked.
Can I Substitute the Cream of Chicken Soup?
Yes, you can substitute with homemade cream of chicken soup or use a cream of mushroom soup for a twist. Just make sure it’s the same size can (10.5 oz). If you prefer a lighter option, you can use a reduced-fat version as well!
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can also freeze the leftovers for up to 3 months. To reheat, thaw in the fridge overnight and warm on the stove or in the microwave, adding a splash of milk if the sauce is too thick.
Can I Use Different Vegetables?
Definitely! Feel free to swap in your favorite vegetables such as diced potatoes, green peas, or even chopped bell peppers. Just keep the total frozen vegetable amount around 1 cup for the right texture and flavor in the pot pie.
