Crockpot Chicken Pot Pie

Crockpot Chicken Pot Pie , There’s something magical about a warm and creamy chicken pot pie that feels like a hug in a bowl. For many, this dish brings back fond memories of family dinners, cozy evenings, and the unmistakable aroma of a home-cooked meal. My first attempt at making chicken pot pie was a disaster—I struggled with making the perfect crust, and the filling was either too runny or too thick. But when I discovered the slow cooker version, everything changed.

This Slow Cooker Chicken Pot Pie is a game-changer, especially for beginners. It captures all the delicious flavors of a classic pot pie without the hassle of making a pie crust from scratch. Instead, a buttery biscuit topping adds the perfect finishing touch. If you’re looking for a foolproof, one-pot meal that requires minimal effort and delivers maximum comfort, this is the recipe for you.

Why This Recipe is Special

• Beginner-Friendly: No need to worry about rolling out a pie crust or cooking each component separately—everything comes together effortlessly in a slow cooker.
• Time-Saving: Prep it in the morning, let it cook all day, and enjoy a warm, homemade meal in the evening.
• Versatile and Customizable: Use fresh or frozen vegetables, adjust seasonings to your taste, and experiment with different biscuit toppings.
• Nutritious and Satisfying: Packed with protein-rich chicken and hearty vegetables, this dish provides a balanced and comforting meal.

Ingredients and Their Roles

Each ingredient plays an essential part in creating the perfect slow cooker chicken pot pie:

• Boneless, Skinless Chicken Breasts – The star of the dish, providing lean protein and a tender texture after slow cooking.
• Onion – Adds a savory depth of flavor to the base.
• Potato – Thickens the stew naturally and adds heartiness.
• Cream of Chicken Soup & Cream of Mushroom Soup – Create a rich, creamy sauce that binds everything together.
• Chicken Broth – Adds moisture and enhances the overall flavor.
• Poultry Seasoning – A blend of herbs like thyme, sage, and rosemary that elevates the chicken’s taste.
• Salt and Pepper – Essential for seasoning.
• Fresh Parsley – Brings freshness and a pop of color.
• Frozen Mixed Vegetables – A convenient way to add nutrients and color to the dish.
• Biscuits (Homemade or Canned) – Instead of a traditional pie crust, biscuits provide a golden, flaky topping.

Ingredient Substitutions

• Vegetables: Swap frozen veggies for fresh ones like carrots, peas, green beans, or corn.
• Soup Base: Use cream of celery instead of cream of mushroom for a lighter, slightly herbal flavor.
• Chicken: Thighs can be used instead of breasts for a richer taste.
• Biscuit Topping: Crescent rolls, puff pastry, or even homemade drop biscuits can be used.

Step-by-Step Instructions(Crockpot Chicken Pot Pie)

Step 1: Spray the bottom of a slow cooker with non-stick spray or use a liner to make cleanup easier.

Step 2: Place the chicken breasts at the bottom of the slow cooker. No need to thaw them if using frozen.

Step 3: Add the diced onion and potato on top of the chicken.

Step 4: In a mixing bowl, whisk together the cream of chicken soup, cream of mushroom soup, chicken broth, poultry seasoning, salt, and pepper. Pour this mixture over the chicken and vegetables.

Step 5: Cover and cook on high for 4 hours or low for 6-7 hours until the chicken is tender and fully cooked.

Step 6: One hour before serving, add the frozen vegetables to the slow cooker and mix well.

Step 7: While the vegetables are cooking, prepare the biscuits according to the package instructions or bake your homemade biscuits.

Step 8: Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the pot and stir to combine.

Step 9: Spoon the chicken pot pie filling into serving bowls and place a warm biscuit on top.

Beginner Tips and Notes

• Avoid Soggy Biscuits: Bake them separately rather than placing them in the slow cooker.
• Thicken the Sauce if Needed: If the mixture is too runny, mix a teaspoon of cornstarch with water and stir it into the pot during the last 30 minutes of cooking.
• Use a Meat Thermometer: If using frozen chicken, ensure it reaches an internal temperature of 165°F (74°C) for food safety.
• Make It Dairy-Free: Substitute the cream-based soups with a homemade dairy-free sauce using almond milk and a flour-based roux.

Serving Suggestions

• Fresh Green Salad: A crisp salad with a light vinaigrette balances the richness of the dish.
• Mashed Potatoes: Double the comfort factor by serving it alongside creamy mashed potatoes.
• Steamed Vegetables: A side of roasted or steamed broccoli, asparagus, or green beans complements the dish beautifully.

Storing Leftovers

• Refrigeration: Store leftovers in an airtight container for up to 3-4 days.
• Freezing: Freeze the filling (without the biscuits) in portioned containers for up to 3 months. Reheat on the stove or in the microwave, then serve with freshly baked biscuits.

Final Thoughts: Give It a Try!

This Slow Cooker Chicken Pot Pie is the perfect recipe for beginner cooks looking for an easy, foolproof, and incredibly satisfying meal. The slow cooker does most of the work, so you can enjoy a homemade comfort food classic with minimal effort.

Have you tried this recipe? Let us know in the comments how it turned out, or share your favorite variations. Happy cooking!

FAQ About Slow Cooker Chicken Pot Pie

More Relevant Recipes

• Easy Cowboy Casserole
• Chicken Pot Pie with Biscuits
• Crock Pot Chicken and Stuffing

Print