Crock Pot Chicken Pot has always been my go-to for a cozy night in, especially when the weather turns chilly. I remember my mom making a version of this years ago, and the aroma of savory chicken, tender vegetables, and that creamy sauce filling the house always made me feel so loved. This slow cooker chicken pot pie is my modern take, a true comfort food that’s incredibly simple to put together. It’s genuinely the most easy crock pot chicken pot pie recipe I’ve found, perfect for busy weeknights. Let’s get cooking!
Why You’ll Love This Crock Pot Chicken Pot
This recipe is a weeknight dream come true! It’s packed with delicious flavor and incredibly easy to prepare. Here’s why you’ll be making this again and again:
- Amazing Taste: Tender chicken and veggies swimming in a rich, savory sauce.
- Minimal Prep: Most of the work is done by your slow cooker.
- Family Favorite: It’s a hit with kids and adults alike.
- Budget-Friendly: Uses simple, affordable ingredients.
- Healthy Options: Easily adaptable for healthier meals.
- Ultimate Comfort: This is pure comfort food crock pot chicken pot pie, perfect for any occasion.
- Creamy Perfection: You’ll adore the luscious, creamy crock pot chicken pot pie filling.
Crock Pot Chicken Pot Pie Ingredients
Gathering these simple crock pot chicken pot pie ingredients is the first step to a delicious meal. I love that most of these are pantry staples!
- 1.5 pounds boneless, skinless chicken breasts – this is the star, keeping it lean and tender
- 1 cup chicken broth – adds moisture and a savory base
- 1 teaspoon dried thyme – for that classic herby flavor
- 1 teaspoon dried rosemary – complements the thyme beautifully
- 1/2 teaspoon salt – to enhance all the flavors
- 1/4 teaspoon black pepper – just a pinch for warmth
- 1 cup chopped carrots – peeled and diced for sweetness
- 1 cup chopped celery – adds a lovely savory note
- 1 cup chopped onion – about one medium onion, finely diced
- 1/2 cup frozen peas – added at the end for a pop of green and sweetness
- 1/2 cup frozen corn – because no pot pie is complete without it!
- 4 tablespoons butter – the base for our creamy sauce
- 4 tablespoons all-purpose flour – to thicken the filling into a luscious sauce
- 2 cups milk – whole milk makes it extra creamy
- 1/4 cup chopped fresh parsley – for a burst of freshness
- 1 (10 ounce) can refrigerated biscuit cut into pieces – the perfect fluffy topping
How to Make Crock Pot Chicken Pot Pie
Let’s get this comforting meal started! Making a delicious crock pot chicken pot pie is surprisingly simple, and the slow cooker does most of the heavy lifting. Follow these steps for a perfect result every time.
- Step 1: Begin by placing the 1.5 pounds boneless, skinless chicken breasts into your slow cooker. Pour in the 1 cup chicken broth, and sprinkle with the 1 teaspoon dried thyme, 1 teaspoon dried rosemary, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. This is where the magic begins, infusing the chicken with flavor.
- Step 2: Cook the chicken on low for 4-6 hours or on high for 2-3 hours. You’ll know it’s ready when the chicken is cooked through and tender enough to shred easily.
- Step 3: Carefully remove the cooked chicken breasts from the slow cooker and place them on a cutting board. Using two forks, shred the chicken until you have lovely bits of crock pot shredded chicken pot pie goodness.
- Step 4: While the chicken rests, melt the 4 tablespoons butter in a skillet over medium heat. Add the 1 cup chopped carrots, 1 cup chopped celery, and 1 cup chopped onion. Sauté these vegetables until they begin to soften, which usually takes about 5-7 minutes. The kitchen will start to smell amazing!
- Step 5: Sprinkle the 4 tablespoons all-purpose flour over the softened vegetables and stir well. Cook for about 1 minute, stirring constantly, to toast the flour slightly.
- Step 6: Gradually whisk in the 2 cups milk. Continue whisking until the mixture is smooth. Bring it to a gentle simmer and let it cook, stirring occasionally, until the sauce has thickened beautifully, about 5 minutes.
- Step 7: Stir in the 1/2 cup frozen peas, 1/2 cup frozen corn, the shredded chicken, and 1/4 cup chopped fresh parsley. This vibrant mixture is the heart of our pie.
- Step 8: Pour this delicious chicken and vegetable mixture back into the slow cooker.
- Step 9: Arrange the pieces from the 1 (10 ounce) can refrigerated biscuit evenly over the top of the filling. Don’t worry if they don’t cover completely; they’ll puff up.
- Step 10: Cover the slow cooker and cook on high for 1-2 hours, or until the biscuits are cooked through and have a lovely golden-brown hue. This final step is key to how to make crock pot chicken pot pie that’s truly satisfying.
Pro Tips for the Best Crock Pot Chicken Pot Pie
Want to elevate your slow cooker chicken pot pie game? I’ve got a few tricks up my sleeve that make all the difference:
- For an even richer flavor, use half-and-half or a mix of milk and heavy cream instead of just milk for the filling.
- Don’t skip shredding the chicken; it ensures every bite is perfectly coated in that delicious gravy.
- If you prefer a crispier biscuit topping, you can broil them for the last minute or two, watching carefully!
- Feel free to add a pinch of nutmeg to the filling for an extra layer of warmth and depth.
What’s the secret to perfect crock pot chicken pot pie?
The secret to a truly perfect crock pot chicken pot pie is in the creamy filling. Making a roux with butter and flour before adding the milk creates that luscious, velvety texture that coats everything beautifully. For more on creating the perfect sauce base, check out this guide on making sausage gravy.
Can I make crock pot chicken pot pie ahead of time?
Yes, you can prepare the chicken and vegetable filling mixture up to 24 hours in advance and store it in the refrigerator. Add the biscuits just before cooking to avoid them getting soggy.
How do I avoid common mistakes with crock pot chicken pot pie?
A common pitfall is an overly thin filling. Ensure your roux is properly cooked and the sauce has thickened before adding it to the slow cooker. Also, don’t overcook the biscuits; keep an eye on them during the final hour. For more tips on cooking, you might find this information on perfect scrambled eggs helpful for general cooking techniques.
Best Ways to Serve Crock Pot Chicken Pot
This hearty crock pot chicken pot pie is a meal in itself, but it pairs wonderfully with a few simple sides to make it a complete feast. Here are some of my favorite crock pot chicken pot pie serving suggestions:
- A simple green salad with a light vinaigrette is a fantastic contrast to the rich filling.
- Steamed green beans or broccoli add a fresh, healthy element that complements the dish beautifully.
- For extra comfort, a side of mashed potatoes can never hurt, though the biscuits on top make it quite filling already!
Nutrition Facts for Crock Pot Chicken Pot Pie
Making a healthy crock pot chicken pot pie is achievable with this recipe, offering a satisfying meal without being overly indulgent. Here’s a breakdown of the estimated nutritional content per serving:
- Calories: 550
- Fat: 28g
- Saturated Fat: 14g
- Protein: 30g
- Carbohydrates: 45g
- Fiber: 4g
- Sugar: 8g
- Sodium: 900mg
Nutritional values are estimates and may vary based on specific ingredients used. For more healthy meal ideas, explore our dinner recipes.
How to Store and Reheat Crock Pot Chicken Pot Pie
Leftover crock pot chicken pot pie is a treasure, and storing it properly ensures you can enjoy it later. Once the pie has cooled slightly, transfer any leftovers into an airtight container. You can keep this delicious dish in the refrigerator for about 3 to 4 days. If you want to store it for longer, freezing is a great option. Wrap individual portions tightly in plastic wrap, then in aluminum foil, and freeze for up to 3 months. To reheat, the microwave is your friend for a quick fix – just warm it through until heated. For a crispier topping, you can reheat it in a moderate oven at around 350°F (175°C) until warmed through. Either way, this comforting meal is just as good the next day!
Frequently Asked Questions About Crock Pot Chicken Pot Pie
Can I freeze leftover crock pot chicken pot pie?
Yes, absolutely! Once cooled, wrap individual portions tightly in plastic wrap and then in foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
What makes this crock pot chicken pot pie with biscuits so good?
The combination of tender, slow-cooked chicken, savory vegetables, and a creamy sauce, all topped with fluffy, golden biscuits, is pure comfort. The biscuits soak up some of that delicious filling, making every bite amazing. For a similar comforting dessert, try our Pumpkin Cobbler.
Can I make crock pot chicken pot pie without pastry?
Definitely! While this recipe uses biscuits, you can omit them entirely if you prefer. You could also serve the filling over mashed potatoes, rice, or even with a side of crusty bread for a delicious meal without pastry. If you’re looking for a great bread recipe, check out our Easy No-Knead Artisan Bread.
How can I make the filling thicker if it’s too thin?
If your filling seems a bit too thin, you can create a slurry by mixing a tablespoon of cornstarch with two tablespoons of cold water. Stir this into the hot filling in the slow cooker and let it cook for another 15-30 minutes on high, uncovered, until it thickens.
Variations of Crock Pot Chicken Pot Pie You Can Try
While this recipe is fantastic as is, there are so many ways to customize it! If you’re looking for a simple crock pot chicken pot pie, you can swap the chicken breasts for rotisserie chicken for a super quick meal. For a healthier twist, try using sweet potatoes instead of regular potatoes or adding more mixed vegetables like broccoli or mushrooms. You could even make a gluten-free version by using gluten-free biscuits and thickening the filling with a cornstarch slurry. For a richer flavor, consider using half-and-half instead of milk for an extra decadent, creamy crock pot chicken pot pie experience. For another comforting dish, consider our Southern Banana Cobbler.
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Crock Pot Chicken Pot: 5 Amazing Tips
- Total Time: 4 hours 20 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A comforting and easy Crock Pot Chicken Pot Pie recipe featuring tender chicken, vegetables, and a creamy filling, topped with flaky biscuits.
Ingredients
- 1.5 pounds boneless, skinless chicken breasts
- 1 cup chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 cup chopped onion
- 1/2 cup frozen peas
- 1/2 cup frozen corn
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 2 cups milk
- 1/4 cup chopped fresh parsley
- 1 (10 ounce) can refrigerated biscuit cut into pieces
Instructions
- Place chicken breasts in the slow cooker. Add chicken broth, thyme, rosemary, salt, and pepper.
- Cook on low for 4-6 hours or on high for 2-3 hours, until chicken is cooked through.
- Remove chicken from the slow cooker and shred it.
- In a skillet, melt butter over medium heat. Add carrots, celery, and onion. Cook until softened, about 5-7 minutes.
- Stir in flour and cook for 1 minute.
- Gradually whisk in milk until smooth. Bring to a simmer and cook until thickened, about 5 minutes.
- Stir in peas, corn, shredded chicken, and parsley.
- Pour the chicken mixture into the slow cooker.
- Top with biscuit pieces.
- Cover and cook on high for 1-2 hours, or until biscuits are cooked through and golden brown.
Notes
- You can use a rotisserie chicken for a quicker option.
- Feel free to add other vegetables like potatoes or mushrooms.
- For a richer flavor, use half-and-half instead of milk.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 8g
- Sodium: 900mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 100mg