Crockpot Chicken Pot Pie – A Family Comfort Classic Recipe
Introduction
This Crockpot Chicken Pot Pie is a comforting, hands-off meal that fills your home with inviting aromas. Tender chicken and vegetables simmer in a creamy sauce, served alongside flaky buttermilk biscuits for a cozy, satisfying dinner.
Ingredients
- 3 boneless, skinless chicken breasts
- 1 can (10.5 oz) cream of chicken soup
- 1 cup milk
- 0.5 onion, chopped
- 4 potatoes, peeled and diced
- 16 oz frozen mixed vegetables
- 0.5 cup chopped celery
- 1 tsp garlic powder
- 0.5 tsp poultry seasoning
- 1 tsp salt
- 0.5 tsp black pepper
- 1 8-count can buttermilk biscuits
Instructions
- Step 1: Place the chicken breasts in the bottom of your crockpot. Add diced potatoes, chopped onion, celery, and frozen mixed vegetables on top of the chicken.
- Step 2: Sprinkle garlic powder, poultry seasoning, salt, and black pepper evenly over the ingredients for balanced flavor.
- Step 3: In a bowl, whisk together the cream of chicken soup and milk until smooth. Pour the mixture evenly over the chicken and vegetables in the crockpot.
- Step 4: Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the chicken is tender and the sauce is creamy.
- Step 5: Remove the chicken breasts, shred them with two forks, then return the shredded chicken to the pot. Stir gently to combine everything well.
- Step 6: Bake the buttermilk biscuits separately according to the package directions until golden and flaky.
- Step 7: Serve the creamy chicken and vegetable mixture hot in bowls, topping each serving with a warm biscuit.
Tips & Variations
- For extra richness, stir in a splash of heavy cream instead of milk.
- Feel free to use fresh vegetables like carrots and peas if you prefer over frozen.
- To add a crispy top, bake the filled mixture in an oven-safe crockpot or transfer to a casserole dish and top with biscuit dough before baking.
- Adjust seasoning to taste; poultry seasoning enhances the classic pot pie flavor but can be swapped for thyme or sage.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop, adding a splash of milk if the sauce has thickened. Biscuits are best enjoyed fresh but can be warmed separately in the oven.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen chicken breasts instead of fresh?
Yes, you can use frozen chicken breasts, but expect the cooking time to increase slightly. Cooking on low for 8 hours is usually sufficient to ensure the chicken is fully cooked and tender.
Can I make this recipe without a crockpot?
Absolutely. You can prepare the filling on the stove in a large pot, simmering until the chicken is cooked and vegetables are tender. Then serve with baked biscuits as directed.
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Crockpot Chicken Pot Pie – A Family Comfort Classic Recipe
- Total Time: 6 hours 15 minutes to 8 hours 15 minutes
- Yield: 6 servings 1x
Description
This Crockpot Chicken Pot Pie is a comforting, family-friendly recipe that combines tender shredded chicken, hearty vegetables, and a creamy sauce slow-cooked to perfection. Instead of the traditional crust, it’s served topped with warm, flaky buttermilk biscuits, making it an easy and satisfying one-pot meal.
Ingredients
Protein and Vegetables
- 3 boneless, skinless chicken breasts
- 4 potatoes, peeled and diced
- 0.5 onion, chopped
- 0.5 cup chopped celery
- 16 oz frozen mixed vegetables
Liquids and Seasonings
- 1 can (10.5 oz) cream of chicken soup
- 1 cup milk
- 1 tsp garlic powder
- 0.5 tsp poultry seasoning
- 1 tsp salt
- 0.5 tsp black pepper
Other
- 1 8-count can buttermilk biscuits
Instructions
- Prepare the Base: Place the chicken breasts at the bottom of your crockpot. Add the diced potatoes, chopped onion, celery, and frozen mixed vegetables on top of the chicken.
- Season the Ingredients: Sprinkle garlic powder, poultry seasoning, salt, and black pepper evenly over the layered ingredients to ensure balanced flavor throughout the dish.
- Mix the Sauce: In a bowl, whisk together the cream of chicken soup and milk until smooth and well combined. Pour this creamy mixture evenly over the chicken and vegetables in the crockpot.
- Slow Cook: Cover the crockpot and cook on the low setting for 6 to 8 hours or on high for 3 to 4 hours. The chicken should be tender, and the sauce thick and creamy by the end of cooking.
- Shred the Chicken: Remove the chicken breasts from the crockpot and shred them using two forks. Return the shredded chicken to the pot and gently stir everything together to fully incorporate the meat into the creamy vegetable mixture.
- Bake the Biscuits: While the pot pie filling finishes, bake the buttermilk biscuits separately according to the package instructions until golden and flaky.
- Serve: Spoon the hot, creamy chicken pot pie filling into bowls and top each serving with a warm buttermilk biscuit for a delicious and comforting meal.
Notes
- For extra flavor, you can sauté the onions and celery before adding them to the crockpot, but this step is optional.
- You can substitute frozen mixed vegetables with fresh vegetables of your choice such as carrots and peas if preferred.
- Make sure not to overcook the biscuits; bake just before serving so they stay fresh and soft.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop or microwave.
- Prep Time: 15 minutes
- Cook Time: 6 hours (low) or 3.5 hours (high)
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Keywords: Crockpot Chicken Pot Pie, slow cooker chicken pot pie, comfort food, easy pot pie, crockpot recipes, chicken dinner
