Cozy Crock Pot Chicken Pot Pie Recipe for Family Dinners

Comfort food reaches new heights with this hearty crock pot chicken pot pie recipe that promises warmth in every single bite.

Weeknight dinners just got easier with this simple and delicious slow cooker creation.

Tender chicken, creamy sauce, and flaky biscuits come together effortlessly in one pot.

The magic happens as ingredients meld and develop rich, comforting flavors throughout the day.

Busy home cooks will appreciate how minimal prep work delivers maximum satisfaction.

Serve this soul-warming dish straight from the crock pot and watch everyone gather around the table with anticipation.

Your family will be asking for seconds before the first serving is finished.

What’s in This Chicken Pot Pie

• Chicken Breasts or Thighs: Boneless and skinless meat that forms the hearty base of this comforting pot pie dish.

• Cream of Chicken Soup, Cream of Celery Soup: Creamy soups that create a rich, flavorful gravy and help tenderize the chicken during slow cooking.

• Frozen Mixed Vegetables: A convenient blend that adds nutrition, color, and texture to the chicken pot pie.

• Garlic Powder, Onion Powder, Black Pepper: Aromatic spices that enhance the overall flavor profile of the dish.

• Homestyle Biscuits: Soft, golden accompaniment that completes the classic pot pie experience and provides a delicious way to soak up the creamy sauce.

• Non-Stick Spray: Essential for easy crock pot preparation and simple cleanup after cooking.

How to Make Chicken Pot Pie in a Slow Cooker

Step 1: Prep the Slow Cooker

Grab your trusty slow cooker and give it a quick spray of non-stick cooking spray.

This simple trick will save you from sticky cleanup later and make your cooking experience smooth.

Step 2: Settle the Chicken

Gently place chicken pieces at the bottom of the slow cooker.

Sprinkle on a mix of garlic powder, onion powder, and black pepper to wake up those flavor profiles.

Step 3: Pour the Creamy Base

• Cream of chicken soup
• Cream of celery soup

These soups will create a rich, velvety sauce that hugs every morsel of chicken.

Step 4: Scatter the Veggie Goodness

Spread frozen mixed vegetables across the top of the soupy layer.

The veggies will nestle in and absorb all the delicious flavors while cooking.

Step 5: Add Final Seasoning Kick

Dust another layer of seasonings over the vegetables to ensure maximum taste in every single bite.

Step 6: Set and Forget

• Low setting: 6-8 hours
• High setting: 4-6 hours

Your kitchen will smell absolutely amazing during this process.

Step 7: Bake the Biscuits

About 20 minutes before serving, prepare your biscuits.

Slide them into the oven following package instructions or use your favorite homemade recipe.

Step 8: Shred and Mix

Use two forks to break the chicken into tender, bite-sized pieces.

Stir everything together so the chicken gets coated in that dreamy sauce.

Step 9: Create Your Comfort Plate

Serve the chicken mixture over or alongside your freshly baked biscuits.

Each spoonful promises pure comfort and warmth.

Tips for Golden, Creamy Pot Pie Filling

• Spray your crock pot liner generously with non-stick cooking spray to guarantee easy food release and hassle-free cleanup.
• Double-layer your seasonings – once when placing chicken and again on top of vegetables – to ensure deep, consistent flavor throughout the dish.
• Adjust cooking times based on your schedule – low setting for 6-8 hours or high setting for 4-6 hours, allowing tender chicken that shreds effortlessly.
• Use frozen mixed vegetables to maintain crisp texture and distribute nutrients evenly without becoming mushy during slow cooking.
• Customize serving by placing whole biscuits or cutting them in half, creating a versatile presentation that suits different preferences and makes the meal more interactive.

Reheating and Storing Chicken Pot Pie

• Store leftovers in an airtight container within 2 hours of cooking. Keep in the refrigerator for 3-4 days, ensuring the chicken mixture stays fresh and safe to eat.
• Transfer the cooled chicken pot pie mixture to freezer-safe containers or heavy-duty freezer bags. Label with the date and store for up to 3 months. Avoid freezing biscuits separately.
• Place individual portions in a microwave-safe dish. Cover with a damp paper towel to prevent drying. Heat on medium power for 1-2 minutes, stirring halfway through to ensure even warming.
• Preheat oven to 350°F. Place chicken mixture in an oven-safe dish, cover with foil to retain moisture. Warm for 15-20 minutes until heated thoroughly. Add fresh biscuits during the last 5 minutes for a crispy top.

Side Dishes for Crock Pot Pot Pie

• Pair with Rustic Red Wine: Select a medium-bodied red like Pinot Noir or Beaujolais to complement the creamy chicken pot pie's richness, cutting through the hearty flavors with its subtle acidity.
• Create a Fresh Side Salad: Toss a light green salad with crisp mixed greens, cherry tomatoes, and a tangy vinaigrette to balance the dish's creamy texture and provide a refreshing contrast.
• Match with Craft Beer: Choose a smooth amber ale or mild wheat beer that enhances the comfort food's depth without overpowering the delicate chicken and vegetable flavors.
• Serve with Crisp Apple Cider: Opt for a slightly sweet, cold apple cider that brings a bright, fruity note to the rich, creamy chicken pot pie, creating a delightful flavor harmony.

Chicken Pot Pie Recipe Swaps You’ll Love

• Low-Sodium Delight: Replace cream soups with homemade low-sodium white sauce using chicken broth, milk, and cornstarch. Reduce salt content for heart-healthy eating.
• Gluten-Free Option: Swap traditional biscuits with gluten-free biscuit mix or cauliflower biscuits. Use gluten-free cream soups or make from scratch with rice flour.
• Vegetarian Transformation: Substitute chicken with firm tofu, chickpeas, or plant-based chicken alternatives. Add extra mushrooms and root vegetables for hearty protein replacement.
• Dairy-Free Adaptation: Use coconut milk instead of cream soups, select dairy-free biscuit mix, and replace milk-based ingredients with almond or oat milk alternatives.

FAQs

• Can I use different types of chicken?

Yes, you can use chicken breasts or thighs. Both work well in this recipe and will become tender during slow cooking.

• Is this recipe good for meal prep?

Absolutely! This crock pot chicken pot pie is perfect for meal prep. It stores well in the refrigerator and reheats easily for quick meals during the week.

• Do I need to pre-cook the chicken?

No, you don’t need to pre-cook the chicken. The slow cooker will cook the chicken thoroughly and make it tender and easy to shred.

• Can I make this recipe healthier?

To make it healthier, use low-sodium cream soups, add more vegetables, and choose whole wheat biscuits. You can also use Greek yogurt instead of some of the soup for added protein.

What Makes Crock Pot Chicken Pot Pie So Easy

• Dump ingredients into the crock pot with minimal chopping, making dinner a stress-free experience for busy home cooks.
• Easily swap out vegetables or adjust seasonings to match family preferences, creating a flexible and adaptable one-pot wonder.
• Slow cooker method guarantees tender, juicy chicken without constant monitoring, perfect for hands-off meal preparation.
• Creamy, hearty dish appeals to all ages, transforming a classic comfort food into an easy weeknight dinner solution.

Crock Pot Chicken Pot Pie Recipe

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4.5 from 25 reviews

• Total Time: 4 hours 15 minutes
• Yield: 8 1x

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Description

Comfort meets convenience in this hearty Crock Pot Chicken Pot Pie, where classic flavors simmer slowly to perfection. Creamy chicken, tender vegetables, and a golden crust combine for a soul-warming meal you’ll crave on chilly evenings.

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Ingredients

Scale 1x2x3x

Main Protein:

• 2 lbs boneless, skinless chicken breasts or thighs

Soups and Base:

• 2 (10.5 ounces) cans cream of chicken soup
• 2 (10.5 ounces) cans cream of celery soup

Vegetables and Seasonings:

• 12 ounces frozen mixed vegetables
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 2 teaspoons black pepper

Topping:

• 1 (16.3 ounces) can homestyle biscuits or homemade drop biscuits

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Instructions

1. Prepare the crock pot by generously coating the interior with non-stick spray to prevent ingredient adhesion and simplify cleanup.
2. Arrange chicken pieces at the bottom of the crock pot, seasoning thoroughly with garlic powder, onion powder, and black pepper to enhance flavor profile.
3. Completely cover chicken with cream of chicken and cream of celery soups, creating a rich, velvety base that will develop depth during cooking.
4. Distribute frozen mixed vegetables evenly across the soup layer, ensuring uniform cooking and maintaining vegetable integrity.
5. Dust the vegetable layer with remaining seasonings to amplify the overall taste complexity.
6. Secure the crock pot lid and slow cook for 6-8 hours on low heat or 4-6 hours on high heat, allowing chicken to become supremely tender and easily shreddable.
7. Approximately 20 minutes before serving, bake biscuits according to package directions or prepare homemade drop biscuits for a personalized touch.
8. Moments before serving, use two forks to shred chicken directly within the crock pot, thoroughly incorporating the meat with the creamy vegetable sauce.
9. Plate by either positioning a whole biscuit beneath the chicken mixture or splitting biscuits and topping with the savory, hearty filling for a comforting meal.

Notes

• Use low-sodium cream soups to control salt intake for those watching their sodium levels.
• Swap chicken with tofu or plant-based protein alternatives for a vegetarian version that maintains the creamy texture.
• Add fresh herbs like thyme or rosemary during cooking to elevate the flavor profile and introduce subtle aromatic notes.
• Replace frozen mixed vegetables with fresh seasonal vegetables for a more vibrant and nutritionally dense dish.

• Prep Time: 15 minutes
• Cook Time: 4 hour (on high) or 8 hours (on low)
• Category: Dinner
• Method: Slow Cooking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 300
• Sugar: 3 g
• Sodium: 950 mg
• Fat: 14 g
• Saturated Fat: 5 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 2 g
• Protein: 20 g
• Cholesterol: 70 mg