Crock Pot Chicken Pot Pie

This Crock Pot Chicken Pot Pie is a delicious and easy slow cooker meal that combines tender chicken, creamy soups, and mixed vegetables for a comforting dish. Topped with warm biscuits, it’s perfect for busy days when you want a hearty, home-cooked dinner without the fuss.

Ingredients

• 900 grams boneless, skinless chicken breasts or thighs
• 2 cans (300 grams each) cream of chicken soup
• 1 can (300 grams) cream of celery soup
• 340 grams frozen mixed vegetables
• 2 teaspoons garlic powder (divided)
• 2 teaspoons onion powder (divided)
• 2 teaspoons ground black pepper (divided)
• 1 can (460 grams) homestyle biscuits or homemade drop biscuits

Instructions

1. Lightly coat the inside of the slow cooker with non-stick spray.
2. Place chicken breasts or thighs in a single layer at the bottom of the slow cooker.
3. Season the chicken with 1 teaspoon each of garlic powder, onion powder, and black pepper.
4. Spread the cream of chicken soup and cream of celery soup evenly over the chicken.
5. Scatter the frozen mixed vegetables on top of the soup layer.
6. Sprinkle the remaining 1 teaspoon each of garlic powder, onion powder, and black pepper over the vegetables.
7. Cover and cook on low for 6 to 8 hours, or on high for 4 to 6 hours, until chicken is fully cooked and shreds easily.
8. About 15 to 20 minutes before serving, bake the biscuits according to package or recipe instructions until golden brown.
9. Just before the biscuits finish, shred the chicken in the slow cooker using two forks, and stir well to combine.
10. Serve the hot chicken and vegetable mixture in bowls and top each portion with a warm biscuit or split the biscuit to layer the filling inside.

Serving and Storage Tips

• Serve the Crock Pot Chicken Pot Pie warm, ideally with a fresh side salad or steamed vegetables for a balanced meal.
• For extra flavor, you can garnish with chopped fresh parsley or a sprinkle of shredded cheese.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, warm gently in the microwave or on the stovetop, adding a splash of broth or milk if the mixture has thickened too much.
• The biscuit topping is best enjoyed fresh but can be warmed separately in the oven before serving.
• For meal prep, you can prepare the filling in advance and bake the biscuits fresh when ready to serve.

Variations

1. Healthier Version
   Use low-fat or reduced-sodium cream of chicken and cream of celery soups to reduce calories and sodium content. Swap regular biscuits for whole wheat or gluten-free biscuits to add more fiber or accommodate dietary needs.
2. Herb-Infused Crock Pot Chicken Pot Pie
   Add fresh herbs like thyme, rosemary, or parsley to the slow cooker along with the soups and vegetables. This boosts the aroma and adds a fresh, savory depth to the dish.
3. Cheesy Chicken Pot Pie
   Stir in 1 to 1½ cups of shredded cheddar or mozzarella cheese into the slow cooker mixture during the last 30 minutes of cooking. This variation adds a creamy, cheesy richness to the filling.
4. Vegetable Swap
   Instead of frozen mixed vegetables, use fresh veggies such as diced carrots, peas, green beans, or corn. Fresh vegetables can add more texture and vibrant flavors.
5. Gluten-Free Option
   Skip the biscuit topping and serve the creamy chicken and vegetable mixture over mashed potatoes or cooked quinoa. Alternatively, use gluten-free biscuits or cornbread muffins to keep the dish gluten-free.
6. Spicy Chicken Pot Pie
   Add a pinch of cayenne pepper, smoked paprika, or a splash of hot sauce to the soup base to give the dish a mild kick without overpowering the creamy flavor.
7. Creamy Mushroom Chicken Pot Pie
   Add a can of cream of mushroom soup or sautéed mushrooms to the slow cooker for a deeper, earthier flavor profile.

FAQs

1. Can I use frozen chicken instead of fresh?
   It’s best to use thawed chicken for even cooking. Using frozen chicken may increase cooking time and affect the texture.
2. Can I make this recipe in an Instant Pot?
   Yes, you can adapt the recipe for an Instant Pot by using the slow cook function or pressure cooking, but cooking times will vary. Pressure cook on high for about 15 minutes and then shred the chicken.
3. What can I use instead of cream of chicken and cream of celery soup?
   You can make a homemade white sauce using butter, flour, chicken broth, and milk with added seasonings if you prefer a fresh, preservative-free option.
4. Can I add more vegetables?
   Absolutely! Feel free to add extra veggies like carrots, peas, or green beans to increase the nutritional value and bulk up the dish.
5. How do I store leftovers?
   Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to maintain creaminess.
6. Can I freeze the leftovers?
   The filling can be frozen, but the biscuits are best made fresh. Freeze the filling separately in freezer-safe containers for up to 2 months.
7. Can I use thighs instead of breasts?
   Yes, boneless, skinless chicken thighs work great and tend to stay more moist and tender during slow cooking.
8. What if I don’t have a slow cooker?
   You can prepare this dish in a covered baking dish in the oven at 325°F (163°C) for about 1.5 to 2 hours until the chicken is cooked through.
9. Can I make the biscuit topping from scratch?
   Definitely! Homemade drop biscuits or your favorite biscuit dough work wonderfully as a topping.
10. How do I prevent the biscuits from getting soggy?
    Bake the biscuits separately and add them on top just before serving to keep them warm and crisp. Splitting the biscuit and layering the filling inside is also a great way to avoid sogginess.

This Crock Pot Chicken Pot Pie is an effortless slow cooker recipe that brings comforting flavors together with creamy chicken, mixed vegetables, and flaky biscuits. It’s a perfect meal for busy days and sure to become a family favorite thanks to its rich taste and easy preparation.

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