Crock Pot Chicken Pot Pie is the perfect dish for a cozy family dinner. With its warm, delicious flavors, this recipe is simple and requires minimal prep work, making it an excellent choice for busy days. Just set it and forget it! You’ll have a delightful meal ready to serve when you return home after a long day.
Recipe Information
Prep Time: 15 minutes
Cook Time: 6-8 hours
Total Time: 6-8 hours 15 minutes
Servings: 6
Difficulty Level: Easy
Nutrition Information (per serving)
Calories: 450
Protein: 30 grams
Carbohydrates: 50 grams
Fat: 15 grams
Fiber: 3 grams
Sugar: 2 grams
Sodium: 800 mg
Why Make Crock Pot Chicken Pot Pie
Crock Pot Chicken Pot Pie is not only tasty but also extremely convenient. It allows you to use simple ingredients while providing a hearty meal rich in nutrients. The combination of chicken, vegetables, and creamy soups makes it a comforting dish that the whole family will love. Plus, it’s versatile! You can customize the recipe with your favorite vegetables or herbs for a personal touch.
How to Make Crock Pot Chicken Pot Pie Step by Step
Ingredients
2 pounds boneless, skinless chicken breasts or thighs
2 cans (10.5 ounces each) cream of chicken soup
1 can (10.5 ounces) cream of celery soup
12 ounces frozen mixed vegetables
1 teaspoon onion powder
1 teaspoon garlic powder
Salt and pepper to taste
1 cup biscuit mix
1/2 cup milk
Directions
- Place the chicken in the bottom of the Crock Pot.
- In a bowl, combine cream of chicken soup, cream of celery soup, frozen mixed vegetables, onion powder, garlic powder, salt, and pepper. Pour the mixture over the chicken.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- About 30 minutes before serving, mix the biscuit mix and milk in a bowl until just combined.
- Drop spoonfuls of the biscuit mixture on top of the chicken mixture in the Crock Pot.
- Cover and cook for an additional 30 minutes, until the biscuits are cooked through.
- Serve warm and enjoy!
How to Serve Crock Pot Chicken Pot Pie
This dish is delightful on its own but pairs well with a simple green salad or roasted veggies for a complete meal. For an extra layer of flavor, consider serving it with a drizzle of hot sauce or a side of tangy cranberry sauce.
How to Store Crock Pot Chicken Pot Pie
Leftover Crock Pot Chicken Pot Pie can be stored in the refrigerator for up to three days. To reheat, simply warm it in the microwave or on the stovetop until heated through. If you want to freeze it, let it cool completely, then store in an airtight container for up to three months. Thaw in the refrigerator overnight before reheating.
Expert Tips for Cooking Crock Pot Chicken Pot Pie
- For extra flavor, add fresh herbs like thyme or rosemary to the chicken mixture.
- Consider using homemade cream soups for a healthier option.
- If you prefer a thicker filling, you can stir in a tablespoon of cornstarch mixed with water just before serving.
- Customize the recipe with your favorite vegetables, such as carrots or peas.
- For a lighter version, use low-fat cream soups and reduce the biscuit mix.
Delicious Variations of Crock Pot Chicken Pot Pie
- Spicy Chicken Pot Pie: Add diced jalapeños and a dash of cayenne pepper for a spicy kick.
- Herbed Chicken Pot Pie: Incorporate dried herbs like dill or sage for a fragrant twist.
- Vegetarian Chicken Pot Pie: Replace the chicken with chickpeas and use vegetable broth for a meatless option.
Crock Pot Chicken Pot Pie is a dish you will want to make again and again. Its rich flavors and comforting texture make it a family favorite that’s easy to whip up on any day. Give it a try and discover why so many love this delightful recipe!
Crock Pot Chicken Pot Pie
Ingredients
Main Ingredients
- 2 pounds boneless, skinless chicken breasts or thighs
- 2 cans cream of chicken soup (10.5 ounces each)
- 1 can cream of celery soup (10.5 ounces)
- 12 ounces frozen mixed vegetables
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup biscuit mix
- 1/2 cup milk
Instructions
Preparation
- Place the chicken in the bottom of the Crock Pot.
- In a bowl, combine cream of chicken soup, cream of celery soup, frozen mixed vegetables, onion powder, garlic powder, salt, and pepper.
- Pour the mixture over the chicken.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
Biscuit Topping
- About 30 minutes before serving, mix the biscuit mix and milk in a bowl until just combined.
- Drop spoonfuls of the biscuit mixture on top of the chicken mixture in the Crock Pot.
- Cover and cook for an additional 30 minutes, until the biscuits are cooked through.
Serving
- Serve warm and enjoy!
