Best Crock Pot Chicken Pot Pie Recipe

When I think of comforting meals that warm both the heart and the stomach, chicken pot pie comes to mind. The rich aroma of tender chicken, mixed vegetables, and flavorful sauce bubbling away in the crock pot fills my kitchen with warmth. Many evenings, my family gathers around the table to enjoy this simple and satisfying dish. It’s not just a meal; it’s a reminder of home. We take pleasure in each bite, admiring the flaky biscuits nestled on top. This Best Crock Pot Chicken Pot Pie Recipe is especially dear to me—it’s easy to prepare, making it perfect for busy nights. With minimal effort, you can serve a comforting, delicious dish that brings smiles and satisfaction to your loved ones.

why make this recipe

This recipe is perfect for those busy days when you crave a home-cooked meal but don’t have hours to spend in the kitchen. The crock pot does all the work while you go about your day. Plus, it’s a fantastic way to use leftover chicken and frozen vegetables, making it both economical and practical. Your family will love the creamy filling and flaky biscuits, making it a surefire hit!

how to make Best Crock Pot Chicken Pot Pie

Ingredients :

• 2 cups cooked chicken, shredded
• 1 cup frozen mixed vegetables
• 1 can (10.5 oz) cream of chicken soup
• 1 cup chicken broth
• 1 tsp onion powder
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 package (8 oz) refrigerated biscuits

Directions :

1. In the crock pot, combine shredded chicken, mixed vegetables, cream of chicken soup, chicken broth, onion powder, garlic powder, salt, and pepper. Stir well to combine.
2. Cover and cook on low for 6-8 hours or high for 4 hours until the vegetables are tender.
3. About 30 minutes before serving, place the biscuits on top of the mixture in the crock pot, cover, and continue cooking until the biscuits are golden brown.
4. Serve hot and enjoy your comforting chicken pot pie!

how to serve Best Crock Pot Chicken Pot Pie

Serve the chicken pot pie directly from the crock pot. Scoop the filling onto plates and make sure to include a biscuit on top for that perfect bite. This dish pairs well with a light salad or steamed vegetables for a balanced meal.

how to store Best Crock Pot Chicken Pot Pie

Allow any leftovers to cool completely before transferring them to an airtight container. Store in the refrigerator for up to 3 days. You can also freeze the filling in an airtight container for up to a month. Just bake the biscuits fresh when you’re ready to serve it again.

tips to make Best Crock Pot Chicken Pot Pie

• Use rotisserie chicken for quicker prep.
• Feel free to add your favorite herbs or spices for extra flavor.
• If you prefer a thicker filling, add a tablespoon of cornstarch mixed with a little water before adding the biscuits.

variation

You can easily customize this recipe. Use turkey instead of chicken, add different vegetables like peas or corn, or switch up the soup to cream of mushroom for a different flavor.

FAQs

1. Can I use fresh vegetables?

Yes, you can use fresh vegetables. Just chop them into small pieces and add them in the beginning.

2. Is there a gluten-free option for the biscuits?

Yes, look for gluten-free refrigerated biscuits at your local grocery store.

3. Can I prepare this in advance?

You can prepare the filling ahead of time and store it in the fridge overnight. Just add the biscuits and cook as directed when you’re ready to eat.

Best Crock Pot Chicken Pot Pie

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A comforting chicken pot pie made effortlessly in a crock pot, perfect for busy nights.

• Author: hannah
• Prep Time: 15 minutes
• Cook Time: 240 minutes
• Total Time: 255 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Slow Cooking
• Cuisine: American
• Diet: None

Ingredients

Scale 1x2x3x

• 2 cups cooked chicken, shredded
• 1 cup frozen mixed vegetables
• 1 can (10.5 oz) cream of chicken soup
• 1 cup chicken broth
• 1 tsp onion powder
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 package (8 oz) refrigerated biscuits

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Instructions

1. In the crock pot, combine shredded chicken, mixed vegetables, cream of chicken soup, chicken broth, onion powder, garlic powder, salt, and pepper. Stir well to combine.
2. Cover and cook on low for 360 minutes or high for 240 minutes until the vegetables are tender.
3. About 30 minutes before serving, place the biscuits on top of the mixture in the crock pot, cover, and continue cooking until the biscuits are golden brown.
4. Serve hot and enjoy your comforting chicken pot pie!

Notes

Use rotisserie chicken for quicker prep. Feel free to add favorite herbs or spices for extra flavor. For a thicker filling, add a tablespoon of cornstarch mixed with a little water before adding the biscuits.