Crock Pot Chicken Pot Pie (Ultimate Cozy Dinner!) Recipe
This Crock Pot Chicken Pot Pie is the ultimate cozy dinner, combining tender slow-cooked chicken, creamy soups, and mixed vegetables for a hearty filling. Finished with warm, flaky buttermilk biscuits baked separately, this effortless meal is perfect for busy days when you want comfort food without fussing over the stove.
- Prep Time: 10 minutes
- Cook Time: 6 to 8 hours on LOW or 4 to 6 hours on HIGH
- Total Time: 6 hours 10 minutes to 8 hours 10 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Ingredients
Scale
Chicken and Filling
- 2 lbs boneless skinless chicken breasts or thighs
- 1 (10.5 oz) can cream of chicken soup
- 1 (10.5 oz) can cream of celery soup
- 2 cups frozen mixed vegetables
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp black pepper
Biscuits
- 1 can refrigerated buttermilk biscuits
Optional Garnish
- Shredded cheddar cheese
- Fresh thyme or rosemary
Instructions
- Prepare the chicken: Place the boneless skinless chicken breasts or thighs at the bottom of the Crock Pot, ensuring they are spread out evenly for consistent cooking.
- Season the chicken: Sprinkle garlic powder, onion powder, and black pepper evenly over the chicken to infuse flavor during the slow cooking process.
- Add soups and vegetables: Pour in the cream of chicken soup and cream of celery soup, then add the frozen mixed vegetables. Stir gently to combine everything without disturbing the layered chicken too much.
- Cook in the Crock Pot: Cover the Crock Pot and cook on LOW heat setting for 6 to 8 hours or on HIGH heat for 4 to 6 hours, until the chicken is fully cooked and tender.
- Bake the biscuits: Near the end of the cooking time, bake the refrigerated buttermilk biscuits according to the package directions until golden and fluffy.
- Shred the chicken: Once cooked, shred the chicken directly inside the Crock Pot using two forks, mixing it thoroughly with the creamy vegetable mixture.
- Serve: Scoop the hearty chicken and vegetable filling into bowls and serve topped with a warm biscuit either whole on top or split open. Optionally, garnish with shredded cheddar cheese and fresh thyme or rosemary for extra flavor.
Notes
- You can use chicken thighs for a juicier, more flavorful pot pie or breasts for a leaner option.
- Feel free to add other frozen vegetables like peas or corn depending on your preference.
- To make it gluten-free, substitute the cream soups and biscuits with gluten-free versions.
- Leftovers store well in the fridge for up to 3 days and can be reheated gently in a microwave or on the stovetop.
- Adding fresh herbs like thyme or rosemary enhances the aroma and taste significantly.
Keywords: Crock Pot Chicken Pot Pie, Slow Cooker Chicken Pot Pie, Easy Chicken Dinner, Comfort Food, Crockpot Recipes
