Crock Pot Chicken Pot Pie: Is there anything more comforting than a warm, savory pot pie on a chilly evening? Imagine that classic comfort food, but made even easier and more convenient thanks to your trusty slow cooker! This recipe takes the traditional, sometimes laborious, process of making chicken pot pie and simplifies it without sacrificing any of the delicious flavor.

Chicken pot pie has a rich history, evolving from early meat pies enjoyed by the ancient Greeks and Romans. Over centuries, it traveled the globe, adapting to local ingredients and culinary traditions. The version we know and love today, with its creamy filling and flaky crust, is a testament to the enduring appeal of simple, hearty food.

What makes Crock Pot Chicken Pot Pie so irresistible? It’s the perfect combination of tender chicken, flavorful vegetables, and a rich, creamy sauce, all topped with golden, flaky biscuits. The slow cooker does all the work, allowing the flavors to meld together beautifully, creating a depth of taste that’s hard to beat. Plus, it’s incredibly convenient – simply toss the ingredients into your crock pot, set it, and forget it! This recipe is perfect for busy weeknights or when you want a comforting meal without spending hours in the kitchen. Get ready to enjoy a truly satisfying and effortless dinner!

Ingredients:

For the Chicken Filling:

2 lbs boneless, skinless chicken breasts
1 medium yellow onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
1 (10.75 oz) can condensed cream of chicken soup
1 (10.75 oz) can condensed cream of mushroom soup
1 cup frozen peas
1 cup frozen corn
1 cup frozen green beans
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/4 teaspoon black pepper
1/2 teaspoon salt (or to taste)
2 cups chicken broth
2 tablespoons butter

For the Biscuit Topping:

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/2 cup (1 stick) cold unsalted butter, cut into cubes
3/4 cup milk

Preparing the Chicken Filling:

First, we’re going to get our chicken ready for the slow cooker. Place the chicken breasts in the bottom of your crock pot. Don’t worry about trimming them too much; any excess fat will render out during the cooking process.
Next, add the chopped onion, carrots, and celery to the crock pot, layering them around and on top of the chicken. These veggies will add a wonderful depth of flavor to our pot pie.
Now, pour in both cans of condensed cream of chicken and cream of mushroom soup. Don’t be shy! These soups are the base of our creamy, comforting sauce.
Add the frozen peas, corn, and green beans. No need to thaw them first; they’ll cook perfectly in the crock pot. The frozen veggies add a nice pop of color and freshness to the dish.
Sprinkle in the dried thyme, dried rosemary, black pepper, and salt. These herbs will infuse the chicken and vegetables with a savory aroma and delicious flavor. Feel free to adjust the salt to your liking.
Pour in the chicken broth. This will help to create a luscious sauce and keep everything moist while it cooks. Make sure the chicken is mostly submerged in the broth.
Finally, add the butter. The butter will melt and enrich the sauce, adding a touch of richness and flavor.

Slow Cooking the Chicken:

Cover the crock pot and cook on low for 6-8 hours, or on high for 3-4 hours. The chicken should be cooked through and easily shreddable with a fork. The longer it cooks, the more tender it will become.
Once the chicken is cooked, remove it from the crock pot and place it on a cutting board. Using two forks, shred the chicken into bite-sized pieces. Be careful, it will be hot!
Return the shredded chicken to the crock pot and stir everything together to combine. The chicken should be evenly distributed throughout the vegetable and soup mixture.

Preparing the Biscuit Topping:

While the chicken is cooking, or shortly before it’s finished, prepare the biscuit topping. In a large bowl, whisk together the flour, baking powder, and salt. Make sure the baking powder is evenly distributed to ensure light and fluffy biscuits.
Cut in the cold butter using a pastry blender or your fingertips. The goal is to create a mixture that resembles coarse crumbs. The cold butter is crucial for creating flaky biscuits. Work quickly to prevent the butter from melting.
Gradually add the milk, mixing until just combined. Be careful not to overmix the dough, as this will result in tough biscuits. The dough should be slightly sticky.

Assembling and Baking:

Preheat your oven to 400°F (200°C). This high temperature will help the biscuits rise quickly and become golden brown.
Drop spoonfuls of the biscuit dough onto the top of the chicken mixture in the crock pot. You can use a spoon or an ice cream scoop to create evenly sized biscuits. Arrange the biscuits so they are close together but not touching. This will help them bake evenly.
Alternatively, for a more even topping, you can gently pat the biscuit dough into a large circle on a lightly floured surface. Use a knife or pizza cutter to cut the circle into wedges. Carefully place the wedges on top of the chicken mixture, overlapping them slightly.
Place the crock pot (without the lid) in the preheated oven and bake for 15-20 minutes, or until the biscuits are golden brown and cooked through. Keep a close eye on the biscuits to prevent them from burning. If they start to brown too quickly, you can tent them with foil.
Remove the crock pot from the oven and let it cool slightly before serving. Be careful, the crock pot will be very hot!

Tips and Variations:

Vegetable Variations: Feel free to substitute or add other vegetables to the filling, such as potatoes, mushrooms, or parsnips.
Herb Variations: Experiment with different herbs, such as sage, parsley, or oregano.
Spice it Up: Add a pinch of red pepper flakes for a little heat.
Cheese Please: Add shredded cheddar cheese to the biscuit dough for a cheesy topping.
Make it Gluten-Free: Use a gluten-free flour blend for the biscuit topping.
Individual Pot Pies: Instead of baking the biscuits on top of the crock pot filling, you can transfer the filling to individual oven-safe bowls and top each with a biscuit before baking. This is a great way to serve individual portions.
Leftovers: Store leftover chicken pot pie in the refrigerator for up to 3 days. Reheat in the oven or microwave. The biscuits may become slightly softer upon reheating.
Broth Consistency: If you prefer a thicker sauce, you can mix a tablespoon of cornstarch with a tablespoon of cold water and stir it into the crock pot during the last 30 minutes of cooking.
Browning the Chicken: For a richer flavor, you can brown the chicken breasts in a skillet before adding them to the crock pot. This will add a nice sear and depth of flavor to the dish.
Adding Wine: For a more sophisticated flavor, you can add a splash of dry white wine to the crock pot along with the chicken broth.

Enjoy your delicious and comforting Crock Pot Chicken Pot Pie! I hope you and your family love it as much as mine does. This recipe is perfect for a cozy weeknight dinner or a potluck gathering. The slow cooker makes it incredibly easy to prepare, and the homemade biscuit topping adds a touch of warmth and comfort. Don’t be afraid to experiment with different variations to make it your own. Happy cooking!

Conclusion:

This Crock Pot Chicken Pot Pie recipe is more than just a meal; it’s a warm hug on a chilly evening, a comforting classic made incredibly easy. Seriously, if you’re looking for a dish that delivers maximum flavor with minimal effort, this is it. The creamy, savory filling, packed with tender chicken and perfectly cooked vegetables, all topped with those golden, flaky biscuits… it’s a symphony of textures and tastes that will have everyone at the table asking for seconds. I know I always do!

But why is this a must-try? Because it’s foolproof! Forget slaving over a hot stove for hours. The slow cooker does all the heavy lifting, allowing the flavors to meld and deepen into something truly special. Plus, it’s incredibly versatile. Don’t have peas on hand? Throw in some green beans or corn. Want to add a little kick? A pinch of red pepper flakes will do the trick. This recipe is a blank canvas for your culinary creativity.

And speaking of versatility, let’s talk serving suggestions. While this Crock Pot Chicken Pot Pie is fantastic on its own, a simple side salad with a light vinaigrette adds a refreshing contrast to the richness of the pot pie. Or, for a heartier meal, serve it alongside some mashed potatoes or roasted root vegetables.

Looking for variations? Consider using different types of protein. Turkey or even leftover ham would work beautifully in this recipe. You could also experiment with different herbs and spices. A touch of thyme or rosemary would add a lovely earthy note. And for those who prefer a gluten-free option, simply substitute the regular biscuits with gluten-free ones. The possibilities are endless!

I truly believe this recipe will become a staple in your household, just as it has in mine. It’s perfect for busy weeknights, potlucks, or any occasion where you want to impress without stressing. The ease of preparation and the incredible flavor make it a winner every time.

So, what are you waiting for? Gather your ingredients, dust off your slow cooker, and get ready to experience the magic of this Crock Pot Chicken Pot Pie. I promise you won’t be disappointed.

And most importantly, I want to hear about your experience! Did you try the recipe? Did you make any modifications? What did your family think? Share your thoughts, photos, and tips in the comments below. I’m always eager to learn from your culinary adventures and see how you’ve made this recipe your own. Happy cooking! I can’t wait to see your creations! Let me know if you have any questions, too! I’m always happy to help.