Crock Pot Chicken Pot Pie Recipe

Imagine coming home to the savory aroma of a hearty chicken pot pie, ready to serve without any fuss. That’s the beauty of this Crock Pot Chicken Pot Pie recipe. It combines all the comforting flavors of a traditional pot pie—tender chicken, mixed vegetables, and a creamy sauce—into a slow-cooked masterpiece that requires minimal effort. Whether you’re a busy parent or just love easy, satisfying meals, this recipe is perfect for you.

Step-by-Step Cooking Instructions

Step 1: Prepare the Crock Pot

1. Layer the Ingredients: Place the chicken breasts at the bottom of your Crock Pot. Add the frozen mixed vegetables, chopped onion, and minced garlic on top of the chicken.
2. Add the Liquids: Pour the chicken broth and cream of chicken soup over the chicken and vegetables. Stir slightly to combine.
3. Season the Mixture: Sprinkle in the dried thyme, dried parsley, black pepper, and salt. These herbs will infuse the dish with traditional pot pie flavors.

Step 2: Slow Cook the Chicken Pot Pie Filling

1. Cook on Low: Cover the Crock Pot and cook on low for 6-8 hours, or until the chicken is tender and fully cooked. The slow cooking process allows the chicken to absorb all the rich flavors.
2. Shred the Chicken: Once the cooking time is up, remove the chicken breasts from the Crock Pot and shred them using two forks. Return the shredded chicken to the pot and stir to mix it evenly with the vegetables and sauce.
3. Thicken the Filling (Optional): If you prefer a thicker filling, dissolve 2 tablespoons of cornstarch in a little cold water and stir it into the Crock Pot. Let it cook on high for an additional 15-20 minutes until the sauce thickens.

Step 3: Prepare the Biscuit Topping

1. Bake the Biscuits: About 20 minutes before serving, preheat your oven and bake the biscuits according to the package instructions (or prepare homemade biscuits if you prefer). They should be golden brown and flaky.
2. Brush with Butter (Optional): For an extra touch of flavor, brush the tops of the baked biscuits with melted butter.

Step 4: Assemble and Serve

1. Top with Biscuits: To serve, ladle a generous portion of the chicken pot pie filling into bowls and top with a warm, buttery biscuit.
2. Garnish and Enjoy: Garnish with fresh parsley or a sprinkle of black pepper, and enjoy your comforting, easy-to-make meal.

Serving Suggestions

Perfect Pairings

• Side Salad: A crisp green salad with a light vinaigrette balances the richness of the pot pie.
• Mashed Potatoes: For an extra comforting meal, serve with creamy mashed potatoes.
• Roasted Vegetables: Complement the dish with roasted Brussels sprouts or green beans.

Additional Toppings

• Grated Cheese: Add a sprinkle of cheddar cheese over the filling before topping with the biscuit.
• Hot Sauce: For those who like a kick, a dash of hot sauce pairs nicely with the creamy filling.

Tips for Success

Maximizing Flavor

• Use Chicken Thighs: For extra flavor and tenderness, consider using chicken thighs instead of breasts.
• Homemade Biscuits: If time allows, making your own biscuits from scratch will elevate the dish.

Adjusting the Recipe

• Vegetable Variations: Feel free to customize the vegetables based on what you have on hand or your family’s preferences.
• Dairy-Free Option: Substitute the cream of chicken soup and heavy cream with dairy-free alternatives for a lactose-free version.

Conclusion

This Crock Pot Chicken Pot Pie recipe is the epitome of comfort food made easy. With minimal prep and the magic of slow cooking, you can enjoy all the classic flavors of a traditional pot pie without spending hours in the kitchen. It’s perfect for busy weeknights or a cozy weekend meal that the whole family will love.

FAQs

Can I make this dish ahead of time?

Yes, you can prepare the filling ahead of time and store it in the refrigerator. Simply reheat and top with freshly baked biscuits when ready to serve.

Can I use frozen chicken?

You can use frozen chicken, but be sure to increase the cooking time by 1-2 hours to ensure it’s fully cooked.

Is this dish freezer-friendly?

Yes, you can freeze the chicken pot pie filling for up to 3 months. Just thaw it overnight in the refrigerator before reheating.

What can I use instead of biscuit dough?

You can use puff pastry, pie crust, or even crescent rolls as a topping instead of biscuit dough.

How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or cream to refresh the filling.

Yield: 6

Crock Pot Chicken Pot Pie Recipe

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Imagine coming home to the savory aroma of a hearty chicken pot pie, ready to serve without any fuss. That's the beauty of this Crock Pot Chicken Pot Pie recipe. It combines all the comforting flavors of a traditional pot pie—tender chicken, mixed vegetables, and a creamy sauce—into a slow-cooked masterpiece that requires minimal effort. Whether you’re a busy parent or just love easy, satisfying meals, this recipe is perfect for you.

Prep Time 15 minutes

Cook Time 6 hours

Ingredients

• 1 1/2 pounds boneless, skinless chicken breasts or thighs
• 4 cups chicken broth
• 1 cup heavy cream
• 3 tablespoons all-purpose flour
• 1 medium onion, diced
• 3 cloves garlic, minced
• 3 medium carrots, peeled and sliced
• 2 ribs celery, chopped
• 2 cups frozen peas
• 2 cups frozen corn
• 2 tablespoons unsalted butter
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1/2 teaspoon dried rosemary
• Salt and pepper, to taste
• 1 can (16 oz) refrigerated biscuit dough, or homemade biscuits

Instructions

1. Prepare the Ingredients:
   Place the chicken breasts or thighs in the bottom of the crock pot. Season with salt, pepper, thyme, basil, and rosemary.
   
2. Add Vegetables and Broth:
   Add the diced onion, minced garlic, sliced carrots, and chopped celery on top of the chicken. Pour the chicken broth over the vegetables and chicken.
   
3. Cook:
   Cover the crock pot and cook on low for 6-8 hours or high for 3-4 hours, until the chicken is fully cooked and the vegetables are tender.
   
4. Shred the Chicken:
   Once the chicken is cooked, remove it from the crock pot and shred it with two forks. Return the shredded chicken to the crock pot.
   
5. Thicken the Sauce:
   In a small bowl, whisk together the heavy cream and flour until smooth. Pour the mixture into the crock pot, stirring well to combine. Add the frozen peas and corn, and continue cooking on high for an additional 30 minutes, allowing the sauce to thicken.
   
6. Prepare the Biscuits:
   While the sauce is thickening, bake the biscuits according to the package instructions or prepare homemade biscuits.
   
7. Serve:
   Once the sauce is thick and creamy, ladle the chicken pot pie mixture into bowls. Top each serving with a warm biscuit. Enjoy!

Notes

Chicken: Both chicken breasts and thighs work well for this recipe. Thighs tend to be more flavorful and less likely to dry out.

Vegetables: Feel free to add other vegetables like potatoes, green beans, or mushrooms to customize the dish to your taste.

Biscuits: For a more traditional pot pie crust, you can bake a pie crust separately and serve it on top of the chicken mixture instead of biscuits.

Make-Ahead: The chicken pot pie filling can be made a day in advance and stored in the refrigerator. Reheat in the crock pot or on the stovetop before serving with fresh biscuits.

Freezing: The filling can be frozen for up to 3 months. Thaw in the refrigerator overnight and reheat before serving. Prepare the biscuits fresh when ready to serve.