Are you looking for a delicious and easy-to-make meal that’s perfect for a weeknight dinner? Look no further than this crock pot chicken pot pie recipe. This hearty, comforting dish is made with tender chicken, flavorful vegetables, and a crispy biscuit topping, all cooked to perfection in your slow cooker. You’ll love this recipe because it’s easy to prepare, requires minimal cleanup, and is ready to serve in just a few hours.
Table of Contents
Why You’ll Love This Recipe
- Easy to prepare and cook
- Minimal cleanup required
- Perfect for a weeknight dinner
- Can be made with gluten-free and dairy-free substitutions
- Delicious and comforting
Key Ingredients & Substitutions
To make this crock pot chicken pot pie recipe, you’ll need the following ingredients:
- 1.5 lbs boneless, skinless chicken breasts: Choose high-quality, fresh chicken breasts for the best flavor and texture. You can also use chicken thighs if you prefer a richer, more tender result.
- 1 large yellow onion, diced: Onions add a sweet, caramelized flavor to the dish. Make sure to dice them evenly so they cook consistently.
- 1.5 cups chopped carrots: Carrots provide a pop of color and a sweet, earthy flavor. Choose fresh, firm carrots for the best results.
- 1.5 cups sliced celery: Celery adds a fresh, herbal flavor to the dish. Make sure to slice it thinly so it cooks evenly.
- 21 oz condensed cream of chicken soup (two 10.5 oz cans): This ingredient provides a rich, creamy base for the filling. You can substitute it with a gluten-free alternative if needed.
- 1 cup chicken stock or broth: Use a low-sodium broth to control the salt content of the dish. You can also use homemade broth for added flavor.
- 1.5 cups frozen peas and corn: These frozen vegetables add a burst of color and sweetness to the dish. Add them towards the end of cooking to preserve their texture.
- 1 large diced Yukon Gold potato (optional): Potatoes add a hearty, comforting element to the dish. Choose a high-quality, firm potato for the best results.
- 1 teaspoon salt: Use a flaky, kosher salt to add depth and texture to the dish.
- 0.5 teaspoon black pepper: Freshly ground black pepper adds a sharp, aromatic flavor to the dish.
- 0.5 teaspoon paprika: Paprika adds a smoky, slightly sweet flavor to the dish. Choose a high-quality, sweet paprika for the best results.
- 0.25 teaspoon dried oregano: Oregano adds a pungent, herbal flavor to the dish. Use a high-quality, dried oregano for the best results.
- 0.25 teaspoon poultry seasoning: This seasoning blend adds a savory, slightly spicy flavor to the dish. Choose a high-quality, gluten-free blend if needed.
- 2 tablespoons fresh parsley, chopped: Parsley adds a fresh, bright flavor to the dish. Choose fresh, curly parsley for the best results.
- 1 16.3 oz tube of refrigerated biscuits (8-count): These biscuits provide a crispy, golden topping for the dish. Choose a high-quality, flaky biscuit for the best results.
If you’re looking for a gluten-free version of this recipe, you can substitute the condensed cream of chicken soup with a gluten-free alternative and use gluten-free biscuits. For a dairy-free version, you can use a non-dairy milk and dairy-free biscuits.
Step-by-Step Instructions
To make this crock pot chicken pot pie recipe, follow these steps:
1. Place the chicken breasts at the bottom of a 6-quart crock pot. Make sure to place them in a single layer to ensure even cooking.
2. Add the diced onion, chopped carrots, and sliced celery on top of the chicken. These aromatics will add a depth of flavor to the dish.
3. Pour the condensed cream of chicken soup and chicken stock or broth over the vegetables. Make sure to pour the liquids slowly to avoid splashing.
4. Add the salt, black pepper, paprika, oregano, and poultry seasoning. Stir gently to combine, making sure not to disturb the chicken.
5. Cook on low for 6-8 hours or high for 3-4 hours. The cooking time will depend on your personal preference for the chicken’s tenderness.
6. About 30-60 minutes before serving, add the frozen peas and corn. If using, add the diced Yukon Gold potato at the beginning of the cooking time.
7. Remove the chicken from the crock pot and shred with two forks. Return the shredded chicken to the pot, making sure to distribute it evenly.
8. Preheat the oven to 400°F (200°C). Bake the refrigerated biscuits according to package directions, usually 12-15 minutes or until golden brown.
9. Serve the chicken and vegetable mixture hot, topped with a baked biscuit and garnished with chopped fresh parsley.
For more delicious and easy-to-make recipes, check out Sheet Pan Chicken and Potatoes or Sweet Potato and Chicken Bowls.
Expert Chef Tips & Troubleshooting
To ensure that your crock pot chicken pot pie turns out perfectly, follow these expert tips:
- Use high-quality ingredients, including fresh vegetables and tender chicken.
- Don’t overfill the crock pot, as this can lead to a messy and difficult-to-serve dish.
- If the filling becomes too thin, you can thicken it by mixing a cornstarch slurry with a small amount of water or broth and then adding it to the crock pot.
- To prevent the vegetables from becoming mushy, add the frozen peas and corn during the final 30-60 minutes of cooking.
- If you notice the biscuits becoming too brown, cover them with foil to prevent overcooking.
- To add extra flavor, you can sauté the aromatics in a little bit of oil before adding them to the crock pot.
For more tips on cooking chicken and vegetables, check out Breakfast Potluck Ideas or Breakfast Potatoes.
Storage, Make-Ahead & Reheating
To store and reheat your crock pot chicken pot pie, follow these steps:
- Cool the filling and biscuits to room temperature.
- Store the filling and biscuits in separate containers in the refrigerator for up to 3 days.
- Reheat the filling in the crock pot or on the stovetop until hot and steaming.
- Bake the biscuits in the oven until golden brown and serve on top of the filling.
- You can also freeze the filling for up to 2 months and thaw it overnight in the refrigerator before reheating.
For more information on food safety and storage, visit the FDA website or check out Ground Beef Sweet Potato Bowl for a delicious and easy-to-make recipe.
Recipe Variations
To add some variety to your crock pot chicken pot pie, try the following variations:
- Add some diced bell peppers or mushrooms to the filling for extra flavor and nutrients.
- Use different types of biscuits, such as gluten-free or dairy-free, to accommodate dietary restrictions.
- Add some grated cheese, such as cheddar or parmesan, to the filling for an extra burst of flavor.
- Use leftover roasted chicken or turkey instead of raw chicken for a quicker cooking time.
Crock Pot Chicken Pot Pie
Equipment
- 6-quart crock pot
- Oven
Ingredients
Chicken
- 1.5 lbs boneless, skinless chicken breasts
Vegetables
- 1 large yellow onion, diced
- 1.5 cups chopped carrots
- 1.5 cups sliced celery
Canned Goods
- 21 oz condensed cream of chicken soup (two 10.5 oz cans)
- 1 cup chicken stock or broth
Frozen Vegetables
- 1.5 cups frozen peas and corn
Spices
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
- 0.25 teaspoon dried oregano
- 0.25 teaspoon poultry seasoning
Miscellaneous
- 2 tablespoons fresh parsley, chopped
- 1 16.3 oz tube refrigerated biscuits (8-count)
Instructions
- Place the chicken breasts at the bottom of a 6-quart crock pot.
- Add the diced onion, chopped carrots, and sliced celery on top of the chicken.
- Pour the condensed cream of chicken soup and chicken stock or broth over the vegetables.
- Add the salt, black pepper, paprika, oregano, and poultry seasoning. Stir gently to combine.
- Cook on low for 6-8 hours or high for 3-4 hours.
- About 30-60 minutes before serving, add the frozen peas and corn. If using, add the diced Yukon Gold potato at the beginning of the cooking time.
- Remove the chicken from the crock pot and shred with two forks. Return the shredded chicken to the pot.
- Preheat the oven to 400°F (200°C). Bake the refrigerated biscuits according to package directions, usually 12-15 minutes or until golden brown.
- Serve the chicken and vegetable mixture hot, topped with a baked biscuit and garnished with chopped fresh parsley.
Notes
- Calories: 420
- Protein: 25g
- Carbohydrates: 30g
- Fat: 22g
- Saturated fat: 9g
- Cholesterol: 60mg
- Sodium: 850mg
- Potassium: 320mg
- Fiber: 2g
- Sugar: 4g
Frequently Asked Questions
Can I make this crock pot chicken pot pie recipe gluten-free?
To make this recipe gluten-free, you can substitute the condensed cream of chicken soup with a gluten-free alternative and use gluten-free biscuits. Ensure that the chicken broth and any additional seasonings are also gluten-free. Be mindful of cross-contamination with gluten-containing ingredients in your kitchen.
How do I prevent the vegetables from becoming mushy in the crock pot?
To prevent the vegetables from becoming mushy, add the frozen peas and corn during the final 30-60 minutes of cooking. This will help them retain their texture and flavor. You can also consider using fresh vegetables and adjusting the cooking time accordingly.
What is the best way to thicken the filling if it becomes too thin?
If the filling becomes too thin, you can thicken it by mixing a cornstarch slurry with a small amount of water or broth and then adding it to the crock pot. Alternatively, you can reduce the amount of broth used in the recipe or cook the filling for a longer period to reduce the liquid.
Can I cook the biscuits in the crock pot instead of baking them in the oven?
It is not recommended to cook the biscuits in the crock pot, as they may become soggy. Instead, bake them separately in the oven according to the package directions to ensure a golden, non-soggy texture. This will help maintain the integrity of the biscuits and provide a better texture contrast to the filling.
