Crock Pot Chicken Pot Pie

If you’re yearning for the ultimate comfort food that practically cooks itself, this Crock Pot Chicken Pot Pie will soon become your favorite weeknight hero. Picture this: tender pieces of juicy chicken simmered slowly with creamy soups, sweet garden veggies, and a pinch of spice, all crowned with golden biscuits so fluffy they beg for that extra scoop of gravy. This dish marries homey flavors with set-it-and-forget-it ease, delivering everything you love about classic pot pie with nearly zero fuss in the kitchen.

Ingredients You’ll Need

Ingredients You’ll Need

The beauty of this recipe is how a handful of simple, well-chosen ingredients work together to make magic in the crockpot. Each one brings something essential to the dish—flavor, heartiness, or that signature creamy texture you crave in a homemade chicken pot pie.

• Boneless, skinless chicken breasts or thighs (2 lbs): The star of the show! Thighs add a bit more richness, while breasts keep things lean and tender.
• Cream of chicken soup (2 cans, 10.5 oz each): Instantly delivers creaminess and that cozy chicken-pot-pie depth of flavor.
• Cream of celery soup (1 can, 10.5 oz): This gives a savory, slightly herbal note—don’t skip it if you want that classic pot pie personality!
• Frozen mixed vegetables (12 oz): A colorful shortcut that provides sweetness, texture, and loads of nutrients in every bite.
• Garlic powder (2 teaspoons, divided): Lends warm, aromatic flavor without any chopping—seasoning the chicken and veggies in two layers.
• Onion powder (2 teaspoons, divided): Brings that home-cooked depth without peeling or sautéing.
• Black pepper (2 teaspoons, divided): Adds a gentle kick that perks up the creamy base and vegetables.
• Homestyle biscuits (1 can, 16.3 oz, or homemade drop biscuits): The irresistible topper—fluffy, golden, and perfect for sopping up every bit of gravy.
• Non-stick spray: A little insurance for easy clean-up and perfectly tender chicken.

How to Make Crock Pot Chicken Pot Pie

Step 1: Prep and Layer the Ingredients

Grab your slow cooker and coat the liner with non-stick spray to prevent sticking and make your life easier after dinner. Start by placing the chicken breasts (or thighs) in the bottom—nestle them in, then sprinkle on half of your garlic powder, onion powder, and pepper. Layering the seasonings right onto the chicken infuses flavor into every bite right from the beginning.

Step 2: Add the Creamy Soups

Open those cans of cream of chicken and cream of celery soup, and generously pour them over the chicken. Don’t worry about stirring yet—simply spread them as evenly as possible to form a creamy, flavor-packed blanket over your protein.

Step 3: Veil with Vegetables and More Seasoning

Scatter the frozen mixed vegetables right on top of the soup layer. It’s totally fine if they’re straight from the freezer! Then, sprinkle on the remaining garlic powder, onion powder, and pepper. This second “seasoning layer” ensures every spoonful is savory and delicious, with both the meat and veggies perfectly seasoned.

Step 4: Slow Cook to Tender Perfection

Secure the lid on your crock pot, set it to low for 6 to 8 hours (or high for 4 to 6 hours), and let those flavors mingle and the chicken turn fall-apart tender. Check that the chicken is cooked through before moving on—you’ll know it’s ready when it shreds easily with two forks.

Step 5: Bake the Biscuits

About 15 to 20 minutes before you plan to eat, preheat your oven and bake the biscuits according to their package instructions. If you’re making homemade drop biscuits, now is the perfect time to pop them into the oven. Fresh, golden biscuits are the perfect topper for your Crock Pot Chicken Pot Pie.

Step 6: Shred and Mix the Chicken

As the biscuits finish baking, grab two forks and shred the tender chicken right in the pot. Gently stir everything together so the chicken soaks up all the creamy sauce and melds perfectly with the veggies.

Step 7: Serve and Enjoy

To serve, spoon that luscious, creamy chicken-and-veggie filling into bowls, and crown each serving with a warm biscuit. Some folks love splitting open the biscuit and pouring the pot pie mixture right over it—a simple move that lets all that goodness soak into every crumb!

How to Serve Crock Pot Chicken Pot Pie

Garnishes

Brighten up each bowl with a sprinkle of freshly chopped parsley or a twist of cracked black pepper right before serving. For a touch of richness and color, a light dusting of paprika or a pat of butter on the biscuit can make this cozy meal feel extra-special.

Side Dishes

Because Crock Pot Chicken Pot Pie is so hearty, it stands well on its own, but you can round out the meal with a crisp green salad, steamed green beans, or even a scoop of cranberry sauce for a sweet contrast. A glass of iced tea or a dry white wine also pairs beautifully with all these comforting flavors.

Creative Ways to Present

For a charming presentation, serve the pot pie filling in individual ramekins, topped with a biscuit lid. Or, cut the biscuits in half and stack them sandwich-style with the filling inside for a hand-held twist. You can even offer a toppings bar: set out extra flaky biscuits, shredded cheese, chopped herbs, and hot sauce, so everyone can build their own perfect bowl of Crock Pot Chicken Pot Pie.

Make Ahead and Storage

Storing Leftovers

Store any leftover Crock Pot Chicken Pot Pie filling in an airtight container in the refrigerator for up to 3-4 days. Keep the baked biscuits separate so they stay fluffy, and just reheat as needed for a quick comfort food fix!

Freezing

The pot pie filling freezes like a dream—allow it to cool completely, then transfer to freezer-safe containers or zip-top bags. Store for up to three months, but freeze the biscuits separately to keep them from getting soggy. Thaw overnight in the fridge for best results.

Reheating

To reheat, gently warm the filling in a saucepan over medium-low heat, stirring often until hot and bubbly. You can microwave individual portions for a speedy meal or pop biscuits in the oven for a few minutes to refresh their texture. Add a splash of milk if the filling has thickened too much after chilling.

FAQs

Can I use rotisserie chicken instead of raw chicken?

Absolutely! Simply shred pre-cooked rotisserie chicken and add it during the final 30 minutes of cooking time—just long enough to heat through and absorb some flavors. This shortcut makes Crock Pot Chicken Pot Pie even faster for busy days.

Do I have to bake the biscuits separately?

Baking the biscuits in the oven gives you the best, fluffiest results, but you can also try placing biscuit dough on top of the pot pie filling during the last 45-60 minutes of cooking. Just keep in mind, the bottoms may be softer and more dumpling-like from absorbing all that delicious sauce!

Can I substitute the cream of celery soup?

Yes, if you don’t have cream of celery, cream of mushroom or even an extra can of cream of chicken will work in a pinch. The flavor will shift slightly, but your Crock Pot Chicken Pot Pie will still be creamy and comforting.

Is it possible to make this pot pie gluten-free?

Definitely! Look for gluten-free soup options and swap in gluten-free biscuits (there are great mixes and recipes out there). The rest of the ingredients are naturally gluten-free, making it easy for everyone to enjoy.

Can I add fresh vegetables instead of frozen?

Certainly—just aim for vegetables that cook through in about the same time, like diced carrots, celery, and peas. Chop them into small pieces so they’ll become perfectly tender by the time the chicken is done.

Final Thoughts

There’s just something magical about the way this Crock Pot Chicken Pot Pie brings the family together—hearty, creamy, and so simple, it’s destined to become a regular in your meal rotation. Go ahead and give this recipe a try; I promise it’ll bring comfort to your table and smiles all around!

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