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Crock Pot Chicken Pot Pie Recipe

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4 from 10 reviews

This Crock Pot Chicken Pot Pie recipe offers a comforting and easy way to enjoy the classic flavors of chicken pot pie without the fuss of making crust from scratch. Tender chicken breasts slow-cooked with creamy soup, mixed vegetables, and aromatic seasonings create a flavorful filling that’s perfectly complemented by flaky baked biscuits served on top. Ideal for a hassle-free family dinner, this recipe combines the convenience of a slow cooker with the satisfying warmth of a homemade pot pie.

Ingredients

Chicken and Vegetables

  • 1 ½ pounds boneless skinless chicken breasts
  • ½ cup onion, chopped
  • 16 ounces frozen mixed vegetables (1 bag)
  • ½ cup celery, chopped

Soup Mixture

  • 10.5 ounces cream of chicken soup (1 can)
  • 1 cup milk
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper

Topping

  • 16 ounce Grands Biscuits (1 can)

Instructions

  1. Prepare the Crock Pot: Spray the inside of the crock pot with non-stick cooking spray to prevent sticking. Place the boneless skinless chicken breasts evenly at the bottom of the crock pot.
  2. Mix Soup and Milk: In a mixing bowl, whisk together the cream of chicken soup and milk until smooth and fully combined to create the creamy base for the pot pie filling.
  3. Add Vegetables and Seasoning: Stir the chopped onion, frozen mixed vegetables, chopped celery, garlic powder, salt, and black pepper into the soup mixture. Pour this combination evenly over the chicken breasts in the crock pot.
  4. Cook the Chicken and Filling: Cover the crock pot with its lid and cook on low heat for 6-8 hours, or alternatively on high heat for 3-4 hours, until the chicken is fully cooked and tender.
  5. Shred the Chicken: Once cooked, shred the chicken directly in the crock pot using two forks, stirring well to combine the shredded meat with the creamy vegetable mixture, creating a pot pie filling.
  6. Bake the Biscuits: Prepare the Grands Biscuits according to the package directions, baking them until they are golden and flaky for the perfect topping.
  7. Serve: Spoon the hot chicken pot pie mixture into bowls and serve each with freshly baked biscuits on top, enjoying the comforting combination of creamy filling and flaky biscuit topping.

Notes

  • For a thicker filling, reduce the amount of milk slightly or cook the filling uncovered for the last 30 minutes to allow some liquid to evaporate.
  • You can substitute cream of mushroom soup for cream of chicken soup for a different flavor profile.
  • If you prefer, use fresh vegetables instead of frozen, adjusting the cooking time accordingly.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • To keep biscuits warm before serving, wrap them in foil and place in a warm oven.

Find it online: https://marthatasty.com/crock-pot-chicken-pot-pie-recipe/