There’s nothing quite like the cozy, comforting flavors of chicken pot pie, especially when it’s made effortlessly in a crock pot. This Crock Pot Chicken Pot Pie Recipe is the ultimate solution for busy weeknights or lazy weekends when you crave a hearty, homemade meal without spending hours in the kitchen.
Packed with tender chicken, creamy sauce, and wholesome vegetables, all you need is a golden biscuit on top to complete this rustic, soul-warming dish.
Let’s dive into the recipe and learn how to create this easy slow-cooker masterpiece that will leave your family asking for seconds!
Why You’ll Love This Crock Pot Chicken Pot Pie Recipe
- Effortless Cooking: A slow cooker does all the heavy lifting, so you can relax while your dinner simmers to perfection.
- Family-Friendly: The creamy, savory flavors appeal to both kids and adults alike.
- Customizable: You can swap out ingredients to suit your taste or dietary preferences.
- Perfect for Meal Prep: Leftovers taste just as delicious and are easy to store for later.
Ingredients You’ll Need
Here’s what you’ll need to whip up this comforting dish:
- 2 pounds boneless, skinless chicken breasts: The star of the show! These will cook until tender and shred easily.
- 2 cups low-sodium chicken broth: Adds depth and flavor to the creamy sauce.
- 1 teaspoon each of dried thyme and rosemary: These herbs provide a fragrant, earthy flavor.
- 1 teaspoon onion powder: For a subtle hint of sweetness and depth.
- 1 teaspoon salt & ½ teaspoon black pepper: To season the dish perfectly.
- 2 cans (10.5 oz each) cream of chicken soup: The base of the creamy sauce.
- 3 cups Yukon gold potatoes (diced): Adds heartiness to the dish.
- 3 cloves garlic (minced): For a savory kick.
- 3 cups frozen mixed vegetables (peas, carrots, corn, green beans): Nutritious and colorful!
- ½ cup sour cream: Makes the sauce extra creamy and rich.
- 1 can (16.3 oz) refrigerated Grands biscuits: The ultimate topping for that pot pie feel.
Step-by-Step Instructions
1. Prepare Your Slow Cooker
Start by placing the chicken breasts at the bottom of your slow cooker. This ensures they cook evenly and soak up all the delicious flavors from the ingredients above them.
2. Add the Ingredients
Pour in the chicken broth over the chicken, then sprinkle the dried thyme, rosemary, onion powder, salt, and black pepper evenly. Spread the cream of chicken soup on top of the chicken to create a creamy base layer. Next, add the diced Yukon gold potatoes, minced garlic, and frozen mixed vegetables on top.
3. Cook Low and Slow
Cover your slow cooker with its lid and set it to cook on LOW for 6-8 hours or HIGH for 3-4 hours. During this time, your chicken will become tender, and all the flavors will meld together beautifully.
4. Shred the Chicken
Once done, remove the chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken to the slow cooker and stir it into the mixture for even distribution.
5. Stir in Sour Cream
Add ½ cup of sour cream to the pot and stir well until fully incorporated. This step makes the sauce extra creamy and luxurious!
6. Bake the Biscuits
While your slow cooker finishes up, bake the Grands biscuits according to the package instructions until golden brown and fluffy.
7. Serve and Enjoy!
Ladle the creamy chicken pot pie mixture into bowls and top each serving with a warm biscuit. Serve immediately and savor every bite of this comforting dish!
Tips for Success
- Use Fresh Herbs if Available: While dried thyme and rosemary work perfectly, fresh herbs can elevate the dish with brighter flavors.
- Cut Potatoes Evenly: Dice your potatoes into similar-sized pieces to ensure they cook evenly in the slow cooker.
- Don’t Skip the Biscuit Topping: The biscuit adds texture and makes this dish feel like a true pot pie!
Variations to Try
This recipe is incredibly versatile! Here are some ideas to switch things up:
- Protein Swap: Use pork or beef cubes instead of chicken for a different flavor profile.
- Soup Substitutions: Try cream of celery or cream of mushroom soup if you prefer a slightly different taste or need a change from cream of chicken soup.
- Vegetable Additions: Add fresh mushrooms or chopped spinach for extra nutrients and flavor.
Storage and Reheating Instructions
Got leftovers? No problem! Store them in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply microwave individual portions or warm them on the stovetop over low heat until heated through.
Frequently Asked Questions (FAQs)
Q1: Can I use frozen chicken breasts?
Yes, but keep in mind that frozen chicken may increase cooking time slightly. Make sure the internal temperature reaches 165°F before shredding the chicken.
Q2: Can I make this recipe dairy-free?
Absolutely! Substitute dairy-free cream soups and sour cream alternatives to make this dish suitable for those with dairy sensitivities.
Q3: What can I use instead of biscuits?
If you’re out of biscuits or prefer another topping, try puff pastry, crescent rolls, or even homemade mashed potatoes for a shepherd’s pie twist!
Q4: Can I make this recipe gluten-free?
Yes! Use gluten-free cream soups and opt for gluten-free biscuits or cornbread as a topping alternative.
Nutrition Information (Per Serving)
- Calories: 450
- Sugar: 5g
- Sodium: 1200mg
- Fat: 20g (Saturated Fat: 8g)
- Carbohydrates: 40g (Fiber: 5g)
- Protein: 30g
- Cholesterol: 90mg
Final Thoughts
This Crock Pot Chicken Pot Pie Recipe is everything you love about comfort food—rich flavors, creamy textures, and hearty ingredients—all made effortlessly in a slow cooker. Whether you’re serving it for a family dinner or meal prepping for busy days ahead, this recipe is sure to become a staple in your household.
So grab your crock pot, gather your ingredients, and let this dish fill your home with warmth and irresistible aromas! Don’t forget to top it off with that golden biscuit—it’s the crowning glory of this easy yet satisfying meal!
PrintCrock Pot Chicken Pot Pie
Description: This easy crock pot chicken pot pie is made with tender chicken and vegetables in a flavorful creamy sauce. Serve it with a biscuit on top for a simple, rustic meal that fills you with warmth and satisfaction.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
- Diet: Comfort Food
Ingredients
2 pounds boneless, skinless chicken breasts
2 cups low-sodium chicken broth
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon onion powder
1 teaspoon salt
½ teaspoon black pepper
2 cans (10.5 oz each) cream of chicken soup
3 cups Yukon gold potatoes, diced
3 cloves garlic, minced
3 cups frozen mixed vegetables (peas, carrots, corn, green beans)
½ cup sour cream
1 can (16.3 oz) refrigerated Grands biscuits
Instructions
Prepare the Slow Cooker:
Place the chicken breasts in the bottom of the slow cooker.
Add Ingredients:
Pour in the chicken broth.
Sprinkle dried thyme, dried rosemary, onion powder, salt, and black pepper over the chicken.
Add the cream of chicken soup, spreading it evenly over the chicken.
Top with diced potatoes, minced garlic, and frozen mixed vegetables.
Cook:
Cover the slow cooker with the lid.
Cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the chicken is tender and fully cooked.
Shred Chicken:
Once cooked, remove the chicken breasts from the slow cooker.
Shred the chicken using two forks.
Return the shredded chicken to the slow cooker.
Add Sour Cream:
Stir in the sour cream until fully incorporated.
Prepare Biscuits:
Bake the Grands biscuits according to the package instructions.
Serve:
Ladle the chicken pot pie mixture into bowls.
Top each serving with a baked biscuit.
Notes
Variations: For a different flavor, substitute the chicken with pork or beef cubes. You can also use cream of celery or cream of mushroom soup instead of cream of chicken.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or on the stovetop until warmed through.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 1200mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 90mg
