Crock Pot Chicken Pot Pie: Easy Recipe for a Comforting Meal

Crock Pot Chicken Pot Pie: Imagine coming home after a long day to the comforting aroma of a warm, hearty meal, practically begging to be devoured. That’s the magic of this recipe! Forget slaving over a hot stove; with this easy method, you can enjoy the classic comfort food without all the fuss.

Chicken pot pie, in its essence, is a celebration of simple ingredients transformed into something truly special. While its exact origins are debated, similar savory pies have been enjoyed for centuries across various cultures. The beauty of this dish lies in its adaptability and the way it brings people together around a shared table.

What makes Crock Pot Chicken Pot Pie so irresistible? It’s the creamy, flavorful filling, packed with tender chicken and vegetables, all nestled beneath a golden, flaky crust. The slow cooker method not only simplifies the cooking process but also intensifies the flavors, creating a depth that’s hard to achieve otherwise. People adore this dish because it’s both incredibly satisfying and incredibly convenient. It’s the perfect weeknight meal that feels like a weekend indulgence. Plus, who can resist that delightful combination of savory and comforting flavors? Let’s get cooking!

Ingredients:

• For the Chicken Filling:
• 2 lbs boneless, skinless chicken breasts
• 1 medium yellow onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 1 (10.75 oz) can condensed cream of chicken soup
• 1 (10.75 oz) can condensed cream of mushroom soup
• 1 cup frozen peas
• 1 cup frozen corn
• 1 cup frozen green beans
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper, or to taste
• 2 cups chicken broth
• 2 tablespoons all-purpose flour (optional, for thickening)
• 2 tablespoons cold water (optional, for thickening)
• For the Biscuit Topping:
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/2 cup (1 stick) cold unsalted butter, cut into cubes
• 3/4 cup milk

Preparing the Chicken Filling:

1. First, we’re going to get our chicken cooking in the crock pot. Place the chicken breasts in the bottom of your slow cooker.
2. Next, add the chopped onion, carrots, and celery on top of the chicken. These veggies will add so much flavor to the filling as they cook.
3. Now, pour in the condensed cream of chicken soup and cream of mushroom soup. These will create a creamy and delicious base for our pot pie.
4. Add the frozen peas, corn, and green beans. No need to thaw them first; they’ll cook perfectly in the slow cooker.
5. Sprinkle in the dried thyme, dried rosemary, salt, and pepper. These herbs will give the pot pie a wonderful savory aroma and taste.
6. Pour in the chicken broth. Make sure the chicken is mostly submerged in the broth. If not, add a little more until it is.
7. Cover the crock pot and cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through and easily shreds with a fork.
8. 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.
9. Optional thickening step: If you want a thicker filling, whisk together the all-purpose flour and cold water in a small bowl until smooth. This creates a slurry. Pour the slurry into the crock pot and stir well. Cook on high for another 15-30 minutes, or until the filling has thickened to your desired consistency. Keep an eye on it and stir occasionally to prevent sticking.

Making the Biscuit Topping:

1. While the chicken filling is cooking (or after it’s done, if you prefer), you can prepare the biscuit topping. In a large bowl, whisk together the all-purpose flour, baking powder, and salt. Make sure everything is well combined.
2. Cut in the cold butter using a pastry blender or your fingertips. You want the butter to be in small, pea-sized pieces. This is crucial for creating flaky biscuits. The colder the butter, the better!
3. Gradually add the milk, mixing until just combined. Be careful not to overmix the dough, as this will result in tough biscuits. The dough should be slightly sticky.
4. Turn the dough out onto a lightly floured surface. Gently pat it down to about 1/2 inch thickness.
5. Use a biscuit cutter or a knife to cut out the biscuits. You can make them any size you like, but I prefer about 2-inch rounds.

Assembling and Cooking the Pot Pie:

1. Now it’s time to assemble our pot pie! Turn your crock pot to high.
2. Carefully place the biscuit rounds on top of the chicken filling in the crock pot. You can arrange them close together or slightly overlapping, depending on how many biscuits you have and the size of your crock pot.
3. Cover the crock pot and cook on high for 1-2 hours, or until the biscuits are golden brown and cooked through. The cooking time may vary depending on your crock pot, so keep an eye on them. You can insert a toothpick into a biscuit to check for doneness; if it comes out clean, they’re ready.
4. If the biscuits are browning too quickly, you can place a clean kitchen towel under the lid of the crock pot to absorb some of the moisture. This will help prevent them from getting soggy or burning.
5. Once the biscuits are golden brown and cooked through, carefully remove the lid from the crock pot. Be careful of the steam!
6. Let the pot pie cool slightly before serving. This will allow the filling to thicken up a bit more and prevent you from burning your mouth.
7. Serve hot and enjoy! This Crock Pot Chicken Pot Pie is perfect for a cozy weeknight dinner.

Tips and Variations:

• Vegetable Variations: Feel free to add other vegetables to the filling, such as potatoes, mushrooms, or parsnips.
• Herb Variations: Experiment with different herbs, such as parsley, sage, or oregano.
• Spicy Kick: Add a pinch of red pepper flakes to the filling for a little heat.
• Crust Alternatives: If you don’t want to make biscuits, you can use store-bought puff pastry or pie crust. Simply cut the pastry to fit the top of the crock pot and bake until golden brown.
• Make Ahead: You can prepare the chicken filling ahead of time and store it in the refrigerator for up to 2 days. When you’re ready to bake the pot pie, simply add the biscuit topping and cook as directed.
• Freezing: You can freeze the cooked pot pie for up to 3 months. Let it cool completely before wrapping it tightly in plastic wrap and foil. To reheat, thaw it in the refrigerator overnight and then bake in a preheated oven at 350°F (175°C) until heated through.

Conclusion:

This Crock Pot Chicken Pot Pie recipe isn’t just another weeknight dinner; it’s a warm hug in a bowl, a comforting classic reimagined for the modern, busy cook. I truly believe this is a must-try for anyone who loves the flavors of traditional chicken pot pie but doesn’t have hours to spend in the kitchen. The slow cooker does all the heavy lifting, infusing the chicken and vegetables with incredible flavor, resulting in a creamy, savory filling that’s simply irresistible. Think about it: tender, shredded chicken, perfectly cooked vegetables, and a rich, flavorful gravy, all simmering away while you go about your day. No babysitting the stove, no constant stirring – just pure, delicious convenience. And the best part? The flaky, golden-brown biscuit topping, added at the end, provides the perfect textural contrast to the creamy filling. It’s a symphony of flavors and textures that will have your family begging for seconds. But the beauty of this recipe lies not only in its simplicity but also in its versatility. Feel free to experiment with different vegetables. Add some mushrooms for an earthy depth, or perhaps some green beans for a bit of freshness. If you’re feeling adventurous, try using different herbs and spices to customize the flavor profile to your liking. A pinch of smoked paprika can add a subtle smoky note, while a dash of cayenne pepper can provide a gentle kick. Serving suggestions are endless! A simple green salad makes a perfect accompaniment, providing a light and refreshing contrast to the richness of the pot pie. You could also serve it with a side of crusty bread for soaking up all that delicious gravy. For a heartier meal, consider adding a side of mashed potatoes or roasted vegetables. And don’t be afraid to get creative with the biscuit topping! Instead of using store-bought biscuits, you could make your own from scratch. Or, for a quicker option, try using pre-made puff pastry. Simply cut the puff pastry into squares or circles and bake them on top of the pot pie during the last 30 minutes of cooking. You could even sprinkle the biscuits with a little bit of cheese or herbs before baking for added flavor and visual appeal. I’m confident that this Crock Pot Chicken Pot Pie will become a family favorite. It’s the perfect meal for a chilly evening, a potluck gathering, or any time you’re craving a comforting and satisfying dish. It’s also a great way to use up leftover cooked chicken or vegetables. So, what are you waiting for? Gather your ingredients, dust off your slow cooker, and get ready to experience the magic of this incredible recipe. I promise you won’t be disappointed. I’m so excited for you to try this recipe and experience the joy of a delicious, home-cooked meal made with minimal effort. Once you’ve made it, I would absolutely love to hear about your experience! Share your photos, your variations, and your thoughts in the comments below. Let me know what you loved about it, what you changed, and how it turned out. Your feedback is invaluable and helps me to continue creating recipes that you’ll love. Happy cooking!

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