Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

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

  • Total Time: 445 minutes
  • Yield: 6-8 servings 1x

Description

Cozy Crock Pot Chicken Pot Pie with creamy chicken and vegetables, topped with golden brown, homemade biscuits.

Ingredients

Scale
  • 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)
  • 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

Instructions

  1. Place the chicken breasts in the bottom of your slow cooker.
  2. Add the chopped onion, carrots, and celery on top of the chicken.
  3. Pour in the condensed cream of chicken soup and cream of mushroom soup.
  4. Add the frozen peas, corn, and green beans.
  5. Sprinkle in the dried thyme, dried rosemary, salt, and pepper.
  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.
  10. Making the Biscuit Topping: 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.
  11. 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!
  12. 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.
  13. Turn the dough out onto a lightly floured surface. Gently pat it down to about 1/2 inch thickness.
  14. 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.
  15. Assembling and Cooking the Pot Pie: Turn your crock pot to high.
  16. 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.
  17. 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.
  18. 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.
  19. Once the biscuits are golden brown and cooked through, carefully remove the lid from the crock pot. Be careful of the steam!
  20. 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.
  21. Serve hot and enjoy! This Crock Pot Chicken Pot Pie is perfect for a cozy weeknight dinner.

Notes

  • 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.
  • Prep Time: 25 minutes
  • Cook Time: 7 hours

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://www.homecookmaria.com/crock-pot-chicken-pot-pie/