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Crock Pot Chicken Pot Pie Recipe
Ash Tyrrell

Crock Pot Chicken Pot Pie Recipe

When I first tried making crock pot chicken pot pie, I was amazed at how simple and satisfying it was. It’s the perfect blend of hearty comfort food and a hassle-free process.
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Prep Time 10 minutes
Cook Time 8 hours
Ingredients Method Notes

Ingredients
  

  • 3 boneless chicken breasts frozen or fresh: No need to thaw frozen chicken! Slow cooking makes it tender and easy to shred.
  • 1 can cream of chicken soup 10.5 oz: This adds creaminess and binds the ingredients together. You can also make your own for a healthier version.
  • 1 cup milk: Produces a silky smooth consistency. Use whole milk for a richer flavor.
  • ½ onion chopped: Adds a mild, sweet taste to the dish.
  • 4 potatoes peeled and diced: Use Yukon Gold or russets for the best texture. Avoid freezing raw potatoes as they can change consistency.
  • 16 oz bag of frozen mixed vegetables peas, carrots, corn: A convenient option, though fresh veggies work too.
  • ½ cup chopped celery: Brings a subtle crunch and flavor.
  • 1 tsp garlic powder: Enhances the savory base of the dish.
  • ½ tsp poultry seasoning optional: A pinch of this adds warmth and depth.
  • 1 tsp salt and ½ tsp pepper adjust to taste: Balance the seasoning to perfection.
  • 1 can refrigerated buttermilk biscuits 16 oz: These become golden and flaky, serving as the perfect pie topping.

Method
 

  1. Start by peeling and dicing the potatoes, chopping the onion and celery, and gathering all your ingredients. The process will be smoother if everything is ready to go.
  2. Place the chicken breasts in the bottom of the crock pot. Layer the potatoes, celery, and onion on top. Then add the canned soup, milk, frozen vegetables, and all the seasonings. Stir gently to combine.
  3. Cover the crock pot and cook on low for 6-8 hours or on high for 3-4 hours. The chicken will cook through, and the flavors will meld beautifully during this time.
  4. Once the cooking is done, remove the chicken breasts and shred them with two forks. Add the shredded chicken back into the pot and stir well to combine everything.
  5. While the chicken mixture continues to simmer, bake the biscuits according to the package instructions. This timing ensures they’re warm and ready when you serve the dish.
  6. Ladle the chicken pot pie filling into bowls and top each one with a fluffy biscuit. Serve piping hot and watch your family dig in!

Notes

  • Use high-quality chicken for tender, juicy results. I prefer organic or free-range chicken breasts.
  • If you like your stew thicker, create a cornstarch slurry (mix 1 tablespoon cornstarch with 2 tablespoons cold water) and stir it in 30 minutes before the cooking time ends.
  • Season to taste! Don’t hesitate to adjust the salt, pepper, or even add a bit of paprika for heat.
  • Avoid overcooking the biscuits, as they can get too dry. Keep an eye on them while baking.
  • Use fresh garlic in place of garlic powder if you love a more robust flavor.