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Ben Carraoli

Crock Pot Chicken Pot Pie Recipe

I recently made this, and I can honestly say it’s a game-changer for busy weeknight dinners. The aroma of creamy chicken and hearty vegetables slowly simmering all day in the crock pot is enough to make anyone’s mouth water
Print Recipe
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 6
Course: Dinner
Calories: 450
Ingredients Method

Ingredients
  

  • 3 boneless chicken breasts: Tender chicken breasts cook perfectly in a crock pot soaking up all the flavors as they simmer.
  • 1 can of cream of chicken soup 10.5 oz: This is the base of your sauce—it’s creamy and full of chicken flavor. Prefer homemade? You can use a DIY cream of chicken recipe for an even fresher taste.
  • 1 cup of milk: Adds to the creaminess; whole milk works best but you can substitute with plant-based milk like almond if needed.
  • ½ onion chopped: Fresh onions provide a subtle sweetness and texture.
  • 4 medium potatoes peeled and diced: Russet or Yukon Gold are excellent choices since they hold their shape well during cooking.
  • 16 oz of frozen mixed vegetables: Use a mix with carrots peas, corn, and green beans for a balanced flavor and vibrant color.
  • ½ cup of chopped celery: This adds crunch and depth of flavor.
  • 1 tsp garlic powder: For a little extra punch of flavor.
  • ½ tsp poultry seasoning: A perfect combination of herbs that enhances the roasted chicken flavor.
  • 1 tsp salt: You can adjust this to taste especially if you’re using a reduced-sodium cream of chicken soup.
  • ½ tsp black pepper: Adds just the right amount of warmth.
  • 16 oz canned buttermilk biscuits: These will serve as your “crust ” baked fresh and placed on top before serving.

Method
 

  1. Start by peeling and dicing your potatoes, chopping the onion and celery, and gathering the rest of your ingredients. This little prep work upfront makes assembly quick and easy.
  2. Place your chicken breasts in the bottom of your crock pot. Then, add the chopped onion, potatoes, celery, frozen vegetables, and all the seasonings. Pour in the cream of chicken soup and milk, stirring slightly to combine. Cover and cook on low for 6–8 hours or high for 3-4 hours.
  3. Remove the cooked chicken breasts from the crock pot and shred them using two forks. Add the shredded chicken back into the pot and mix well.
  4. While your chicken pot pie filling finishes cooking, bake the buttermilk biscuits according to their package directions. This timing ensures perfectly warm, fluffy biscuits right as your crock pot dish is ready to serve.
  5. Spoon the creamy, hearty chicken mixture into bowls and place a warm biscuit on top for a complete, satisfying meal.