This Crock Pot Chicken Pot Pie is a cozy, warm meal that’s perfect for busy days. Juicy chicken, colorful veggies, and creamy sauce mingle together, all topped with flaky biscuits!
Trust me, your kitchen will smell amazing while this cooks. I love just tossing everything in and letting the slow cooker do its magic! 🍽️ Enjoy a slice of comfort with minimal effort!
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are perfect for this dish. If you prefer dark meat, feel free to use thighs instead! They add a richer flavor and stay juicy when cooked.
Carrots: Fresh or frozen carrots work well. If you want a different taste, you can swap them for diced sweet potatoes or even parsnips for a unique twist.
Frozen Peas and Corn: These are easy to use straight from the freezer. You can replace them with other frozen veggies like green beans or mixed veggies if that’s what you have on hand.
Cream of Chicken Soup: If you can’t find it or want a healthier option, try making homemade cream of chicken soup using milk, flour, and seasonings. Even a can of cream of mushroom soup works well!
Biscuit Dough: Refrigerated biscuit dough is super convenient, but you can make your own or even use leftover mashed potatoes for a different topping. Dumplings can also be a fun option instead of biscuits!
How Do I Shred Chicken Without a Mess?
Shredding chicken can be a bit tricky, but it doesn’t have to be! Here’s an easy method: After the chicken is cooked, use two forks to gently pull the meat apart in opposite directions. This helps breakdown the chicken smoothly.
- First, remove the chicken from the pot and place it on a cutting board.
- Using your forks, start pulling the chicken apart into shreds.
- Return the shredded chicken back into the pot and mix it well with the other ingredients.
For an even easier option, you can also use a hand mixer on low speed to shred the chicken right in the pot!
How to Make Crock Pot Chicken Pot Pie?
Ingredients You’ll Need:
For the Filling:
- 1.5 lbs chicken breasts (boneless, skinless)
- 1 cup frozen peas
- 1 cup frozen corn
- 1 cup carrots, diced (fresh or frozen)
- 1 cup celery, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup cream of chicken soup (or homemade equivalent)
- 1/4 cup milk
For the Topping:
- 1 package refrigerated biscuit dough (for topping or optional dumplings)
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This delicious Crock Pot Chicken Pot Pie takes approximately 10 minutes to prep, and then you can let it cook in the pot for 6 to 7 hours on low, or 3 to 4 hours on high. If you choose to add the biscuit topping, allow for an extra 30 to 45 minutes to cook the biscuits. So, set aside a cozy chunk of your day to enjoy this comforting meal!
Step-by-Step Instructions:
1. Prepare the Ingredients:
Start by placing the boneless, skinless chicken breasts at the bottom of your Crock Pot. Then, layer on the frozen peas, corn, diced carrots, celery, chopped onion, and minced garlic. This creates a hearty bottom layer for your pot pie.
2. Add the Broth and Seasonings:
Pour in the chicken broth to cover the ingredients. Sprinkle in the dried thyme, dried rosemary, salt, and black pepper. Gently stir everything together, but don’t worry about mixing it too much—we want to keep the chicken moist and flavorful!
3. Cook the Chicken:
Cover your Crock Pot with its lid and set it to cook on low for 6 to 7 hours, or on high for 3 to 4 hours. You’ll know it’s ready when the chicken is fully cooked and tender. Your home will smell amazing during this time!
4. Shred the Chicken and Mix:
Once the chicken is done, take it out and shred it into bite-sized pieces using two forks—this part is fun! Return the shredded chicken back into the pot and mix in the cream of chicken soup and milk until everything is beautifully combined.
5. Add the Biscuit Topping:
If you’re using biscuit dough, tear it into smaller pieces or keep them whole on top of the chicken mixture. This will give you nice fluffy dumplings or biscuits! Place them gently over the filling.
6. Final Cooking:
Cover the Crock Pot again and cook on high for an additional 30 to 45 minutes. You’ll want the biscuits to be fully cooked through and golden on top, adding to that comforting feel of your pot pie.
7. Serve and Enjoy:
Once done, scoop the chicken pot pie into bowls. Garnish each serving with some freshly chopped parsley for a pop of color. Enjoy your warm and delicious meal with family and friends!
Can I Use Thawed Frozen Chicken Instead of Fresh?
Absolutely! Thawed frozen chicken works perfectly in this recipe. Just ensure it’s completely thawed before cooking, which you can do by leaving it in the refrigerator overnight or using the cold water method: place it in a sealed bag and submerge it in cold water for quick thawing.
What Can I Substitute for Cream of Chicken Soup?
If you want a healthier or homemade option, you can make your own cream of chicken soup using a roux (butter and flour) combined with chicken broth and milk. Simply whisk equal parts of each until smooth, and season to taste. You can also use cream of mushroom soup or any cream soup you prefer!
How to Store Leftover Chicken Pot Pie?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave individual servings or warm on the stove over low heat until heated through. If it’s been topped with biscuits, you may want to add a splash of broth or milk when reheating to keep it creamy.
Can I Make This Recipe Without Biscuits?
Yes! If you prefer, you can skip the biscuits and serve the chicken pot pie as a stew. If you’d like a different topping, consider using homemade dumplings or puff pastry as an alternative. Just adjust the cooking time based on how long your chosen topping needs to cook through.
