This Crock Pot Chicken Pot Pie is a warm and comforting dish packed with tender chicken, colorful veggies, and creamy sauce. Plus, it’s super easy to whip up!
You’ll love how the flavors blend together as it slowly cooks. I usually make this on busy days and let it bubble away while I tackle my to-do list. Yum!
Key Ingredients & Substitutions
Cooked Chicken: Shredded chicken is the star here. You can opt for rotisserie chicken for convenience or use leftover chicken from another meal. If you’re vegetarian, try substituting with cooked chickpeas or a plant-based chicken alternative.
Frozen Mixed Vegetables: While the recipe calls for a mix of carrots, peas, corn, and green beans, feel free to swap in your favorites. Fresh veggies like bell peppers or broccoli work well, or you can use whatever frozen vegetables you have on hand.
Cream of Chicken Soup: This adds creaminess to the dish. If you’re looking for a dairy-free or lower-sodium option, try using a homemade cream of chicken substitute with coconut milk or a dairy-free cream soup. Canned cream of mushroom soup is also a great stand-in.
Biscuit Mix: I love using Biscuit mix for a quick topping. If you don’t have it, you can make your own by mixing 2 cups of all-purpose flour with 1 tablespoon of baking powder and a pinch of salt. This will give you a similar result.
Fresh Parsley: This is optional but adds a nice touch of color and freshness. You can also use thyme or cilantro for a different herb flavor.
How Do I Ensure My Biscuit Topping Is Perfectly Cooked?
Getting the biscuit topping just right is crucial for this dish. Here’s how to achieve that fluffy, golden top:
- Mix the biscuit dough just until combined. Over-mixing can lead to tough biscuits.
- Spoon the biscuit mixture evenly over the chicken mixture—don’t stir! This helps the biscuits rise properly while cooking.
- Make sure to cover the crock pot tightly while cooking so that steam helps the biscuits bake. A loose cover lets heat escape, so a snug fit is key.
- Check the biscuits towards the end of the cooking time. If they look pale, cook for an additional 30 minutes. They should be golden and firm to the touch.
How to Make Crock Pot Chicken Pot Pie
Ingredients You’ll Need:
For the Filling:
- 2 cups cooked chicken, shredded
- 1 cup frozen mixed vegetables (carrots, peas, corn, and green beans)
- 1 can (10.5 oz) cream of chicken soup
- 1 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt (adjust to taste)
For the Biscuit Topping:
- 1 cup biscuit mix (like Bisquick)
- 1/2 cup milk
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This delicious crock pot chicken pot pie takes about 15 minutes to prep and then cooks for 6 to 8 hours on low or 3 to 4 hours on high. You can set it and forget it, making it the perfect meal for a busy day!
Step-by-Step Instructions:
1. Prepare the Filling:
In a large mixing bowl, start by combining the shredded chicken, frozen mixed vegetables, cream of chicken soup, chicken broth, garlic powder, onion powder, thyme, salt, and black pepper. Mix everything together well until it’s nice and combined.
2. Spread the Filling in the Crock Pot:
Pour your delicious chicken mixture into the crock pot and spread it out evenly. This will be the hearty base of your pot pie!
3. Make the Biscuit Topping:
In another bowl, mix the biscuit mix and milk until you form a thick, pourable dough. Don’t worry if it’s a little lumpy; that’s just fine!
4. Add the Biscuit Topping:
Spoon the biscuit mixture gently over the chicken filling in the crock pot. Avoid stirring, as you want the biscuit topping to stay on top of the filling. Just spread it out evenly with a spatula.
5. Cook the Pot Pie:
Cover the crock pot and cook it on low for 6 to 8 hours or on high for 3 to 4 hours. You’ll know it’s ready when the filling is bubbly and the biscuit topping is cooked through and golden.
6. Serve and Enjoy:
Once it’s done cooking, let the pot pie cool for a few minutes before serving. Garnish with some chopped fresh parsley for that perfect finishing touch. Serve warm and dig into the comforting flavors of your homemade chicken pot pie!
Can I Use Fresh Vegetables Instead of Frozen?
Absolutely! If you prefer fresh vegetables, you can use an equivalent amount of chopped carrots, peas, corn, and green beans. Just be sure to sauté them briefly first to soften them a bit, as they will take longer to cook than frozen veggies.
Can I Substitute the Cream of Chicken Soup?
Yes, if you’d like a healthier option or have dietary restrictions, you can substitute the cream of chicken soup with homemade white sauce or a dairy-free alternative like coconut cream. Just make sure it has a similar consistency for the best results!
How Can I Adjust the Cooking Time if I Use Frozen Chicken?
If you’re using frozen chicken, you can still make this recipe! Just extend the cooking time by an additional hour on low or 30 minutes on high to ensure the chicken has fully cooked through. Always check that it reaches an internal temperature of 165°F (75°C).
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3-4 days. To reheat, simply microwave or warm it on the stove until heated through. You might want to add a splash of milk to revive the biscuit topping a bit!
