Crock Pot Chicken Pot Pie (Ultimate Cozy Dinner!) Recipe

Introduction

This Crock Pot Chicken Pot Pie is the ultimate cozy dinner that’s both comforting and easy to prepare. With tender chicken, creamy soups, and hearty vegetables, it’s a warm meal perfect for busy days. Plus, pairing it with flaky buttermilk biscuits makes every bite irresistible.

Ingredients

• 2 lbs boneless skinless chicken breasts or thighs
• 1 10.5 oz can cream of chicken soup
• 1 10.5 oz can cream of celery soup
• 2 cups frozen mixed vegetables
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp black pepper
• 1 can refrigerated buttermilk biscuits
• Optional: shredded cheddar, fresh thyme or rosemary

Instructions

1. Step 1: Place chicken in the bottom of the Crock Pot.
2. Step 2: Sprinkle garlic powder, onion powder, and black pepper evenly over the chicken.
3. Step 3: Add cream of chicken soup, cream of celery soup, and frozen mixed vegetables on top. Stir gently to combine.
4. Step 4: Cover and cook on LOW for 6–8 hours or on HIGH for 4–6 hours.
5. Step 5: Near the end of cooking, bake the refrigerated biscuits according to the package directions.
6. Step 6: Shred the cooked chicken directly in the Crock Pot, then stir everything together until well combined.
7. Step 7: Serve the chicken stew in bowls topped with a warm biscuit, either whole or split open. Optionally sprinkle with shredded cheddar and fresh herbs.

Tips & Variations

• For extra flavor, add a splash of chicken broth or white wine before cooking.
• Swap frozen mixed vegetables for fresh peas, carrots, and corn if preferred.
• Add herbs like thyme or rosemary directly to the pot for a fragrant boost.
• Use refrigerated pie crust instead of biscuits for a traditional topping.

Storage

Store the chicken pot pie stew and biscuits separately to keep biscuits from becoming soggy. Keep both refrigerated for up to 5 days or freeze the stew for up to 3 months. When reheating, add a splash of broth or water to loosen the stew if it has thickened.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken instead of fresh?

For best results, use fresh or fully thawed chicken before cooking. Using frozen chicken may extend the cooking time and affect the texture.

What can I serve instead of buttermilk biscuits?

If you prefer, serve this dish with puff pastry, pie crust, or over cooked rice for a delicious alternative.

Crock Pot Chicken Pot Pie (Ultimate Cozy Dinner!) Recipe

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This Crock Pot Chicken Pot Pie is the ultimate cozy dinner, combining tender chicken, creamy soup, and mixed vegetables slow-cooked to perfection. Topped with warm buttermilk biscuits, this comforting dish is perfect for a hassle-free family meal.

• Author: Jeannette
• Prep Time: 10 minutes
• Cook Time: 6 to 8 hours on low or 4 to 6 hours on high
• Total Time: 6 hours 10 minutes to 8 hours 10 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Slow Cooking
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken and Soup Mixture

• 2 lbs boneless skinless chicken breasts or thighs
• 1 (10.5 oz) can cream of chicken soup
• 1 (10.5 oz) can cream of celery soup
• 2 cups frozen mixed vegetables
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp black pepper

Biscuit Topping

• 1 can refrigerated buttermilk biscuits
• Optional: shredded cheddar cheese
• Optional: fresh thyme or rosemary for garnish

Instructions

1. Prepare the Chicken: Place the boneless skinless chicken breasts or thighs at the bottom of the Crock Pot to form an even layer for slow cooking.
2. Season the Chicken: Sprinkle garlic powder, onion powder, and black pepper evenly over the chicken to enhance flavor before adding other ingredients.
3. Add Soups and Vegetables: Pour in the cream of chicken and cream of celery soups over the chicken, then add the frozen mixed vegetables. Stir gently to combine the ingredients without shredding the chicken yet.
4. Slow Cook: Cover the Crock Pot with its lid and cook on the LOW setting for 6 to 8 hours, or on HIGH for 4 to 6 hours, allowing the chicken to cook fully and the flavors to meld.
5. Bake the Biscuits: Towards the end of the slow cooking time, bake the refrigerated buttermilk biscuits according to the package instructions until golden and fluffy.
6. Shred the Chicken: Once the chicken is tender, shred it directly in the Crock Pot using two forks and stir everything together to evenly distribute the shredded chicken and vegetables in the creamy sauce.
7. Serve: Scoop the chicken pot pie mixture into bowls and top with whole or split buttermilk biscuits. Optionally, garnish with shredded cheddar cheese and fresh thyme or rosemary for added flavor and presentation.

Notes

• Store the stew and biscuits separately to prevent the biscuits from becoming soggy.
• Refrigerate leftovers for up to 5 days or freeze up to 3 months for meal prep convenience.
• Reheat the pot pie mixture with a splash of broth or water to loosen the sauce if it becomes too thick.

Keywords: Crock Pot Chicken Pot Pie, Slow Cooker Chicken Pot Pie, Cozy Dinner Recipes, Easy Chicken Pot Pie, Comfort Food