Crock Pot Chicken Pot Pie

Why You’ll Love This Recipe

This Crock Pot Chicken Pot Pie is the epitome of comfort food! It combines tender chicken, hearty vegetables, and a creamy sauce, all slow-cooked to perfection. This dish requires minimal prep, making it a great option for a cozy weeknight dinner or a satisfying meal for a crowd. The best part? It’s topped with warm, flaky biscuits, making it even more irresistible. Whether you're using leftover chicken or a rotisserie chicken, this recipe can be easily customized to fit your tastes and is a true crowd-pleaser.

Ingredients

• Chicken breasts (boneless and skinless)

• Low-sodium chicken broth

• Dried thyme

• Dried rosemary

• Onion powder

• Cream of chicken soup (or cream of celery/mushroom)

• Yukon gold potatoes (or Russet/red potatoes)

• Garlic (or garlic powder)

• Frozen mixed vegetables (peas, carrots, corn, green beans)

• Sour cream (or Greek yogurt)

• Grands biscuits (or any preferred biscuit brand)

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Add the chicken, chicken broth, thyme, rosemary, onion powder, and cream of chicken soup into the slow cooker.

2. Layer the potatoes, garlic, and frozen mixed vegetables on top.

3. Cook on low for 6-7 hours or until the chicken is tender and cooked through.

4. Remove the chicken, shred it, and return it to the slow cooker.

5. Stir in the sour cream until well combined.

6. Bake the biscuits according to the package directions and serve them alongside the pot pie filling.

Servings and Timing

• Servings: 6-8

• Total Time: 6-7 hours (slow cooking), plus biscuit preparation time (around 10-15 minutes)

Variations

• Homemade Biscuits: Skip the canned biscuits and make homemade ones with Bisquick for a fresher touch.

• Different Veggies: Swap the mixed vegetables for other frozen veggie blends or fresh vegetables if preferred.

• Cheesy Pot Pie: Add shredded cheddar or parmesan on top before serving for a cheesy twist.

Storage/Reheating

• Storage: Leftovers can be refrigerated for up to 3 days in an airtight container.

• Freezing: For longer storage, freeze the dish for up to 3 months in an airtight, freezer-safe container. Thaw overnight in the fridge before reheating.

• Reheating: Reheat in a saucepan over medium-low heat, stirring occasionally. Alternatively, microwave portions in 1-minute intervals until hot. Reheat biscuits separately.

FAQs

How long does this chicken pot pie take in the slow cooker?

The dish takes 6-7 hours on low in the slow cooker.

Can I use rotisserie chicken?

Yes, rotisserie chicken is a great option for a quicker prep.

What type of potatoes work best?

Yukon gold potatoes are preferred, but you can also use Russet or red potatoes.

Can I make this without biscuits?

Yes, you can serve it with a homemade crust or simply eat it as a creamy chicken and veggie stew.

Can I substitute the sour cream?

Greek yogurt works as a good alternative to sour cream for a slightly tangy flavor.

Is this recipe spicy?

No, it’s not spicy unless you add a spicy seasoning or ingredient.

How can I make this recipe dairy-free?

Use dairy-free alternatives for the cream of chicken soup and sour cream.

Can I use fresh vegetables instead of frozen?

Yes, you can, but frozen vegetables are more convenient and cook evenly.

Can I make this in an Instant Pot instead of a slow cooker?

Yes, you can use an Instant Pot, but the cooking time will be significantly reduced (about 25-30 minutes under high pressure).

How do I thicken the sauce?

If the sauce is too thin, you can stir in a cornstarch slurry (mix 1 tablespoon of cornstarch with 1 tablespoon of water) and cook for a bit longer until thickened.

Conclusion

This Crock Pot Chicken Pot Pie is a family-friendly, easy-to-make dish that delivers on flavor and comfort. With minimal effort, you get a hearty, satisfying meal perfect for any occasion. Whether you make it with leftover chicken or fresh ingredients, it’s sure to become a go-to recipe in your slow-cooker rotation.

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This Crock Pot Chicken Pot Pie is the ultimate comfort food! Tender chicken, hearty vegetables, and a creamy sauce slow-cooked to perfection, all topped with warm, flaky biscuits. Perfect for weeknight dinners or feeding a crowd, this easy, customizable recipe will become a family favorite. Using leftover or rotisserie chicken makes prep even faster, so it’s great for busy nights!

• Author: Janet
• Prep Time: 15 minutes
• Cook Time: 6-7 hours (slow cooking)
• Total Time: 6-7 hours (plus biscuit preparation, around 10-15 minutes)
• Yield: 6-8 servings
• Category: Main Course
• Method: Slow Cooker
• Cuisine: American
• Diet: Gluten Free

Ingredients

4 boneless, skinless chicken breasts

2 cups low-sodium chicken broth

1 tsp dried thyme

1 tsp dried rosemary

1 tsp onion powder

1 can cream of chicken soup (or cream of celery/mushroom)

4-5 Yukon gold potatoes (or Russet/red potatoes)

3 cloves garlic (or 1 tsp garlic powder)

3 cups frozen mixed vegetables (peas, carrots, corn, green beans)

½ cup sour cream (or Greek yogurt)

1 can Grands biscuits (or any preferred biscuit brand)

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Instructions

• Add the chicken breasts, chicken broth, thyme, rosemary, onion powder, and cream of chicken soup into the slow cooker.

• Layer the potatoes, garlic, and frozen mixed vegetables on top.

• Cover and cook on low for 6-7 hours or until the chicken is tender and cooked through.

• Remove the chicken from the slow cooker, shred it, and return it to the slow cooker.

• Stir in the sour cream until well combined.

• Bake the biscuits according to package directions and serve alongside the pot pie filling.

Notes

• Use rotisserie chicken for quicker prep.

• Homemade biscuits or store-bought can be used for a different twist.

• Adjust the vegetables to your liking (swap the frozen mixed veggies for other options).