This Slow Cooker Chicken Pot Pie is the ultimate comfort food! Tender chicken, veggies, and creamy sauce all come together in a flaky crust for a cozy meal.
The best part? You can set it and forget it while it cooks! I love coming home to this warm, hearty dish that makes everything feel better. Pair it with a side salad for a complete dinner!
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are ideal for their ease of shredding. If you prefer dark meat, feel free to substitute with boneless, skinless chicken thighs for a richer flavor.
Cream of Chicken Soup: This canned staple adds creaminess. You can swap it with cream of mushroom soup for a different flavor or use a homemade version to avoid preservatives.
Frozen Veggies: A mix of peas and carrots gives color and nutrition. If you’re out, use any frozen vegetable mix you have on hand, like green beans or corn, or even fresh if you prefer chopping.
Biscuit Dough/Puff Pastry: I love using refrigerated biscuit dough for convenience. You can replace it with store-bought croissants or even make homemade biscuits if you’re feeling adventurous.
Seasonings: The onion powder, garlic powder, and thyme bring warmth to this dish. Consider adding fresh herbs if available or substituting garlic powder with minced fresh garlic for a more intense flavor.
How Can I Get the Chicken Just Right in a Slow Cooker?
Cooking chicken in a crock pot requires careful timing to keep it juicy. Here’s how to achieve perfectly tender and easily shredded chicken:
- Lay the chicken breasts in the pot first, allowing their juices to mix with the soup and broth.
- Cook on low for 6-7 hours or on high for 3-4 hours. Avoid opening the lid during cooking to maintain heat.
- Once done, use two forks to shred the chicken right in the pot. This ensures it absorbs all the tasty flavors.
Keep an eye on the timing as overcooking can make the chicken dry. It should shred easily when it’s cooked through!
How to Make Crock Pot Chicken Pot Pie?
Ingredients You’ll Need:
For the Filling:
- 1.5 pounds boneless, skinless chicken breasts
- 1 can (10.5 oz) cream of chicken soup
- 1 cup chicken broth
- 1 cup frozen peas and carrots mix
- 1 cup frozen corn
- 1 cup diced potatoes (optional)
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon thyme
- Salt and pepper to taste
For the Biscuit Topping:
- 1 package (8 oz) refrigerated biscuit dough or puff pastry
- Fresh parsley for garnish (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and then cooks for 3-4 hours on high or 6-7 hours on low in the crock pot. Plus, you’ll need about 20 minutes to bake the biscuits. Overall, it’s an easy and hands-off meal that results in a comforting pot pie!
Step-by-Step Instructions:
1. Prepare the Chicken and Vegetables:
Take your crock pot (slow cooker) and place the chicken breasts at the bottom. Next, pour the cream of chicken soup and chicken broth right over the chicken. This will add flavor and keep everything moist.
2. Add Your Veggies and Seasonings:
Stir in the frozen peas and carrots, the frozen corn, and diced potatoes if you want to include them. Now for some flavor—sprinkle in the onion powder, garlic powder, thyme, and add salt and pepper to taste. Give everything a good stir to combine!
3. Cook the Mixture:
Cover your crock pot and cook the mixture on low for 6-7 hours or on high for 3-4 hours. You want the chicken to be cooked through and tender. You can relax while it cooks!
4. Shred the Chicken:
Once the chicken is cooked, take it out of the crock pot and shred it using two forks. It should come apart easily. Return the shredded chicken back to the pot and mix it all together again.
5. Bake the Biscuits:
About 20 minutes before you’re ready to serve, preheat your oven to the temperature indicated on the biscuit dough package. Prepare the biscuits according to the package instructions.
6. Serve and Enjoy:
Scoop the warm chicken mixture into bowls and top it with a freshly baked biscuit or puff pastry on the side. If you like, garnish with a sprinkle of fresh parsley for a pop of color and flavor. Dig in and enjoy your comforting chicken pot pie!
Can I Substitute the Chicken with Turkey?
Absolutely! You can use cooked turkey instead of chicken for a delicious variation. Just make sure to adjust the cooking time based on whether it’s raw or pre-cooked turkey. Shredded rotisserie turkey can be added during the last hour of cooking for a quicker option!
What Can I Use Instead of Cream of Chicken Soup?
If you prefer a healthier or dairy-free option, you can use homemade cream of chicken substitute made from broth, milk (or plant-based milk), and flour. Alternatively, a can of cream of mushroom soup works well too if you enjoy that flavor!
How Do I Store Leftovers?
Cool down any leftovers and store them in an airtight container in the fridge for up to 3 days. For longer storage, you can freeze the chicken mixture before adding the biscuits, which can be kept for up to 3 months. Just thaw overnight in the fridge before reheating!
Can I Add Other Vegetables?
Definitely! Feel free to add other frozen or fresh vegetables, such as green beans, corn, or mushrooms. Just make sure they are cut into small pieces for even cooking, and add them in the last hour of cooking time if using fresh vegetables for the best texture!
