Cozy Crock Pot Chicken Pot Pie
Crock Pot Chicken Pot Pie is a warm, comforting dish that feels like a hug on a chilly evening. I first made this recipe on a rainy Sunday afternoon, and it quickly became a family favorite. With tender chicken simmered in rich soups and served with flaky biscuits, it perfectly encapsulates the cozy vibes we seek during colder months. Whether you’re winding down after a long day or preparing a special meal for loved ones, this dish promises to deliver heartwarming satisfaction.
Why you’ll love this dish
There are so many reasons to love Crock Pot Chicken Pot Pie! First off, it’s incredibly easy to make—just toss everything into the slow cooker and let it do the work while you focus on other things. It’s also budget-friendly, using simple ingredients that you might already have at home. This recipe is perfect for busy weeknights or lazy weekends when comfort food is in high demand.
“This is the ultimate comfort food! The chicken was so tender and flavorful, and the biscuits on top were the perfect finishing touch.” — A happy home cook
Step-by-step overview
Making Crock Pot Chicken Pot Pie is as simple as it gets! You’ll start by layering the ingredients in the slow cooker, allowing the flavors to meld beautifully over several hours. The best part? There’s minimal prep involved! Here’s a quick overview:
- Layer chicken and seasonings in the Crock Pot.
- Add the creamy soups and frozen vegetables.
- Cover and cook until everything is tender and delicious.
- Dish it up with freshly baked biscuits on top.
What you’ll need
To whip up this cozy dish, gather the following 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 for added flavor
Feel free to mix and match the vegetables or use homemade soup if you prefer a more personalized touch!
Step-by-step instructions
Follow these easy steps to create your ultimate cozy dinner:
- Place the boneless chicken in the bottom of the Crock Pot.
- Sprinkle the garlic powder, onion powder, and black pepper evenly over the chicken.
- Pour in the cream of chicken and cream of celery soups, then add the frozen mixed vegetables. Stir gently to combine.
- Secure the lid and cook on LOW for 6–8 hours or HIGH for 4–6 hours until the chicken is tender.
- Near the end of cooking, bake the refrigerated biscuits according to the package instructions.
- Once cooked, shred the chicken directly in the pot and stir everything together to incorporate the flavors.
- Scoop into bowls and top with a warm biscuit or serve it split open for a delightful crunch.
Best ways to enjoy it
Serving Crock Pot Chicken Pot Pie is a delight! You can dish it up family-style in the center of the table and let everyone help themselves. Pairing it with a fresh green salad or some buttery corn on the side complements the richness of the dish beautifully. Don’t forget a drizzle of extra gravy over the top for added flavor and a sprinkle of fresh herbs to finish it off.
Storage and reheating tips
Leftovers are just as delightful! Store any unused portions in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze the dish—just make sure to let it cool completely first. Reheat in the microwave or on the stovetop, adding a splash of chicken broth if needed to bring back the creamy texture.
Helpful cooking tips
To elevate your Crock Pot Chicken Pot Pie, consider searing the chicken in a skillet before adding it to the Crock Pot. This extra step can enhance the flavor significantly. Additionally, if you have leftover roast chicken, it can be a great substitute for the raw chicken—just toss it in during the last hour of cooking to heat through.
Creative twists
Feel free to make this dish your own! You can add different vegetables like peas or even some diced potatoes for extra heartiness. If you’re looking to spice things up, add a dash of hot sauce or some curry powder. Vegetarian versions work beautifully too; substitute chicken with firm tofu and use vegetable broth instead of creamy soups.
Common questions
Q: How long does it take to prepare this dish?
A: Prep time is about 15 minutes, with cook time ranging from 4 to 8 hours, depending on your setting.
Q: Can I use fresh chicken instead of frozen?
A: Yes, fresh chicken works perfectly! Just adjust your cooking time to ensure it’s cooked through.
Q: How should I store leftovers?
A: Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for longer-term storage.
Whip up this cozy dish for your next family gathering or a simple weeknight dinner, and enjoy the comforting embrace of homemade Chicken Pot Pie!
Crock Pot Chicken Pot Pie
Ingredients
Main Ingredients
- 2 lbs boneless skinless chicken breasts or thighs
- 1 can cream of chicken soup (10.5 oz)
- 1 can cream of celery soup (10.5 oz)
- 2 cups frozen mixed vegetables
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp black pepper
- 1 can refrigerated buttermilk biscuits For topping
Optional Ingredients
- to taste shredded cheddar, fresh thyme, or rosemary For added flavor
Instructions
Preparation
- Place the boneless chicken in the bottom of the Crock Pot.
- Sprinkle the garlic powder, onion powder, and black pepper evenly over the chicken.
- Pour in the cream of chicken and cream of celery soups, then add the frozen mixed vegetables. Stir gently to combine.
- Secure the lid and cook on LOW for 6–8 hours or HIGH for 4–6 hours until the chicken is tender.
- Near the end of cooking, bake the refrigerated biscuits according to the package instructions.
- Once cooked, shred the chicken directly in the pot and stir everything together to incorporate the flavors.
- Scoop into bowls and top with a warm biscuit or serve it split open for a delightful crunch.
