Looking for a delicious and comforting meal that is easy to make? Look no further than this Crock Pot Chicken Pot Pie recipe! Packed with savory flavors and hearty ingredients, this dish is perfect for a cozy family dinner or meal prepping for the week ahead.
Why You’ll Love This Recipe?
- Great flavors: The combination of tender chicken, creamy soups, and mixed vegetables creates a rich and flavorful filling.
- Quick prep time: With just a few simple steps, you can have this meal cooking in the slow cooker in no time.
- Perfect for meal prep: This recipe yields a generous amount of filling that can be stored and reheated easily for quick and satisfying meals throughout the week.
Ingredient Notes:
- Boneless, skinless chicken breasts or thighs: Provide a protein-packed base for the dish.
- Cream of chicken soup and cream of celery soup: Create a creamy and flavorful gravy for the pot pie.
- Frozen mixed vegetables: Add a variety of textures and colors to the filling.
- Garlic powder, onion powder, black pepper: Seasonings that enhance the overall taste of the dish.
- Homestyle biscuits: Serve as a warm and comforting topping for the pot pie.
Step-by-Step Instructions:
- Spray crockpot liner with non-stick spray. Lay chicken breasts in the bottom of the crockpot and season with garlic powder, onion powder, and black pepper.
- Cover chicken with cream of chicken soup and cream of celery soup.
- Spread frozen mixed vegetables over the soup and sprinkle remaining seasonings on top.
- Cook on low for 6-8 hours or on high for 3-4 hours until chicken is cooked through and easily shredded.
- Bake biscuits according to package directions and shred chicken before serving.
- Serve the chicken pot pie filling over warm biscuits.
Helpful Tips:
- For a twist, use puff pastry instead of biscuits for a flaky and buttery topping.
- Customize the vegetables to your liking by adding your favorite fresh or frozen options.
- Store the filling and biscuits separately for optimal freshness when reheating leftovers.
Expert Tips for the Best Results:
- Allow the flavors to meld together by letting the filling sit for a few minutes before serving.
- For a richer gravy, add a splash of chicken broth or white wine while cooking.
- To add a crispy texture, broil the assembled pot pie in the oven for a few minutes before serving.
Serving Suggestions:
Pair this comforting dish with a side salad or steamed greens for a well-rounded meal. A glass of white wine or a cup of hot tea complements the flavors of the pot pie perfectly.
Storage and Reheating Tips:
To store leftovers, keep the filling and biscuits in separate airtight containers in the refrigerator for up to several days. Reheat the filling in the microwave in short increments until warmed through and enjoy with freshly baked biscuits.
Frequently Asked Questions:
- Can I use fresh vegetables instead of frozen? Yes, feel free to use your favorite fresh vegetables in this recipe.
- How long does the pot pie filling last in the freezer? The filling can be frozen for up to a few months for future meals.
- Can I make this recipe in the oven instead of a crockpot? Yes, you can assemble the ingredients in a casserole dish and bake in the oven until bubbly and golden brown.
Conclusion:
Warm, comforting, and full of flavor, this Crock Pot Chicken Pot Pie recipe is a must-try for any home cook. Whether you’re looking for a hearty meal for the family or a convenient dish for meal prep, this recipe is sure to please. Give it a try and savor the delicious flavors of homemade comfort food!
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Crock Pot Chicken Pot Pie Recipe
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 10 minutes
- Yield: 6 servings 1x
- Category: Main-course
- Method: Slow Cooking
- Cuisine: American
- Diet: Vegetarian
Description
This easy and comforting Crock Pot Chicken Pot Pie Recipe is a delicious twist on the classic favorite. Tender chicken, creamy soups, mixed vegetables, and fluffy biscuits come together perfectly in this hearty meal.
Ingredients
Main Ingredients:
- 2 lbs boneless, skinless chicken breasts, or thighs
- 2 (10.5 oz) cans cream of chicken soup
- 1 (10.5 oz) can cream of celery soup
- 12 oz frozen mixed vegetables
Seasonings:
- 2 teaspoons garlic powder, divided
- 2 teaspoons onion powder, divided
- 2 teaspoons black pepper, divided
Biscuits:
- 1 (16.3 oz) can homestyle biscuits, or homemade drop biscuits
Instructions
- Spray crockpot liner with non-stick spray. Season chicken. Lay chicken in the bottom of the crockpot and season with garlic powder, onion powder, and black pepper.
- Cover chicken with soups. Add cream of chicken soup and cream of celery soup over the chicken.
- Add vegetables and seasonings. Spread mixed frozen vegetables over the soups and sprinkle remaining seasonings on top.
- Cook chicken. Cook on low for 6-8 hours or high for 4-6 hours until chicken is cooked and easily shredded.
- Bake biscuits. Bake biscuits 15-20 minutes before serving according to package directions.
- Shred chicken and serve. Shred chicken, stir until coated, and serve with warm biscuits.
Notes
- Store chicken pot pie filling and biscuits separately.
- Freeze the filling for up to 3 months.
- Use different veggies or gravy flavors for variation.
- Try topping with puff pastry or crescent dough for a twist.