Crock Pot Chicken Pot Pie: Easy Recipe for a Comforting Meal

Crock Pot Chicken Pot Pie: Is there anything more comforting than a warm, savory pot pie on a chilly evening? Imagine that classic comfort food, but made even easier and more convenient. Forget slaving over a hot stove for hours! This recipe brings the heartwarming flavors of chicken pot pie to your table with minimal effort, thanks to the magic of your slow cooker.

Chicken pot pie, in its various forms, has been a staple in kitchens for centuries. Its roots can be traced back to ancient Greece, but the modern version we know and love gained popularity in England and eventually made its way to America. It represents a celebration of simple ingredients transformed into something truly special, a testament to resourceful cooking and family gatherings.

What makes chicken pot pie so universally loved? It’s the perfect combination of creamy, savory filling, tender chicken, and flaky crust. The aroma alone is enough to evoke feelings of warmth and nostalgia. And now, with this Crock Pot Chicken Pot Pie recipe, you can enjoy all those wonderful qualities without spending hours in the kitchen. The slow cooker does all the work, infusing the chicken and vegetables with incredible flavor, resulting in a dish that’s both delicious and incredibly easy to prepare. Get ready to experience pot pie perfection, the effortless way!

Ingredients:

• For the Chicken Filling:
• 2 lbs boneless, skinless chicken breasts
• 1 medium yellow onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 1 (10.75 oz) can condensed cream of chicken soup
• 1 (10.75 oz) can condensed cream of mushroom soup
• 1 cup frozen peas
• 1 cup frozen corn
• 1 cup frozen green beans
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup chicken broth
• 2 tablespoons all-purpose flour (optional, for thickening)
• 2 tablespoons cold water (optional, for thickening)
• For the Biscuit Topping:
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/2 cup (1 stick) cold unsalted butter, cut into cubes
• 3/4 cup milk

Preparing the Chicken Filling:

1. First, we’re going to get our chicken ready for the slow cooker. Place the chicken breasts in the bottom of your crock pot. Don’t worry about browning them beforehand; the slow cooker will take care of everything!
2. Next, add the chopped onion, carrots, and celery to the crock pot. These veggies will add a wonderful depth of flavor to our pot pie.
3. Now, pour in the condensed cream of chicken soup and cream of mushroom soup. These soups will create a creamy and comforting base for our filling.
4. Add the frozen peas, corn, and green beans. You can use a frozen vegetable mix if you prefer, but I like the combination of these three.
5. Sprinkle in the dried thyme, dried rosemary, salt, and pepper. These herbs will add a lovely aroma and enhance the overall flavor of the pot pie.
6. Pour in the chicken broth. This will help to keep everything moist and prevent the chicken from drying out.
7. Give everything a good stir to combine all the ingredients. Make sure the chicken is mostly submerged in the liquid.
8. Cover the crock pot and cook on low for 6-8 hours, or on high for 3-4 hours. The chicken should be easily shredded with a fork when it’s done.
9. Once the chicken is cooked, remove it from the crock pot and shred it with two forks. Return the shredded chicken to the crock pot.
10. Optional thickening step: If you want a thicker filling, whisk together the all-purpose flour and cold water in a small bowl until smooth. Pour this mixture into the crock pot and stir well. Cook on high for another 15-30 minutes, or until the filling has thickened to your desired consistency. Keep an eye on it and stir occasionally to prevent sticking.

Preparing the Biscuit Topping:

1. While the chicken filling is cooking, you can prepare the biscuit topping. In a large bowl, whisk together the all-purpose flour, baking powder, and salt.
2. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. The key here is to keep the butter cold, as this will help create flaky biscuits.
3. Gradually add the milk, stirring until just combined. Be careful not to overmix the dough, as this will result in tough biscuits. The dough should be slightly sticky.
4. Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick circle.
5. Use a biscuit cutter or a knife to cut out biscuits. You can make them any size you like, but I usually aim for about 2-inch biscuits.

Assembling and Baking:

1. Once the chicken filling is cooked and the biscuit topping is prepared, it’s time to assemble the pot pie.
2. Carefully drop the biscuit dough rounds onto the top of the chicken filling in the crock pot. You can arrange them in a single layer, slightly overlapping if necessary.
3. Cover the crock pot and cook on high for another 1-2 hours, or until the biscuits are golden brown and cooked through. The cooking time will depend on your crock pot and the size of your biscuits, so keep an eye on them.
4. Alternatively, for a browner biscuit topping: Preheat your oven to 375°F (190°C). Carefully transfer the chicken filling from the crock pot to a large oven-safe dish (like a 9×13 inch baking dish). Arrange the biscuit topping on top of the filling. Bake for 20-25 minutes, or until the biscuits are golden brown and cooked through.
5. Let the pot pie cool for a few minutes before serving. This will allow the filling to thicken slightly and prevent you from burning your mouth.
6. Serve hot and enjoy! This Crock Pot Chicken Pot Pie is a comforting and delicious meal that’s perfect for a chilly evening.

Tips and Variations:

• Vegetable Variations: Feel free to add other vegetables to the filling, such as potatoes, mushrooms, or parsnips.
• Herb Variations: Experiment with different herbs, such as sage, parsley, or oregano.
• Spice it up: Add a pinch of red pepper flakes for a little heat.
• Cream Cheese Biscuits: For extra tender biscuits, add 2 ounces of softened cream cheese to the biscuit dough along with the butter.
• Make it Ahead: You can prepare the chicken filling ahead of time and store it in the refrigerator for up to 2 days. Add the biscuit topping just before baking.
• Freezing Instructions: Let the pot pie cool completely. Wrap tightly in plastic wrap and then in aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. Reheat in a preheated oven at 350°F (175°C) until heated through.

Enjoy your homemade Crock Pot Chicken Pot Pie!

Conclusion:

This Crock Pot Chicken Pot Pie recipe is truly a game-changer, and I wholeheartedly believe it deserves a permanent spot in your regular meal rotation. Why? Because it delivers all the comforting, savory goodness of a classic chicken pot pie without the fuss and hours of kitchen labor. The slow cooker does all the heavy lifting, transforming simple ingredients into a rich, flavorful, and deeply satisfying meal that the whole family will devour.

Think about it: tender, juicy chicken simmered in a creamy, herb-infused sauce, packed with perfectly cooked vegetables, all topped with golden, flaky biscuits. It’s the ultimate comfort food, perfect for chilly evenings, busy weeknights, or any time you’re craving a warm and hearty dish. The beauty of this recipe lies in its simplicity and adaptability. You can easily customize it to suit your preferences and dietary needs.

Serving Suggestions and Variations:

For a truly decadent experience, serve each portion with a dollop of sour cream or Greek yogurt. The tanginess complements the richness of the pot pie beautifully. A sprinkle of fresh parsley or thyme adds a touch of freshness and visual appeal.

Want to kick things up a notch? Add a pinch of red pepper flakes to the sauce for a subtle hint of spice. Or, for a richer flavor, try using bone-in chicken thighs instead of chicken breasts. The thighs will release more collagen as they cook, resulting in a more flavorful and succulent filling.

If you’re looking for a lighter option, you can reduce the amount of cream or substitute it with milk or chicken broth. You can also add more vegetables, such as mushrooms, peas, or green beans, to increase the nutritional value.

For those following a gluten-free diet, simply use gluten-free biscuit dough or create a gluten-free topping using almond flour, tapioca starch, and your favorite seasonings. The possibilities are endless!

And don’t forget about leftovers! This Crock Pot Chicken Pot Pie tastes even better the next day, as the flavors have had time to meld together. Simply reheat it in the microwave or oven until warmed through. You can also freeze individual portions for a quick and easy meal on a busy day.

I’ve poured my heart into perfecting this recipe, and I’m confident that you’ll love it as much as I do. It’s a guaranteed crowd-pleaser that will leave everyone feeling warm, satisfied, and utterly content.

So, what are you waiting for? Gather your ingredients, dust off your slow cooker, and get ready to experience the magic of this incredible Crock Pot Chicken Pot Pie. I promise you won’t be disappointed.

I’m so excited for you to try this recipe! Once you’ve made it, please come back and share your experience in the comments below. I’d love to hear about any variations you tried, what your family thought, and any tips or tricks you discovered along the way. Your feedback is invaluable and helps me continue to improve and create even more delicious recipes for you to enjoy. Happy cooking!

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