Crock Pot Chicken Pot Pie

🍽 Description:

Crock Pot Chicken Pot Pie is a hearty, comforting dish with tender chicken, creamy sauce, and mixed vegetables—all slow-cooked to perfection. Topped with golden biscuits or puff pastry just before serving, it’s an easy, cozy meal that feels like home.

📝 Ingredients for Crock Pot Chicken Pot Pie

• 2 lbs boneless, skinless chicken breasts or thighs

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

• 1 medium onion, diced

• 3 cloves garlic, minced

• 2 cups chicken broth

• 1 can (10.5 oz) cream of chicken soup (or homemade)

• 1 tsp dried thyme

• 1 tsp dried parsley

• ½ tsp black pepper

• ½ tsp salt (adjust to taste)

• 1 tsp onion powder

• ½ tsp garlic powder

To Thicken (added later):

• ¾ cup whole milk or heavy cream

• 2 tbsp cornstarch or flour

Topping Options:

• Refrigerated biscuit dough (baked separately)

• Puff pastry squares

• Homemade drop biscuits

👨‍🍳 Instructions:

1. Prepare the Crock Pot:

   • Spray or lightly grease the inside of your crock pot.

2. Add Main Ingredients:

   • Place chicken, mixed vegetables, onion, garlic, broth, cream of chicken soup, and seasonings into the crock pot. Stir gently to combine.

3. Cook:

   • Cover and cook on Low for 6-8 hours or High for 3-4 hours, until chicken is tender and fully cooked.

4. Shred the Chicken:

   • Remove chicken, shred it with two forks, and return it to the pot. Stir well.

5. Thicken the Sauce:

   • In a small bowl, whisk milk and cornstarch (or flour) until smooth.

   • Pour into the pot and stir. Cook on High for 20-30 more minutes until thickened.

6. Prepare the Biscuit Topping:

   • While the sauce thickens, bake the biscuit dough or puff pastry according to package instructions.

7. Serve:

   • Spoon the creamy chicken mixture into bowls and top with a biscuit or pastry square.

🍴 Servings:

• 6 to 8 servings (depending on portion size)

💡 Tips:

• For richer flavor: Use heavy cream instead of milk when thickening.

• Make it from scratch: Swap canned soup with a homemade roux-based sauce.

• Add herbs: Fresh thyme or rosemary added at the end boosts flavor.

• Storage: Refrigerate leftovers for up to 4 days. Reheat on stove or microwave.

• Freezing: Freeze just the filling (without biscuits) for up to 2 months.

⚖️ Nutritional Information (Per Serving – Approximate):

(Based on 8 servings with refrigerated biscuit topping)

Note: Varies depending on biscuit brand and cream used.

✅ Benefits:

• Comfort Food without the hassle of a full pie.

• Hands-off Cooking – Crock pot does all the work.

• Nutritious – Balanced with protein, fiber, and veggies.

• Customizable – Adjust veggies or seasonings to taste.

• Family-Friendly – Kids and adults love it.

❓Q&A:

Q: Can I use rotisserie chicken?

A: Yes! Reduce cook time—add shredded chicken in the last 2 hours and skip initial slow cooking.

Q: Can I cook the biscuits in the crock pot?

A: Not recommended. They get soggy. Bake separately for best texture.

Q: Can I make this dairy-free?

A: Yes! Use dairy-free cream (like oat or coconut) and check your soup ingredients.

Q: Can I use fresh vegetables?

A: Definitely. Just chop evenly to ensure they cook through.