Crock Pot Chicken Pot Pie

Oh, friends, let me tell you, there's a special kind of magic that happens when you combine the words "Crock Pot" and "Chicken Pot Pie." It’s like a warm hug on a chilly evening, a promise of pure comfort food bliss without any of the usual fuss. If you're anything like me, you adore a hearty, soul-soothing meal, especially one that doesn't chain you to the stove for hours. This Crock Pot Chicken Pot Pie is exactly that – a classic, beloved dish reimagined for our busy lives, and trust me, it’s a game-changer! We're talking tender, juicy chicken and a medley of colorful vegetables, all slowly simmering away in a ridiculously rich and creamy sauce. The aroma that will fill your kitchen as this masterpiece bubbles away in the slow cooker? Absolutely divine! It’s the kind of scent that beckons everyone to the kitchen, wondering what incredible meal awaits. And the crowning glory? Those golden, fluffy biscuits baked right on top. It’s the stuff dreams are made of, and it’s unbelievably easy, making it perfect for even beginner cooks. This isn't just a recipe; it's an experience, a delightful journey to a satisfying, heartwarming dinner or even a substantial lunch.

The beauty of this slow cooker recipe truly lies in its simplicity. You get all the incredible, layered flavors of a traditional chicken pot pie – the savory chicken, the sweet carrots, the earthy potatoes, and those little pops of green peas – but your trusty Crock Pot does almost all the heavy lifting. Imagine coming home after a long day, perhaps a bit frazzled, to this incredible dish practically ready to go. With just about 30 minutes of prep time in the morning or whenever you start it, you can set it and forget it. Then, after about 6 to 8 hours of patient simmering (the total cooking time averages around 7 hours and 11 minutes if we're being precise!), you’re rewarded with a filling that’s bursting with flavor, the chicken so tender it practically shreds itself. Then, a quick stint in the oven for those glorious biscuits, a brief 10-minute rest, and voilà – a family meal that tastes like you spent all day cooking. It's my go-to for those days when I crave something utterly comforting but need a recipe that fits effortlessly into a hectic schedule. The satisfaction of serving up something so delicious, knowing it was this easy, is just the cherry on top!

KEY INGREDIENTS IN CROCK POT CHICKEN POT PIE

Alright, let's talk about the stars of our show – the ingredients! What I love about this Crock Pot Chicken Pot Pie is that it uses simple, wholesome ingredients that you probably already have on hand or can easily find. Each one plays a crucial role in building that incredible depth of flavor and comforting texture we're aiming for. It’s like a little orchestra, with each component contributing its unique note to create a beautiful symphony of taste. And remember, cooking is all about making it your own, so feel free to get creative! Some folks love adding corn or green beans, and a sprinkle of fresh parsley or rosemary at the end can elevate it even further. If you find you like your filling extra thick and luscious, a tablespoon of flour or cornstarch stirred in with the broth will do the trick!

Here’s what you’ll need to create this pot of gold:

• Boneless, skinless chicken breasts: Our main protein! These become incredibly tender and shreddable after slow cooking, soaking up all the savory sauce. They provide the hearty, satisfying base for our pie.
• Onions: The unsung hero of so many dishes! Chopped onions lay down an aromatic foundation, adding a subtle sweetness and depth of flavor as they cook down.
• Carrots: These bring a lovely sweetness, a vibrant pop of color, and that classic pot pie veggie taste. Sliced, they cook to perfect tenderness.
• Potatoes: Diced potatoes add a wonderful heartiness and a creamy texture to the filling. They absorb the flavors beautifully and make the dish even more substantial.
• Frozen peas: Added towards the end, these little green gems retain their bright color and a slight pop, offering a touch of sweetness and freshness to cut through the richness.
• Cream of chicken soup: This is our shortcut to creamy dreamy goodness! It forms the luscious, velvety base of our sauce, making it rich and flavorful with minimal effort.
• Chicken broth: This thins out the cream of chicken soup to the perfect consistency, adds more savory chicken flavor, and ensures everything stays moist and delicious as it simmers.
• Garlic powder: A little bit of garlic powder goes a long way in adding that irresistible savory, aromatic kick that complements the chicken and veggies perfectly.
• Dried thyme: This classic herb is a match made in heaven for chicken pot pie. Its earthy, slightly floral notes infuse the dish with a traditional, comforting aroma and taste.
• Salt and pepper: The dynamic duo! Essential for enhancing all the other flavors and bringing the dish into perfect balance. Always taste and adjust to your liking!
• Refrigerated biscuit dough: The ultimate easy topping! This is what gives us that beautiful, golden, fluffy crust that everyone fights over. No need to make dough from scratch – these are a fantastic and delicious shortcut.

HOW TO MAKE CROCK POT CHICKEN POT PIE

Now for the fun part – actually making this incredible Crock Pot Chicken Pot Pie! I promise you, this is one of the easiest, most rewarding recipes you'll ever make. The slow cooker truly is your best friend here, taking on the task of tenderizing the chicken and vegetables and melding all those wonderful flavors together while you go about your day. It’s a mostly hands-off process, which is a total win in my book. We’re essentially going to layer our ingredients, let them work their magic, and then finish it off with those irresistible biscuits in the oven. Just follow these simple steps, and you’ll be well on your way to a steaming bowl of comfort. And hey, if you happen to have some leftover rotisserie chicken, you can absolutely use that to save even more time – just add it in during the last hour or so of cooking!

1. First things first, get your trusty slow cooker out! Gently place the boneless, skinless chicken breasts in a single layer along the bottom of the slow cooker. They'll form the delicious, protein-packed base of our pot pie.

2. Next, it’s veggie time! Add the chopped onions, sliced carrots, and diced potatoes right on top of the chicken. Layering them like this allows the flavors to mingle beautifully as everything cooks.

3. Now for the creamy magic. Pour in the can of cream of chicken soup and the chicken broth over the vegetables and chicken. Make sure everything is nicely snuggled under that liquid.

4. Let's season things up! Add the garlic powder, dried thyme, and salt and pepper to taste. Give everything a gentle stir to combine, ensuring that the chicken and vegetables are well-coated with the soup mixture and seasonings. This is also the point where, if you prefer an even thicker filling, you could whisk in a tablespoon of flour or cornstarch with the broth before adding it.

5. Pop the lid on! Cover the slow cooker and cook on low heat for 6-8 hours, or until the chicken is cooked through and easily shreds, and the vegetables are perfectly tender. Your kitchen will start to smell absolutely heavenly!

6. Once everything is tender, it’s time to shred the chicken. You can do this easily right in the slow cooker using two forks. Pull the chicken apart into bite-sized pieces, then mix it well with the vegetables and that luscious sauce in the pot.

7. For a pop of color and sweetness, add the frozen peas to the mixture, stirring them in gently. They only need a few minutes to heat through, and adding them at the end keeps them bright green and fresh-tasting.

8. Get ready for those biscuits! Preheat your oven according to the biscuit package instructions. This is usually around 375°F to 400°F (190°C to 200°C), but always double-check your specific brand.

9. Carefully transfer the chicken pot pie mixture from the slow cooker to a 9×13 inch baking dish (or a similar sized oven-safe dish). Spread it out evenly.

10. Now for the crowning glory! Place the refrigerated biscuit dough evenly over the top of the chicken pot pie mixture. You can arrange them close together or slightly apart, depending on how you like them.

11. Bake in the preheated oven until the biscuits are beautifully golden brown and cooked through. This typically takes about 10-12 minutes, but keep an eye on them as oven temperatures can vary.

12. Once those biscuits are looking irresistible, remove the baking dish from the oven. Let it cool slightly for about 10 minutes before serving. This little rest allows the filling to thicken up a bit more and prevents any "lava sauce" situations. Then, serve warm and watch everyone’s faces light up!

SERVING SUGGESTIONS FOR CROCK POT CHICKEN POT PIE

Oh, the joy of finally dishing up this magnificent Crock Pot Chicken Pot Pie! By now, your home is filled with the most incredible, comforting aromas, and the sight of those golden biscuits atop the bubbling, creamy filling is enough to make anyone’s stomach rumble with anticipation. This dish is truly a star all on its own, a complete meal that ticks all the boxes for a satisfying dinner or a hearty lunch. But, if you're like me and love to add a little extra flair or round out the meal, there are some wonderful ways to serve it! Think about the occasion: a casual weeknight family dinner might call for a simple, rustic presentation, while if you're hosting friends, you might want to elevate it slightly. The beauty of chicken pot pie is its versatility. It’s inherently comforting and unpretentious, but that doesn't mean we can't have a little fun with how we present this delicious labor of (mostly slow cooker) love. The key is to complement its rich, savory flavors without overshadowing them. Whether you're ladling it into cozy bowls or creating individual masterpieces, the goal is always to maximize enjoyment and that heartwarming feeling it brings.

Here are a few of my favorite ways to serve this cozy classic:

• The Classic Comfort Bowl: This is simplicity at its best. Ladle generous portions of the hot chicken pot pie directly from the baking dish into deep, cozy bowls. Make sure everyone gets a good helping of that creamy filling and at least one golden biscuit! For a bit of balance, serve it alongside a simple side salad dressed with a light vinaigrette – the acidity will cut through the richness beautifully. This rustic, hearty presentation is perfect for family dinners.
• Individual Ramekin Charm: Want to make it feel a bit more special or manage portions easily? Bake the chicken pot pie in individual oven-safe ramekins! Simply divide the filling among the ramekins, top each with a biscuit (or a piece of biscuit dough cut to fit), and bake as directed. This creates an elegant presentation that’s perfect for guests or just for making an ordinary meal feel a little extraordinary.
• A Sprinkle of Freshness: Never underestimate the power of a little green! Just before serving, garnish your chicken pot pie with a sprinkle of freshly chopped parsley or chives. This adds a beautiful pop of color, a hint of fresh, herbaceous aroma, and a light, bright flavor that complements the creamy filling wonderfully. This little touch makes it look like it came straight from a gourmet kitchen!
• Embrace the Dip Factor: Let’s be honest, that sauce is liquid gold! Serve your Crock Pot Chicken Pot Pie with a side of warm, crusty bread or extra biscuits. Perfect for mopping up every last bit of that delicious, creamy sauce from the bowl. You could also pair it with a bright, crunchy coleslaw for a lovely textural contrast and a bit of tang.

HOW TO STORE CROCK POT CHICKEN POT PIE

So, you’ve enjoyed a fabulous meal of Crock Pot Chicken Pot Pie, and if you’re lucky, you might have some delicious leftovers! That’s one of the best parts, right? Having this comforting dish ready for another meal is like a gift to your future self. But to ensure those leftovers taste just as amazing the second time around, proper storage is key. We want to maintain all that wonderful flavor and texture, and most importantly, keep it safe to eat. The good news is that this chicken pot pie stores and reheats quite well, making it perfect for meal prepping or simply enjoying over the next few days. The main things to remember are to cool it properly before storing and to use airtight containers to keep it fresh. Whether you're planning to enjoy it tomorrow for lunch or save a batch for a rainy day further down the line, a little care in storage goes a long way. Trust me, future you will be very grateful for the effort when they get to dive back into this creamy, savory delight!

Here’s how to best store your delicious creation:

• Refrigerating Leftovers for a Quick Meal: If you plan to eat the leftovers within a few days, the refrigerator is your best bet. First, and this is important, allow the chicken pot pie to cool completely to room temperature before covering and storing it. This prevents condensation from forming and making the biscuits soggy, and it's also safer for your fridge. Once cooled, transfer the leftovers to an airtight container. Stored this way, your chicken pot pie will keep well in the refrigerator for 3-4 days.
• Reheating from the Refrigerator Like a Pro: When you're ready to enjoy it again, you can reheat it in the microwave if you're short on time, but be warned, the biscuits might lose some of their crispness. For the best results, reheat it in the oven. Place the pot pie (or individual portions) in an oven-safe dish and warm it at around 350°F (175°C) for about 15-20 minutes, or until it's heated through. This method helps to re-crisp the biscuits a bit and ensures the filling is evenly warmed. You can cover it loosely with foil if the biscuits start to brown too much.
• Freezing for Future Comfort Cravings: Yes, you absolutely can freeze chicken pot pie! This is fantastic for planning ahead. For optimal results, it’s often best to freeze the filling separately from the biscuits, as baked biscuits can sometimes become a bit soft after thawing and reheating. Let the filling cool completely, then transfer it to freezer-safe airtight containers or heavy-duty freezer bags. If you do freeze it with the biscuits on top, know that their texture might change slightly upon reheating. Properly stored, the filling can be frozen for up to 2-3 months.
• Thawing and Reheating from Frozen with Care: When you're ready for another round, thaw the frozen filling overnight in the refrigerator. This is the safest way to thaw it. Once thawed, you can reheat the filling gently on the stovetop over medium-low heat, stirring occasionally, or in the oven at 350°F (175°C) until warmed through. If you froze the filling separately, now is the time to bake some fresh biscuits to top it off for that just-made taste! If you froze it with biscuits, reheat in the oven, possibly covering with foil for part of the time to prevent the biscuits from over-browning while the filling heats.

CONCLUSION

And there you have it, my friends – the secret to a truly spectacular, yet unbelievably easy, Crock Pot Chicken Pot Pie! We've journeyed from simple, wholesome ingredients to a bubbling, golden-topped masterpiece that's pure comfort in a bowl. Can you just taste that tender, shredded chicken, those perfectly cooked vegetables, all enveloped in that rich, creamy, savory sauce, and crowned with those fluffy, golden biscuits? It's the kind of meal that wraps you in a warm embrace, perfect for chilly evenings, busy weeknights, or anytime you’re craving a taste of home. With the slow cooker doing most of the work, this recipe, with its beginner-friendly approach and approximately 525 calories per serving, proves that you don’t need to spend hours in the kitchen to create something truly special and satisfying for your loved ones. It’s a family meal that’s sure to get rave reviews, and honestly, seeing the smiles around the dinner table makes every (minimal) effort worth it. This recipe has become a beloved staple in my own home, a go-to for its reliability and its sheer deliciousness.

I truly hope this guide has inspired you to give this Crock Pot Chicken Pot Pie a try. Remember, you can easily print out this article or save it digitally to keep in your recipe collection for whenever that pot pie craving strikes. It's packed with all the details, from the key ingredients and step-by-step instructions to serving suggestions and storage tips, ensuring your pot pie adventures are a roaring success every single time. You might even find a helpful FAQ section below this article on some websites where I post, answering common questions that pop up! Now, I’d absolutely LOVE to hear from you! If you decide to whip up this comforting dish, please drop a comment below and share your experience. Did you customize it with any different veggies or herbs? Do you have a cherished chicken pot pie memory or a funny kitchen story to tell? Or perhaps you have a question that popped up while you were dicing your carrots or waiting for those biscuits to turn golden? Please don't hesitate to ask; I'm always happy to chat and help out fellow home cooks. Happy slow cooking!

Print Recipe

Crock Pot Chicken Pot Pie

Author: Emily Roberts Courses: Dinner

Difficulty: Beginner Prep Time 30 mins Cook Time 7 hrs Rest Time 10 mins Total Time 7 hrs 40 mins

Calories: 525

Description

Tender chicken and veggies simmer in a rich, creamy sauce, all slow-cooked to perfection. Topped with golden biscuits, it's pure, fuss-free comfort food bliss!

Ingredients

Scale

1/2x 1x 2x 3x

• 4 boneless, skinless chicken breasts

• 1 cup chopped onions

• 1 cup sliced carrots

• 1 cup diced potatoes

• 1 cup frozen peas

• 1 can (10.5 oz) cream of chicken soup

• 1 cup chicken broth

• 1 teaspoon garlic powder

• 1 teaspoon dried thyme

• Salt and pepper to taste

• 1 can (16.3 oz) refrigerated biscuit dough

Instructions

1. Place the chicken breasts in the bottom of a slow cooker.
2. Add the chopped onions, sliced carrots, and diced potatoes on top of the chicken.
3. Pour in the cream of chicken soup and chicken broth over the vegetables and chicken.
4. Add the garlic powder, dried thyme, salt, and pepper. Stir to combine, ensuring that the chicken is well-coated.
5. Cover the slow cooker and cook on low heat for 6-8 hours or until the chicken and vegetables are tender.
6. Shred the chicken with two forks and mix it well with the vegetables and sauce in the pot.
7. Add the frozen peas to the mixture, stirring them in.
8. Preheat your oven according to the biscuit package instructions.
9. Transfer the chicken pot pie mixture to a baking dish.
10. Place the biscuit dough evenly over the top of the chicken pot pie mixture.
11. Bake in the preheated oven until the biscuits are golden brown, typically for 10-12 minutes.
12. Remove from the oven, let it cool slightly, and serve warm.

Note

• This dish can be customized with any of your favorite vegetables like corn or green beans.
• For extra flavor, consider adding some fresh herbs like parsley or rosemary.
• The recipe can also be made with rotisserie or leftover cooked chicken to save time.
• If you prefer a thicker filling, add a tablespoon of flour or cornstarch before stirring everything together.

Keywords: Crock Pot Chicken Pot Pie, Slow Cooker Recipe, Easy Chicken Dinner, Comfort Food, Biscuit Topping, Family Meal