- Why You’ll Love This Crock Pot Chicken Pot Pie Recipe
- Flavor Variations and Substitutions
- How to Make Chicken Pot Pie in Crock Pot
- Serving Suggestions
- Tips
- Common Questions
- Warm Bowls, Happy Bellies
Crockpot Pot Pie Chicken is basically my rescue on those “I-can’t-even” kind of weeknights. You know the drill: long day, tired feet, and the last thing you wanna do is fuss around in the kitchen for hours. But still craving something cozy and legit tasty? Yeah, same. I was always hunting for an easy fix that’s actually good (not just edible), and folks, I think I’ve finally nailed it. Here’s how you can make a super hearty, no-drama Crockpot Pot Pie Chicken—with tips for making it your own, storing leftovers, and keeping your crew happy.
Why You’ll Love This Crock Pot Chicken Pot Pie Recipe
First off, let me tell ya, Crockpot Pot Pie Chicken is surprisingly simple, but tastes like you put in way more effort than you did. It’s pretty much a lifesaver for families, newbies, or anyone who’s constantly juggling one too many things (story of my life). There’s no rolling out pastry, no complicated steps, just honest-to-goodness comfort food made with stuff already in your freezer or pantry. I’ve made it for friends, picky kids, one very grumpy spouse (not naming names), and everyone walked away full and happy.
What really gets me is how this meal turns basic chicken and veggies into a “wow” dinner with almost zero effort. Plus, the whole house smells awesome by the end. Forget takeout—it’s impossible to mess up and way better than anything from a box. I legit look forward to those leftovers, if they don’t disappear the first night!
“My teenager actually went for seconds and asked for the recipe. You don’t know what a miracle that is in this house!” — Beth, busy mom in Ohio
Flavor Variations and Substitutions
Alright, wanna switch things up? Go for it. Crockpot Pot Pie Chicken loves a makeover. Some nights I toss in a handful of frozen peas, other times I swap in corn or even broccoli when that’s what’s left. If you’re feeling adventurous (or just low on ingredients), you can use turkey instead of chicken and it’s still amazing.
Not into biscuits? Pile it on mashed potatoes or even puff pastry if you’re feeling a little fancy. Oh and I’ve thrown in a splash of cream or used nondairy milk in a bind. Honestly, you could toss almost any leftover veggie in there. You’ll still end up with a five-star restaurant vibe for, like, zero dollars extra. And yeah, gluten-free folks—use your fave biscuit or bread alternative. Nobody’s judging.
One time I dumped in a half-can of white beans for extra heft. It was perfect for a chilly night, promise.
How to Make Chicken Pot Pie in Crock Pot
Okay so here’s the deal—no frills, no hours wasted, all the flavor. Here’s how I do my Crockpot Pot Pie Chicken:
- Chop up about a pound and half of boneless chicken (breasts or thighs… don’t overthink it).
- Toss chicken, two cups of frozen mixed veggies, one diced onion, and a few diced potatoes right in your slow cooker.
- Pour in one can of chicken soup (cream of chicken or mushroom totally works), plus 1 cup chicken broth.
- Season with salt, pepper, garlic powder, and a dash of thyme (be generous, it’s worth it).
- Mix it all up. Slap that lid on.
- Set it to low for 6-7 hours, or high for 3-4 hours. Honestly, check that the chicken’s cooked and the potatoes are soft.
- About 30 minutes before you wanna eat, rip up some biscuits (the ready-in-a-can ones, please) and throw them on top. Let them cook till fluffy and golden.
If you’re feeling wild, brush those biscuits with melted butter before serving. Just trust me.
Serving Suggestions
Alright, let’s talk serving up this Crockpot Pot Pie Chicken in fun ways:
- Spoon it over fluffy mashed potatoes for double comfort.
- Grab a soup mug and ladle it in for stress-free TV dinners.
- Pair it up with a crunchy side salad if you’re pretending to be healthy.
- For snackers like my uncle—scoop onto crackers. Wild, but kinda genius honestly.
Really, you can serve it on whatever you like. I once just ate it straight out of the pot with a fork (no shame).
Tips
So after a dozen tries and a few missteps, here’s what I wish I’d known before making Crockpot Pot Pie Chicken the first time. If you like saucy pot pie, don’t be shy with the chicken broth—add a bit more for extra gravy. If your biscuits are browning too fast, pop ‘em off and finish under the broiler for a minute (careful!). Also, season as you go. Nothing worse than bland chicken. And don’t forget to stir at the halfway mark—keeps things from sticking.
Leftovers are your best friend. This dish gets even better the next day. Store in the fridge and heat up in the microwave or on the stove with a splash of broth. Keeps well for about three days, but to be honest, mine never lasts that long!
Common Questions
Can I use rotisserie chicken instead of raw?
Yep, just add at the end. Less cooking time, same yum.
How do I make this dairy-free?
Swap the can of soup for a nondairy version and skip butter. Still tastes great.
Can I freeze Crockpot Pot Pie Chicken?
For sure, just avoid freezing with biscuits on top. Freeze the base, then add bread later.
What if my biscuits are doughy?
Give them extra time, or finish under the broiler. Or honestly, use toast!
Is it okay to use fresh veggies instead of frozen?
Totally! Just dice ‘em up small so they cook through.
Warm Bowls, Happy Bellies
Honestly, a pot of Crockpot Pot Pie Chicken is kinda like a warm hug at the end of a wild day. It’s forgiving, flexible, and makes everyone at my table smile (even the fussy eaters). If you’ve been burned by tricky recipes—this one’s your comeback. So, try it out, make it yours, and share what magic tweaks you come up with. Oh, and for more smart slow cooker tricks or instant dinner inspiration, check out these recommended easy chicken recipes I always bookmark. Happy cooking and hope your kitchen smells amazing tonight!
Crockpot Chicken Pot Pie
Equipment
- Crockpot
Ingredients
Main Ingredients
- 1.5 lbs boneless chicken breasts or thighs chopped
- 2 cups frozen mixed vegetables
- 1 onion diced
- 2 potatoes diced
- 1 can cream of chicken soup or cream of mushroom
- 1 cup chicken broth
- 1 tsp garlic powder
- 1/2 tsp dried thyme
- salt and pepper to taste
Topping
- 1 can refrigerated biscuit dough ripped into pieces
- butter optional, for brushing
Instructions
- Add chopped chicken, frozen veggies, onion, and potatoes to the crockpot.
- Pour in cream of chicken soup and chicken broth. Season with garlic powder, thyme, salt, and pepper. Stir well.
- Cover and cook on low for 6–7 hours or high for 3–4 hours, until chicken is cooked and potatoes are tender.
- About 30 minutes before serving, top with biscuit dough pieces. Cover and continue cooking until biscuits are fluffy and cooked through.
- Optional: Brush biscuits with melted butter before serving for extra flavor.