Crockpot Chicken Pot Pie is the ultimate comfort food, perfect for cozy nights when you want something warm and hearty without the hassle. Tender chicken, vegetables, and a creamy, flavorful sauce come together effortlessly in the slow cooker.
Why You’ll Love This Recipe
- Effortless & Time-Saving – Let the slow cooker do all the work.
- One-Pot Meal – Minimal cleanup with maximum flavor.
- Rich & Creamy Filling – A perfectly seasoned, velvety sauce.
- Family-Friendly – A dish everyone will love!
- Budget-Friendly – Uses simple, pantry-friendly ingredients.
Tips and Tricks for the Best Crockpot Chicken Pot Pie
- Use chicken thighs for extra juicy and flavorful meat.
- Don’t add frozen veggies too early – they only need the last 30 minutes of cooking.
- Thicken the filling properly by using a roux or cornstarch slurry.
- Add biscuits just before serving to prevent them from getting soggy.
- For extra richness, stir in a splash of heavy cream before serving.
Variations & Substitutions
Keto & Low-Carb Option
- Replace flour with xanthan gum or almond flour for thickening.
- Serve with chaffles or low-carb biscuits instead of traditional biscuits.
Dairy-Free Version
- Use coconut milk instead of heavy cream.
- Swap out butter for a plant-based alternative.
Gluten-Free Option
- Use a gluten-free biscuit mix.
- Replace all-purpose flour with cornstarch as a thickener.
How to Serve Crockpot Chicken Pot Pie
- Classic Style – Serve in bowls with a biscuit on top.
- Casserole Style – Pour the filling into a baking dish, place uncooked biscuits on top, and bake at 375°F for 20-25 minutes.
- Over Mashed Potatoes – Skip the biscuits and serve over creamy mashed potatoes.
- With Rice – Spoon over cooked white or brown rice for a heartier meal.
How to Store & Reheat
Refrigeration:
Store leftovers in an airtight container in the fridge for up to 4 days.
Freezing:
- Freeze the filling (without biscuits) in a freezer-safe container for up to 3 months.
- Thaw overnight in the refrigerator before reheating.
Reheating Instructions:
- Microwave: Heat in a microwave-safe bowl in 30-second intervals, stirring in between.
- Stovetop: Warm in a saucepan over medium heat, adding a splash of broth if needed.
- Oven: If serving as a casserole, reheat at 350°F for 15-20 minutes.
Recipe FAQs
Can I use frozen chicken in the slow cooker?
Yes, but it will take longer to cook. Ensure the chicken reaches an internal temperature of 165°F (75°C) before shredding.
Can I make this ahead of time?
Absolutely! You can prep all the ingredients and store them in the fridge overnight before adding them to the slow cooker in the morning.
What if my filling is too thin?
If the sauce is too runny, mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it in. Let it cook for another 15-20 minutes to thicken.
Can I use canned vegetables?
Yes, but add them in the last 30 minutes of cooking to prevent them from getting mushy.
Can I make this without cream of chicken soup?
Yes! Replace it with a homemade mixture: 1 cup milk, 1 tablespoon flour, 1 tablespoon butter, and 1/2 teaspoon chicken bouillon powder cooked until thickened.
Crockpot Chicken Pot Pie
Crockpot Chicken Pot Pie is the ultimate comfort food, perfect for cozy nights when you want something warm and hearty without the hassle. Tender chicken, vegetables, and a creamy, flavorful sauce come together effortlessly in the slow cooker.
Ingredients
- 3 boneless chicken breasts
- 1 can (10.5 oz) Cream of Chicken Soup
- 1 cup milk
- 1/2 onion, chopped
- 4 potatoes, peeled and diced
- 16 oz bag frozen mixed vegetables
- 1/2 cup chopped celery
- 1 tsp garlic powder
- 1/2 tsp poultry seasoning
- 1 tsp salt
- 16 oz can Grands Biscuits (8 count)
Instructions
- Add everything except the biscuits to your crockpot.
- Cook on low for 6-8 hours or high for 3-4 hours until the chicken is tender.
- Remove the chicken, shred it, and return it to the crockpot. Stir to combine.
- Bake the biscuits according to package directions.
- Serve warm, topping each bowl with a golden, flaky biscuit. Enjoy!
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 408Total Fat 9gSaturated Fat 3gTrans Fat 2gUnsaturated Fat 6gCholesterol 43mgSodium 1076mgCarbohydrates 58gFiber 6gSugar 10gProtein 24g
Dinnerfocus.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final outcome
This Crockpot Chicken Pot Pie is the ultimate comfort food that’s simple, satisfying, and stress-free. Whether you’re feeding a crowd or looking for a cozy meal for the family, this recipe is a must-try. Give it a go, and let me know in the comments how it turned out!
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