Crock Pot Chicken Pot Pie

There is nothing quite like coming home to the aroma of creamy chicken pot pie filling bubbling away in the crock pot That timeless combination of tender chicken sweet vegetables and savory gravy is finished perfectly with a soft buttery biscuit This recipe is my favorite way to get all the cozy flavor of chicken pot pie with almost no effort—just a few minutes of prep and let the slow cooker handle the rest

I first made this when we were moving and my kitchen was half packed up The simplicity and pure comfort of this dish made it an instant favorite and now we crave it every fall and winter

Ingredients

• Boneless skinless chicken breasts or thighs: These provide lean protein and shred beautifully after slow cooking Opt for fresh meat when possible
• Cream of chicken soup and cream of celery soup: These canned soups deliver a silky base and rich flavor Use high quality or low sodium brands for best results
• Frozen mixed vegetables: An easy shortcut for a colorful medley Look for blends with carrots peas and corn for classic pot pie flavor
• Garlic powder and onion powder: These pantry staples add depth and savory notes For the freshest taste choose new jars over ones that have sat in your cabinet for years
• Black pepper: Gives the dish a gentle kick Use freshly cracked black pepper if possible
• Homestyle biscuits: Either canned or homemade Drop biscuits offer a rustic touch and soak up the creamy filling

Step-by-Step Instructions

Prepare the Chicken:

Spray your crock pot insert with nonstick spray Layer chicken pieces in a single layer on the bottom Season them evenly with half of your garlic powder onion powder and black pepper Take time to cover each breast for the best flavor

Add the Soups:

Spoon your cream of chicken soup and cream of celery soup over the chicken Spread so all the chicken is completely covered The soup creates the base gravy of the pot pie

Top with Vegetables and Seasoning:

Evenly scatter the frozen mixed vegetables over the soup Use remaining garlic powder onion powder and black pepper to season the veggies These seasonings will get mixed in as everything simmers

Slow Cook Until Tender:

Place the lid on your crock pot Cook on low for 6 to 8 hours or on high for 4 to 6 hours Your chicken should be tender enough to shred easily with a fork Slow cooking is key for building flavor and keeping the chicken moist

Bake and Prep Biscuits:

About fifteen to twenty minutes before serving bake your biscuits according to the directions If using homemade go with tender fluffy biscuits so they can soak up lots of gravy

Shred and Stir Chicken:

Shortly before serving shred the chicken right in the cock pot using two forks Mix well so the meat is coated in the creamy vegetable gravy This step helps marry all the flavors

Serve Warm:

Spoon the creamy chicken and veggies into bowls and serve with a warm biscuit on the side I love splitting the biscuit open and topping it with a generous scoop of filling

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My favorite part of this dish is the freshly baked biscuit I still remember my kids sneaking into the kitchen lured by the biscuit smell and everyone gathering around for seconds It really does taste like a hug in a bowl

Storage Tips

Store leftovers in a sealed container in the fridge for up to four days The flavors deepen overnight and it reheats beautifully on the stove Add a splash of milk if you want to loosen the sauce If you have extra biscuits store separately to keep them fluffy

Ingredient Substitutions

You can swap chicken thighs for breasts for richer flavor Turkey works in place of chicken Cream of mushroom soup can stand in for the celery or chicken soup Try canned or fresh green beans if you prefer over the mixed veg For a gluten free version look for gluten free biscuits in the freezer section and a soup with no gluten

Serving Suggestions

For a bigger meal serve with a green salad or simple steamed green beans If you like more herbs chop fresh parsley or thyme on top For parties scoop into mini bowls with a half biscuit for a fun appetizer

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Cultural and Historical Context

Chicken pot pie is classic American comfort food with roots in English savory pies that used pastry to seal in stews Today the biscuit topping is a homestyle American twist making it less fussy but just as comforting For so many families it is a dish that brings memories of home at the table on chilly nights

Frequently Asked Questions

→ Can I use chicken thighs instead of breasts?

Yes, chicken thighs can be used in place of breasts for a richer flavor and juicier texture.

→ What vegetables work best in this dish?

Frozen mixed vegetables are convenient, but you can use carrots, peas, corn, and green beans for variety.

→ How do I thicken the sauce?

Stir a mixture of cornstarch and cold water into the crock pot during the last 30 minutes of cooking for a thicker gravy.

→ Are homemade biscuits a good substitute?

Homemade drop biscuits work wonderfully and add a personal touch to the finished dish.

→ How do I know when the chicken is fully cooked?

The chicken is done when it shreds easily with two forks and reaches an internal temperature of 165°F.

→ Can leftovers be reheated?

Yes, leftovers keep well in the refrigerator for several days and reheat easily in the microwave or oven.