Crock Pot Chicken Pot Pie (Ultimate Cozy Dinner!) Recipe

Introduction

This Crock Pot Chicken Pot Pie is the ultimate cozy dinner that’s both comforting and effortless. Tender chicken cooks low and slow with creamy soups and mixed vegetables, creating a rich, flavorful filling. Topped with warm, flaky biscuits, it’s a perfect meal for busy evenings or chilly nights.

Ingredients

• 2 lbs boneless skinless chicken breasts or thighs
• 1 (10.5 oz) can cream of chicken soup
• 1 (10.5 oz) can cream of celery soup
• 2 cups frozen mixed vegetables
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp black pepper
• 1 can refrigerated buttermilk biscuits
• Optional: shredded cheddar, fresh thyme or rosemary

Instructions

1. Step 1: Place the chicken in the bottom of the Crock Pot.
2. Step 2: Sprinkle garlic powder, onion powder, and black pepper evenly over the chicken.
3. Step 3: Add the cream of chicken soup, cream of celery soup, and frozen mixed vegetables on top. Stir gently to combine without disturbing the chicken too much.
4. Step 4: Cover and cook on LOW for 6–8 hours or on HIGH for 4–6 hours until the chicken is fully cooked and tender.
5. Step 5: Begin baking the biscuits according to package directions near the end of the cooking time.
6. Step 6: Shred the chicken directly in the Crock Pot using two forks, then stir everything together to evenly distribute ingredients.
7. Step 7: Scoop the filling into bowls and serve topped with warm biscuits, either whole or split open.

Tips & Variations

• For extra flavor, stir in shredded cheddar cheese or fresh herbs like thyme or rosemary before serving.
• Use chicken thighs for juicier, more flavorful meat compared to chicken breasts.
• Swap frozen mixed vegetables for fresh peas, carrots, and corn if preferred.
• To add a crispy topping, brush biscuits with melted butter before baking.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop until warmed through. Keep biscuits separate and warm them in the oven before serving to maintain their texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh vegetables instead of frozen?

Yes, fresh vegetables like peas, carrots, and corn can be used. Add them about halfway through the cooking time to prevent overcooking.

Do I have to use biscuits, or can I use pie crust instead?

You can use refrigerated pie crust baked separately or layered on top in the Crock Pot, but timing and texture may vary. Biscuits provide a quick and easy topping that crisps up nicely.

Crock Pot Chicken Pot Pie (Ultimate Cozy Dinner!) Recipe

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This Crock Pot Chicken Pot Pie is the ultimate cozy dinner, combining tender chicken, creamy soups, and mixed vegetables slow-cooked to perfection. Topped with warm, flaky buttermilk biscuits, it’s a comforting meal perfect for chilly evenings or whenever you crave a homemade classic. With minimal prep and hands-off cooking, it’s an easy way to enjoy traditional chicken pot pie flavors without the fuss.

• Author: Joe
• Prep Time: 10 minutes
• Cook Time: 6-8 hours on LOW or 4-6 hours on HIGH
• Total Time: 6 hours 10 minutes to 8 hours 10 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Slow Cooking
• Cuisine: American

Ingredients

Scale 1x2x3x

Main Ingredients

• 2 lbs boneless skinless chicken breasts or thighs
• 1 (10.5 oz) can cream of chicken soup
• 1 (10.5 oz) can cream of celery soup
• 2 cups frozen mixed vegetables
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp black pepper

Topping

• 1 can refrigerated buttermilk biscuits

Optional Garnishes

• Shredded cheddar cheese
• Fresh thyme
• Fresh rosemary

Instructions

1. Prepare the chicken: Place the boneless skinless chicken breasts or thighs in the bottom of your Crock Pot, creating an even layer.
2. Season the chicken: Sprinkle garlic powder, onion powder, and black pepper evenly over the chicken to infuse flavor during cooking.
3. Add soups and vegetables: Pour the cream of chicken soup and cream of celery soup on top of the chicken, then add the frozen mixed vegetables. Gently stir to combine the ingredients without disturbing the chicken too much.
4. Cook the mixture: Cover the Crock Pot and cook on LOW for 6 to 8 hours or on HIGH for 4 to 6 hours, allowing the chicken to become tender and the flavors to meld perfectly.
5. Bake biscuits: Near the end of the slow cook time, bake the refrigerated buttermilk biscuits according to the package directions so they are warm, flaky, and ready to serve.
6. Shred the chicken and combine: Remove the lid of the Crock Pot, shred the cooked chicken directly inside the pot using two forks, then gently stir everything together ensuring the chicken and vegetable mixture is well combined.
7. Serve: Scoop the hot chicken pot pie mixture into bowls and top with the warm biscuits, either whole or split open. Optionally, garnish with shredded cheddar cheese and fresh herbs like thyme or rosemary for extra flavor.

Notes

• For a gluten-free version, use gluten-free biscuits or substitute with mashed potatoes on top.
• You can swap cream of chicken or celery soup with homemade or canned alternatives to control sodium content.
• Add fresh herbs during the last hour of cooking for enhanced flavor without overpowering.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
• To make it spicier, add a pinch of cayenne pepper or red pepper flakes along with the seasonings.

Keywords: Crock Pot chicken pot pie, slow cooker chicken recipe, easy comfort food, chicken and biscuit casserole, cozy dinner recipe