Crockpot Chicken Pot Pie
Ingredients
- 3 skinless boneless chicken breasts
can be frozen
- 1 large onion
diced
- 1 large potato)
peeled and diced (Yukon Gold or Russet
- 10.5 ounces cream of chicken soup
1 can
- 10.5 ounces cream of mushroom soup
1 can
- 1 cup chicken broth
- 1/2 tsp poultry seasoning
- 1 tsp salt
- 1 tsp pepper
- 1 tbsp fresh parsley
- 16 ounce frozen mixed vegetables
- 1 can baked biscuits homemade or refrigerated)
(8 count canned biscuits
Directions
- 1
Spray crock pot lining.
- 2
Add chicken breasts to the bottom of the crockpot.
- 3
Add chopped onion and potato.
- 4
In a medium-sized mixing bowl combine both soups, chicken broth and seasonings. Whisk together until combined.
- 5
Pour soup mixture on top of chicken and potatoes.
- 6
Cook on high 4 hours or low 6-7 hours.
- 7
One hour before you’re ready to eat, add in the frozen vegetables and continue cooking until allotted time is up.
- 8
Right before the pot pie mixture is finished cooking, bake biscuits according to package instructions.
- 9
While biscuits are baking, remove the chicken and put on cutting board. Using two forks shred the chicken. Add salt and pepper to the shredded chicken and place back in crockpot.
- 10
Serve pot pie in large bowls with biscuit on top.
Crockpot Chicken Pot Pie
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About this Recipe
Craving a comforting, hearty meal that practically cooks itself? This Crockpot Chicken Pot Pie delivers all the rich, savory flavors you love with minimal hands-on time, perfect for a busy weeknight or a relaxed weekend.
Why This Recipe Works
The genius of this pot pie lies in its slow cooker method. The crockpot gently bakes the chicken and vegetables in a creamy, savory sauce, allowing all the ingredients to meld into a deeply flavorful and tender filling. This set-it-and-forget-it approach ensures a hearty, family-loved meal is ready to enjoy with a fraction of the effort of traditional versions, all crowned with buttery biscuits.
What to Expect
Prepare for a truly satisfying experience. You’ll be greeted with incredibly tender chicken, enveloped in a rich and velvety sauce that clings to every bite. The diced Yukon Gold or Russet potatoes soften beautifully, contributing to the creamy texture, while the frozen mixed vegetables add vibrant color and wholesome goodness. Topped with golden, buttery biscuits, this Crockpot Chicken Pot Pie offers a delightful contrast of textures—creamy, savory filling beneath a fluffy, delicate crust.
Customization & Variations
This adaptable recipe offers plenty of room for personal touches. Feel free to swap the skinless boneless chicken breasts for chicken thighs if you prefer a richer flavor profile. For a slightly different creamy base, you could use two cans of cream of chicken soup instead of one cream of chicken and one cream of mushroom. If fresh parsley isn't on hand, a pinch of dried thyme or marjoram could add a lovely aromatic note to your pot pie.
Serving & Context
This comforting Crockpot Chicken Pot Pie is ideal for a cozy family dinner, especially on those evenings when you need a wholesome, delicious meal without the stress. Serve it directly from the crockpot for a rustic, welcoming presentation that invites everyone to dig in.