This Easy Crock Pot Chicken Pot Pie is super comforting! Juicy chicken, tasty veggies, and a creamy sauce all come together, topped with fluffy biscuit dough that bakes right in the slow cooker!
This dish is perfect for busy days when you want something warm and homey. I just throw everything in, let it cook, and enjoy the yummy smells wafting through the house. Who doesn’t love that?
Key Ingredients & Substitutions
Chicken: I like using chicken thighs for more flavor and moisture, but chicken breasts work just fine! If you’re looking for a lighter option, you could use cooked rotisserie chicken; just add it in the last hour of cooking to warm it up.
Vegetables: Frozen mixed vegetables are convenient, but feel free to use fresh veggies like carrots, peas, or diced potatoes. If you don’t have green beans, try adding bell peppers or zucchini instead.
Condensed Soups: The cream of chicken and cream of mushroom soups bring creaminess. If you’re dietary restrictions, look for gluten-free versions or use homemade white sauce instead!
Biscuit Dough: I prefer refrigerated biscuit dough for ease, but if you’re feeling adventurous, you could make your own biscuit dough from scratch. Just roll it out and cut it into pieces before placing on top.
How Do I Get My Biscuit Topping Perfectly Cooked?
Getting the biscuit topping just right is key to this dish. For a fluffy, golden finish, follow these steps:
- After shredding the chicken, make sure to mix it well with the sauce.
- When adding the biscuit pieces, don’t worry about making them look perfect. They will puff up while cooking!
- Brush them with melted butter; this adds flavor and helps with browning.
- Keep the lid on while cooking to create steam. Remove it during the last 30-40 minutes to get that lovely golden color.
With these tips, your Chicken Pot Pie will turn out delicious every time! Enjoy the warmth this dish brings to your table.
Easy Crock Pot Chicken Pot Pie with Biscuit Topping
Ingredients You’ll Need:
- For The Filling:
- 2 lbs boneless, skinless chicken breasts or thighs
- 1 medium onion, diced
- 2 cups frozen mixed vegetables (peas, carrots, corn, green beans)
- 2 cloves garlic, minced
- 1 can (10.5 oz) condensed cream of chicken soup
- 1 can (10.5 oz) condensed cream of mushroom soup
- 1 cup chicken broth
- 1 tsp dried thyme
- 1 tsp dried parsley
- Salt and pepper, to taste
- For The Biscuit Topping:
- 1 tube (about 10 oz) refrigerated biscuit dough (e.g., Pillsbury biscuits)
- 2 tbsp butter, melted
- Optional: 1 tbsp all-purpose flour (for thickening, if needed)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time, plus 6-7 hours of cooking on low or 3-4 hours on high in the slow cooker. You’ll be so glad you put it together when it’s ready to eat!
Step-by-Step Instructions:
1. Prepare the Chicken and Veggies:
Start by placing the chicken breasts or thighs in the bottom of your crock pot. On top of the chicken, add the diced onion, frozen mixed vegetables, and minced garlic. This will create a nice, flavorful base for your pot pie.
2. Mix Up the Sauce:
In a medium bowl, whisk together the cream of chicken soup, cream of mushroom soup, chicken broth, thyme, parsley, salt, and pepper. This creamy mixture will coat the chicken and veggies perfectly. Pour this sauce over everything in the crock pot.
3. Cook It Up:
Cover the crock pot and set it to cook on low for 6-7 hours, or on high for 3-4 hours. This gives the flavors time to meld and the chicken to become tender!
4. Shred the Chicken:
About 30 minutes before you’re ready to eat, carefully remove the lid. Use two forks to shred the chicken right in the pot, mixing it into the sauce and vegetables. If you notice the mixture is a bit too thin, sprinkle in the optional flour to thicken it. Let it cook uncovered for about 10 minutes.
5. Add the Biscuit Topping:
Now, take the biscuit dough and tear it into small pieces or separate the biscuits. Arrange them on top of the crock pot filling, and don’t forget to brush the tops with melted butter! This will make them wonderfully golden and delicious.
6. Finish It Off:
Cover the crock pot again and cook on high for an additional 30-40 minutes, or until the biscuit topping is beautifully golden brown and cooked through.
7. Serve and Enjoy:
Once done, serve your lovely Chicken Pot Pie warm, scooping out both the filling and the biscuit topping together. It’s a comforting meal that everyone will love!
Enjoy your comforting Crock Pot Chicken Pot Pie with fluffy biscuit topping!
Frequently Asked Questions (FAQ)
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken! Just make sure to extend the cooking time by an hour or so, as it will take longer to reach the safe internal temperature. It’s also a good idea to check the chicken for doneness at the end.
What Can I Substitute for the Biscuit Dough?
If you don’t have biscuit dough, you could use pre-made pie crusts, homemade biscuit dough, or even puff pastry. Just ensure to adjust the baking time as needed, especially with puff pastry, which cooks more quickly.
Can I Make This Recipe Ahead of Time?
Absolutely! You can prepare everything and refrigerate the uncooked mixture in the crock pot liner overnight. In the morning, just plug in your crock pot and start cooking! Just keep the biscuit dough separate until you’re ready to add it.
How Do I Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stove over low heat. You may need to add a splash of chicken broth if the filling thickens too much while sitting.
