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Crock Pot Chicken Pot Pie

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Crock Pot Chicken Pot Pie is the epitome of comfort food, combining tender chicken, creamy vegetables, and a flaky crust all in one delicious, easy-to-make dish. Using your slow cooker, this recipe simplifies the classic pot pie, allowing you to enjoy the heartwarming flavors with minimal effort. It’s perfect for busy weeknights, family dinners, or even special occasions when you want a cozy, satisfying meal without all the fuss. Plus, the slow cooker does all the hard work, giving you more time to relax and enjoy the meal!

Ingredients

Scale

Here’s what you’ll need to make Crock Pot Chicken Pot Pie:

  • 4 boneless, skinless chicken breasts (or thighs)
  • 1 cup frozen peas
  • 1 cup frozen carrots
  • 1 cup corn kernels (frozen or canned)
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 ½ cups chicken broth
  • 1 can (10.5 oz) cream of chicken soup
  • 1 cup heavy cream
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • Salt and pepper to taste
  • 1 can (16 oz) refrigerated biscuit dough (or 1 package crescent roll dough)
  • 2 tablespoons butter (for greasing)

Instructions

Prepare the Chicken and Vegetables:

  1. Place the Chicken in the Slow Cooker: Place the boneless, skinless chicken breasts or thighs into the bottom of the slow cooker.
  2. Add the Vegetables: Layer the frozen peas, carrots, and corn over the chicken.
  3. Add the Aromatics: Sprinkle the chopped onion and minced garlic over the vegetables.

Make the Filling:

  1. Combine the Liquids: In a medium bowl, whisk together the chicken broth, cream of chicken soup, heavy cream, thyme, parsley, salt, and pepper until well combined.
  2. Pour the Mixture over the Chicken and Vegetables: Pour the creamy mixture over the chicken and vegetables in the slow cooker, ensuring everything is evenly coated.

Cook the Pot Pie Filling:

  1. Cook on Low: Cover the slow cooker and cook on low for 6 hours or until the chicken is fully cooked and tender.
  2. Shred the Chicken: Once the chicken is done, remove it from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker and stir everything together.

Top with Biscuit Dough:

  1. Prepare the Biscuit Dough: Open the can of biscuit dough and separate the biscuits. You can either place them whole on top of the filling or cut them into smaller pieces for a more rustic topping.
  2. Place the Biscuits on Top: Arrange the biscuit dough over the chicken and vegetable mixture in an even layer.
  3. Cook with Biscuits: Cover and cook for an additional 30-45 minutes on high until the biscuit dough is golden brown and fully cooked.

Serve:

  1. Garnish and Serve: Once the biscuit topping is golden and cooked through, serve the chicken pot pie hot, garnished with additional herbs if desired.

Equipment

Nutrition

Find it online: https://succulentrecipes.com/crock-pot-chicken-pot-pie/