Crock Pot Chicken Pot Pie: When it comes to comfort food, few dishes rival the hearty, creamy goodness of chicken pot pie. Imagine all the flavors you love, slow-cooked to perfection, and served with a warm biscuit on top.

This Crock Pot Chicken Pot Pie recipe is the ultimate solution for busy families or anyone craving a rustic, satisfying meal without spending hours in the kitchen. Packed with tender chicken, wholesome vegetables, and a rich, creamy sauce, this dish is guaranteed to become a staple in your recipe rotation.

Why You’ll Love This Crock Pot Chicken Pot Pie

This recipe is more than just a dinner—it’s a hug in a bowl. With minimal prep time and the magic of a slow cooker, you can enjoy all the flavors of a traditional chicken pot pie without the hassle of rolling out dough or babysitting the stove. Here’s why this dish will win you over:

Effortless Cooking: Simply toss the ingredients into your crock pot and let it work its magic.
Wholesome Ingredients: Loaded with protein-rich chicken, nutrient-packed vegetables, and creamy goodness.
Customizable: Swap out ingredients to suit your preferences or dietary needs.
Family-Friendly: A meal that both kids and adults will adore.

Ready to dive in? Let’s get cooking!

Ingredients You’ll Need

Here’s what you’ll need to whip up this delicious Crock Pot Chicken Pot Pie:

2 pounds boneless, skinless chicken breasts – The star of the show, tender and flavorful when slow-cooked.
2 cups low-sodium chicken broth – Adds depth to the creamy sauce.
1 teaspoon dried thyme – For an herby aroma.
1 teaspoon dried rosemary – Complements the thyme perfectly.
1 teaspoon onion powder – Enhances the savory flavor.
1 teaspoon salt – To season everything just right.
½ teaspoon black pepper – Adds a hint of spice.
2 cans (10.5 oz each) cream of chicken soup – The base for that luscious, creamy texture.
3 cups Yukon gold potatoes, diced – Soft and buttery, they add heartiness to the dish.
3 cloves garlic, minced – For an extra layer of flavor.
3 cups frozen mixed vegetables – A colorful mix of peas, carrots, corn, and green beans.
½ cup sour cream – Adds richness and tanginess.
1 can (16.3 oz) refrigerated Grands biscuits – The perfect topping for this dish.

Step-by-Step Instructions

1. Prepare Your Slow Cooker

Start by placing the chicken breasts in the bottom of your slow cooker. This ensures they cook evenly and absorb all the delicious flavors.

2. Add Ingredients

Pour the chicken broth over the chicken. Sprinkle the dried thyme, rosemary, onion powder, salt, and black pepper evenly over the top. Next, spread the cream of chicken soup over the chicken. Add the diced potatoes, minced garlic, and frozen mixed vegetables on top.

3. Cook

Cover your slow cooker with the lid and set it on LOW for 6-8 hours or HIGH for 3-4 hours. This slow cooking process ensures that the chicken becomes tender and all the flavors meld together beautifully.

4. Shred the Chicken

Once cooked, remove the chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken to the pot and stir it into the mixture.

5. Add Sour Cream

Stir in the sour cream until it’s fully incorporated. This step adds a velvety richness to the dish.

6. Prepare Biscuits

While your pot pie mixture is finishing up, bake the Grands biscuits according to the package instructions.

7. Serve

Ladle the chicken pot pie mixture into bowls and top each serving with a warm biscuit. Serve immediately and enjoy!

Tips & Tricks for Perfect Crock Pot Chicken Pot Pie

Choose Your Vegetables: Feel free to swap out the frozen mixed vegetables for fresh options like diced carrots, celery, or mushrooms.
Thicken as Needed: If you prefer a thicker consistency, mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it into the pot during the last 30 minutes of cooking.
Add Fresh Herbs: Garnish with fresh parsley or thyme for an extra pop of flavor and color.
Make It Your Own: Substitute chicken with pork or beef cubes for a different twist, or try cream of celery or mushroom soup instead of cream of chicken.

Frequently Asked Questions (FAQ)

Q: Can I use chicken thighs instead of chicken breasts?

Absolutely! Chicken thighs are a great alternative as they’re naturally juicier and more flavorful. Just make sure to use boneless, skinless thighs for easy shredding.

Q: Can I make this recipe dairy-free?

Yes! Swap out the cream of chicken soup for a dairy-free version (available at most grocery stores) and use a dairy-free sour cream alternative.

Q: Can I freeze leftovers?

While this dish is best enjoyed fresh, you can freeze leftovers in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Q: What can I serve with this dish?

This Crock Pot Chicken Pot Pie is a complete meal on its own, but you can pair it with a simple side salad or roasted vegetables for added variety.

Q: How do I reheat leftovers?

Reheat leftovers in a microwave-safe bowl or on the stovetop over low heat until warmed through. If reheating biscuits, wrap them in foil and warm them in the oven at 350°F for about 10 minutes.

Nutrition Information (Per Serving)

Calories: 450
Sugar: 5g
Sodium: 1200mg
Fat: 20g
Saturated Fat: 8g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 5g
Protein: 30g
Cholesterol: 90mg

Why This Recipe is Perfect for Busy Weeknights

Life gets hectic, but that doesn’t mean you have to sacrifice flavor or comfort at dinnertime. This Crock Pot Chicken Pot Pie recipe allows you to set it and forget it while still delivering a meal that feels like it’s been prepared with love and care. Whether you’re feeding a family or meal prepping for yourself, this dish is as versatile as it is delicious.

So grab your crock pot and get ready to enjoy one of the easiest comfort food recipes you’ll ever make. With tender chicken, creamy sauce, hearty vegetables, and a flaky biscuit topping, this Crock Pot Chicken Pot Pie will quickly become a household favorite!

Crock Pot Chicken Pot Pie Recipe

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Description: This easy crock pot chicken pot pie is made with tender chicken and vegetables in a flavorful creamy sauce. Serve it with a biscuit on top for a simple, rustic meal that fills you with warmth and satisfaction.

Author: Sarah Tag
Prep Time: 15 minutes
Cook Time: 6 hours
Total Time: 6 hours 15 minutes
Yield: 6 servings 1x
Category: Dinner
Method: Slow Cooker
Cuisine: American
Diet: Comfort Food

Instructions

Prepare the Slow Cooker:

Place the chicken breasts in the bottom of the slow cooker.

Add Ingredients:

Pour in the chicken broth.

Sprinkle dried thyme, dried rosemary, onion powder, salt, and black pepper over the chicken.

Add the cream of chicken soup, spreading it evenly over the chicken.

Top with diced potatoes, minced garlic, and frozen mixed vegetables.

Cook:

Cover the slow cooker with the lid.

Cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the chicken is tender and fully cooked.

Shred Chicken:

Once cooked, remove the chicken breasts from the slow cooker.

Shred the chicken using two forks.

Return the shredded chicken to the slow cooker.

Add Sour Cream:

Stir in the sour cream until fully incorporated.

Prepare Biscuits:

Bake the Grands biscuits according to the package instructions.

Serve:

Ladle the chicken pot pie mixture into bowls.

Top each serving with a baked biscuit.

Notes

Variations: For a different flavor, substitute the chicken with pork or beef cubes. You can also use cream of celery or cream of mushroom soup instead of cream of chicken.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or on the stovetop until warmed through.

Nutrition

Serving Size: 1 bowl
Calories: 450
Sugar: 5g
Sodium: 1200mg
Fat: 20g
Saturated Fat: 8g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 5g
Protein: 30g
Cholesterol: 90mg

Crock Pot Chicken Pot Pie