This Crock Pot Chicken Pot Pie is like a warm hug on a chilly day! Tender chicken, mixed veggies, and creamy sauce all come together easily in your slow cooker for a comforting meal.
Cooking it in a Crock Pot means I can set it and forget it. Don’t be surprised if you catch me sneaking spoonfuls before dinner—it’s just that good! 🍲
What I love most is that it’s super easy to make. Just toss in your ingredients and let the magic happen. Pair it with some biscuits, and you’ve got a cozy feast!
Key Ingredients & Substitutions
Chicken breasts: Boneless, skinless chicken breasts work best as they stay tender and shred easily. If you’re looking for a substitute, shredded rotisserie chicken would save time and add extra flavor!
Frozen mixed vegetables: A blend of peas, carrots, corn, and green beans is perfect for this dish. However, you can swap these for fresh vegetables or use whatever frozen vegetables you have on hand—just chop them into bite-sized pieces.
Heavy cream: This adds richness to your dish, but you can substitute it with half-and-half for fewer calories or coconut milk for a dairy-free version. I often use whole milk in a pinch, and it still turns out tasty!
All-purpose flour: The flour helps thicken the pot pie filling. If you’re looking for gluten-free options, cornstarch or gluten-free flour can work as well. Just mix it with a bit of water before adding.
Biscuit dough: You can use homemade biscuit dough if you prefer baking from scratch, or even puff pastry for a flaky pie top. Pre-made dough is super convenient, though!
How Can I Ensure My Chicken Stays Tender and Flavors Are Well Blended?
Cooking the chicken properly is crucial for tenderness and flavor. Here’s how to get it just right:
- Place the chicken at the bottom of the Crock Pot. This helps it absorb all the flavors from the broth and veggies.
- Cook on low for 6-7 hours or high for 3-4 hours. Low and slow is key for tender chicken!
- Once cooked, take the chicken out and shred it, then return it to the pot. This helps it soak in the tasty juices further.
- Mix everything well after shredding to ensure all the flavors blend nicely together.
Take your time and let the Crock Pot do its magic! Enjoy the warmth of a hearty meal without a lot of fuss. Plus, garnishing with fresh parsley not only adds color but a fresh kick!
Comforting Crock Pot Chicken Pot Pie
Ingredients You’ll Need:
Main Ingredients:
- 1.5 lbs boneless, skinless chicken breasts
- 1 cup frozen mixed vegetables (peas, carrots, corn, green beans)
- 1/2 cup onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1/4 cup all-purpose flour
Herbs and Seasonings:
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
For the Biscuit Topping:
- 1 can refrigerated biscuit dough
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This delicious Chicken Pot Pie takes about 15 minutes to prep, followed by cooking time of 6-7 hours on low or 3-4 hours on high in the Crock Pot. Don’t forget to add an additional 30 minutes for baking the biscuit topping right before serving! It’s an easy way to create a warm and hearty meal.
Step-by-Step Instructions:
1. Prepare the Base:
Start by placing the boneless, skinless chicken breasts at the bottom of your Crock Pot. This will be the base of your pot pie and will absorb all the delicious flavors as it cooks.
2. Add the Vegetables:
Next, add the frozen mixed vegetables, diced onion, and minced garlic into the pot. Then pour in the chicken broth and heavy cream. This combination will create a tasty and creamy filling.
3. Mix the Seasonings:
In a small bowl, whisk together the flour, thyme, rosemary, salt, and pepper. This will help thicken the mixture. Sprinkle it over the chicken and vegetables in the Crock Pot, then gently stir to combine everything well.
4. Cooking Time:
Cover the Crock Pot and set it to cook on low for 6-7 hours or on high for 3-4 hours. You want to make sure the chicken is fully cooked and tender.
5. Shredding the Chicken:
Once the cooking time is over, carefully take out the chicken from the pot and shred it using two forks. Return the shredded chicken back into the Crock Pot and stir everything together to mix well.
6. Prepare the Biscuit Topping:
About 30 minutes before you’re ready to serve, preheat your oven to 350°F (175°C). Open the can of biscuit dough and cut each biscuit in half. Place the biscuit halves on top of the chicken mixture in the Crock Pot.
7. Final Cooking Phase:
Cover the Crock Pot and cook on high for an additional 30 minutes, or until the biscuit topping is cooked through and has a nice golden color.
8. Serving:
Once everything is cooked, serve your comforting Chicken Pot Pie hot, garnished with some fresh chopped parsley. Enjoy this delightful dish with your family and friends!
Can I Use Fresh Chicken Instead of Frozen?
Absolutely! If using fresh chicken, just be sure to reduce the cooking time a bit. Fresh chicken typically cooks faster than frozen, so aim for about 5-6 hours on low or 2-3 hours on high.
What Can I Substitute for Heavy Cream?
You can use half-and-half or whole milk as a lighter alternative to heavy cream, though the sauce may be less rich. If you want to maintain a creamy texture, consider adding a tablespoon of butter to whole milk to mimic the richness of heavy cream.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, you can microwave it or warm it gently on the stove, adding a splash of broth if it becomes too thick.
Can I Add Different Vegetables?
Yes! Feel free to swap in your favorite frozen vegetables like broccoli, cauliflower, or bell peppers. Just aim for a similar total volume of vegetables to maintain the dish’s balance.
