Crock Pot Chicken Pot Pie: Easy Recipe for a Comforting Meal

Crock Pot Chicken Pot Pie: Is there anything more comforting than a warm, savory pot pie on a chilly evening? Imagine that classic comfort food, but made even easier and more convenient! This recipe takes the beloved flavors of chicken pot pie and transforms it into a hands-off, slow-cooked masterpiece. Forget spending hours slaving over a hot stove; with this recipe, you can enjoy a delicious, home-cooked meal with minimal effort.

Chicken pot pie has a rich history, dating back to ancient Greece, where pies were primarily meat-filled pastries. Over time, the recipe evolved, and the modern version we know and love today became a staple in American cuisine. It represents warmth, family, and the simple pleasure of a hearty, satisfying meal. The creamy filling, tender chicken, and flaky crust create a symphony of textures and flavors that are simply irresistible.

People adore chicken pot pie for its comforting taste and satisfying texture. The combination of savory chicken, tender vegetables, and a rich, creamy sauce is a true crowd-pleaser. But let’s be honest, making a traditional pot pie can be time-consuming. That’s where this Crock Pot Chicken Pot Pie recipe comes in! It offers all the deliciousness of the classic dish, but with the added convenience of slow cooking. Simply toss the ingredients into your crock pot, set it, and forget it. You’ll come home to a warm, inviting aroma and a ready-to-eat meal that the whole family will love. Get ready to experience the ultimate comfort food, made easy!

Ingredients:

• For the Chicken Filling:
• 2 lbs boneless, skinless chicken breasts
• 1 medium yellow onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 1 (10.75 oz) can condensed cream of chicken soup
• 1 (10.75 oz) can condensed cream of mushroom soup
• 1 cup frozen peas
• 1 cup frozen corn
• 1 cup frozen green beans
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1/2 teaspoon salt, or to taste
• 2 cups chicken broth
• 2 tablespoons butter
• For the Biscuit Topping:
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/2 cup (1 stick) cold unsalted butter, cut into cubes
• 3/4 cup milk

Preparing the Chicken Filling:

1. First, we’re going to get our chicken ready for the slow cooker. Place the chicken breasts in the bottom of your crock pot. Don’t worry about browning them beforehand; the slow cooker will take care of everything!
2. Next, add the chopped onion, carrots, and celery to the crock pot. These veggies will add a wonderful depth of flavor to our pot pie.
3. Now, pour in the condensed cream of chicken soup and cream of mushroom soup. These soups will create a creamy and comforting base for the filling.
4. Add the frozen peas, corn, and green beans. You can use a frozen mixed vegetable blend if you prefer, but I like the individual flavors of these three.
5. Sprinkle in the dried thyme, dried rosemary, garlic powder, black pepper, and salt. These herbs and spices will really bring out the savory flavors of the chicken and vegetables.
6. Pour in the chicken broth. This will help to create a nice, saucy consistency for the filling.
7. Finally, add the butter. This will add richness and flavor to the filling.

Slow Cooking the Chicken:

1. Cover the crock pot and cook on low for 6-8 hours, or on high for 3-4 hours. The chicken should be cooked through and easily shreddable.
2. Once the chicken is cooked, remove it from the crock pot and shred it with two forks. Be careful, it will be hot!
3. Return the shredded chicken to the crock pot and stir everything together to combine.

Preparing the Biscuit Topping:

1. While the chicken is cooking, or shortly before it’s finished, you can prepare the biscuit topping. In a large bowl, whisk together the flour, baking powder, and salt. Make sure the baking powder is evenly distributed so the biscuits rise properly.
2. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. The colder the butter, the flakier the biscuits will be!
3. Gradually add the milk, mixing until just combined. Be careful not to overmix, as this will result in tough biscuits. The dough should be slightly sticky.

Assembling and Baking the Pot Pie:

1. Now that the chicken filling is cooked and the biscuit topping is ready, it’s time to assemble our pot pie. If your crock pot is oven-safe, you can bake the biscuits directly on top of the filling in the crock pot. If not, you can transfer the filling to a large oven-safe baking dish.
2. Drop spoonfuls of the biscuit dough evenly over the top of the chicken filling. You can use a spoon or an ice cream scoop to make this easier. Don’t worry about making them perfectly shaped; rustic biscuits are just as delicious!
3. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the biscuits are golden brown and cooked through. Keep an eye on them, as baking times may vary depending on your oven.
4. Let the pot pie cool for a few minutes before serving. This will allow the filling to thicken slightly and prevent you from burning your mouth!

Tips and Variations:

• Vegetable Variations: Feel free to add or substitute other vegetables to the filling, such as potatoes, mushrooms, or parsnips.
• Herb Variations: Experiment with different herbs and spices to customize the flavor of the pot pie. Try adding a pinch of paprika, onion powder, or dried sage.
• Meat Variations: You can also use leftover cooked turkey or ham instead of chicken.
• Soup Variations: If you don’t have cream of chicken or cream of mushroom soup, you can use cream of celery soup or a combination of other cream-based soups.
• Biscuit Variations: For a sweeter biscuit topping, add a tablespoon of sugar to the flour mixture. You can also add shredded cheese or herbs to the biscuit dough for extra flavor.
• Make Ahead: You can prepare the chicken filling ahead of time and store it in the refrigerator for up to 2 days. When you’re ready to bake the pot pie, simply reheat the filling and top with the biscuit dough.
• Freezing: You can freeze the cooked chicken filling for up to 3 months. Thaw it overnight in the refrigerator before reheating and topping with the biscuit dough. I don’t recommend freezing the pot pie with the biscuit topping already on, as the biscuits may become soggy.
• Serving Suggestions: Serve the crock pot chicken pot pie with a side salad or steamed vegetables for a complete and satisfying meal.

Conclusion:

This Crock Pot Chicken Pot Pie recipe isn’t just another weeknight dinner; it’s a warm hug in a bowl, a comforting classic reimagined for the modern, busy cook. The ease of preparation alone makes it a winner – simply toss everything into your slow cooker, set it, and forget it! But beyond the convenience, it’s the incredible depth of flavor that truly sets this recipe apart. The slow cooking process allows the chicken to become incredibly tender and infused with the savory broth, while the vegetables retain a delightful sweetness. It’s a symphony of textures and tastes that will have your family begging for seconds.

But why is this Crock Pot Chicken Pot Pie a must-try? Because it delivers all the comforting goodness of a traditional pot pie without the fuss of making a crust from scratch. The biscuit topping, added towards the end, provides that perfect golden-brown, flaky finish that everyone craves. It’s the best of both worlds: homemade flavor with minimal effort.

Looking for serving suggestions? A simple green salad with a light vinaigrette is the perfect accompaniment to cut through the richness of the pot pie. Alternatively, a side of steamed green beans or roasted asparagus would also complement the dish beautifully.

And don’t be afraid to get creative with variations! Want to add a little spice? A pinch of red pepper flakes or a dash of hot sauce will do the trick. Feel free to swap out the vegetables based on your preferences or what you have on hand. Mushrooms, peas, or even sweet potatoes would be delicious additions. For a richer flavor, consider using bone-in chicken thighs instead of chicken breasts. Just remember to remove the bones before serving.

If you’re feeling adventurous, you could even experiment with different types of biscuit dough. Try using a cheddar cheese biscuit mix for an extra cheesy kick, or a whole wheat biscuit mix for a slightly healthier option. You could also use puff pastry cut into shapes for a fancier presentation.

I truly believe this recipe will become a staple in your household. It’s perfect for busy weeknights, potlucks, or even a cozy weekend dinner. The possibilities are endless, and the results are always delicious.

So, what are you waiting for? Grab your slow cooker, gather your ingredients, and get ready to experience the magic of this Crock Pot Chicken Pot Pie. I’m confident you’ll love it as much as my family and I do.

And most importantly, I want to hear about your experience! Did you make any modifications? What did your family think? Share your photos and comments below. I can’t wait to see your creations and learn from your culinary adventures. Happy cooking!

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