This slow cooker chicken pot pie delivers the comfort of a traditional pie with minimal effort. It combines tender chicken, mixed vegetables, and a creamy sauce topped with golden biscuits for a hearty family meal.
List of ingredients
- 3 boneless chicken breasts – ensure they are trimmed of excess fat.
- 1 can (10.5 oz) Cream of Chicken Soup – provides the creamy base.
- 1 cup milk – adds richness and adjusts the sauce consistency.
- 1/2 onion, chopped – provides a savory aromatic base.
- 4 potatoes, peeled and diced – use uniform pieces for even cooking.
- 16 oz bag frozen mixed vegetables – typically contains peas, carrots, and corn.
- 1/2 cup chopped celery – adds a traditional pot pie flavor.
- 1 tsp garlic powder – for a concentrated savory depth.
- 1/2 tsp poultry seasoning – a blend of herbs specifically for chicken.
- 1 tsp salt – enhances all other flavors.
- 1/2 tsp pepper – adds a subtle hint of spice.
- 16 oz Grands Biscuits (8 count) – used as the convenient crust topping.
step-by-step instructions
- Combine Ingredients: Place the 3 boneless chicken breasts, 1 can (10.5 oz) cream of chicken soup, 1 cup milk, chopped onion, diced potatoes, frozen mixed vegetables, chopped celery, garlic powder, poultry seasoning, salt, and pepper into the crock pot.
- Slow Cook: Cover the pot and cook on low for 6–8 hours or on high for 3–4 hours until the chicken is fully cooked and the potatoes are tender.
- Shred Chicken: Carefully remove the cooked chicken breasts from the pot and use two forks to shred the meat into bite-sized pieces.
- Mix Filling: Return the shredded chicken to the crock pot and stir thoroughly to combine the meat with the vegetable and sauce mixture.
- Prepare Topping: Bake the 16 oz (8 count) Grands biscuits in the oven following the specific package directions until golden brown.
- Assemble and Serve: Spoon the creamy chicken mixture into individual serving bowls and place one fresh baked biscuit on top of each serving.
Techniques for Optimal Texture
Preventing a Watery Filling
Watery fillings often occur when frozen vegetables release too much moisture during the long cooking process. To minimize this, you can slightly thaw and drain the frozen vegetables before adding them to the slow cooker. Ensure the lid remains closed throughout the cooking time to prevent excessive evaporation or condensation drips.
Achieving the Perfect Chicken Shred
For the most consistent texture, allow the chicken breasts to rest for 5 to 10 minutes after removing them from the heat. Use two forks, pulling in opposite directions, to shred the meat along the grain. This ensures the chicken incorporates evenly into the sauce without creating overly large chunks.
Uniform Potato Dicing
Cutting potatoes into uniform 1/2-inch cubes ensures they all reach the same level of tenderness at the same time. If the pieces vary significantly in size, some may become mushy while others remain hard. Using a firm potato variety like Yukon Gold helps the cubes maintain their shape better than starchy Russets.
Ingredient Modifications and Substitutions
Using Chicken Thighs
Substituting boneless, skinless chicken thighs for breasts results in a richer flavor and a more moist end product. Thighs are less prone to drying out during the long slow-cooking process. If using thighs, the cooking time remains the same, though the sauce may be slightly heavier due to the higher fat content.
Substituting Fresh Vegetables
Fresh carrots, peas, and corn can be used instead of the frozen mix for a brighter flavor. When using fresh vegetables, dice them similarly to the potatoes to ensure even cooking. Note that fresh vegetables may release slightly different amounts of water than frozen ones, which may affect the final sauce thickness.
Swapping Milk for Heavy Cream
For an ultra-rich and decadent sauce, replace the one cup of milk with heavy cream. If you choose this option, stir the cream in during the last hour of cooking to prevent the dairy from separating. This modification increases the calorie count but provides a professional, velvety mouthfeel.
Customizing the Vegetable Blend
You can omit any disliked vegetables from the frozen mix and replace them with alternatives like diced parsnips or green beans. If adding high-moisture vegetables like zucchini, reduce the milk by a quarter cup to compensate. Ensure any added vegetables are cut to a size consistent with the rest of the filling.
Topping Alternatives
Making Homemade Biscuits
If you prefer a from-scratch topping, create a simple dough using flour, baking powder, butter, and buttermilk. Roll the dough out and cut into circles, then bake according to your recipe. This adds a more buttery, flaky texture compared to refrigerated options.
Utilizing Crescent Rolls
Crescent rolls provide a sweeter, softer topping that pairs well with the savory chicken filling. Roll them out into a sheet and cut them into squares or keep them in their original triangle shape. Bake them until golden and place them atop the bowls just before serving.
Trying Drop Biscuits
Drop biscuits are faster to prepare than rolled biscuits and offer a rustic, craggy appearance. Mix a basic biscuit batter and drop rounded tablespoons of dough onto a baking sheet. Bake until the peaks are browned, providing a satisfying crunch that contrasts with the creamy filling.
Preservation and Meal Prep
Refrigeration Guidelines
Store leftover chicken pot pie filling in an airtight container in the refrigerator for 5 to 7 days. Keep the baked biscuits in a separate container to prevent them from becoming soggy. Always cool the filling to room temperature before sealing the lid to avoid excessive condensation.
Best Reheating Methods
To reheat the filling, place it in a small saucepan over medium-low heat and stir occasionally until steaming. Alternatively, microwave the filling in a bowl, stirring every minute to ensure even heating. Reheat the biscuits in a toaster oven or oven at 350 degrees Fahrenheit for 3 to 5 minutes to restore their crispness.
Freezing the Filling
The chicken and vegetable mixture freezes exceptionally well for future meals. Allow the cooked filling to cool completely, then transfer it to a heavy-duty freezer bag, squeezing out as much air as possible. Label the bag with the date and store it for up to three months.
Freezer-to-Crockpot Method
For a make-ahead meal, place raw chicken, soup, milk, celery, onion, and seasonings in a freezer bag, omitting the potatoes. When ready to cook, thaw the bag in the fridge overnight, add fresh diced potatoes and frozen vegetables, and cook as directed. This avoids the issue of potatoes becoming mealy when frozen raw.
Filling Consistency Troubleshooting
Thickening a Thin Sauce
If the sauce is too thin after cooking, create a cornstarch slurry by mixing 1/4 cup cornstarch with 1 cup of cold water or chicken broth. Stir this mixture into the crock pot and cook on high for an additional 30 minutes. This process activates the starch molecules to bind the liquid and thicken the gravy.
Preventing Side-Wall Burning
In some slow cookers, the filling near the edges can brown or burn during long cook times. To prevent this, ensure there is enough liquid in the pot and avoid opening the lid frequently. If you notice burning, place a piece of parchment paper or foil over the surface of the food to shield it from direct heat.
Handling Overcooked Vegetables
If vegetables become too soft, it is usually a result of cooking on high for too long. To avoid this, use the low setting for the full duration of the recipe. If you must use the high setting, consider adding the frozen mixed vegetables during the last 2 hours of cooking.
Frequently Asked Questions
Can I use rotisserie chicken?
Yes, you can use about 3 cups of shredded rotisserie chicken. Since the chicken is already cooked, add it to the crock pot during the last 30 to 60 minutes of cooking just to heat through and blend with the flavors.
Can I use frozen chicken breasts?
It is safer to thaw chicken breasts before placing them in the slow cooker to ensure they reach a safe internal temperature quickly. If using frozen breasts, you may need to increase the cooking time on low by 1 to 2 hours.
Can I use a different type of soup?
Cream of mushroom or cream of celery soups can be used as alternatives if cream of chicken is unavailable. These options will slightly alter the flavor profile but will maintain the same creamy consistency.
How do I know when the chicken is safe?
The chicken is safe to eat when it reaches an internal temperature of 165 degrees Fahrenheit. Use a digital meat thermometer inserted into the thickest part of the breast to verify this temperature before shredding.
What if I don’t have poultry seasoning?
You can substitute poultry seasoning with a mixture of dried thyme, sage, and rosemary. Use a pinch of each to replicate the earthy, herbal notes found in commercial poultry blends.
Print
Slow Cooker Creamy Chicken Pot Pie
- Total Time: 6 hours 5 minutes
- Yield: 8 servings 1x
- Diet: General
Description
The Best Crock pot Chicken Pot Pie Recipe. You are going to love this easy chicken pot pie recipe. It is our favorite crock pot recipe!
Ingredients
- 3 boneless chicken breasts
- 1 can (10.5 oz) Cream of Chicken Soup
- 1 cup Milk
- 1/2 onion, chopped
- 4 potatoes, peeled and diced
- 16 oz bag of Frozen mixed vegetables
- 1/2 cup chopped celery
- 1 tsp Garlic powder
- 1/2 tsp Poultry Seasoning
- 1 tsp Salt
- 1/2 tsp Pepper
- 16 oz Grands Biscuits (8 count)
Instructions
- Step: Place 3 boneless chicken breasts, 1 can (10.5 oz) cream of chicken soup, 1 cup milk, ½ onion chopped, 4 potatoes peeled and diced, 16 oz frozen mixed vegetables, ½ cup chopped celery, 1 teaspoon garlic powder, ½ teaspoon poultry seasoning, 1 teaspoon salt, and ½ teaspoon pepper into the crock pot.
- Step: Cover and cook on low for 6–8 hours or on high for 3–4 hours, until the chicken is fully cooked and the potatoes are tender.
- Step: Remove the chicken breasts from the crock pot and shred them with two forks.
- Step: Return the shredded chicken to the crock pot and stir well to combine with the vegetable mixture.
- Step: Bake the 16 oz (8 count) Grands biscuits according to the package directions.
- Step: To serve, spoon the chicken pot pie mixture into bowls and top each serving with a baked biscuit. Serve warm.
Notes
Refrigerate the leftovers in an air tight container for up to 5-7 days.
- Prep Time: 5 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 459 kcal
- Sugar: 5 g
- Sodium: 1170 mg
- Fat: 17 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 1 g
- Carbohydrates: 60 g
- Fiber: 5 g
- Protein: 19 g
- Cholesterol: 34 mg