If you’re craving a comforting meal that’s super easy to make, this Crockpot Chicken Pot Pie is the answer! Packed with tender chicken, creamy gravy, and veggies, it’s the ultimate comfort food for a cozy dinner. With minimal effort and simple ingredients like cream of chicken soup and chicken broth, this easy chicken pot pie is perfect for a busy weeknight.
Why You’ll Love Crockpot Chicken Pot Pie
- Creamy, Comforting Sauce: The combination of cream of chicken soup, sour cream, and chicken stock creates a rich, creamy sauce that brings the classic chicken pot pie flavor to life.
- Customizable with Fresh Veggies: Whether you use fresh vegetables or add in extra veggies like peas or corn, it’s a great way to sneak in more nutrients for a family dinner.
- Minimal Effort Dinner: With just a few cans of condensed soup and a few hours in the crockpot, this dish is ready to serve. You can even use leftover rotisserie chicken to save even more time, making it the perfect meal for a busy night.
- Easy to Prepare: With simple ingredients like cream of chicken soup, chicken broth, and fresh vegetables, this slow cooker chicken pot pie recipe is perfect for a busy weeknight.
Simple Ingredients
- Boneless Skinless Chicken Breasts
- Frozen Mixed Vegetables
- Cream of Chicken Soup
- Chicken Broth
- Sour Cream
- Onion Powder
- Garlic Powder
- Chicken Boullion Powder
- Black Pepper
- Biscuits
How To Make Slow Cooker Chicken Pot Pie
Add the cream of chicken soup, frozen mixed vegetables, and chicken broth to the crockpot.
Season the mixture with onion powder, garlic powder, and chicken bouillon powder, then whisk everything together until it forms a smooth, creamy consistency. Place the skinless chicken breasts into the mixture, and cook on low for 6-7 hours or on high for 3-4 hours.
Once the chicken is fully cooked, remove it from the crockpot and shred. Return the shredded chicken to the crockpot, then stir in the sour cream until well combined. While the mixture finishes cooking, prepare your homemade biscuits or biscuit dough according to package instructions.
Serve the creamy pot pie filling over the warm, buttery biscuits, and enjoy a delicious crockpot chicken pot pie!
Tip and Tricks for Crockpot Chicken Pot Pie
- Sour Cream for Richness: Stirring in a bit of sour cream enhances the flavor of the filling and adds to the creamy gravy. It gives the pie the perfect balance of tang and richness.
- Perfect Biscuits: For fluffy biscuits, make sure to follow the biscuit dough package instructions carefully.
- Cooking Time: If you’re looking for a more hands-off approach, cook the dish on low for 6-7 hours. For a faster option, high for 3-4 hours will still give you a tender chicken and perfectly cooked veggies.
How To Store Leftovers
- Refrigerate: Store the leftovers in the fridge for up to 3-4 days. The tender chicken and tender veggies will stay fresh, and the flavors will continue to meld together.
- Airtight Container: Transfer the remaining creamy pot pie filling into an airtight container. This will help maintain its creamy consistency and prevent it from absorbing any unwanted odors in the fridge.
- Freezing for Later: If you have extra servings, you can freeze the creamy chicken pot pie filling in resealable bags or an airtight container. For best results, freeze for up to 1-2 months.
FAQ
- Can I use frozen chicken for this recipe? Yes! You can use frozen skinless chicken breasts or chicken thighs in the crockpot. Just make sure to adjust the cooking time—it might take a little longer than fresh chicken to cook through.
- Can I use a different type of vegetables? Absolutely! While frozen mixed vegetables are a great option, you can swap in fresh veggies like carrots, potatoes, or peas. Just make sure to chop them into even-sized pieces for uniform cooking.
- Can I make this recipe without cream of chicken soup? Yes, you can substitute cream of mushroom or cream of celery soup for a different flavor. If you’re looking for a healthier alternative, you can also make a homemade creamy gravy using heavy cream, chicken broth, and a bit of cornstarch to thicken.
If you gave this recipe a try, drop a comment below! I love reading your feedback!
Still hungry? Check out a few more of my favorites:
Cheesy Ham Hashbrown Casserole
Ingredients
- 3 Boneless Skinless Chicken Breasts
- 12 ounces Frozen Mixed Vegetables
- 2 10.5- ounce Cream of Chicken Soup
- 1 cup Chicken Broth
- ½ cup Sour Cream
- 1 teaspoon Onion Powder
- 1 teaspoon Garlic Powder
- ½ teaspoon Chicken Boullion Powder
- Black Pepper to taste
- 10 Biscuits
Instructions
- Add the cream of chicken soup, frozen mixed vegetables, and chicken broth to the crockpot. Season the mixture with onion powder, garlic powder and chicken bouillon powder then whisk together to form a creamy consistency. Place the chicken breasts into the mixture and cook on low for 6-7 hours on low or 3-4 hours on high.
- Remove chicken from the crockpot and shred it. Place back into the crockpot, along with the sour cream then stir to combine. Cook your biscuits per the package instructions. Serve over warm biscuits and enjoy!
Notes
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