Crock Pot Chicken Pot

This Crock Pot Chicken Pot Pie is my secret weapon for delivering a cozy, comforting meal on the busiest of days. It gives you all the classic, creamy flavors you crave with almost no effort, letting the slow cooker do all the heavy lifting for a truly hands off dinner that smells incredible as it cooks.

There is nothing better than walking in the door after a long day and smelling this pot pie filling the house. It's the one meal I know my entire family will get excited about, no questions asked.

Ingredients

• Boneless skinless chicken breasts or thighs: this is the star of the dish. Thighs will give you a richer flavor and more tender meat but breasts work wonderfully too
• Cream of chicken and cream of celery soup: these two cans are the shortcut to an instantly creamy and flavorful gravy without any fuss. Look for low sodium versions if you're watching your salt intake
• Frozen mixed vegetables: a bag of corn peas and carrots adds sweetness and color. Using frozen means no chopping is required
• Garlic powder and onion powder: these pantry heroes provide the savory aromatic base for the whole dish
• Black pepper: a touch of pepper is crucial for balancing the richness of the creamy sauce
• Homestyle biscuits: you can use your favorite canned biscuits or a homemade recipe. They become the warm fluffy topping that makes this a pot pie

Step by Step Instructions

Prepare the Slow Cooker:

Start by coating the inside of your crock pot insert with a good layer of nonstick cooking spray. This single step is a lifesaver for cleanup later as it prevents the creamy sauce from sticking and burning to the sides.

Layer the Chicken and First Seasoning:

Arrange the chicken pieces in a single even layer across the bottom of the slow cooker. Sprinkling half of the garlic powder onion powder and black pepper directly onto the chicken now ensures the meat itself is seasoned and flavorful, not just the sauce around it.

Add the Creamy Base:

Spoon both the cream of chicken and cream of celery soups directly on top of the seasoned chicken. Use the back of a spoon to gently spread the soups into a thick blanket that completely covers the chicken. This traps moisture and helps the chicken become incredibly tender as it cooks.

Top with Vegetables and Final Seasoning:

Evenly pour the entire bag of frozen mixed vegetables over the soup layer. Don't worry about thawing them first they will cook perfectly from frozen. Sprinkle the remaining garlic powder onion powder and black pepper over the vegetables. This layering technique helps every component of the dish have its own distinct flavor.

Slow Cook to Perfection:

Place the lid securely on your crock pot. Set it to cook on low for 6 to 8 hours or on high for 4 to 6 hours. The key is to let it cook until the chicken is so tender that it practically falls apart when you poke it with a fork. Resist the urge to lift the lid while it's cooking as that releases heat and extends the cooking time.

Bake the Biscuits:

About 20 minutes before you plan to serve dinner, preheat your oven and bake the biscuits according to the package or recipe directions. You want them to be golden brown, hot, and fluffy right when the pot pie filling is ready.

Shred and Combine:

Once the chicken is fully cooked, use two forks to shred it directly inside the crock pot. This is my favorite part because the tender chicken immediately soaks up all that delicious, creamy gravy. Stir everything together until the shredded chicken is completely coated in the sauce and the vegetables are mixed throughout.

Serve it Hot:

Spoon the warm, creamy chicken and vegetable filling into bowls. Place a hot, fluffy biscuit right on top or on the side for dipping.

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My favorite part of this dish has always been the biscuits. There's a friendly competition in our house over who gets the last one to sop up every last bit of the creamy gravy from their bowl. It’s the perfect ending to a perfect comfort meal.

Ingredient Swaps and Substitutions

Don't be afraid to make this recipe your own. You can easily use boneless skinless turkey in place of chicken for a holiday twist. If you're not a fan of cream of celery soup, feel free to use cream of mushroom or even two cans of cream of chicken. For vegetables, a bag of just frozen green beans or a mix of peas and potatoes also works beautifully. Gluten free biscuits and cream soups are readily available to accommodate dietary needs.

Making the Gravy Just Right

The sauce in this recipe is perfectly creamy as is, but if you prefer a much thicker, stew like gravy, there's an easy trick. About 30 minutes before the cooking time is up, mix one tablespoon of cornstarch with two tablespoons of cold water in a small bowl until it's completely smooth. Stir this mixture, called a slurry, into the crock pot. It will thicken the gravy beautifully as it finishes cooking.

Storing and Reheating Your Pot Pie

This is one of my go to recipes for meal prepping. You can cook the chicken pot pie filling completely and store it in an airtight container in the refrigerator for up to three days. When you're ready to eat, simply reheat the filling on the stovetop or in the microwave and bake the biscuits fresh. The warm, fresh biscuits make all the difference and make it taste like you just made it from scratch.

Frequently Asked Questions

→ Can I use chicken thighs instead of breasts?

Yes, chicken thighs will add a richer flavor to the dish. Adjust cooking time as needed to ensure they are fully cooked and tender.

→ What if I don't have cream of celery soup?

Cream of mushroom soup makes a great substitute. You could also use another creamy soup you enjoy.

→ Can I add other vegetables?

Absolutely! Feel free to add your favorite vegetables. Green beans, peas, or carrots would be excellent additions.

→ How can I thicken the sauce if it's too thin?

Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir into the Crock Pot during the last 30 minutes of cooking.

→ Can I make this ahead of time?

Yes, you can cook the chicken and vegetable mixture ahead of time and store it in the refrigerator for up to 3 days. Bake the biscuits fresh before serving.

→ What can I serve on the side with this dish?

A simple side salad or steamed green beans complements the richness of the pot. Garnish with fresh parsley or thyme for an extra touch.