This Crock Pot Chicken Pot Pie is the ultimate comfort food! It features tender chicken, tasty veggies, and creamy sauce all wrapped up in flaky biscuits. Yum!
I love how easy it is to make—just pop everything in the slow cooker and let it do its magic. It’s like a warm hug in a bowl after a long day! 🥰
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are great for this recipe as they cook down tender. You can also use chicken thighs for more flavor or leftover chicken for a quicker option.
Frozen Mixed Vegetables: While the mix of peas, carrots, corn, and green beans works well, feel free to swap in your favorites, like diced potatoes or broccoli. Fresh veggies are also a good choice if you have them on hand!
Heavy Cream: This gives a rich texture to your filling. For a lighter option, substitute with half-and-half or even coconut milk for a dairy-free version, which will add a unique flavor.
Pie Crust/Biscuit Dough: A refrigerated pie crust is super convenient. If you prefer homemade, go for it! Alternatively, make it easy by using biscuit dough that puffs up in the oven.
How Do You Ensure Your Sauce Thickens Perfectly?
Thickening the sauce is a key step to get that classic pot pie feel. It’s all about mixing your flour and cream smoothly first to avoid clumps. Here’s how to do it:
- In a small bowl, vigorously mix the heavy cream and flour until smooth.
- Stir this mixture into the Crock Pot after shredding the chicken. This helps create a rich, thick filling.
- Cook on high for an additional 30 minutes to achieve that desired consistency!
How to Make Crock Pot Chicken Pot Pie
Ingredients You’ll Need:
For the Filling:
- 1.5 lbs boneless, skinless chicken breasts
- 1 cup frozen mixed vegetables (peas, carrots, corn, green beans)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 1/4 cup all-purpose flour (for thickening)
For the Topping:
- 1 refrigerated pie crust or biscuit dough (for topping)
How Much Time Will You Need?
This delicious Crock Pot Chicken Pot Pie will take about 20 minutes to prepare and then you can let it cook for 6-8 hours on low or 4-5 hours on high in the Crock Pot. After that, there is a quick 30-minute baking time to golden the crust. In total, expect around 7-8 hours to enjoy this comfort food!
Step-by-Step Instructions:
1. Load the Crock Pot:
Start by placing the boneless, skinless chicken breasts at the bottom of your Crock Pot. It’s like setting a delicious little foundation for your meal!
2. Add the Veggies and Seasoning:
Next, sprinkle the frozen mixed vegetables, diced onion, and minced garlic over the chicken. Then, pour in the chicken broth and sprinkle in the dried thyme, rosemary, salt, and pepper. Give everything a gentle stir to mix it up nicely.
3. Cook It Up:
Cover the Crock Pot with its lid and set it to cook on low for about 6-8 hours or on high for 4-5 hours. During this time, the chicken will cook through and become tender, soaking up all the lovely flavors!
4. Shred the Chicken:
Once the cooking time is up, take the chicken breasts out of the Crock Pot and shred them using two forks. Return the shredded chicken to the mixture in the Crock Pot so it can continue to soak up all that goodness.
5. Thicken the Filling:
In a small bowl, mix the heavy cream and flour together until smooth. This will help make your filling nice and thick! Stir this creamy mixture into the Crock Pot, then cover and cook on high for an additional 30 minutes until thickened.
6. Get Ready to Bake:
Preheat your oven to 425°F (220°C). This will ensure you get a lovely golden crust in the next step.
7. Add the Topping:
Roll out your pie crust or biscuit dough and lay it over the top of the chicken mixture in the Crock Pot. If you’re using biscuit dough, feel free to drop spoonfuls on top for a fun look!
8. Bake to Perfection:
If your Crock Pot insert is oven-safe, transfer it directly into the oven. Otherwise, transfer the mixture into a baking dish. Bake for about 15-20 minutes until the crust is perfectly golden brown.
9. Serve and Enjoy:
Once it’s out of the oven, let it cool for a minute, then serve hot! If you like, you can garnish it with fresh parsley for an extra touch. Enjoy your comforting and delicious Crock Pot Chicken Pot Pie!
Can I Use Frozen Chicken Instead of Fresh?
Yes, you can use frozen chicken breasts, but it may increase the cooking time. Just ensure they’re separated and not in a solid block. Keep in mind that cooking from frozen may require checking for doneness carefully, making sure the internal temperature reaches 165°F (75°C).
What Can I Substitute for Heavy Cream?
If you need a lighter option, you can use half-and-half or whole milk mixed with a little cornstarch to help thicken the sauce. Just remember that the texture and richness will be slightly different. You can also use a dairy-free cream alternative if needed!
How to Store Leftovers
Store any leftovers in an airtight container in the fridge for up to 3-4 days. To reheat, place in the microwave or on the stove, stirring occasionally until heated through. You may need to add a splash of chicken broth to retain creaminess when reheating.
Can I Make This Dish Ahead of Time?
Absolutely! You can prepare everything up to adding the pie crust and store it in the fridge for a day. Just bake it in the oven when you’re ready to serve. If you need to keep it longer, freeze the filling without the crust and thaw before baking.
