Crockpot Chicken Pot Pie Recipe
This comforting Crockpot Chicken Pot Pie recipe features tender chicken breasts cooked with potatoes, onions, celery, garlic, and a creamy blend of soups and chicken broth. Frozen peas, carrots, and corn add a sweet touch, all slow-cooked to perfection. Served with flaky buttermilk biscuits, it’s an easy and hearty meal perfect for busy days.
- Prep Time: 15 minutes
- Cook Time: 6 to 8 hours (low) or 3 to 4 hours (high)
- Total Time: 6 hours 15 minutes to 8 hours 15 minutes (low) or 3 hours 15 minutes to 4 hours 15 minutes (high)
- Yield: 8 servings 1x
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
Ingredients
Scale
Main Ingredients
- 1.5 lbs boneless skinless chicken breasts
- 4 russet potatoes, peeled and diced
- 1 onion, chopped
- 3 stalks celery, chopped
- 3 garlic cloves, minced
- 10.5 oz can cream of chicken soup
- 10.5 oz can cream of mushroom soup
- 1 cup chicken broth
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon salt
- ½ teaspoon black pepper
- 12 oz bag frozen peas and carrots
- 1 cup frozen corn
- Chopped parsley or fresh herbs, for topping
- 8 Grands buttermilk biscuits, for serving
Instructions
- Prepare the slow cooker: Add the boneless, skinless chicken breasts to the bottom of the slow cooker.
- Add vegetables: Layer the peeled and diced potatoes, chopped onion, celery, and minced garlic over the chicken evenly.
- Mix soups and broth: In a separate bowl, combine the cream of chicken soup, cream of mushroom soup, chicken broth, and seasonings including dried oregano, thyme, salt, and black pepper. Stir well to create a creamy sauce.
- Pour sauce and cook: Pour the soup mixture evenly over the layered ingredients in the slow cooker. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours, until the chicken is tender and cooked through.
- Shred the chicken: About one hour before the end of cooking, remove the chicken breasts from the slow cooker and shred or chop them into bite-sized pieces. Return the chicken to the slow cooker.
- Add frozen vegetables: Stir in the frozen peas, carrots, and corn. Cover and continue cooking for the remaining hour until the vegetables are heated through and tender.
- Prepare biscuits: While the pot pie finishes cooking, bake the Grands buttermilk biscuits according to the package instructions so they’re ready to serve warm alongside.
- Serve: Garnish the finished chicken pot pie with chopped parsley or fresh herbs if desired. Serve the pot pie hot with fresh biscuits on the side for a classic and hearty meal.
Notes
- For a thicker filling, you can mix a tablespoon of cornstarch with some cold water and stir it into the slow cooker about 30 minutes before serving.
- You can substitute frozen mixed vegetables if you prefer other veggies such as green beans or corn alone.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- This recipe is easily doubled for a larger crowd; just use a larger slow cooker.
- For gluten-free option, serve with gluten-free biscuits instead of traditional buttermilk biscuits.
Keywords: Crockpot chicken pot pie, slow cooker pot pie, easy chicken pot pie, creamy chicken dinner, one pot meal
Find it online: https://platedbyemma.com/crockpot-chicken-pot-pie-recipe/
