Crock Pot Chicken Pot Pie
Crock Pot Chicken Pot Pie is the ultimate comfort food that brings warmth and nostalgia to your dining table. This heartwarming dish combines tender chicken, mixed vegetables, and creamy goodness, all topped with a fluffy biscuit crust. It’s the perfect recipe for family gatherings or a cozy night in. The best part? It’s wonderfully easy to prepare, making it an ideal choice for busy weeknights. With a step-by-step approach to cooking, you can have a delicious meal waiting for you after a long day.
Why You’ll Love This Recipe
This Crock Pot Chicken Pot Pie is not just a meal; it’s a gastronomic hug! Firstly, the prep is incredibly simple and can be done in less than 15 minutes. Just chop, mix, and let the slow cooker do the rest. The chicken comes out richly flavored and tender, making it a crowd-pleaser for both kids and adults alike. With minimal ingredients needed, you can whip this dish up without a hassle. Plus, the slow cooking brings out the flavors, resulting in a dish that feels like a warm hug on a chilly evening.
Ingredients
1.5 to 2 lbs chicken breast or thighs: Juicy and tender, these cuts of chicken are the perfect base for a comforting pot pie.
2 cups frozen mixed vegetables: A colorful medley of peas, carrots, and corn adds texture and sweetness.
1 can (10.5 oz) condensed cream of chicken soup: This creamy soup binds everything together, providing that signature comfort food creaminess.
1 cup milk: Adds richness and smoothness to the filling.
2 cups Bisquick or biscuit mix: This mix creates a fluffy topping without the need for extensive baking skills.
1/2 cup (1 stick) butter: Melts into the biscuit mix for a deliciously rich flavor.
2-3 tbsp milk (optional): Used to adjust the biscuit dough’s consistency if needed.
1 tsp salt: Enhances flavors throughout the dish.
1/2 tsp black pepper: Adds a touch of warmth and depth.
1/2 tsp garlic powder: Infuses the dish with aromatic flavor.
1/2 tsp thyme: Brings an earthy herbal note that perfectly complements the chicken and veggies.
Step-by-Step Directions
1. Prep Your Ingredients
Start by cutting the chicken into bite-sized pieces. This allows for even cooking and makes it easy to serve later. Gather your frozen mixed vegetables; there’s no need to thaw them, as they will cook thoroughly in the slow cooker.
2. Mix the Base
In your slow cooker, combine the chicken, frozen mixed vegetables, condensed cream of chicken soup, and milk. Season the mixture with salt, black pepper, garlic powder, and thyme. Mix thoroughly to combine all the ingredients well.
3. Slow Cook the Filling
Cover the slow cooker and cook on low heat for 5 to 6 hours. The long cooking time will tenderize the chicken and meld all those wonderful flavors together.
4. Prepare Your Biscuit Topping
About 30 minutes before serving, prepare the biscuit topping. In a bowl, mix Bisquick with the melted butter. Add milk if needed to form a soft dough. This dough will create a heavenly, fluffy topping.
5. Add the Biscuit Dough
Once the filling is cooked, drop spoonfuls of the biscuit mixture evenly over the chicken and vegetable filling in the slow cooker.
6. Finish Cooking
Cover the slow cooker and cook for an additional 30 to 45 minutes, or until the biscuit topping turns golden and fluffy on top.
7. Serve and Enjoy
Once cooked, serve the Chicken Pot Pie hot. Garnish with fresh parsley or thyme for an extra touch of freshness and flavor.
Tips & Tricks
- Sauté the Chicken: For added flavor, you can sauté the chicken pieces in a skillet for a few minutes before adding them to the slow cooker.
- Customize Veggies: Feel free to substitute any frozen vegetables you prefer; options like green beans or corn work wonderfully.
- Add Spice: For a kick, mix a dash of cayenne pepper or paprika into the filling.
Serving Suggestions & Pairings
Crock Pot Chicken Pot Pie shines on its own but can be paired with a simple green salad or crusty bread for a complete meal. It’s perfect for a family dinner, potlucks, or even a comforting weeknight dish. A glass of chilled lemonade may also be the perfect refreshing contrast to this warm, hearty meal.
Nutritional Information
This recipe yields approximately 8 servings. Each serving contains around 350 calories, with 15 grams of fat, 35 grams of carbohydrates, and 23 grams of protein. Keep in mind to balance this dish with fresh vegetables or a light salad to maintain a well-rounded meal.
Storing Tips & Variations
Storing: Leftover Crock Pot Chicken Pot Pie can be stored in an airtight container in the refrigerator for up to 3 days.
Freezing: You can freeze the filling without the biscuit topping for up to 3 months. When ready to serve, thaw and add the biscuit topping before baking.
Reheating: Reheat in the microwave or in a covered pot on the stovetop, adding a splash of milk to restore any lost creaminess.
Variations: For a vegetarian version, replace chicken with firm tofu and use vegetable broth and vegan cream of mushroom soup. You can also experiment with different herbs and spices to customize the flavor.
Conclusion
Now that you have the recipe for Crock Pot Chicken Pot Pie at your fingertips, it’s time to bring this delightful dish into your kitchen! Its effortless preparation and comforting flavors will quickly make it a family favorite. Don’t forget to share your experience with us and let us know how your meal turned out!
FAQs
1. Can I use fresh chicken instead of frozen?
Absolutely! Fresh chicken works just as well in this recipe; just ensure it’s fully cooked to an internal temperature of 165°F.
2. What if I don’t have a slow cooker?
You can easily adapt this recipe for the oven. Place the filling in a baking dish and add the biscuit topping, baking at 375°F until the biscuits are golden brown and cooked through, about 25-30 minutes.
3. Can I add other vegetables?
Certainly! Feel free to add any vegetables your family enjoys, such as bell peppers or mushrooms. Just make sure they are cut into small, uniform pieces.
4. Is it possible to make this recipe gluten-free?
Yes! You can use gluten-free biscuit mix and ensure that your cream of chicken soup is gluten-free. The recipe will still deliver that comforting taste.
5. How long does the biscuit mix need to cook?
The biscuit mix generally needs about 30 to 45 minutes in the slow cooker; just keep an eye on it until it reaches a beautiful golden color and a fluffy texture.
PrintCrock Pot Chicken Pot Pie
A heartwarming comfort food that combines tender chicken, mixed vegetables, and creamy goodness, all topped with a fluffy biscuit crust.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Total Time: 375 minutes
- Yield: 8 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: None
Ingredients
- 1.5 to 2 lbs chicken breast or thighs
- 2 cups frozen mixed vegetables
- 1 can (10.5 oz) condensed cream of chicken soup
- 1 cup milk
- 2 cups Bisquick or biscuit mix
- 1/2 cup (1 stick) butter
- 2–3 tbsp milk (optional)
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp thyme
Instructions
- Prep Your Ingredients: Cut the chicken into bite-sized pieces and gather the frozen mixed vegetables.
- Mix the Base: Combine the chicken, frozen mixed vegetables, condensed cream of chicken soup, and milk in the slow cooker. Season with salt, black pepper, garlic powder, and thyme. Mix thoroughly.
- Slow Cook the Filling: Cover and cook on low heat for 5 to 6 hours.
- Prepare Your Biscuit Topping: Mix Bisquick with melted butter and add milk to form a soft dough.
- Add the Biscuit Dough: Drop spoonfuls of the biscuit mixture evenly over the filling.
- Finish Cooking: Cover and cook for an additional 30 to 45 minutes until the biscuit topping is golden and fluffy.
- Serve and Enjoy: Serve hot, garnished with fresh parsley or thyme.
Notes
Customize with different vegetables or spices to suit your taste.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 80mg
