Chicken pot pie represents the ultimate comfort food.. There’s something about the creamy filling, tender chicken, and hearty vegetables that feels like a warm hug on a plate. But making traditional chicken pot pie from scratch can be time-consuming. That’s where the crockpot chicken pot pie comes in! This slow-cooker version simplifies the process while still delivering all the flavors you love.
Using a crockpot is the perfect way to create a hearty meal without spending hours in the kitchen. Slow cooking allows the flavors to meld beautifully while ensuring that the chicken remains tender and juicy. Whether you’re cooking for a busy weeknight dinner or a cozy weekend meal, this crockpot version of chicken pot pie is bound to become a family favorite.
A key part of this recipe is using biscuits as a topping rather than making a traditional pie crust. Not only does this save time, but it also adds a delightful texture to the dish.
Why Use a Crockpot for Chicken Pot Pie?
Using a crockpot for chicken pot pie offers numerous benefits:
- Convenience: The slow cooker allows you to set it up in the morning and have dinner ready in the evening with minimal effort. There’s no need to babysit the dish like you would with an oven-baked pie.
- Flavor Development: Slow cooking allows the ingredients to simmer and meld together, enhancing the flavors. The chicken becomes tender, and the vegetables soak up all the savory goodness from the broth and seasonings.
- Time-Saving: With a traditional chicken pot pie, you have to make the filling, bake a crust, and assemble everything. But with the crockpot version, the slow cooker does most of the work. You can even make the filling ahead of time and freeze it for later use.
Essential Ingredients for Crockpot Chicken Pot Pie
A great crockpot chicken pot pie starts with simple, wholesome ingredients. Here’s what you’ll need:
- Chicken Breasts or Thighs: You can use frozen or fresh chicken breasts for this recipe. If you prefer more flavor and richness, use chicken thighs.
- Cream of Chicken Soup: The base for your pot pie’s creamy filling. You can opt for either canned or homemade cream of chicken soup. If you want to keep things lighter, try using a low-fat or low-sodium version.
- Milk or Cream: This adds richness to the filling. You can swap milk for heavy cream if you want a richer, creamier result.
- Vegetables: Frozen mixed vegetables work best in this recipe, as they hold up well during the long cooking process. A typical mix includes peas, carrots, corn, and green beans. If you prefer, you can also choose to use fresh vegetables.
- Potatoes: Peeled and diced potatoes make the dish heartier and more filling. Yukon Gold or red potatoes work best because they maintain their shape during cooking.
- Onions and Celery: These provide additional flavor and texture to the dish. Be sure to dice them finely so they cook evenly.
- Spices and Seasoning: Use simple seasonings like salt, pepper, garlic powder, and poultry seasoning. You can add herbs like thyme or rosemary for an extra layer of flavor.
- Biscuits: Instead of making a traditional pie crust, top your pot pie with flaky buttermilk biscuits. You can use refrigerated store-bought biscuits or prepare your own from scratch.
How to Prepare Crockpot Chicken Pot Pie: Step-by-Step Guide
1. Prep the Ingredients
- Chicken: Place the chicken breasts or thighs in the bottom of the crockpot. If using frozen chicken, there’s no need to thaw.
- Vegetables: Add the frozen mixed vegetables, diced potatoes, onions, and celery on top of the chicken.
- Soup and Milk: Pour the cream of chicken soup and milk over the top. Stir gently to combine.
2. Add Seasonings
- Garlic Powder and Poultry Seasoning: Sprinkle the seasonings evenly over the mixture. Don’t forget to add salt and pepper to taste.
3. Set the Crockpot
- Low Setting: Cook the chicken pot pie filling on low for 8-10 hours.
- High Setting: If you’re short on time, cook on high for 4-6 hours.
4. Shred the Chicken
- About 30 minutes before serving, remove the chicken from the crockpot and shred it using two forks. Return the shredded chicken to the crockpot and stir it into the mixture.
5. Prepare the Biscuits
- Bake the Biscuits: While the crockpot finishes cooking, bake the biscuits according to the package directions or your preferred recipe. These will serve as the “crust” for your chicken pot pie.
6. Serve
- To serve, ladle the chicken pot pie filling into bowls and top each serving with a warm biscuit. You can also break the biscuits into smaller pieces and mix them into the filling if you prefer.
Cooking Tips for Crockpot Chicken Pot Pie
- Even Cooking: Make sure the vegetables are cut into even pieces so they cook at the same rate as the chicken.
- Thickening the Sauce: If your filling seems too watery, create a cornstarch slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir this into the crockpot 30 minutes before the end of the cooking time.
- Use Heavy Cream for a Richer Flavor: If you prefer a creamier filling, substitute the milk with heavy cream, but be sure to add it in the last hour of cooking to prevent curdling.
- Customize the Vegetables: If you don’t like certain vegetables (like peas or carrots), feel free to swap them out for others like green beans or mushrooms.
Popular Variations of Crockpot Chicken Pot Pie
Crockpot chicken pot pie is a flexible recipe, and there are many variations you can try depending on your taste preferences:
- Bisquick Topping: Instead of biscuits, you can use Bisquick mix to create a crust-like topping that’s similar to traditional pot pie.
- Crispy Chicken Pot Pie: Add crispy fried onions or breadcrumbs on top of the filling before serving for extra texture.
- Creamy Chicken Pot Pie: Add ½ cup of sour cream or heavy cream to the mixture during the last hour of cooking for a richer, creamier pot pie.
- Vegetarian Pot Pie: Swap the chicken for mushrooms, tofu, or a plant-based meat alternative for a vegetarian version.
How to Thicken the Sauce in a Crockpot
While slow-cooking, sometimes the sauce in your pot pie can become too thin. Luckily, it’s easy to thicken the sauce in a crockpot:
- Cornstarch Slurry: Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water or chicken broth. Stir it into the pot pie filling about 30 minutes before serving and let it cook on high until the sauce thickens.
- Instant Mashed Potatoes: Another quick fix is to add a small amount of instant mashed potato flakes. This not only thickens the sauce but also enhances the overall texture of the dish.
- Flour and Butter Paste: Mix equal parts flour and softened butter to create a paste. Stir this into the crockpot and cook for 30 minutes, allowing the flour to thicken the sauce without adding a floury taste.
Serving Suggestions for Crockpot Chicken Pot Pie
Crockpot chicken pot pie is a filling meal on its own, but if you want to round out the meal, here are some great side dishes:
- Green Salad: A simple mixed green salad with a light vinaigrette balances out the richness of the pot pie.
- Roasted Vegetables: Serve alongside roasted carrots, Brussels sprouts, or asparagus for added flavor and nutrition.
- Garlic Bread: A slice of crusty garlic bread makes for a perfect companion to the creamy pot pie filling.
- Mashed Potatoes: If you’re looking for an extra hearty meal, serve your pot pie filling over mashed potatoes instead of using biscuits.
Storing and Reheating Leftovers
Leftover crockpot chicken pot pie can easily be stored and enjoyed later. Here’s how to store it properly:
- Refrigeration: Place the leftover filling in an airtight container and store it in the refrigerator for up to 5 days. Reheat individual portions in the microwave or on the stovetop.
- Freezing: If you want to freeze the chicken pot pie, store the filling in freezer-safe containers or bags. The biscuits should be made fresh when serving. To reheat, thaw the filling overnight in the fridge and then reheat it in a saucepan.
Can You Freeze Chicken Pot Pie?
Yes! Crockpot chicken pot pie is freezer-friendly. You can freeze the filling for up to 3 months in an airtight container. When ready to serve, thaw the filling in the fridge overnight and reheat it on the stove or in the microwave. For best results, bake fresh biscuits to serve alongside the reheated filling.
Frequently Asked Questions About Crockpot Chicken Pot Pie
How do I thicken chicken pot pie in the crockpot?
To thicken the filling, stir in a cornstarch slurry or instant mashed potato flakes in the last 30 minutes of cooking.
Can I use fresh vegetables instead of frozen?
Yes, but fresh vegetables may require longer cooking times. Be sure to chop them into small, even pieces to ensure they cook through.
Can I use leftover rotisserie chicken in this recipe?
Absolutely! If using pre-cooked chicken, add it in during the last hour of cooking to avoid overcooking it.
What type of biscuits should I use?
Store-bought refrigerated biscuits work great, but you can also use homemade buttermilk biscuits for a more personal touch.
How can I prevent the filling from becoming too watery?
Use a thickening agent like cornstarch or flour and avoid adding too much liquid to the crockpot.
Conclusion
Crockpot chicken pot pie is a comforting, easy-to-make dish that’s perfect for busy weeknights or lazy weekends. The combination of tender chicken, hearty vegetables, and creamy filling topped with golden biscuits makes it a crowd-pleaser. With this recipe, you can enjoy all the flavors of a traditional chicken pot pie with a fraction of the effort.
Whether you’re feeding a family or meal-prepping for the week, this crockpot recipe is sure to become a go-to comfort food. Don’t be afraid to get creative with variations and flavor customizations the possibilities are endless!