Name: Crock Pot Chicken Pot Pie
Prep time: 20 min
Cook time: 4 min
Total time: 7 h
Yield: 8
Cuisine: American
Ingredients: 4-potatoes, peeled or scrubbed, then diced; 3 cups sliced carrots; 1 onion, diced; 2 cloves garlic, minced; 1/2 tsp salt; 1/4 tsp pepper; 4 boneless skinless chicken breasts, cubed; 2 (10.5 ounce) cans cream of chicken soup; 1 1/2 cups frozen peas; 8 biscuits

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Crock Pot Chicken Pot Pie – chunks of chicken and vegetables in a savory creamy sauce, topped with flaky biscuits. Comfort food at its finest!

When I know I’m going to be gone in the afternoon, I like to rely on slow cooker recipes like this one. We also love Crock Pot BBQ Ribs and Slow Cooker Scalloped Potatoes.

GREAT RECIPE FOR BUSY FAMILIES

Sundays are such a hectic day at our house that I often use crock pot recipes to make life a bit easier. A good friend gave me this recipe for Crock Pot Chicken Pot Pie awhile back, but it has been a long time since I have made it.

I had forgotten how delicious it is! Everyone in my family loves it, and it makes a fairly large batch, so sometimes we even have leftovers the next day. I definitely need to make it more often.

I usually have one of my kids help me chop the vegetables, and that cuts down on the prep time. We put it all together before we head to church, and when we come home it’s just about ready.

Unlike traditional pot pie that is topped with pastry crust and baked in the oven, for this recipe you just cook the filling in a crock pot. When it is all done, you top it with fresh baked biscuits. Comfort food at its finest!

HOW TO MAKE SLOW COOKER CHICKEN POT PIE

(To skip my tips and just see the recipe card, scroll to the bottom of the post.)

Ingredients needed:

potatoes (I use russets or red potatoes. For russets, I peel them, if I use red potatoes I just scrub them well.)
carrots (regular or baby carrots will both work)
onion (I use a regular yellow onion, but sweet white onions work as well.)
garlic (I use fresh minced garlic, but dry minced garlic will also work.)
salt and black pepper
boneless, skinless chicken breasts
cream of chicken soup (I love made from scratch cream of chicken soup, but for this recipe, canned is better, it doesn’t curdle in the slow cooker.)
frozen peas
biscuits (I like to make homemade biscuits, but you can use canned biscuit dough if you prefer.)

PREP WORK: Defrost chicken breasts. Spray crock pot with non stick spray. (Or if you prefer, you can use a crock pot liner for extremely easy clean-up.)

BROWN CHICKEN: This step is optional, but I like to brown the chicken in a bit of oil before I chop them. If you will not be browning the chicken, it is a little easier to chop if it is still partially frozen.

CHOP: If desired, peel the potatoes and carrots. Chop the potatoes, carrots, onion, and chicken breasts.

ASSEMBLE: Place the potatoes, carrots, and onions in the prepared crock pot. Add garlic and sprinkle with salt and pepper. Top vegetables with chicken, then spread soup on top.

COOK: Set slow cooker to LOW, and cook for 4-5 hours or until vegetables are tender. Add frozen peas and cook an additional 20 minutes, or till heated through.

SERVE: You have two options. One -split the biscuits, place them on plates, and spoon the filling over the top. Or two, place the hot filling on plates or in bowls, and top with biscuits. Half of my family does it one way, half does it the other.

VARIATIONS:

Instead of topping with biscuits, you can use cooked puff pastry, baked pie crusts, crescent rolls, or even toast.
Feel free to switch out the vegetables for ones that your family likes. I have used frozen mixed vegetables with good results. I add them at the end, just like I do the frozen peas.
If you prefer chicken thighs, you can use them in place of chicken breasts. Just make sure you use the boneless variety. No need to chop them first, it’s easier to shred them after they have cooked, then return them to the crock pot and stir till well combined.
If you prefer a less thick filling, stir in a half a cup of milk, heavy cream, or chicken broth with the frozen peas.

LEFTOVERS?

If you have any leftover filling, let it cool completely, then place in an airtight container. Store it in the refrigerator and it will last for about 4 days.

Personally, I don’t recommend freezing leftovers. Cooked potatoes tend to get quite mushy when frozen, so they make for an undesirable texture.

I recommend storing the biscuits separately in a ziplock bag. They are definitely best fresh, but they will keep for 2-3 days at room temperature.

To serve, heat the filling in the microwave for a minute or two, or until hot. Heat the biscuits separately, they only take a few seconds to reheat.

MORE TASTY CROCK POT RECIPES:

MORE COMFORT FOOD:

SLOW COOKER CHICKEN POT PIE

Yield: 8 servings