You’ll find that making a Crockpot Chicken Pot Pie is an excellent way to enjoy the classic comfort without much hassle.
The simplicity in preparation and the rich flavors might just redefine your approach to weeknight dinners.
Kitchen Tools Required
- 1 Crockpot
- 1 Knife
- 1 Cutting board
- 1 Mixing bowl
- 1 set Measuring cups
- 1 set Measuring spoons
Ingredients
- 1 pound boneless skinless chicken breasts, cubed
- 3 cups mixed vegetables, frozen
- 2 medium potatoes, peeled and diced
- 1 cup chicken broth
- 1 can (10.5 ounces) cream of chicken soup
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can (8 ounces) refrigerated biscuit dough
Cook & Prep Time
To efficiently manage your time for prepping and cooking the Crockpot Chicken Pot Pie, follow this timeline:
Timeline for Crockpot Chicken Pot Pie
- Reading and Gathering Ingredients: 5 minutes
- Use this time to read through the recipe and gather all the necessary ingredients and tools.
- Preparation: 15 minutes
- Cut Chicken: Cube the chicken breasts.
- Prepare Vegetables: Peel and dice the potatoes.
- Combine Soup Mixture: In a mixing bowl, combine chicken broth, cream of chicken soup, garlic powder, onion powder, salt, and black pepper.
- Assemble in Crockpot: 5 minutes
- Place the cubed chicken in the crockpot.
- Add mixed vegetables and diced potatoes.
- Pour the soup mixture over the chicken and vegetables.
- Cook: 6 hours
- Low Heat Cooking: Allow the mixture to cook on low for 6 hours without disturbance.
- Biscuit Preparation: 5 minutes (within cooking time)
- During the last 30 minutes of cooking, open the can of biscuit dough and cut each biscuit into quarters.
- Final Cooking: 30 minutes
- Place the biscuit pieces on top of the chicken mixture.
- Replace the lid and continue cooking until biscuits are cooked through and golden brown.
- Resting Time: 5 minutes
- Once done, let the dish rest for 5 minutes before serving.
Total Time Estimate
- Preparation & Assembly: 25 minutes
- Cooking: 6 hours
- Resting: 5 minutes
- Total: Approximately 6 hours and 30 minutes
This timeline guarantees efficient use of your time while preparing the Crockpot Chicken Pot Pie.
Adjust the timeline as needed based on your personal pace and preferences.
Recipe Instructions
Place the cubed chicken breasts in the bottom of the crockpot.
Add the mixed vegetables and diced potatoes on top of the chicken.
In a mixing bowl, combine the chicken broth, cream of chicken soup, garlic powder, onion powder, salt, and black pepper.
Pour the soup mixture over the chicken and vegetables in the crockpot.
Cover and cook on low for 6 hours.
During the last 30 minutes of cooking, open the can of biscuit dough and cut each biscuit into quarters.
Place the biscuit pieces on top of the chicken mixture in the crockpot.
Replace the lid and continue cooking until the biscuits are cooked through and golden brown.
Once done, allow the dish to rest for 5 minutes before serving.
Serving Tips
- Fresh Green Salad: A crisp and invigorating salad pairs well with the warm and hearty pot pie.
- Crusty Bread: Serve with a slice of crusty bread to soak up the delicious sauce.
- Steamed Asparagus: Light and nutritious, asparagus complements the richness of the dish.
- Mashed Potatoes: For a comforting meal, serve alongside creamy mashed potatoes.
- Roasted Brussels Sprouts: Adds a touch of caramelized sweetness to contrast the savory flavors.
Storage
To store leftover Crockpot Chicken Pot Pie, transfer it to an airtight container and refrigerate for up to 3 days.
Reheat in the microwave or oven before serving.
Freezing
To freeze Crockpot Chicken Pot Pie, cool completely.
Portion into airtight containers, and label with date.
Freeze up to 3 months.
Thaw overnight in the refrigerator before reheating.
Reheating
To reheat Crockpot Chicken Pot Pie, transfer portions to a microwave-safe dish.
Cover, and heat in the microwave on medium power until warmed through.
Stir occasionally for even heating.
Final Thoughts
Crockpot Chicken Pot Pie is a comforting and hearty dish that’s perfect for busy days.
With minimal prep time and a slow cooking process, it allows flavors to meld beautifully.
The use of refrigerated biscuit dough adds a delightful twist to the traditional pot pie crust.
Once cooked, this dish offers a delicious meal with tender chicken, flavorful vegetables, and a creamy sauce.
Customize your vegetable selection to suit your taste, and enjoy this easy-to-make dinner with family and friends.
Frequently Asked Questions
Can I Use Bone-In Chicken Instead of Boneless?
You can use bone-in chicken, but adjust your cook time to 7-8 hours to guarantee proper doneness. Remove the bones before adding biscuits. This may slightly alter the dish’s texture, so monitor closely. Enjoy!
How Can I Make the Dish Dairy-Free?
Replace cream of chicken soup with a homemade version using chicken broth, cornstarch, and non-dairy milk like almond or coconut. Guarantee equal broth to non-dairy milk ratio, and whisk cornstarch thoroughly to prevent lumps.
Is It Possible to Use Fresh Vegetables Instead of Frozen?
You can substitute fresh vegetables for frozen by using the same quantity. Chop them evenly for uniform cooking. Adjust the cooking time slightly, as fresh vegetables might take longer to become tender in the crockpot.
What Can I Substitute for the Cream of Chicken Soup?
You can substitute cream of chicken soup with a homemade mix: combine 1 cup chicken broth, 3/4 cup milk, 1/4 cup flour, salt, and pepper. Whisk until smooth, heat until thickened, then use as directed.
Can I Cook This Dish on High Instead of Low?
You can cook on high for 3-4 hours instead of low for 6. Make certain chicken reaches 165°F. Monitor biscuit dough closely after adding to avoid overcooking. Use a food thermometer for precise temperature measurement.
Crockpot Chicken Pot Pie
Equipment
- 1 Crockpot
- 1 Knife
- 1 Cutting board
- 1 Mixing bowl
- 1 set Measuring cups
- 1 set Measuring spoons
Ingredients
- 1 pound boneless skinless chicken breasts cubed
- 3 cups mixed vegetables frozen
- 2 medium potatoes peeled and diced
- 1 cup chicken broth
- 1 can 10.5 ounces cream of chicken soup
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can 8 ounces refrigerated biscuit dough
Instructions
- Place the cubed chicken breasts in the bottom of the crockpot.
- Add the mixed vegetables and diced potatoes on top of the chicken.
- In a mixing bowl, combine the chicken broth, cream of chicken soup, garlic powder, onion powder, salt, and black pepper.
- Pour the soup mixture over the chicken and vegetables in the crockpot.
- Cover and cook on low for 6 hours.
- During the last 30 minutes of cooking, open the can of biscuit dough and cut each biscuit into quarters.
- Place the biscuit pieces on top of the chicken mixture in the crockpot.
- Replace the lid and continue cooking until the biscuits are cooked through and golden brown.
- Once done, allow the dish to rest for 5 minutes before serving.
Notes
