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Looking for a warm, comforting meal that feels like a hug on a chilly day? This Cozy Chicken Pot Pie Crockpot recipe perfectly blends tender chicken, wholesome vegetables, and a creamy sauce slow-cooked to perfection and topped with golden, flaky biscuits. It’s the ultimate hands-off comfort food you can enjoy any day of the week, with all the rich flavors and satisfying textures of classic home cooking. 🍂🍗
Why You’ll Love This Recipe
This crockpot chicken pot pie delivers all the richness and homestyle comfort of a traditional pot pie without the fuss of making crust from scratch or standing over the stove. The slow cooker gently cooks the chicken breasts until incredibly tender, allowing the flavors of creamy soup, mixed vegetables, and aromatic seasonings to meld beautifully. The flaky biscuits baked on the side add a golden, buttery finish that perfectly balances the creamy filling.
This recipe is incredibly convenient for busy days, requiring minimal prep time and letting the crockpot do all the work. Plus, it’s both hearty and wholesome, making it ideal for family dinners or meal prepping for the week ahead. You’ll find it a crowd-pleaser for all ages and a new fall favorite to add to your rotation.
Ingredient Information
This recipe uses simple, flavorful ingredients to build a rich and creamy chicken pot pie filling:
Main Ingredients
- 1 ½ pounds boneless chicken breasts (choose fresh, high-quality for best results)
- ½ onion, chopped
- 16-ounce bag frozen mixed vegetables (e.g., peas, carrots, corn, green beans) for color and texture
- ½ cup chopped celery to add crunch and freshness
- 10.5-ounce can of cream of chicken soup for a luscious base
- 1 cup of milk to thin the sauce and add creaminess
- 1 teaspoon garlic powder for warmth
- ½ teaspoon salt to enhance all flavors
- ¼ teaspoon pepper for mild spiciness
- 16-ounce can of Grands Biscuits for the flaky biscuit topping
- Non-stick cooking spray to prevent sticking in the crockpot
Each ingredient plays an important role in balancing the creamy, savory filling alongside the soft yet flaky biscuit topping. The frozen veggies provide convenience and vibrant color, while the cream of chicken soup and milk create a velvety sauce that brings everything together in every bite.
Step-by-Step Instructions
Step 1: Prepare the Crock Pot and Chicken
Spray the inside of your crockpot with non-stick spray to make cleanup easier. Place the boneless chicken breasts at the bottom of the crockpot in a single layer. These will slow cook to tender perfection, soaking up the flavors of the filling.
Step 2: Mix the Creamy Sauce
In a medium bowl, whisk the cream of chicken soup and milk together until smooth, forming the rich sauce base of the pot pie filling.
Step 3: Add Vegetables and Seasonings
Stir the chopped onion, frozen mixed vegetables, celery, garlic powder, salt, and pepper into the soup mixture until evenly combined. Pour this creamy mixture over the chicken breasts in the crockpot.
Step 4: Slow Cook the Filling
Cover the crockpot with its lid and cook on low for 6 to 8 hours, or on high for 3 to 4 hours. This slow cooking melds the flavors and ensures juicy chicken and tender veggies.
Step 5: Shred and Mix
When cooking is complete, shred the chicken directly in the crockpot using two forks. Mix everything well to combine the tender chicken with the creamy, vegetable-filled sauce.
Step 6: Bake the Biscuits
Remove the Grands biscuits from the can and bake according to package instructions, typically at 350°F for 12-15 minutes, until golden and flaky. These biscuits create the perfect buttery topping to contrast with the creamy filling.
Step 7: Serve and Enjoy
Serve generous spoonfuls of the warm chicken pot pie filling topped with the freshly baked biscuits. The combination of creamy, savory filling and flaky biscuit makes every bite a comforting delight.
Storage Information
Leftovers store beautifully, making this an excellent option for meal prepping.
- Refrigerate filling and biscuits separately in airtight containers for up to 3 days.
- Freeze the filling without biscuits for up to 2 months. Thaw overnight before reheating.
- Reheat the filling gently on the stovetop or microwave, adding a splash of milk if needed to loosen the sauce. Warm biscuits separately to maintain flakiness.
Helpful Tips
- Use fresh, high-quality chicken breasts for optimal tenderness.
- Avoid overfilling the crockpot to allow even cooking and proper heat circulation.
- Customize with your favorite vegetables if desired. Fresh peas, carrots, or mushrooms make excellent additions.
- For a crispier biscuit topping, bake the biscuits separately and add them just before serving.
- Fresh herbs like parsley or thyme sprinkled over the top add visual appeal and freshness.
Variations
- Substitute chicken thighs for juicier meat with richer flavor.
- Try a homemade cream of mushroom soup for a different creamy twist.
- For a gluten-free option, use gluten-free biscuits or enjoy the filling over rice.
- Add a touch of spice with smoked paprika or cayenne pepper.
- Use dairy-free cream soup and milk alternatives for a dairy-free version.
Frequently Asked Questions
Can I substitute chicken thighs for breasts?
Yes, chicken thighs cook beautifully in this recipe and add extra juiciness without changing cooking times.
Do I have to use frozen mixed vegetables?
Frozen mixed veggies are convenient, but fresh alternatives can be used. Adjust cook times for fresher veggies accordingly.
Can I make this in an Instant Pot?
Yes, use the sauté setting for early steps and then pressure cook on high for about 10 minutes. Shred chicken afterwards and bake biscuits separately.
How can I keep biscuits crispy on top?
Bake biscuits separately and add immediately before serving for best texture.
Related Recipes You’ll Love
- Slow Cooker Beef Manhattan
- Pumpkin Spice Crockpot Cake
- Crockpot Butternut Squash & Chickpea Stew
- Healthy Slow Cooker Chicken Veggies
- Sweet Potato Black Bean Chili
Pin and Share Your Cozy Chicken Pot Pie!
If this cozy crockpot chicken pot pie recipe has warmed your heart and inspired your dinner, pin it on Pinterest and share with your family and friends! Your shares help spread the joy of comforting home-cooked meals this fall season. Happy cooking and happy pinning! 💛🍽️
PrintCozy Chicken Pot Pie Crockpot Recipe
Enjoy a warm, comforting Crock Pot Chicken Pot Pie with tender chicken, mixed vegetables, and creamy sauce slow-cooked to perfection and topped with flaky biscuits. Perfect for an easy fall dinner full of homestyle flavor.
- Prep Time: 10 mins
- Cook Time: 6-8 hrs
- Total Time: 6 hrs 10 mins
- Yield: 6 servings
Ingredients
– 1 ½ pounds boneless chicken breasts
– ½ onion, chopped
– 16-ounce bag frozen mixed vegetables (peas, carrots, corn, green beans)
– ½ cup chopped celery
– 10.5-ounce can cream of chicken soup
– 1 cup milk
– 1 teaspoon garlic powder
– ½ teaspoon salt
– ¼ teaspoon pepper
– 16-ounce can Grands Biscuits
– Non-stick cooking spray
Instructions
1. Spray the crockpot with non-stick spray. Place chicken breasts in the bottom.
2. Whisk cream of chicken soup and milk until smooth.
3. Stir in chopped onion, frozen mixed vegetables, celery, garlic powder, salt, and pepper.
4. Pour mixture evenly over chicken.
5. Cover and cook on low for 6-8 hours or high for 3-4 hours.
6. Shred chicken in crockpot and stir well.
7. Bake biscuits according to package instructions until golden.
8. Serve chicken pot pie filling topped with warm biscuits.
Notes
For a crispier biscuit topping, bake biscuits separately and add just before serving. Substitute chicken thighs for juicier meat. Refrigerate leftovers up to 3 days and reheat gently. Freeze filling without biscuits for up to 2 months.