Oh, the Crockpot! Seriously, is there anything better for those crazy weeknights when you’re craving something home-cooked but feel like you have approximately zero time? I’m telling you, it’s a lifesaver. Last Tuesday, I was staring down a mountain of laundry and a looming deadline, and all I wanted was some serious comfort food. That’s when I remembered this Crockpot Chicken Pot Pie recipe, and let me tell you, it was exactly what I needed!
This Crockpot Chicken Pot Pie? It’s not just easy; it’s like a warm hug in a bowl. The chicken gets so tender, the veggies are perfectly cooked, and that creamy sauce? Forget about it! Plus, the biscuits on top just make it feel extra special. It’s simple, it’s satisfying, and it’s totally going to become a regular in your dinner rotation. Trust me on this one!
Why You’ll Love This Crockpot Chicken Pot Pie Recipe
Okay, so why *this* Crockpot Chicken Pot Pie? Let me tell you!
- Easy cleanup? Yes, please! One pot, people, one pot!
- Minimal prep? You betcha! Just chop a few things and dump ’em in!
- Perfect for busy weeknights? Absolutely! Set it and forget it!
- Comforting flavor? Like a warm hug from the inside out!
- Customizable with your favorite veggies? Totally! Make it your own!
Crockpot Chicken Pot Pie Ingredients
Alright, let’s talk ingredients! You’ll need about 1 ½ lbs of boneless, skinless chicken breasts. Don’t skimp on the broth – ½ cup of low sodium chicken broth is perfect. For seasonings, grab 1 tsp of salt, ½ tsp ground black pepper, ¼ tsp each of dried thyme and dried rosemary, and 1 tsp of onion powder.
Then, you’ll need two (10.5 oz) cans of cream of chicken soup. Trust me, it makes it so creamy! Dice up 3 medium Yukon gold potatoes, and mince about 3 tsp of garlic. A 12 oz bag of frozen mixed vegetables makes it easy. Don’t forget ½ cup of sour cream for richness, and a can (16 oz, 8 count) of refrigerated Grands biscuits (Pillsbury Grands are my fave!) for those golden tops!
How to Make Crockpot Chicken Pot Pie: Step-by-Step Instructions
Okay, here’s where the magic happens! Don’t worry, it’s super simple, I promise. Just follow these steps, and you’ll have a delicious Crockpot Chicken Pot Pie in no time!
Preparing the Crockpot Chicken Pot Pie Base
First, grab your 6-quart slow cooker. Plop those chicken breasts right in there. Pour the ½ cup of low sodium chicken broth over the top – this keeps everything nice and moist. Now, the seasoning! Sprinkle that salt, pepper, thyme, rosemary, and onion powder all over the chicken. Don’t be shy! Even seasoning is key for maximum flavor. Trust me, you don’t want any bland bites!
Adding Vegetables and Cream of Chicken Soup for Crockpot Chicken Pot Pie
Next up, it’s veggie time! Toss in those diced Yukon gold potatoes, minced garlic, and that bag of frozen mixed vegetables. Then, pour both cans of cream of chicken soup right on top. Remember that low sodium broth? It’s important, especially if you’re watching your salt intake. Everything goes into the pot at once! Easy peasy!
Cooking the Crockpot Chicken Pot Pie
Now, for the waiting game. Cover your slow cooker and let it do its thing. You can cook it on low for 6-8 hours or on high for 3-4 hours. I usually go for low if I’m at work all day. How do you know when the chicken is cooked through? It should be easy to shred with a fork. If it’s not, give it a little more time.
Shredding the Chicken and Finishing the Crockpot Chicken Pot Pie
Alright, carefully remove the chicken from the slow cooker and shred it with two forks. Then, add it back into the slow cooker with that ½ cup of sour cream. Mix it all up really well! This is what makes it extra creamy and delicious. Make sure everything’s combined so you don’t have clumps of sour cream!
Serving Your Delicious Crockpot Chicken Pot Pie
Finally, the best part! Bake your biscuits according to the instructions on the packaging. While the biscuits are baking, give the pot pie a final stir. Serve each bowl of that delicious Crockpot Chicken Pot Pie with a warm, golden biscuit right on top. And there you have it! Dinner is served!
Tips for the Best Crockpot Chicken Pot Pie
Want to make this Crockpot Chicken Pot Pie *amazing*? Here are a few of my top tips!
- Don’t overcook the chicken! Seriously, nobody wants dry chicken. Check it regularly, and pull it out when it’s easy to shred.
- Adjust the seasoning to *your* taste! If you like more thyme, add more thyme! If you want a little kick, add a pinch of red pepper flakes. It’s your pot pie, make it how you like it!
- Serve it immediately after shredding the chicken. It’s just better that way, trust me. Plus, those biscuits are best when they’re fresh out of the oven!
Crockpot Chicken Pot Pie Variations
Okay, so you’ve made the basic Crockpot Chicken Pot Pie, and you’re loving it, right? But what if you want to mix things up a little? No problem! This recipe is super easy to customize.
Try different herbs and spices! Maybe a little paprika for smokiness, or some Italian seasoning for a different vibe. Swap out the veggies! Mushrooms, peas, carrots – whatever you’re in the mood for! Want to get a little fancy? Add a splash of white wine when you add the soup. It gives it a little something extra, trust me!
Frequently Asked Questions About Crockpot Chicken Pot Pie
Got questions about this Crockpot Chicken Pot Pie? I bet you do! Here are some of the most common ones I get asked. Hopefully, this clears things up!
Can I use different vegetables in my Crockpot Chicken Pot Pie?
Absolutely! Seriously, go wild! That’s one of my favorite things about this recipe – it’s so versatile. You can toss in pretty much any veggie you like. Mushrooms, green beans, peas, carrots… the sky’s the limit! Just make sure they’re cut into bite-sized pieces so they cook evenly.
Can I use a different type of soup in my Crockpot Chicken Pot Pie?
Yep! While I love the cream of chicken soup, you can definitely swap it out. Cream of mushroom soup works great, or even cream of celery if you’re feeling adventurous! Just keep in mind that it will change the flavor a little bit. But hey, that’s half the fun of experimenting, right?
Can I make Crockpot Chicken Pot Pie ahead of time?
You sure can! If you want to get a head start, make the pot pie filling and store it in the fridge for up to 2 days. Then, when you’re ready to eat, just reheat it in the Crockpot or on the stovetop. I usually wait to bake the biscuits until right before serving, so they’re nice and fresh. But you could even bake them ahead of time and just warm them up if you’re really short on time!
Serving Suggestions for Crockpot Chicken Pot Pie
Okay, so you’ve got this amazing Crockpot Chicken Pot Pie… what do you serve with it? Well, honestly, it’s pretty great on its own! But if you want to round out the meal, here are a few ideas. A simple side salad is always a winner – something light and fresh to balance out the richness of the pot pie. Or, some steamed green beans! And cornbread? Oh man, cornbread is *always* a good idea with pot pie! Yum!
Nutritional Information for Crockpot Chicken Pot Pie
Okay, so everyone always asks about the nutritional info… Here’s the thing: it’s *really* hard to give you exact numbers for this Crockpot Chicken Pot Pie. It varies *so* much depending on the brands you use, the exact veggies you toss in, and all that jazz. So, I’m not gonna even try to give you precise figures, because honestly, they’d probably be wrong! Just keep in mind that the nutrition information can vary quite a bit based on the specific ingredients and brands you use. Enjoy!
Enjoyed This Crockpot Chicken Pot Pie Recipe?
Did you love this easy Crockpot Chicken Pot Pie as much as I do? Leave a comment below and let me know what you think! And don’t forget to rate the recipe, too! I wanna know what you thought!
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Disgustingly Easy 5-Ingredient CROCKPOT CHICKEN POT PIE
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 15 minutes
- Yield: 8 servings 1x
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
- Diet: Low Lactose
Description
Make a comforting Crockpot Chicken Pot Pie. It’s simple and satisfying.
Ingredients
- 1 ½ lbs Boneless, skinless chicken breasts
- ½ cup low sodium chicken broth
- 1 tsp salt
- ½ tsp ground black pepper
- ¼ tsp dried thyme
- ¼ tsp dried rosemary
- 1 tsp onion powder
- 2 (10.5 oz) cans cream of chicken soup
- 3 medium Yukon gold potatoes (diced)
- 3 tsp garlic
- 1 (12 oz) bag frozen mixed vegetables
- ½ cup sour cream
- 1 (16 oz) can Grands biscuits (8 count Pillsbury Grands)
Instructions
- Place chicken in a 6-quart slow cooker and pour chicken broth over the top.
- Season chicken with salt, pepper, thyme, rosemary, and onion powder.
- Pour cream of chicken soup over the top of the chicken. Then, add potatoes, garlic, and mixed vegetables.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Remove chicken and shred with two forks. Add back into the slow cooker with sour cream. Mix until well combined.
- Bake your biscuits per the instruction on the packaging.
- Serve with biscuit on top and enjoy!
Notes
- Adjust seasoning to your preference.
- Serve immediately after shredding chicken.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 75mg
