Cozy Crock Pot Chicken Pot Pie
As the days grow shorter and a chill settles in the air, there’s nothing quite like the comforting aroma of a warm meal wafting through your home. One of those quintessential cozy dishes that warms not only the belly but also the heart is Chicken Pot Pie.
This recipe reminds me of evenings spent in my grandmother’s kitchen, where we gathered to share stories and laughter over hearty meals. Watching her pull the bubbling pot from the stove was a moment of pure magic, and now, with my own little twist, I am thrilled to share this easy Crock Pot Chicken Pot Pie with you. Perfect for busy weeknights or a cozy weekend, it’s a creamy, comforting dish that feels like a warm hug in a bowl. This is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Convenience: This easy weeknight dinner comes together in the crock pot with minimal prep, allowing you to enjoy your day while dinner cooks itself!
- Family-Friendly: With tender chicken and colorful veggies tucked under fluffy biscuits, it’s a dish that even the pickiest eaters will devour.
- Comforting and Creamy: Each spoonful is filled with a delightful, creamy filling that warms your soul and brings a sense of nostalgia.
- Versatile: You can easily customize it with your family’s favorite veggies or even leftover turkey from the Holiday feast!
- Crowd-Pleasing: Perfect for family gatherings or potlucks, this dish is sure to impress and provide seconds!
Ingredients You’ll Need for Crock Pot Chicken Pot Pie
For this delightful concoction, you’ll need:
- 2 cups cooked chicken, shredded
- 1 cup carrots, chopped
- 1 cup peas
- 1 cup celery, chopped
- 1 can (10.5 oz) cream of chicken soup
- 1 cup chicken broth
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1 can refrigerated biscuit dough
Step-by-Step Instructions
Let’s make it together!
- In the Crock Pot, combine the shredded chicken, carrots, peas, celery, cream of chicken soup, chicken broth, onion powder, garlic powder, and black pepper. Stir well to combine.
- Cover and cook on low for 6-8 hours, or on high for 4-5 hours, until the vegetables are tender.
- About 30 minutes before serving, open the can of biscuit dough and cut each biscuit into quarters. Place the biscuit pieces on top of the chicken and vegetable mixture.
- Cover and cook for an additional 30 minutes, until the biscuits are cooked through and golden brown.
- Serve warm and enjoy!
Fun Ways to Customize It
- Veggie Twist: Add in some diced potatoes or sweet potatoes for a heartier texture, or replace some of the vegetables with fresh green beans for a crisp bite.
- Zesty Kick: Spice things up by adding a touch of hot sauce or cayenne pepper to give your pot pie a zesty flair.
- Herb Infusion: Fresh or dried herbs like thyme or rosemary can add an amazing aromatic quality to the dish.
- Cheesy Goodness: Top the biscuit pieces with a sprinkle of grated cheese right before the end of the cooking time for a cheesy twist that pairs beautifully with the creamy filling.
Chef Emma’s Helpful Tips
- Make-Ahead: You can prep the chicken and veggies a day in advance. Just store them covered in the fridge until you’re ready to cook.
- Ingredient Swaps: If you’re short on chicken, turkey works just as beautifully, especially after the Holidays!
- Storage Suggestions: Leftovers can be refrigerated in an airtight container for up to 3 days. Reheat gently in the microwave or on the stove top.
- Cutting Biscuits: For easy cutting, pop the biscuit dough in the freezer for a few minutes before slicing; it makes them firm and easier to handle!
What’s Inside – Nutrition Breakdown
- Serving Size: 1 cup
- Calories: 360
- Carbohydrates: 30g
- Sugar: 2g
- Fat: 12g
- Protein: 28g
- Sodium: 860mg
Reader FAQs About Crock Pot Chicken Pot Pie
Can I make this ahead?
Absolutely! Prep the ingredients in advance and store them until you’re ready to cook.
Can I use different ingredients?
Yes! Feel free to swap out vegetables or proteins based on what you have on hand.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
How long does it last?
Enjoy your Crock Pot Chicken Pot Pie within 3 days for the best quality and taste.
A Cozy Closing Note
Crock Pot Chicken Pot Pie is more than just a meal; it’s a comforting embrace of nostalgia that brings loved ones together around the table. It’s perfect for those chilly nights when you crave something warm and satisfying. Save this recipe to your cozy meals board so it’s ready when you need a warm treat! Enjoy every delicious bite!
Cozy Crock Pot Chicken Pot Pie
- Total Time: 375 minutes
- Yield: 6 servings 1x
- Diet: Gluten-Free
Description
A creamy and comforting chicken pot pie made easy in the crock pot, perfect for busy weeknights and family gatherings.
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup carrots, chopped
- 1 cup peas
- 1 cup celery, chopped
- 1 can (10.5 oz) cream of chicken soup
- 1 cup chicken broth
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1 can refrigerated biscuit dough
Instructions
- In the Crock Pot, combine the shredded chicken, carrots, peas, celery, cream of chicken soup, chicken broth, onion powder, garlic powder, and black pepper. Stir well to combine.
- Cover and cook on low for 360 minutes, or on high for 240 minutes, until the vegetables are tender.
- About 30 minutes before serving, open the can of biscuit dough and cut each biscuit into quarters. Place the biscuit pieces on top of the chicken and vegetable mixture.
- Cover and cook for an additional 30 minutes, until the biscuits are cooked through and golden brown.
- Serve warm and enjoy!
Notes
You can customize this dish with your favorite veggies or leftover turkey. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Crock Pot
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 360
- Sugar: 2g
- Sodium: 860mg
- Fat: 12g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 70mg
