There’s something heartwarming about the aroma of a cozy Crock Pot Chicken Pot Pie (Ultimate Cozy Dinner!) simmering away on a chilly evening. The blend of tender chicken and savory vegetables wafts through the air, wrapping you in a blanket of comfort that feels like home. The best part? This recipe is not only delicious but also incredibly easy to prepare, making it the perfect centerpiece for family dinners after a busy day.
Crock Pot Chicken Pot Pie
- Total Time: 375 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
A cozy and easy Crock Pot Chicken Pot Pie filled with tender chicken and savory vegetables, perfect for family dinners.
Ingredients
- 2 lbs boneless skinless chicken breasts or thighs
- 1 (10.5 oz) can cream of chicken soup
- 1 (10.5 oz) can cream of celery soup
- 2 cups frozen mixed vegetables
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp black pepper
- 1 can refrigerated buttermilk biscuits
- Optional: shredded cheddar, fresh thyme or rosemary
Instructions
- Place the chicken in the bottom of the Crock Pot.
- Sprinkle with garlic powder, onion powder, and black pepper.
- Add the cream of chicken and cream of celery soup, then toss in the frozen veggies.
- Cover and cook on LOW for 6–8 hours or HIGH for 4–6 hours.
- About 30 minutes before serving, bake the biscuits according to package directions.
- Once cooked, shred the chicken directly in the pot and stir everything together.
- Scoop the mixture into bowls and serve with a warm biscuit on top.
Notes
For deeper flavor, consider browning the chicken before adding it. You can refrigerate leftovers for up to 3 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 34g
- Cholesterol: 75mg
Let’s Make It Together
Gather your family around as we create this delicious meal together. With just a few simple steps, you’ll bring comfort food magic from your kitchen to the dinner table. As the flavors meld, your home will begin to feel warm and inviting, just like a hug from your favorite person.
Ingredients You’ll Need
- 2 lbs boneless skinless chicken breasts or thighs
- 1 (10.5 oz) can cream of chicken soup
- 1 (10.5 oz) can cream of celery soup
- 2 cups frozen mixed vegetables
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp black pepper
- 1 can refrigerated buttermilk biscuits
- Optional: shredded cheddar, fresh thyme or rosemary
Step-by-Step Directions
- Place the chicken in the bottom of the Crock Pot. Feel the softness and moisture of the chicken as you lay it in; it’s going to become so tender.
- Sprinkle with garlic powder, onion powder, and black pepper. The spices will mingle with the juices, creating a warm flavor base.
- Add the cream of chicken and cream of celery soup, then toss in the frozen veggies. Stir gently—imagine how all these colors and textures will blend together!
- Cover and cook on LOW for 6–8 hours or HIGH for 4–6 hours. The aroma will fill your home, making your family eager for dinnertime.
- About 30 minutes before serving, bake the biscuits according to package directions. Enjoy that buttery scent filling your kitchen.
- Once cooked, shred the chicken directly in the pot and stir everything together. The filling should be thick and creamy; nothing beats that first bite when you take a spoonful.
- Scoop the mixture into bowls and serve with a warm biscuit on top. Or, if you prefer, split it open and let the flaky biscuit soak up all that glorious filling.
Nutritional Snapshot
- Serving Size: 1 bowl
- Calories: 450
- Protein: 34g
- Carbs: 45g
- Fat: 15g
- Fiber: 5g
Packed with protein and fiber, this recipe keeps you full without feeling heavy, perfect for those cozy nights around the table.
When to Enjoy It
This dish is perfect for family dinners, a winter brunch, or anytime you need a little extra warmth in your heart. Imagine serving it on a Sunday evening, surrounded by your loved ones, laughing over stories from the week. You could also accompany it with a light salad and a warm, rustic bread to make an unforgettable meal.
Keep It Fresh
If you find yourself with leftovers, no worries! You can refrigerate the chicken pot pie in an airtight container for up to 3 days. For longer storage, freeze it in portions, and it will last up to 3 months. When you want to enjoy it again, simply reheat in the oven or microwave until hot and bubbly, reviving that feeling of cozy comfort.
Betty’s Secrets
- For deeper flavor, consider browning the chicken in a skillet before adding it to the Crock Pot.
- If you love a bit of crunch, sprinkle some crushed crackers on top of the mixture before serving.
- Feeling adventurous? Add a scoop of your favorite gravy to the filling for an extra layer of richness.
Creative Twists
- Add a splash of white wine to the mixture for a hint of acidity and depth.
- In autumn, throw in some diced butternut squash or sweet potatoes for a seasonal spin.
- Fresh herbs like rosemary or thyme can elevate the flavor, especially in the winter months.
Your Questions Answered
What type of chicken should I use for the Crock Pot Chicken Pot Pie? Boneless skinless chicken breasts or thighs work perfectly, as they remain moist and tender during cooking.
Can I use homemade soup instead of canned? Absolutely! Just ensure the consistency is similar to the canned versions, so the dish cooks properly.
How do I make this dish vegetarian? Substitute the chicken with hearty veggies like mushrooms and replace the cream soups with plant-based alternatives.
Is this recipe gluten-free? For a gluten-free option, use gluten-free biscuits and check your soup for gluten-free certification.
