Can I use rotisserie or pre-cooked chicken?

Absolutely! Simply shred the chicken and add it to the Crock Pot during the last hour of cooking, giving it time to absorb flavors and heat through. This is a fantastic shortcut if you’re in a hurry.

What other toppings can I use besides biscuits?

If you’re out of biscuits or want something lighter, try topping with homemade puff pastry, store-bought crescent dough, or even flaky pastry rounds. For a gluten-free option, serve over mashed potatoes or rice.

Can I use fresh vegetables instead of frozen?

Definitely! Chop your favorites into bite-sized pieces and add them in. Just note that firmer vegetables like carrots may need to be cut a bit smaller so they cook through evenly.

How do I avoid a watery filling?

For a thicker gravy, leave the Crock Pot lid slightly ajar during the last 30 minutes of cooking to let moisture escape. Also, avoid adding extra liquid unless absolutely necessary.

Crock Pot Chicken Pot Pie Recipe

Description

This Crock Pot Chicken Pot Pie is a comforting and hearty main-course meal featuring tender shredded chicken, creamy gravy, and mixed vegetables, all slow-cooked to perfection. Served with warm biscuits, it’s an easy, family-friendly recipe that’s perfect for busy weeknights or cozy weekends. The set-it-and-forget-it crockpot method creates a flavorful, savory filling with minimal effort, making it ideal for meal prep and freezer-friendly make-ahead dinners.

Ingredients

Units Scale

Chicken & Base

2 lbs boneless, skinless chicken breasts or thighs
2 (10.5 oz) cans cream of chicken soup
1 (10.5 oz) can cream of celery soup

Vegetables

12 oz frozen mixed vegetables

Seasonings

2 teaspoons garlic powder, divided
2 teaspoons onion powder, divided
2 teaspoons black pepper, divided

Biscuits

1 (16.3 oz) can homestyle biscuits or homemade drop biscuits

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Instructions

Prepare the Crockpot and Ingredients – Spray the crockpot liner with non-stick spray. Lay the chicken breasts (or thighs) in the bottom of the crockpot. Season the chicken with 1 teaspoon each of garlic powder, onion powder, and black pepper for an even distribution of flavor at the base.
Add Soups – Pour the cream of chicken soup and cream of celery soup directly over the seasoned chicken, spreading evenly to cover the chicken completely. This forms the creamy gravy that cooks with the meat.
Add Vegetables and More Seasoning – Scatter the frozen mixed vegetables over the soups. Sprinkle the remaining 1 teaspoon each of garlic powder, onion powder, and black pepper over the top, ensuring every layer is seasoned.
Slow Cook the Filling – Place the lid on the crockpot and cook on low for 6 to 8 hours or on high for 4 to 6 hours, until the chicken is fully cooked and tender enough to shred easily.
Bake Biscuits – About 15 to 20 minutes before you’re ready to serve, bake the biscuits according to the package or your recipe’s directions so they’re fresh and warm.
Shred Chicken and Combine – Just before the biscuits are done, use two forks to shred the chicken in the crockpot. Stir well until all the shredded chicken is fully coated with the creamy gravy and mixed vegetables.
Serve – Serve the creamy chicken pot pie filling with a warm biscuit on top or on the side. For a classic presentation, you can split the biscuit in half and ladle the filling over it.

Notes

Storage: Store chicken pot pie filling and biscuits separately; filling in an airtight container in the fridge (up to 5 days), biscuits at room temperature (3 days) or in fridge (1 week). Reheat filling in the microwave in 30-second increments until hot.
Freeze: Cooled filling can be frozen in an airtight container for up to 3 months. Thaw in fridge for 24 hours before reheating.
Veggies: Feel free to customize with different fresh or frozen vegetables, such as carrots, onions, green beans, peas, mushrooms, or corn.
Gravy Variations: Cream of mushroom or cream of onion soup may be substituted for the listed soups to change up the flavor.
Alternative Toppings: For a fancier dish, bake the filling topped with puff pastry or crescent dough in the oven until golden brown, in a casserole dish or individual ramekins.

Nutrition

Serving Size: 1/6 of recipe (with 1 biscuit)
Calories: 645
Sugar: 4g
Sodium: 2066mg
Fat: 26g
Saturated Fat: 5g
Unsaturated Fat: 17g
Trans Fat: 0.02g
Carbohydrates: 59g
Fiber: 4g
Protein: 42g
Cholesterol: 115mg