Best Chicken Pot Pie Crock Pot Recipe

Every time I prepare my version of the Best Crock Pot Chicken Pot Pie, I discover a delightful blend of tender chicken, hearty vegetables, and a golden biscuit topping that brings this dish to life. I truly enjoy the unexpected twists that make this recipe a must-try for anyone seeking a fresh culinary adventure.

I’ve been experimenting in the kitchen lately and stumbled upon a crock pot chicken pot pie recipe that surprised me with its simplicity and flavor. Picture chunks of boneless, skinless chicken breasts simmering with peeled and cubed potatoes, sliced carrots, and chopped celery.

I diced up an onion and minced some garlic to really boost the base flavor, then mixed it all with a can of cream of chicken soup and low sodium chicken broth. The aromatic dried thyme and rosemary release incredible scents as it all cooks slowly.

I even tossed in frozen peas and corn to add a splash of color and texture. And here is the twist: when it’s ready, I top everything with refrigerated biscuit dough which, once heated, creates a perfect, flaky crust.

This isn’t your usual recipe, its simple yet delicious flair really makes it stand out so you have to try it out once.

Why I Like this Recipe

I really like this recipe cuz it’s super easy to put together. I just toss in all the chicken and veggies and let the crock pot do its thing and it fills the whole house with a yummy smell. I also love how the biscuit topping comes out all puffy and kinda crispy on top which makes every bite feel special. The mix of herbs and spices makes it all taste so warm and comforting, and it never feels like I’m doing a ton of work. Overall, it’s my go-to dish when I want something tasty without too much hassle.

Ingredients

• Chicken breasts: Offers lean protein that’s great for muscle, yet tastes tender in slow cooking.
• Potatoes: A good source of carbohydrates, giving body and texture to the pie.
• Carrots: Sweet, fibrous veggies providing vitamin A and a subtle sugary note.
• Onion and Garlic: Boost flavor with aromatic tang and essential antioxidants for overall health.
• Cream of Chicken Soup: Unites flavors into a smooth, rich sauce you can’t really resist.
• Biscuit Dough: Provides a soft, fluffy topping that rounds off the savory filling.
• Peas and Corn: Lightly sweet frozen veggies offering extra vitamins and a burst of color.

Ingredient Quantities

• 2 lbs boneless, skinless chicken breasts, cut into chunks
• 2 medium potatoes, peeled and cubed
• 4 carrots, peeled and sliced into rounds
• 3 celery stalks, chopped
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 can (10.5 oz) cream of chicken soup
• 2 cups low sodium chicken broth
• 1 cup frozen peas
• 1/2 cup frozen corn
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• Salt and pepper, to taste
• 1 can (16 oz) refrigerated biscuit dough

How to Make this

1. Put the chicken, potatoes, carrots, celery, onion, and garlic in your crock pot; then sprinkle salt, pepper, thyme, and rosemary all over ’em.

2. In a seperate bowl, mix the cream of chicken soup with the chicken broth until it looks smooth.

3. Pour that soup mixture over the ingredients in the crock pot so everything gets nice and soupy.

4. Cover the pot and let it cook on low for about 6 hours or on high for 3 hours until the chicken is fully cooked and the veggies are tender.

5. About 30 minutes before it’s done, stir in the frozen peas and corn.

6. Open the can of refrigerated biscuit dough and cut the biscuits into quarters if you like, then arrange them on top of the mixture.

7. Put the lid back on and let it cook for another 30 minutes so the biscuits puff up and get a slight golden color.

8. Check that the biscuits are cooked through and the filling is thick and creamy enough.

9. Taste it for salt and pepper, and add a bit more if needed.

10. Scoop it out hot and enjoy your tasty chicken pot pie!

Equipment Needed

1. Crock pot
2. Large cutting board
3. Sharp knife
4. Large mixing bowl
5. Measuring cups for the soup and broth
6. Stirring spoon
7. Can opener

FAQ

Best Chicken Pot Pie Crock Pot Recipe Substitutions and Variations

• You can swap out chicken breasts for boneless chicken thighs if you want a punchier flavor and more tender meat.
• If you’re out of cream of chicken soup, try using cream of mushroom soup or even a homemade white sauce, which will give you a slightly different but tasty twist.
• Instead of chicken broth, low sodium vegetable broth works fine if you need a lighter or more plant-based alternative.
• Don’t have refrigerated biscuit dough? You can use puff pastry sheets or even whip up your own biscuit dough with some basic ingredients.

Pro Tips

1. Try browning the chicken pieces in a pan before throwing ’em in the crock pot. It adds a nice deeper flavor that really makes the dish pop, even though it means an extra step.
2. Be real careful with seasoning – the soup and broth already have some salt in them so taste before you go tossing in more salt or pepper.
3. Stick to adding the frozen peas and corn just at the end, like the recipe says, so they keep their texture. If you add ’em too early, they can get all mushy and lose that fresh crunch.
4. If you want those biscuits on top to have a little extra crispness, you can remove the lid for the last 10 minutes or brush ’em with a bit of melted butter before they cook.