This Crock Pot Chicken Pot Pie is a warm and cozy dish that’s so easy to make! You toss chicken, veggies, and creamy sauce into the slow cooker, and let it work its magic.
You’ll also love how it fills your home with yummy smells. Plus, who doesn’t enjoy a comforting meal that practically makes itself? It’s like a hug in a bowl! 😋
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts create a tender filling in this dish. You can substitute with skinless thighs, which give a richer flavor and remain juicy.
Cream of Chicken Soup: This is the heart of the sauce, but if you’re looking for a healthier option, you can make your own by blending cooked chicken with broth, milk, and seasonings or use a cream of mushroom soup for a different twist.
Frozen Mixed Vegetables: These offer convenience and variety. Feel free to swap them with fresh veggies like diced potatoes, peas, or even bell peppers. Just remember to adjust cooking time if using fresh.
Crescent Roll Dough: This adds a delightful topping. If you want a healthier option, consider using whole wheat dough or even phyllo pastry for a flakier texture.
Milk: This ingredient is optional but recommended for creaminess. You might also use almond or oat milk for a dairy-free version without compromising flavor.
How Do I Shred Chicken Easily?
Shredding chicken seems tough, but it’s simple with the right technique. After cooking, the chicken will be soft and easy to break apart. Here’s how to do it:
- Use two forks and pull the chicken apart gently in opposite directions.
- If you prefer, you can also use a hand mixer on low speed for faster shredding—just be careful not to overdo it!
- Make sure to mix it well back into the sauce for even flavor distribution.
This method is quick and gives you perfectly shredded chicken for your pot pie!
How to Make Crock Pot Chicken Pot Pie
Ingredients You’ll Need:
For the Chicken Mixture:
- 2 lbs boneless, skinless chicken breasts
- 1 can (10.5 oz) cream of chicken soup
- 1 cup chicken broth
- 1 cup frozen mixed vegetables (peas, carrots, corn, and green beans)
- 1 medium onion, chopped
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- 1/2 tsp black pepper
- 1/4 tsp salt (adjust to taste)
- 1/4 cup milk (optional, for a creamier texture)
For the Dough:
- 1 can (8 oz) refrigerated crescent roll dough or biscuit dough
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This delightful Crock Pot Chicken Pot Pie will take about 15 minutes to prepare and then you’ll need 6-7 hours on low or 3-4 hours on high in the crock pot. If you’re using the dough, add another 30-45 minutes at the end for it to cook perfectly. So, you can set it and enjoy your day!
Step-by-Step Instructions:
1. Prepare the Chicken Base:
Start by placing the boneless, skinless chicken breasts at the bottom of your crock pot. This will be the hearty base of your pot pie, so make sure they’re laid out nicely.
2. Mix the Soup and Spices:
In a mixing bowl, combine the cream of chicken soup, chicken broth, chopped onion, garlic powder, onion powder, dried thyme, black pepper, salt, and milk (if you want a creamier texture). Stir everything together until it’s well mixed and smooth. This mixture will flavor your chicken beautifully!
3. Combine Everything in the Crock Pot:
Pour the soup mixture over the chicken in the crock pot. Then, sprinkle the frozen mixed vegetables on top of the soup. Avoid stirring at this stage; you want the layers separated for the best flavors!
4. Cooking Time:
Cover the crock pot and choose your cooking time: cook on low for 6-7 hours or on high for 3-4 hours. When it’s done, the chicken should be cooked through and very tender.
5. Shred the Chicken:
When the chicken is done cooking, take two forks and shred it right in the pot. Just mix it back into the delicious sauce and veggies. This creates the heartwarming filling we love in pot pie!
6. Add the Dough:
If you’re using crescent roll or biscuit dough, unroll it and cut it into pieces. Place these pieces on top of the chicken mixture in the crock pot. It’ll look a bit messy, but that’s okay; it’s going to be super tasty!
7. Final Cooking Session:
Cover the crock pot again and cook on high for an additional 30-45 minutes. This will ensure your dough is cooked through and turns a lovely golden brown.
8. Serve and Enjoy!
Once everything is cooked to perfection, serve your chicken pot pie mixture hot. Don’t forget to sprinkle some fresh parsley on top for a pop of color and flavor. Enjoy this comforting dish warm, straight from the crock pot!
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken breasts! Just make sure they are evenly spaced in the crock pot and cook on high for 4-5 hours instead of 3-4 hours. There’s no need to thaw them beforehand; the slow cooking process will cook them thoroughly.
What Can I Substitute for Cream of Chicken Soup?
If you prefer a homemade option or need a substitute, you can use a mixture of 1 cup of chicken broth, 1/4 cup of milk, and 2 tablespoons of flour whisked together until smooth. Alternatively, you can use cream of mushroom soup or even a plant-based cream soup for a different flavor profile.
How to Store Leftovers
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it up in the microwave or on the stove. If it’s too thick, you can add a splash of chicken broth or milk to loosen it up while reheating.
Can I Make This in an Instant Pot Instead?
Absolutely! To make this in an Instant Pot, place the chicken at the bottom, pour the soup mixture on top, add the frozen veggies, and then seal the lid. Cook on high pressure for 15 minutes, then do a natural release for 10 minutes before shredding the chicken and adding the dough pieces. Cook for an additional 5 minutes on high pressure for the dough if using an Instant Pot.
