How to make Chicken Pot Pie in a Crockpot? (In just 20 minutes)

Crock Pot Chicken Pot Pie is a terrific dish to prepare before you start your day because it only takes 20 minutes of prep time!

Chicken chunks with plenty of vegetables and a creamy sauce are topped with fluffy biscuits.

What ingredients are in chicken pot pie?

This recipe, which is a little less complicated than a traditional chicken pot pie, is served with crescent rolls or biscuits for the ideal dinner for a wet day.

• CHICKEN I use chicken breasts, which don’t require any prior cooking. For simpler handling, place them in the freezer for 15 minutes before cutting. In this dish, chicken thighs perform as well.
• VEGETABLES You can use fresh vegetables as well as frozen ones for speedy preparation. Just chop, steam for a few minutes, and then add. Make use of any leftover roasted potatoes in this dish!
• SAUCE In this recipe, I’ve substituted condensed soup for the dairy (milk), as dairy doesn’t often hold up well in the slow cooker (it also makes prep quick). Make your homemade sauce with heavy cream that is added at the conclusion of cooking (and thicken with a cornstarch slurry if needed).
• SEASONINGS I keep it basic with a few sprigs of parsley and some poultry spice because the soups have a lot of flavors already. Since the soups already have enough salt, I omit it from this recipe. Before serving, taste the food and, if necessary, season extra.

Crock-Pot Chicken Pot Pie Recipe

Three easy steps are all that is required to prepare this chicken pot pie in the slow cooker.

1. Put all the ingredients in the slow cooker (per the recipe below).
2. Cook for 4 hours on high or 7 hours on low.
3. Cook for another hour after adding mixed vegetables.

Scoop chicken pot pie into bowls and top with biscuits that have been baked to serve. If you’d rather, use crescent rolls or pie crust instead!

Serving Ideas

Before serving, don’t forget to top with biscuits, such as buttermilk, traditional homestyle, or even Cheddar Bay Biscuits!

You actually don’t need to add anything because crockpot chicken pot pie is a wonderful supper on its own. When we wish to extend the meal a little bit, we occasionally put something fresh on the side.

• a fresh salad mixed with a tart vinaigrette
• sliced fresh fruit (or a fruit salad)
• a dish of marinated peppadews, mushrooms, and mixed olives
• the second side of garlic bread to mop up the last bit of sauce

Have Extras?

Do you mean, IF there are any leftovers? Crockpot chicken pot pies can last for about four days in the fridge if they are covered (store the biscuits separately).

Chicken Pot Pie in the Crockpot

For a quick and simple evening supper, prepare this traditional chicken pot pie dish in the slow cooker.

Ingredients

• 1 large onion diced
• 1 large russet potato peeled and diced
• 3 skinless boneless chicken breasts diced
• 1 can cream of celery soup 10 ½ ounces
• 1 can cream of chicken soup 10 ½ ounces
• ½ teaspoon poultry seasoning
• 1 cup low sodium chicken broth
• 1 tablespoon fresh parsley
• black pepper to taste
• 3 cups frozen mixed vegetables defrosted
• 8 baked biscuits homemade or refrigerated

Instructions

1. In a 4QT slow cooker, combine the onion, potato, and chicken.
2. Combine the broth, spices, cream of celery soup, cream of chicken soup, and celery in a small bowl. Stir into the chicken mixture, then cook for 4 to 7 hours on high or low.
3. Cook for another hour after adding mixed vegetables.
4. Bake the biscuits as specified in the recipe or on a chilled biscuit container in the interim.
5. Stir the pot pie ingredients, ladle it into dishes, and sprinkle biscuits on top.

Nutrition information

Calories: 414 | Carbohydrates: 53g | Protein: 18g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 35mg | Sodium: 1102mg | Potassium: 732mg | Fiber: 5g | Sugar: 4g | Vitamin A: 3697IU | Vitamin C: 12mg | Calcium: 75mg | Iron: 4mg