Hey, y'all! Looking for an easy-to-make, comforting recipe that will become a new family favorite? Look no further than my Crockpot Chicken Pot Pie. Served over canned biscuits (homemade if you prefer/have the time), this dish is filling and deliciously southern. I know y'all are going to love it + I'm excited to share the recipe with y'all!
Crockpot Chicken Pot Pie
Frequently Asked Questions
I recommend using boneless, skinless chicken breasts to make my Crockpot Chicken Pot Pie.
I cook my Crockpot Chicken Pot Pie for 3-4 hours on high or 6-8 hours on low.
The cook time for this dish is largely contingent on making sure the chicken is done. You will want your chicken to reach a minimum internal temperature of 165F in the thickest part of the breast. When the timing nears its end, I check each breast for doneness.
This recipe makes a large portion; as such, you will likely have leftovers. Store leftovers in the refrigerator for 2-4 days. Store the pot pie + the biscuits separately.
Ingredients, Shopping List: Crockpot Chicken Pot Pie
Chicken Breasts: I use four large, boneless + skinless chicken breasts for this recipe.
Chicken Stock: Reduced sodium -- add salt to taste.
Condensed Soups: Cream of Chicken + Cream of Celery.
Frozen Vegetables: I usually purchase a frozen vegetable medley that has corn, green beans, peas, and carrots.
Produce: Vidalia onion.
Frozen Biscuits: Of choice.
Seasonings: Black Pepper, Kosher Salt, Garlic Powder, Onion Powder, oregano, parsley, thyme.
How To Make Crockpot Chicken Pot Pie
- Pat chicken breasts dry with a paper towel. Season liberally with kosher salt and pepper. Place in the bottom of your Crockpot/slow cooker.
- Top chicken breasts with chicken stock, vidalia onion, the frozen vegetable medley, and both cream of chicken + cream of celery soup. Add in garlic powder, onion powder, oregano, parsley, thyme, and additional black pepper.
- Stir the ingredients together, cover, and cook. Cook on high for 3-4 hours or on low for 6-8 hours. You will want to cook until the chicken has reached an internal temperature of 165F. Taste and add additional seasonings to taste.
- Cook frozen biscuits according to directions on the package.
- Top warm, cooked biscuits with chicken pot pie filling, garnish with additional parsley (optional), and serve!
CrockPot Chicken Pot Pie: Tips and Tricks
- I like serving this recipe over canned biscuits; however, use your bread of choice. This pairs great over crescent rolls, cornbread, sliced baguette, or even loaf bread!
- When testing the internal temperature of your chicken, insert your meat thermometer into the thickest part of the breast.
The Recipe
Enjoy my Crockpot Chicken Pot Pie? Try my Southern Goulash!
Crockpot Chicken Pot Pie
Equipment
-
crockpot/slow cooker
Ingredients
- 4 large chicken breasts boneless + skinless
- 1 c. chicken stock low sodium
- 2 cans cream of chicken soup 10.5 oz. each
- 1 can cream of celery soup 10.05 oz. can
- 32 oz. frozen vegetable medley corn, green beans, carrots, peas
- 1 vidalia onion chopped
- frozen biscuits
- black pepper to taste
- kosher salt to taste
- 1 tbsp. garlic powder
- 1 tbsp. onion powder
- 1 tsp. oregano
- 1 tsp. parsley
- 1 tsp. thyme
Instructions
-
Pat chicken breasts dry with a paper towel. Season liberally with kosher salt and pepper. Place in the bottom of your Crockpot/slow cooker.
-
Top chicken breasts with chicken stock, vidalia onion, the frozen vegetable medley, and both cream of chicken + cream of celery soup. Add in garlic powder, onion powder, oregano, parsley, thyme, and additional black pepper.
-
Stir the ingredients together, cover, and cook. Cook on high for 3-4 hours or on low for 6-8 hours. You will want to cook until the chicken has reached an internal temperature of 165F. Taste and add additional seasonings to taste.
-
Cook frozen biscuits according to directions on the package.
-
Top warm, cooked biscuits with chicken pot pie filling, garnish with additional parsley (optional), and serve!
Notes
- I like serving this recipe over canned biscuits; however, use your bread of choice. This pairs great over crescent rolls, cornbread, sliced baguette, or even loaf bread!
- When testing the internal temperature of your chicken, insert your meat thermometer into the thickest part of the breast.
Nutrition
Y’all come back now, ya hear?
My best,
JC
Keep Up With JCP Eats
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Enjoy my Crockpot Chicken Pot Pie? Try my Southern Goulash!
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