Crock Pot Chicken Pot Pie

This Crock Pot Chicken Pot Pie is a creamy and comforting recipe, which uses boneless chicken breasts and Yukon gold potatoes. It’s the ultimate comfort food recipe, ready in about 6 hours and 10 minutes.

Crock Pot Chicken Pot Pie Ingredients

• 1 ½ lbs Boneless, skinless chicken breasts
• ½ cup low sodium chicken broth
• 1 tsp salt
• ½ tsp ground black pepper
• ¼ tsp dried thyme
• ¼ tsp dried rosemary
• 1 tsp onion powder
• 2 (10.5 oz) cans cream of chicken soup
• 3 medium Yukon gold potatoes (diced)
• 3 tsp garlic
• 1 (12 oz) bag frozen mixed vegetables
• ½ cup sour cream
• 1 (16 oz) can Grands biscuits (8 count Pillsbury Grands)

How To Make Crock Pot Chicken Pot Pie

1. Layer chicken and broth: Place the chicken in a 6-quart slow cooker and pour chicken broth over it.
2. Season the chicken: Sprinkle with salt, pepper, thyme, rosemary, and onion powder.
3. Add remaining ingredients: Pour cream of chicken soup over the chicken. Then add diced potatoes, garlic, and frozen vegetables.
4. Slow cook: Cover and cook on low for 6–8 hours or on high for 3–4 hours.
5. Shred and mix: Remove the chicken, shred it with two forks, then return it to the slow cooker with the sour cream. Stir well.
6. Bake the biscuits: Cook biscuits according to the package instructions.
7. Serve and enjoy: Serve the pot pie mixture topped with a warm biscuit.

Recipe Tips

• How to shred chicken easily: Use two forks or a hand mixer to shred the chicken quickly after it’s cooked.
• When to add sour cream: Always stir in sour cream after turning off the heat to avoid curdling.
• How to thicken the filling: If the sauce is too thin, stir in a cornstarch slurry and cook until thickened.
• Can I make it less thick? Yes, stir in extra broth at the end for a looser consistency.
• How to dice potatoes evenly: Cut potatoes to uniform size so they cook evenly.

What To Serve With Chicken Pot Pie

This dish is hearty on its own, but these sides work well:

• A simple green salad
• Roasted Brussels sprouts
• Sauteed green beans
• Apple coleslaw
• Steamed broccoli

How To Store Chicken Pot Pie

Refrigerate: Store leftovers in an airtight container for up to 3 days.
Freeze: Freeze the filling (without the biscuits) for up to 2 months. Thaw and reheat, then top with freshly baked biscuits.

Chicken Pot Pie Nutrition Facts

• Calories: 245 kcal
• Carbohydrates: 18g
• Protein: 27g
• Fat: 7g
• Saturated Fat: 3g
• Cholesterol: 84mg
• Sodium: 541mg
• Potassium: 843mg
• Fiber: 2g
• Sugar: 1g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use chicken thighs instead of breasts?
Yes, boneless, skinless thighs work well and may add extra flavor.

Can I cook this overnight?
Yes, use the low setting for 6–8 hours and keep warm until ready to shred and serve.

Why is my sauce too thick or thin?
Adjust with extra broth for thinning, or add a cornstarch slurry to thicken.

Can I use homemade biscuits instead of canned?
Absolutely, just bake them separately and serve on top.

Try More Recipes:

• Crock Pot Chicken Ranch Potatoes
• Crock Pot Chicken Pot Pie With Noodles
• Crock Pot Chicken Pesto Mozzarella