Crock Pot Chicken Pot Pie 😋 — Slow Cooker Comfort Food for Busy Days
Nothing says cozy weeknight like a bubbling Crock Pot Chicken Pot Pie that comes together effortlessly. Tender chicken simmers in a creamy, savory sauce with mixed vegetables, topped just before serving with warm golden biscuits. It’s comfort in every bite—and we’re also giving you puff pastry and dumpling options to keep it fresh and fun.
Why You’ll Love This Recipe
- Quick prep with just a handful of pantry-friendly ingredients.
- Family favorite comfort food with minimal cleanup.
- Flexible crock pot timing—start in the morning or midday.
- Choose your topper: biscuits, puff pastry, or dumplings.
Story moment: The first time I made this after work, the kids followed the smell into the kitchen. It became a weekly ritual that gathers everyone around the table. That’s the beauty of this dish—it feels like home, even on the busiest days.
Ingredients
- 2 lb boneless, skinless chicken breasts or thighs
- 2 cans (10.5 oz) cream of chicken soup
- 1 can (10.5 oz) cream of celery soup
- 12 oz frozen mixed vegetables (corn, carrots, peas)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp ground black pepper
- Homestyle biscuits, puff pastry squares, or dumplings
Optional Flavor Boosters
- 1 tsp dried thyme
- 1 tsp dried parsley
- 1 bay leaf
- 1/2 tsp paprika
- 1 small onion, diced
Step-by-Step Instructions
- Prep the crock pot: Spray with non-stick spray.
- Layer chicken & season: Place chicken in a single layer, sprinkle with half the garlic, onion powder, and pepper.
- Add soups: Spread soups evenly over chicken.
- Add vegetables & remaining seasoning.
- Cook: Low 6–8 hours or high 4–6 hours.
- Top choice:
- Biscuits: Bake separately; top just before serving.
- Puff pastry: Bake until golden; serve on top.
- Dumplings: Drop dough into filling; steam until cooked.
- Shred chicken & stir.
- Assemble & serve hot.
Chef Tips from the Pros
- Gordon Ramsay: Season in layers for full flavor.
- Ina Garten: Add fresh herbs and lemon juice at the end.
- Ree Drummond: Double the base and freeze half.
- Bobby Flay: Sear chicken with paprika for extra depth.
Nutrition & Health Benefits
| Ingredient | US Measure | Metric | Notes |
|---|---|---|---|
| Chicken | 2 lb | 907 g | High in protein, B vitamins |
| Cream of chicken soup | 2 x 10.5 oz | 2 x 298 g | Creaminess, sodium varies |
| Cream of celery soup | 10.5 oz | 298 g | Savory celery flavor |
| Frozen vegetables | 12 oz | 340 g | Fiber, vitamin A |
Health & Safety Notes
- Cook chicken to 165°F (74°C).
- Thaw chicken before cooking for even heat.
- Choose low-sodium soups to control salt.
- Check labels for gluten or dairy if needed.
Serving Suggestions
- Pair with a green salad for freshness.
- Add a pat of butter to biscuits for indulgence.
- Garnish with parsley for color.
FAQs
1) Can I use chicken thighs?
Yes—juicier and richer flavor.
2) Best biscuit type?
Flaky biscuits soak up gravy beautifully.
3) How to tell chicken is done?
Shreds easily and reaches 165°F internally.
4) Can I use fresh vegetables?
Yes—chop small and add at start.
5) Can I make ahead?
Base reheats well; bake toppings fresh.
6) Can I skip the soup?
Use homemade thickened broth instead.
7) How to lower sodium?
Use low-sodium soups and broth.
8) Can I freeze it?
Yes—freeze base only, top later.
9) Will vegetables get mushy?
Frozen hold well; add fresh near end.
10) What slow cooker size?
5–6 qt works best.
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