CROCK POT CHICKEN POT PIE

Chicken pot pie is a classic comfort food dish that originates from England. It’s a hearty and satisfying meal that is perfect for chilly weather. The dish is made with chicken, vegetables, and a flaky biscuit or pastry crust. Chicken pot pie is usually served in individual portions but can also be made as one large pie.
While this dish is usually baked in the oven, this recipe is the perfect meal to make when you’re short on time. The slow cooker does all the work for you, so all you have to do is sit back and relax. This dish is also great for leftovers because it reheats well!

Chicken pot pie is also a versatile dish that can be made with different types of vegetables. You can also use leftover cooked chicken or rotisserie chicken to make this recipe even easier!

INGREDIENTS YOU’LL NEED

Chicken Breasts – Boneless, skinless chicken breasts are used to add hearty satisfying protein to the dish.

Low Sodium Chicken Broth – Helps create the creamy base of chicken and vegetables while adding additional nutrients and flavor.

Seasonings – A mixture of salt,pepper, dried thyme, rosemary, and onion powder help enhance the natural flavors and add a layer of herb flavor to the dish.

Cream of Chicken Soup – One can of cream of chicken soup helps thicken the sauce and add more creaminess and flavor to the dish.

Yukon Gold Potatoes – Potatoes add a creamy and starchy component to the dish. They also help thicken the sauce as they cook.

adds a bold garlic flavor to the dish that pairs well with the other flavors.

Frozen Mixed Vegetables – A mix of frozen vegetables like peas, carrots, and corn are used in this recipe to add texture and flavor.

Sour Cream – Helps add a creamy texture and slightly tangy flavor to the filling.

Grands Biscuits – This chicken pot pie is topped with pre-made Grands biscuits for a flaky and easy biscuit topping.

Cover and cook: Place the lid on top and cook on LOW for 6-8 hours or HIGH for 3-4 hours or until the chicken is fully cooked through.
Shred and top: Carefully remove the chicken and shred it with two forks. Add it back to the slow cooker along with the sour cream. Mix until well combined.
Add biscuits: Bake the biscuits according to the instructions on the package. Place them on top of the chicken mixture or plate and serve with biscuits on top. Serve while hot and enjoy!

RECIPE TIPS

If you don’t have low sodium chicken broth, you can use regular chicken broth and reduce the amount of salt used in the recipe.

When dicing the potatoes, make sure they are all roughly the same size to ensure even cooking.

You can also use frozen diced potatoes instead of Yukon gold potatoes.

I recommend using a frozen vegetable mix that has peas, carrots, corn, and green beans for the best flavor and texture.

If you don’t have fresh garlic, you can use garlic powder instead.

The chicken is fully cooked through when the internal temperature reaches 165 degrees F.

VARIATIONS

To make this recipe gluten-free, you can use a gluten-free biscuit mix or make your own biscuits using a gluten-free flour blend.

Add other types of vegetables to the mix, including diced celery, green beans, or mushrooms.

If you want a more cheesy flavor, you can add shredded cheddar cheese to the mixture before serving.

Instead of chicken breasts, try using boneless, skinless chicken thighs.

Take a shortcut and use pre-cooked shredded chicken. Lower the cooking time to HIGH for just two hours or on LOW for four hours.

Try out other toppings such as puff pastry or pie crust in place of the biscuits.