Can I use frozen chicken in the slow cooker?

Yes, you can, but it’s best to thaw it first for even cooking. If you use frozen chicken, add an extra hour on low to ensure your Crock Pot Chicken Pot Pie cooks evenly and the vegetables stay tender.

How do I keep the filling from getting watery?

Use the right broth-to-soup ratio and stir in a tablespoon of cornstarch or flour near the end. You can also leave the lid slightly tilted for the last 30 minutes to help the sauce thicken naturally.

Can I cook the biscuits right in the Crock Pot?

You can, but biscuits cook better separately. Baking them in the oven keeps them crisp and golden, while cooking in the Crock Pot makes them soft and steamed.

Can I freeze Crock Pot Chicken Pot Pie?

Yes, the filling freezes well for up to 3 months. Let it cool completely, store in freezer containers, and reheat before topping with fresh biscuits or puff pastry.

Crock Pot Chicken Pot Pie – 5 Comforting Reasons You’ll Love It

Description

Crock Pot Chicken Pot Pie is a cozy, creamy slow-cooked version of the classic comfort dish. It combines tender chicken, hearty vegetables, and a buttery biscuit topping for an effortless family meal that’s both satisfying and easy to prepare.

Ingredients

Scale

2 pounds boneless, skinless chicken breasts or thighs
1 teaspoon kosher salt
½ teaspoon black pepper
1 teaspoon garlic powder
1 small yellow onion, finely chopped
3 cups frozen mixed vegetables (peas, carrots, corn, green beans)
2 medium potatoes, peeled and diced (optional)
1 can (10.5 oz) cream of chicken soup
1 cup low-sodium chicken broth
½ cup heavy cream or whole milk
1 tablespoon cornstarch (optional)
1 teaspoon dried thyme or poultry seasoning
1 can refrigerated biscuits or 1 sheet puff pastry
2 tablespoons butter, melted

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Instructions

Season chicken with salt, pepper, and garlic powder.
Layer chicken, onions, vegetables, and potatoes in slow cooker.
Add cream of chicken soup, broth, and thyme; stir to combine.
Cook on low for 6–8 hours or high for 3–4 hours.
Shred chicken in the pot and mix until creamy.
Bake biscuits or puff pastry separately until golden.
Serve pot pie filling topped with warm biscuits or pastry.

Notes

Store leftover filling up to 4 days in the fridge.
Freeze filling (without biscuits) up to 3 months.
Reheat gently and add fresh biscuits before serving.

Prep Time: 20 minutes
Cook Time: 8 hours
Category: Main Course
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 420
Sugar: 5
Sodium: 880
Fat: 22
Saturated Fat: 10
Unsaturated Fat: 8
Trans Fat: 0
Carbohydrates: 28
Fiber: 3
Protein: 30
Cholesterol: 95