Why Make This Recipe
Crock Pot Chicken Pot Pie is a cozy meal that warms your heart and fills your belly. It’s simple to prepare, especially on busy days. You can throw everything in the slow cooker, and let it do the work while you take care of other things. Plus, it’s a great way to use leftover chicken and packed with vegetables, making it a nutritious option for the whole family. Topped with warm biscuits, this dish is comforting and delicious.
How to Make Crock Pot Chicken Pot Pie
Ingredients :
- 2 cups shredded chicken
- 1 cup frozen mixed vegetables (carrots, peas, corn, green beans)
- 1 can cream of chicken soup
- 1/2 cup chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- Biscuits (homemade or store-bought) for topping
Directions :
- In the slow cooker, combine shredded chicken, mixed vegetables, cream of chicken soup, chicken broth, thyme, rosemary, salt, and pepper.
- Stir to mix everything together.
- Cover and cook on low for 6-8 hours or high for 3-4 hours, until the chicken is heated through and the mixture is bubbly.
- Serve the chicken mixture in bowls topped with warm biscuits.
How to Serve Crock Pot Chicken Pot Pie
Serve the chicken pot pie hot, with fluffy biscuits on top. You can enjoy it in bowls, making it easy for everyone to dig in. It pairs well with a simple salad or some crusty bread on the side to soak up the delicious sauce.
How to Store Crock Pot Chicken Pot Pie
To store leftover Chicken Pot Pie, let it cool completely before placing it in an airtight container. You can keep it in the refrigerator for up to 3 days. If you want to store it for a longer time, you can freeze it for up to 3 months. To reheat, simply warm it in the microwave or the oven until hot.
Tips to Make Crock Pot Chicken Pot Pie
- Use rotisserie chicken to save time and add extra flavor.
- Feel free to add more vegetables like potatoes or mushrooms to make it heartier.
- Adjust the herbs according to your taste. You can try adding parsley or garlic for extra flavor.
Variation
You can make a vegetarian version by swapping the chicken for tofu or chickpeas and using vegetable broth instead of chicken broth. Additionally, for a creamy flavor, consider using cream of mushroom soup instead of cream of chicken soup.
FAQs
1. Can I use fresh vegetables instead of frozen?
Yes, fresh vegetables can be used! Just make sure to chop them into small pieces and adjust the cooking time if needed.
2. What if I don’t have thyme and rosemary?
You can substitute with Italian seasoning or any other herbs you like. Just remember to taste as you go to adjust the flavor.
3. Is it possible to make this recipe gluten-free?
Yes! Use gluten-free biscuits and ensure the cream of chicken soup is gluten-free. There are many brands available that offer gluten-free options.
Crock Pot Chicken Pot Pie
Ingredients
Main Ingredients
- 2 cups shredded chicken Use rotisserie chicken for convenience.
- 1 cup frozen mixed vegetables (carrots, peas, corn, green beans) Fresh vegetables can also be used.
- 1 can cream of chicken soup Can substitute with cream of mushroom soup for a variation.
- 1/2 cup chicken broth Vegetable broth can be used for a vegetarian version.
- 1 teaspoon dried thyme Adjust herbs according to taste.
- 1 teaspoon dried rosemary Can substitute with Italian seasoning.
- to taste salt and pepper
- Biscuits (homemade or store-bought) for topping Use gluten-free biscuits if needed.
Instructions
Preparation
- In the slow cooker, combine shredded chicken, mixed vegetables, cream of chicken soup, chicken broth, thyme, rosemary, salt, and pepper.
- Stir to mix everything together.
- Cover and cook on low for 6-8 hours or high for 3-4 hours, until the chicken is heated through and the mixture is bubbly.
- Serve the chicken mixture in bowls topped with warm biscuits.