Crock Pot Chicken Pot Pie
Crock Pot Chicken Pot Pie is just 10 minutes to prep and comes out thick, rich and delicious, with juicy chicken pieces, tender veggies, a creamy gravy and fluffy biscuits to serve with it.
Yield: 6 -8 servings
Ingredients
- 3 (6-7 oz.) boneless, skinless chicken breasts
- 1 onion, chopped
- 3 cups mixed frozen vegetables
- 1 small can cream of chicken soup
- ½ cup milk (skim, 2% or whole)
- 1 0.9 oz chicken gravy dry mix packet
- 1 teaspoon garlic powder
- 1 teaspoon poultry seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon cornstarch
- 1 (8 count) can of biscuits
Instructions
- Place the chicken breasts in the bottom of a slow cooker insert. Top with the chopped onion and mixed vegetables.
- In a small bowl, combine the cream of chicken soup, milk and gravy packet. Add the garlic powder, poultry seasoning, salt and pepper and stir to combine. Pour the gravy mixture over the veggies in the slow cooker. No need to mix.
- Cover and cook on low for 5-6 hours or high for 2 ½-3 hours, until the chicken is cooked through.
- Bake the biscuits according to package directions just before the cook time is up.
- Remove the chicken breasts from the slow cooker and place on a cutting board.
- In a small bowl, combine the cornstarch with 1 tablespoon of water and stir to mix. Add the slurry to the crock pot and mix into the sauce and vegetables. Let the mixture cook (on either high or low, whatever you had set previously), uncovered, for 5 minutes to thicken.
- Meanwhile, chop the chicken into bite-sized pieces.
- Return the chicken to the slow cooker insert and stir to combine. Let sit for 5-10 minutes to allow the flavors to mingle.
- Serve the chicken pot pie hot with freshly baked biscuits to go with it.
Notes
Chicken: Boneless, skinless chicken breasts work great here. You could also use a mix of breasts and thighs if you like. I prefer leaving the breasts whole while they cook in the crock pot and chopping them after. It keeps them juicier. I also prefer chopping and not shredding for a heartier feel.
Veggies: The frozen veggie mix I use is peas, carrots, corn and green beans. Get your favorite mix. And it can go in frozen, no worries.
Soup: The cream of chicken soup really helps with the consistency and flavor. You could also use a cream of mushroom or cream of celery soup if you prefer.
Milk: It’s fine to use skim milk or you could use 2% or whole milk for a richer flavor.
Gravy mix: I prefer the chicken gravy packet over a brown gravy for this recipe.
Cornstarch: We make a quick and easy cornstarch slurry at the end of the cook time, while cutting the chicken, to help thicken the gravy for this pot pie. I’ve skipped that step and the flavor was still good, but I prefer the thicker gravy for consistency.
Leftovers: Leftovers can be stored in a covered container in the refrigerator for up to 4-5 days. Reheat on the stove or in the microwave until warmed through. (And be sure to store the biscuits separately so they don't get soggy.) You can also freeze leftovers in a freezer-safe ziplock bag or container for up to 4-5 months.
Nutrition
Serving: 1serving | Calories: 146kcal | Carbohydrates: 18g | Protein: 9g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Cholesterol: 17mg | Sodium: 466mg | Fiber: 3g | Sugar: 4g
Tried this recipe?Leave a comment below or follow me on Instagram @familyfoodonthetable and tag me in your photo!