Crock Pot Chicken Pot Pie (NO CONDENSED SOUP!)

Crock pot chicken pot pie is a savory and comforting dish made with tender chicken and vegetables in a creamy sauce, slow-cooked to perfection in the crock pot. It’s a hearty meal with buttery, flaky biscuits that is sure to satisfy your taste buds. Perfect for a cozy family dinner!

 

Ingredients and Substitutions

• Boneless Skinless Chicken Breast: Chicken breast works best for this recipe because it’s easy to shred or chop once it’s cooked. You can substitute with boneless skinless chicken thighs as well.
• Butter: Use unsalted butter so you can adjust the sodium levels yourself.
• Yellow Onion: I prefer yellow onion for this recipe, but a white onion will also work.
• Frozen Mixed Vegetables: I love using frozen veggies because it cuts down on prep time and they come out perfectly tender. Try to find a mix that includes carrots, peas, corn, and green beans.
• Herbs & Spices: Italian seasoning really has it all when it comes to seasonings and is a great go-to for this casserole. If you don’t have Italian seasoning on hand mix together some oregano, basil, thyme, rosemary, and marjoram (or some combination of them) together. Rubbed sage, garlic powder, and onion powder are the other key herbs and spices used in this recipe. Poultry seasoning is another favorite addition if you’ve got some on hand.
• Better Than Bouillon: Better Than Bouillon is a paste that is similar to bouillon cubes. I use the roasted chicken flavor, but the vegetable one will also work for this recipe.
• Chicken Broth: Chicken stock will also work if you don’t have chicken broth, or you can substitute it with vegetable broth.
• Bay Leaves: A bay leaf or two will add a great slightly peppery flavor.
• Heavy Cream: Use heavy cream for the best texture, consistency, and flavor. While you can substitute with half and half or whole milk in a pinch, I don’t recommend it as it will make the sauce too thin.
• Cornstarch: Cornstarch helps thicken the sauce into a more gravy-like consistency.
• Refrigerated Biscuit Dough: Refrigerated biscuits are a delicious alternative to that classic pie dough crust, plus they save a ton of prep time! Pro Tip: Grab an extra can of biscuits when you’re at the store so you can bake fresh biscuits with your leftover pot pie filling the next day!

Instructions

Add chicken breast, butter, onion, Italian seasoning, sage, garlic powder, onion powder, and a couple large pinches of salt and pepper to a 9×13 crock pot or a medium slow cooker (at least 3.5 quarts).

Then add frozen veggies. Stir the Better Than Bouillon into the broth and gently pour it over everything. Add in bay leaves.

Cover and cook on high for 2-3 hours or on low for 4-5 hours or until the veggies and chicken are tender.

Use tongs to remove the chicken. Stir in the heavy cream and cornstarch slurry keeping the crock pot on high.

Dice chicken and add it back to the crock pot. Cover and cook on high for another 30 minutes or until it thickens to your liking.

Bake biscuits according to the package directions while the casserole is thickening. Remove bay leaves if possible. Season to taste with salt and pepper. Ladle chicken pot pie mixture into bowls, garnish with parsley, and serve with golden brown biscuits. Enjoy!

Tips

• Once the pot pie is done, the creamy sauce may seem thin at first but this is likely just because of how warm it is. As the sauce cools to the point where you can eat it, it will thicken beautifully.
• To make a cornstarch slurry, stir 2 tablespoons of cornstarch into 2 tablespoons of cold water until the cornstarch completely dissolves and the slurry is smooth. If you want a thicker sauce add an extra tablespoon of cornstarch and an extra teaspoon or two of water.

Variations

Try switching up the ingredients to create different flavor profiles in this easy comfort food. Some of our family favorites include:

• turkey breast (for a turkey pot pie instead)
• ground beef instead of chicken (brown before adding to the crock pot)
• crispy crumbled bacon
• sliced celery
• sliced mushrooms

You Will Love This

• Most crockpot chicken pot pie recipes are made with some form of condensed soup. Typically cream of chicken soup or cream of mushroom soup. However, this version does not rely on canned soup and instead creates a creamy sauce through slow cooking along with butter, heavy cream, and a cornstarch slurry. You can take comfort in knowing that this chicken pot pie is free of condensed soup and all the preservatives that come along with it!
• No finicky pie crust is necessary! This crock pot chicken pot pie replaces the flaky crust with buttery biscuits instead! That means less work for you, no soggy pie crust, and everyone gets their own biscuit!
• If you loved this recipe, be sure to check out my One Pot Chicken Tortellini Soup,  Chicken Dumpling Soup, and my Creamy Instant Pot Chicken Soup with Rice. 

Can I put raw chicken in the crock pot?

Yes! The crock pot is a great way to cook raw chicken because it cooks low and slow for super juicy and tender chicken. It’s also the best way to get chicken that will shred easily. Be sure to cook it in some type of broth or sauce so that it doesn’t dry out.

What is the sauce made of in chicken pot pie?

Chicken pot pie sauce is technically a gravy made with butter, chicken broth, heavy cream, and some added cornstarch to help thicken it. This easy recipe also has plenty of herbs and spices to add more depth of flavor.

Does chicken get more tender the longer you cook it in the crock pot?

Chicken cooked too long by any method will get dry and tough. It is best to stay between 2-3 hours of cook time on high (or 4-5 hours on low) for this pot pie. You’ll know the chicken is done when it shreds easily with two forks, or is easily chopped with no pink in the middle.

What makes chicken rubbery in the crockpot?

Overcooking typically gives the chicken a rubbery texture. To avoid this, it’s best to choose the right temperature and make sure you pay attention to how long it’s been cooking. A surprising reason as well is that your crock pot might be too large for the recipe you are cooking. For this recipe, I recommend a 9×13 crock pot or one that is around 3.5-5 quarts. Crock pots should be about 1/2-3/4 of the way full to do their job correctly. If you’re filling the crock pot less than halfway with a chicken dish, it will likely end up overcooked and rubbery.

Make-Ahead, Storage, Freezing, and Reheating

• Make-Ahead: This chicken pot pie is a perfect make-ahead meal! Since the filling cooks separately from the biscuits, it can be prepared up to a week in advance and reheated as needed throughout the week for easy lunches or dinners!
• Storage: Store leftovers in an airtight container in the refrigerator for up to a week. Store the chicken pot pie filling separately from any leftover biscuits.
• Freezing: If you are freezing your pot pie, simply make it as directed and place it in freezer-safe containers. Freeze for up to three months. Thaw overnight in the fridge before reheating.
• Reheating: Reheat pot pie filling in a small saucepan on the stovetop over medium heat. Add a bit of broth or cream to help loosen the gravy. Bake biscuits according to package directions, serve together, and enjoy!

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