This delicious Crockpot chicken pot pie can be prepared in only 20 minutes, making it a perfect breakfast! Crispy biscuits topped with a savory chicken and vegetable casserole.
What exactly is in Crock Pot Chicken Pot Pie?
This dish is a little easier than a traditional chicken pot pie and is served with biscuits or crescent rolls for the perfect rainy-day meal.
To make this easy crockpot recipe, all you need are just a couple of simple ingredients that you might already have on hand.
CHICKEN: I use chicken breasts, which don’t need to be cooked ahead of time. Put them in the freezer for 15 minutes before you want to cut them to make them easier to handle. This recipe also works well with chicken thighs.
VEGETABLES: Frozen vegetables are easy to prepare, but you can also use fresh. Just cut them up and steam them for a few minutes. You can also use leftover roasted potatoes.
SAUCE: Milk (dairy) doesn’t always do well in the slow cooker, so I’ve used condensed soup in this recipe instead (this makes prep quick). If you make your own sauce, add heavy cream near the end of the cooking process (if needed, thicken with a cornstarch slurry).
SEASONINGS: Soups are very flavorful, so I only add some parsley and poultry spice for a minimalist touch. There is no need for salt in this dish. Before serving, give it a quick taste and adjust the spices accordingly.
To make this recipe gluten-free (you should use these ingredients instead):
Cream of celery soup – there is a variety of gluten-free cream of celery soup available like Mom’s Place.
Cream of chicken soup – unfortunately, most canned cream of chicken soup in the store are not gluten-free. Easily make a gluten-free alternative at home by sauteing the chicken in butter. Whisk in the flour until brown before adding the (chicken or vegetable) broth and (non-dairy) milk. Bring to a boil until thickened.
Refrigerated biscuits – if using, make sure to pick the ones labeled as gluten-free. Some brands offer gluten-free biscuit dough, such are Krusteaz, Pillsbury, and Bob’s Red Mill. These are usually made with arrowroot, rice flour, or tapioca.
How to make CrockPot Chicken Pot Pie
Three easy steps are all it takes to make this chicken pot pie in the slow cooker.
Step 1: In the crockpot, place all the ingredients.
Step 2: Set to cook for 4 hours on high or 7 hours on low.
Step 3: Then, add the mixed veggies and continue to cook for an additional 1 hour.
When ready to serve, ladle the chicken pot pie into dishes and top with warm, freshly made biscuits. You may use crescent rolls or pie crust instead.
Frequently Asked Questions
What to Pair with CrockPot Chicken Pot Pie?
Biscuits, such as buttermilk biscuits or traditional homestyle biscuits, or even Cheddar Bay Biscuits, make a great topping.
This is already a complete meal by itself. If you want to stretch the meal a bit further, you can toss in something fresh on the side.
To soak up every last drop, serve this with an extra side of garlic bread.
This chicken pot pie pairs so well with a bowl of mixed olives, marinated peppadews, and mushrooms.
Or enjoy it with a fresh-cut salad or fruit salad.
Also great with a crisp tossed salad with a tangy vinaigrette.
What to do with leftovers?
Crockpot chicken pot pie may be stored in the fridge for up to 4 days if they are covered and refrigerated (make sure to keep the biscuits separately).
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<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Crock Pot Chicken Pot Pie
Ingredients
- 3 skinless boneless chicken breasts diced
- 1 large onion diced
- 1 large russet potato peeled and diced
- 1 can cream of chicken soup 10 ½ oz.
- 1 can cream of celery soup 10 ½ oz.
- 1 c. low sodium chicken broth
- ½ tsp poultry seasoning
- 1 tbsp fresh parsley
- 8 baked biscuits homemade or refrigerated
- 3 c. frozen mixed vegetables defrosted
- black pepper to taste
Instructions
- Into a 4-quart slow cooker, add the onion, potato, and chicken.
- Place the cream of celery soup, cream of chicken soup, broth, and seasonings in a small bowl. Mix well until combined, then stir this into the chicken mixture.
- Set to cook for 4 hours on high or 7 hours on low.
- Then, add the mixed veggies and continue to cook for another hour.
- In the meantime, bake the biscuits following the recipe or in a refrigerated biscuit container.
- Give the pot pie a good stir and spoon it into bowls. Before serving, top with biscuits. Enjoy!
Notes
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I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
