Easy Crockpot Chicken Pot Pie

Hey there, fellow food adventurers! So, here’s the scoop: I’m about to let you in on a little secret that has been the saving grace of many a chaotic weeknight in our household. I’m talking about my Easy Crockpot Chicken Pot Pie — the hearty, soul-warming wonder that takes me back to some blissful grandma-type fantasy without pulling me into a spin of endless stirring or oven drama.

Oh, this Chicken Pot Pie — it’s like a hug in a bowl. We stumbled upon this gem of a recipe during a particularly wild week, the kind where everyone’s cranky and the dishes seem to multiply on their own. My husband and the kiddos gobbled it up so fast that I actually had to recheck if my serving spoon hadn’t been swallowed whole. It’s become our go-to comfort chow, the recipe I whip out when the world feels heavy, and everyone needs a plate of edible happiness.

Why You’ll Love This Easy Crockpot Chicken Pot Pie

1. It’s literally a set-it-and-forget-it miracle. Like a fairy godmother popped into your kitchen and waved a crockpot wand.
2. The kids and grown-ups alike are into it, no bribing or veggie sneaking necessary.
3. Leftovers? If they even exist, are just as good if you’re lucky to have them.
4. It makes your house smell like you totally have your life together.

How to Make It

Alright, let’s spill the beans (or the chicken?). Throw your veggies, some chicken, and whatever seasonings waved at you when you opened the spice drawer into the crockpot. Let it all hang out and get cozy for a few hours. My tip: don’t lift the lid every ten minutes like me; it doesn’t help. Towards the end, plop those fluffy biscuit doughs right on top, and boom! You’re a domestic hero, and maybe you didn’t even burn anything.

Ingredient Notes

– Chicken: Yes, pulling it (shred, don’t shred?), two forks instantly become best friends here.
– Mixed Vegetables: You do you. Canned, frozen, or some farmer’s market special. No one’s judging.
– Biscuit Dough: Puff pastry got mad at me one time, but these biscuits are fail-proof. Extra if it’s me on grocery day.

Recipe Steps

1. Place chicken and veggies in a crockpot.
2. Add the seasonings and any adventuresome spices you decided to try.
3. Cover and cook on low for about 6 hours or less if you’re hangry.
4. Add biscuit dough and cook until golden — about 1 hour.

What to Serve It With

Tips & Mistakes

I’ve tried this with homemade biscuits and there’s vibes there too, but let’s not pretend I always have time for that. A side salad makes you feel healthy — or just eat it straight from the pot (I don’t judge).

Storage Tips

If you can resist gobbling it all up, store leftovers in the fridge for up to 3 days. Please, oh please, don’t try it cold unless we’re in a world-ending scenario. Real talk: the flavors are singing when reheated. Breakfast? Might be wild but I did it once. Had no regrets.

Variations and Substitutions

Had a fridge emergency before and ditched half the veggies? Don’t worry, just embrace the creativity. I swapped out chicken for turkey post-Thanksgiving. Vegetarian? Add more chunky veggies and maybe tofu if you’re into that. It’s like an edible canvas — let your pantry take a bow.

Frequently Asked Questions

Easy Crockpot Chicken Pot Pie

This easy crockpot chicken pot pie features tender chicken, vegetables, and a creamy sauce cooked low and slow for a comforting meal.

No ratings yet

Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print

Prep Time: 15 minutes minutes

Cook Time: 4 hours hours

Total Time: 4 hours hours 15 minutes minutes

Servings: 6

Calories: 120kcal

Ingredients

 

1x2x3x

Main Ingredients

• ▢ 2 cups cooked chicken, shredded
• ▢ 1.5 cups carrots, diced
• ▢ 1.5 cups frozen peas
• ▢ 2 cups chicken broth low sodium preferred
• ▢ 1 cup heavy cream
• ▢ 0.5 cups all-purpose flour
• ▢ 0.5 cups butter unsalted
• ▢ 1 teaspoons salt
• ▢ 0.5 teaspoons black pepper freshly ground

Instructions

Preparation Steps

• In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 2 minutes to form a roux.
• Slowly whisk in chicken broth and heavy cream, stirring constantly until the mixture thickens.
• Add salt, pepper, cooked chicken, carrots, and peas to the sauce. Stir to combine.
• Transfer the mixture to the crockpot and cook on low for 4 hours.
• Serve hot. Optionally, top with biscuit dough before slow cooking for a traditional pot pie crust.

Notes

For a gluten-free version, substitute all-purpose flour with gluten-free flour blend.