Hearty Crock Pot Chicken Pot Pie: Easy Comfort Food (Print Version)

Hearty Crock Pot Chicken Pot Pie brings comfort to your table with minimal effort. This easy, creamy one-pot meal is packed with flavor and childhood memories.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 3 Hours 45 Minutes minutes
Total Time: 18 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Comfort Food

# Ingredients:

→ Main Players

01 - 2 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
02 - 1 (10 oz) bag frozen mixed vegetables (peas, carrots, corn, green beans)

→ Flavor Foundations

03 - 1 medium yellow onion, finely diced
04 - 3 cloves garlic, minced
05 - 1 tsp dried thyme
06 - 1/2 tsp black pepper

→ The Creamy Goodness

07 - 1 (10.5 oz) can cream of chicken soup
08 - 1 cup milk (whole milk recommended)
09 - 1 cup chicken broth
10 - 2 tbsp cornstarch (for slurry)
11 - 1/4 cup cold water (for slurry)

→ Top It Off

12 - 1 (16.3 oz) can refrigerated biscuits (8 count)

# Instructions:

01 - First things first, chop your chicken breasts into about 1-inch pieces. I find this size cooks evenly and is easy to eat later. Then, grab your slow cooker – the bigger the better for this Crock Pot Chicken Pot Pie! Toss in your chicken, those frozen mixed veggies (no thawing needed!), and the diced onion and minced garlic. Give it a quick stir to combine everything. I love seeing all those colors together; it just smells like good things are about to happen, even before it starts cooking.
02 - Now for the creamy goodness! In a separate bowl, whisk together the cream of chicken soup, milk, chicken broth, dried thyme, and a good amount of black pepper. Mix it until it's super smooth, no lumps, please! This is where the core flavor of our Crock Pot Chicken Pot Pie comes from, so don't skimp on the stirring. I once just dumped everything in and it took ages to get rid of the soup clumps; lesson learned, a little whisking upfront saves you trouble later!
03 - Pour that creamy mixture over the chicken and veggies in your slow cooker. Give it another gentle stir to make sure everything is submerged and coated. Pop the lid on and set it to low for 6-8 hours, or high for 3-4 hours. Honestly, I usually go for the low setting if I'm leaving it all day; the chicken gets so incredibly tender. The aroma that starts to fill your kitchen after a few hours? Oh my goodness, it’s pure comfort, I didn't expect that the first time!
04 - Once the cooking time is up and the chicken is cooked through, it's time to thicken things a bit. In a small bowl, whisk together the cornstarch with about 1/4 cup of cold water until it’s a smooth slurry. Pour this into the slow cooker, stir it really well, and let it cook on high for another 15-20 minutes, or until the sauce has thickened to your liking. I always taste it here and adjust seasonings – maybe a pinch more salt or pepper. It should be rich and velvety, just begging for biscuits!
05 - This is the fun part! Open your can of refrigerated biscuits and arrange them on top of the bubbling Crock Pot Chicken Pot Pie filling. You can lay them flat or even tear them into smaller pieces if you prefer more biscuit per bite. Close the lid again and continue cooking on high for about 30-45 minutes, or until the biscuits are golden brown and cooked through. Keep an eye on them; slow cookers can vary, and you don't want burnt tops. My biscuits once stuck to the lid because I didn't spray it first – oops, definitely spray the lid!
06 - Once those biscuits are golden and fluffy, your Crock Pot Chicken Pot Pie is ready! Carefully scoop out generous portions, making sure everyone gets some of that tender chicken, creamy sauce, and a delicious biscuit. The steam rising, the savory smell – it’s just perfection. I love seeing the flaky layers of the biscuits. It’s a dish that just makes you feel good, honestly. Enjoy every warm, comforting bite!

# Notes:

01 - Always use cold water for your cornstarch slurry to avoid lumps; I learned that the hard way!
02 - Leftover Crock Pot Chicken Pot Pie stores well in the fridge for 3-4 days in an airtight container.
03 - For a different texture, try using leftover shredded turkey instead of chicken – it works surprisingly well!
04 - A simple side salad with a light vinaigrette makes this Crock Pot Chicken Pot Pie a complete and satisfying meal.

# Equipment Needed:

01 - 6-quart slow cooker

# Nutrition (Per Serving):

Calories: 450
Total Fat: 20g
Total Carbohydrate: 40g
Protein: 30g

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