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Crockpot Chicken Pot Pie
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Crockpot Chicken Pot Pie

Create the tastiest, most flavorful, low-effort crockpot chicken pot pie — a family favorite that's creamy, filling, and a quick dinner to prepare on busy weeknights!
Prep Time5 minutes
Active Time6 hours
Total Time6 hours 5 minutes
Course: Main Course
Cuisine: American
Keyword: Crockpot Chicken Pot Pie
Yield: 6

Materials

  • 18 oz boneless skinless chicken breast 3 medium
  • 25 oz potatoes 3 medium – Russet or Yukon Gold
  • 10.6 oz frozen mixed vegetables 3 cups – or fresh veggies like corn peas, carrots, green beans, broccoli, etc (finely chopped)
  • 3.5 oz onion 1 medium – yellow or white
  • 4.1 oz celery 2 stalks 1 cup chopped
  • 1.5 cups cream of mushroom soup 1 can
  • 1.5 cups cream of chicken soup 1 can
  • 1 cup milk or heavy cream
  • 0.45 oz garlic 2 cloves
  • 1 teaspoon dried oregano
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1 lemon peel optional
  • Biscuits to serve with

Instructions

  • Dice the onion and potatoes into ½-inch pieces, peel and cut the garlic, and slice the celery.
  • Put everything in the crockpot (except the biscuits), with the vegetables on the bottom and the chicken breasts in a single layer on top.
  • Place the cover on and cook the chicken pot pie on LOW for 6 to 8 hours or HIGH for 3 to 4 hours in the crock pot.
  • The size, kind (thighs or breasts), and crockpot you choose will all affect how long the chicken takes to cook. A thermometer placed into the thickest part of the chicken should read 165ºF/74ºC to be safe to eat. The veggies should also be soft.
  • After taking the chicken out of the crockpot, let it rest for at least five minutes so that the fluids may re-distribute and settle. Then, shred the chicken using two forks or a hand mixer. After that, put it back in the crock pot and stir.
  • If necessary, taste the mixture and adjust the salt and pepper at this time.
  • Enjoy your Crockpot Chicken Pot Pie with fluffy biscuits on top (baked right before the pot pie ingredients is done simmering)!

Notes

To thicken: Potato starches and naturally rich cream soups guarantee that the sauce is sufficiently thick, so there's no need for a "thickener." Add a tiny bit of cornstarch slurry (two to three tablespoons) and simmer on HIGH for the final thirty minutes if it's not thick enough.