Ah, the joys of a cozy meal can transport you straight to a happy place, can’t they? One of my all-time favorite go-to recipes is this delightful **Crockpot Chicken Pot Pie**. There’s just something about coming home after a long day to the warm, savory smell wafting through the house that nearly wraps around you like a big, fuzzy blanket!
This recipe is a nostalgic nod to the traditional chicken pot pie my grandma used to make. You know the kind, where the crust is flaky and the filling is rich and creamy. What makes this version truly special is that you can set it and forget it in the crockpot, and it practically cooks itself while you go about your day. Plus, who doesn’t love the idea of a dish that comes together in less than 10 minutes?
What’s in Crockpot Chicken Pot Pie?
– Boneless, skinless chicken breasts: These are the heart of our dish, providing a delicious and tender protein base. I love using fresh chicken because it shreds beautifully after cooking, but you can certainly use thawed frozen chicken if that’s what you have on hand.
– Cream of chicken soup: This is a creamy delight that acts as the base of our sauce. I often opt for a low-sodium version since it allows me to control the saltiness of the dish a bit better.
– Chicken broth: Adding this enhances the flavors and keeps everything moist! Homemade is always fabulous, but I have a soft spot for the convenience of a good-quality store-bought variety.
– Frozen mixed vegetables: The colorful combo of peas, carrots, and corn adds not just nutrition but also that homey appeal! I usually keep a bag in the freezer for lazy day dinners.
– Onion: A freshly diced onion brings out that sweet, savory flavor we’re all craving. You can always use onion powder as a quick substitute if you’re short on time.
– Garlic powder: Can we ever have too much garlic in our lives? It adds depth to the dish and pairs well with the herbs!
– Dried thyme and rosemary: These herbs infuse the pot pie filling with a wonderful, earthy aroma. Feel free to adjust according to your tastes!
– Salt and pepper: Essential seasonings. A pinch here and there will elevate your dish to the next level!
– Refrigerated biscuit dough: This is the true star of the show! I adore the fluffy, comforting texture it brings, giving you that signature biscuit topping we all know and love.
Is Crockpot Chicken Pot Pie Good for You?
This hearty meal has its perks! For starters, the chicken provides a solid amount of protein, which is fantastic for muscle repair and keeping you satiated. The mixed vegetables toss in a variety of vitamins, like A and C, and fiber that your body will thank you for.
On the flip side, the cream of chicken soup and biscuit dough can be a little heavy on the calories and sodium, especially if you aren’t careful with brand choices. If you’re trying to make it healthier, consider making your own cream sauce or using whole wheat biscuit dough as alternatives.
But, let’s be real—it’s completely okay to indulge now and then, especially when comfort food calls!
Ingredients List
– 1 ½ pounds boneless, skinless chicken breasts
– 1 can (10.5 oz) cream of chicken soup
– 1 cup chicken broth
– 1 cup frozen mixed vegetables (peas, carrots, corn)
– 1 onion, diced
– 1 teaspoon garlic powder
– 1 teaspoon dried thyme
– 1 teaspoon dried rosemary
– Salt and pepper to taste
– 1 package (about 16 oz) refrigerated biscuit dough
This recipe serves about 4-6 people, making it perfect for family dinners or leftovers for the week!
How to Make Crockpot Chicken Pot Pie?
1. First things first, place the boneless, skinless chicken breasts right at the bottom of your crockpot. Spoonfuls of love, right there!
2. Next, grab a mixing bowl and combine the cream of chicken soup, chicken broth, diced onion, garlic powder, thyme, rosemary, salt, and pepper. This mix is going to be what makes your chicken so flavorful, so give it a good stir.
3. Pour this delicious soup mixture over the chicken in the crockpot.
4. Toss the frozen mixed vegetables on top of the soup mixture. No need to thaw; they’ll do their thing while they cook!
5. Now it’s time to cover up the crockpot and let it work its magic. Cook on low for 6-8 hours or high for 4-5 hours. You’ll know it’s done when the chicken is cooked through and easily shredded.
6. Once the chicken has cooked beautifully, use two forks to shred it right there in the crockpot. Give everything a good stir to combine all those yummy ingredients!
7. Preheat your oven according to the refrigerated biscuit dough instructions.
8. Arrange those lovely biscuits on a baking sheet and bake according to package directions until they’re golden brown.
9. To serve, dish out the chicken mixture into bowls and top with those warm, fluffy biscuits. Dig in and enjoy that heavenly delight!
Extra Tasty Tips & Suggestions to Take it Up a Notch
– Want an extra layer of flavor? Throw in some diced potatoes at the beginning for added heartiness!
– If you’re feeling particularly adventurous, add a splash of white wine to the soup mixture for a sophisticated twist!
– Swap out the chicken for shredded rotisserie chicken for a super quick version. Just toss it in at the end, giving it a little stir, and let it heat through.
This Crockpot Chicken Pot Pie recipe is a winner in my book and it holds a special place in my heart. I hope you give it a try, and trust me, once you do, you’ll want to make it again and again! Don’t forget to share your experience or any tips you discover along the way. Happy cooking, friends!
