Description
This Crock Pot Chicken Pot Pie recipe offers a comforting, creamy filling made from tender chicken breasts, mixed vegetables, and a flavorful broth base without using condensed soup. Slow-cooked to perfection and served with golden baked biscuits, it’s a hearty and satisfying meal ideal for busy days.
Ingredients
Chicken and Vegetables
- 1 1/2 lbs. boneless, skinless chicken breast
- 2 tablespoons butter, diced
- 1 small yellow onion, diced
- 16 oz. bag of frozen mixed veggies (carrots, peas, corn, green beans)
Seasonings and Broth
- 1 tablespoon Italian seasoning
- 1 teaspoon rubbed sage
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 tablespoon Better Than Bouillon (roasted chicken flavor)
- 2 cups chicken broth + more as needed
- 2 bay leaves
- Kosher salt, to taste
- Fresh cracked pepper, to taste
Thickener and Cream
- 1/2 cup heavy cream
- 2 tablespoons cornstarch, dissolved in 2 tablespoons cold water
Baking
- 16.3 oz. container refrigerated biscuit dough
- Fresh chopped parsley for garnish
Instructions
- Combine Ingredients: Add chicken breasts, diced butter, diced onion, Italian seasoning, rubbed sage, garlic powder, onion powder, salt, and pepper to a 9×13 crock pot (or any crock pot 3.5 quarts or larger). Add the frozen mixed vegetables on top. Stir Better Than Bouillon into chicken broth and pour gently over the ingredients in the crock pot. Add the bay leaves to the mixture.
- Slow Cook: Cover and cook on high for 2-3 hours or on low for 4-5 hours until the chicken and vegetables are tender. Remove the chicken breasts using tongs and set aside.
- Add Cream and Thickener: While the crock pot is still on high, stir in the heavy cream and the cornstarch slurry (cornstarch dissolved in cold water) to begin thickening the filling.
- Dice Chicken and Cook Further: Dice the cooked chicken breasts into bite-sized pieces and return them to the crock pot. Cover and continue cooking on high for another 30 minutes or until the filling has thickened to your preferred consistency.
- Bake Biscuits: As the chicken filling thickens, bake the refrigerated biscuit dough according to the package instructions until golden brown.
- Final Seasoning: Remove the bay leaves from the crock pot filling if possible. Adjust seasoning to taste with additional salt and pepper.
- Serve: Ladle the creamy chicken pot pie mixture into bowls, garnish with fresh chopped parsley, and serve alongside the hot golden biscuits. Enjoy your comforting meal!
Notes
- Ensure the chicken is fully cooked and tender before dicing.
- You can substitute frozen mixed vegetables with fresh ones if preferred, adjusting cooking time as needed.
- Adjust thickness by cooking longer or adding more cornstarch slurry if necessary.
- For a lighter dish, use low-fat cream or milk, but this may alter creaminess.
- Leftovers keep well in the refrigerator for up to 3 days and can be reheated gently on the stovetop or microwave.
- Prep Time: 15 minutes
- Cook Time: 3 hours 10 minutes
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
