Chicken pot pie is one of those comfort foods that I love, but never have the energy to actually make. Making pie crust, which we all know can be temperamental, just isn’t my thing. I’ve also been trying to get more creative with my crockpot meals. It’s so convenient and I love that I don’t have to spend all evening in the kitchen. This creamy crockpot chicken pot pie has the same great taste as a traditional recipe without the hard work. You are basically just making the inside of the pie in the crockpot, and then cook the biscuits separately.
All you need for this crockpot chicken pot pie are a few simple ingredients.
Chicken breasts
White onion
Celery
Mushrooms (completely optional)
Cream of mushroom soup or you can use cream of chicken
Chicken broth
Frozen veggie medley (I used one with corn, carrots, pea, and green beans)
Salt, pepper, and oregano
All you need to do is throw everything in the crockpot at the beginning of the day. You can cook it on high for 4 hours or medium to low for 6-8 hours. When everything is done take the chicken out and shred it before adding it back to your crockpot and mixing everything together. As the crockpot time is getting close to being up, put your biscuits in the oven to bake. I use Pilsbury Grands original biscuits because they’re easy and delicious, but you can use whatever type you prefer.
If I’m vegetarian can I make this and leave the chicken out?
Definitely. I’d recommend adding in 3-4 cups of chopped gold potatoes and you can sub the chicken broth for veggie broth.
What if I don’t like mushrooms?
Just skip them. It won’t compromise the integrity of the recipe. You can also use cream of chicken soup instead of the cream of mushroom. Or if you just don’t have mushrooms on hand, switch them out for zucchini, broccoli, or whatever other veggies you have available.
My crockpot chicken pot pie didn’t turn out very thick.
You can always thicken the mixture up a bit by making a corn starch slurry. Add 1/4 C of corn starch to 1 cup of cold water or broth until it is completely dissolved. Pour the mixture into your crockpot and let it cook for another 30 minutes or so to thicken it up.
Let me know in the comments if you tried this recipe!
Crockpot Chicken Pot Pie
Ingredients
- 1 tbsp avocado oil
- 2 chicken breasts
- 1 cup white onion diced
- 1 cup celery diced
- 1 can cream of mushroom soup
- 1 cup chicken broth
- 1 cup white mushrooms chopped
- 1 tsp sea salt
- 1 tsp black pepper
- 1 tsp dried oregano
- 2 cups frozen mixed veggies
- 1 can Pilsbury Grand biscuits
Instructions
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Coat the bottom of the crockpot with avocado oil.
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Add diced onions and celery to the crockpot and place the chicken breasts on top. Next add the mushrooms salt, pepper, and oregano. Pour the cream of mushroom soup and the chicken broth on top.
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Place the lid on the crockpot and cook on medium or low for 6-8 hours or on high for 4 hours. In the last hour add the frozen veggies in to the crockpot.
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When the chicken pot pie is finished shred the chicken with two forks and mix everything together well. Spoon it into a bowl and serve with your choice of biscuits on the side.
