Hamdi Saidani This Pioneer Woman Crock Pot Chicken Pot Pie is an easy and creamy recipe, which uses boneless chicken breasts and canned biscuits. It’s the perfect weeknight dinner, ready in about 6 hours with minimal prep.
Pioneer Woman Crock Pot Chicken Pot Pie Ingredients
- 3 boneless chicken breasts
- 1 can Cream of Chicken Soup (10.5 oz)
- 1 cup Milk
- ½ onion, chopped
- 4 potatoes (peeled and diced)
- 16 oz bag of Frozen mixed vegetables
- ½ cup chopped celery
- 1 tsp Garlic powder
- ½ tsp Poultry Seasoning
- 1 tsp Salt
- ½ tsp Pepper
- 16 oz Grands Biscuits (8 count)
How To Make Pioneer Woman Crock Pot Chicken Pot Pie
- Combine ingredients: Place the chicken breasts, cream of chicken soup, milk, chopped onion, diced potatoes, frozen vegetables, celery, garlic powder, poultry seasoning, salt, and pepper into the crock pot.
- Cook the filling: Stir everything to combine. Cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and the vegetables are tender.
- Shred the chicken: Carefully remove the cooked chicken breasts from the crock pot and shred them using two forks. Return the shredded chicken to the crock pot and stir to combine.
- Bake biscuits and serve: Bake the biscuits according to the package directions. Serve the warm chicken pot pie filling in bowls and top each serving with a freshly baked biscuit.
Recipe Tips
- How to prevent mushy vegetables? If you prefer your vegetables to have more of a bite, you can add the frozen mixed vegetables during the last hour of cooking.
- Can I use chicken thighs? Yes, boneless, skinless chicken thighs are a great substitute and can make the filling even more flavorful and moist.
- How to thicken the filling? If your filling seems too thin, you can create a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir the slurry into the crock pot during the last 30 minutes of cooking.
- Can I make this dairy-free? You can try using a dairy-free cream of chicken substitute and an unsweetened plant-based milk, like almond or soy milk.
What To Serve With Crock Pot Chicken Pot Pie
This dish is a complete meal on its own, but a simple side can round it out nicely.
- A crisp green salad with a tangy vinaigrette
- Steamed asparagus or broccoli
- Applesauce
How To Store Crock Pot Chicken Pot Pie
- Refrigerate: Store the leftover filling in an airtight container in the refrigerator for up to 4-5 days. Store the biscuits separately at room temperature to prevent them from getting soggy.
- Freeze: The chicken pot pie filling freezes well. Let it cool completely and store it in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating. It’s best to bake fresh biscuits when you’re ready to serve.
Crock Pot Chicken Pot Pie Nutrition Facts
- Serving Size: 1 serving
- Calories: 459kcal
- Carbohydrates: 60g
- Protein: 19g
- Fat: 17g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Do I need to cook the chicken before putting it in the crock pot?
No, you can place the raw chicken breasts directly into the slow cooker. They will cook perfectly along with the other ingredients.
Can I use homemade biscuits?
Absolutely! Your favorite homemade biscuit recipe would be a delicious topping for this pot pie filling.
My potatoes are still hard. What did I do wrong?
Slow cookers can vary in temperature. If your potatoes aren’t tender by the end of the cooking time, simply continue cooking on high for another 30-60 minutes until they are soft. Ensure they are cut into small, uniform pieces for even cooking.
Try More Pioneer Woman Recipes:
- Pioneer Woman Chicken Enchiladas Recipe
- Pioneer Woman Chicken Bacon Ranch Casserole Recipe
- Pioneer Woman Chicken Fettuccine Alfredo Recipe
Pioneer Woman Crock Pot Chicken Pot Pie Recipe
Description
An incredibly easy and comforting crock pot chicken pot pie filling, slow-cooked to perfection and topped with fluffy biscuits.
Ingredients
Instructions
- Place chicken, soup, milk, onion, potatoes, vegetables, celery, and seasonings in the crock pot.
- Stir to combine, then cook on low for 6-8 hours or high for 3-4 hours.
- Remove chicken, shred it with two forks, and return it to the pot.
- Stir the shredded chicken into the filling.
- Bake biscuits according to package directions and serve one on top of each bowl of filling.
Notes
- u003cliu003eFor best results, ensure potatoes are diced into small, even pieces for consistent cooking.u003c/liu003eu003cliu003eThe filling is done when the chicken is cooked through and the potatoes are fork-tender.u003c/liu003eu003cliu003eTo save time, you can use a rotisserie chicken. Just shred the meat and add it during the last 30 minutes of cooking to heat through.u003c/liu003eu003cliu003eStore leftover filling and biscuits in separate containers to maintain texture.u003c/liu003e
