Hamdi Saidani Pioneer Woman Crock Pot Chicken Pot Pie is a hearty American comfort dinner. This slow-cooked meal features tender shredded chicken, creamy gravy, and thick-cut potatoes, topped with flaky golden biscuits and seasoned with savory poultry herbs.
Approach G (the comparison): I’ve tried a few versions of chicken pot pie and this one from Ree is the one I keep going back to because it skips the fussy pie crust. Most recipes have you rolling out dough that just gets soggy on the bottom, but using a slow cooker for the filling keeps the chicken incredibly moist. The first time I made this, I tried to cook the biscuits inside the crock pot. Now I always bake them separately in the oven so they stay light and crisp instead of turning into heavy dumplings.
The frozen mixed vegetables are doing more work than you’d think here. Since they’re flash-frozen at their peak, they hold their shape through the long cooking time much better than fresh peas or carrots would. I didn’t expect the poultry seasoning to matter that much, but without that hit of dried sage and thyme, the sauce feels a bit flat. It’s that classic herbal scent that makes the whole house smell like a traditional Sunday roast while the pot simmers.
Pioneer Woman Crock Pot Chicken Pot Pie Ingredients
- 3 (680g) boneless chicken breasts
- 1 can (298g) cream of chicken soup
- 1 cup (240ml) milk
- 1/2 medium onion, chopped
- 4 medium potatoes, peeled and diced
- 1 bag (450g) frozen mixed vegetables
- 1/2 cup (50g) chopped celery
- 1 tsp (3g) garlic powder
- 1/2 tsp (1g) poultry seasoning
- 1 tsp (6g) salt
- 1/2 tsp (1g) black pepper
- 1 can (450g) refrigerated biscuits (8 count)
How To Make Pioneer Woman Crock Pot Chicken Pot Pie
- 1. Load the pot: Drop the raw chicken breasts into the bottom of your slow cooker. Dump in the cream of chicken soup, milk, onion, potatoes, frozen veggies, celery, and all the dry seasonings on top.
- 2. Mix the base: Stir the liquid and vegetables around the chicken until the soup is smooth and the spices are mixed in. You don’t need to submerge the chicken completely, as it’ll release its own juices while it cooks.
- 3. Slow cook the filling: Secure the lid and set the temperature to low for 6 to 8 hours or high for 3 to 4 hours. You’ll know it’s ready when the potatoes are soft enough to mash with a fork and the chicken pulls apart easily.
Don’t open the lid to check on the progress during the first few hours. Every time you lift the top, you let out the steam and heat, which can add 20 minutes to the total cooking time for this thick stew.
- 4. Shred the meat: Lift the hot chicken breasts out of the sauce and put them on a large plate. Use two forks to pull the meat into bite-sized shreds, then slide it all back into the pot and stir it into the gravy.
- 5. Prep the topping: Preheat your oven according to the biscuit package directions, usually around 350°F (175°C). Space the biscuits out on a baking sheet so the hot air can reach the sides and make them rise high.
- 6. Bake until golden: Cook the biscuits until the tops are a deep brown and the middles aren’t doughy. Ladle the hot chicken mixture into deep bowls and set a warm biscuit right on top of each one just before serving.
Recipe Tips
- Cut the potatoes small: Since the chicken is shredded, you want the potato chunks to be about the same size as a pea or a corn kernel. Large chunks take much longer to cook through and can make the filling feel clunky.
- Use full-fat milk: Skim or 1% milk can sometimes look thin or even separate over a 6-hour cook time. Using whole milk or even a splash of heavy cream gives the gravy that thick, silky texture that makes pot pie so satisfying.
- Check the salt later: Both the canned soup and the poultry seasoning have salt in them already. It’s better to add the teaspoon of salt at the very end after you’ve tasted the finished gravy to make sure it isn’t too sharp.
- Swap the chicken easil: If you have leftover turkey from a holiday meal, you can use that instead. Just skip the long cooking step and simmer everything on high for 2 hours since the meat is already cooked.
- Brown the biscuits wel:. A pale biscuit will turn into a sponge the second it hits the gravy. Baking them until they’re a dark golden brown gives them a sturdy crust that stays crunchy while you eat.
What To Serve With Pioneer Woman Crock Pot Chicken Pot Pie Recipe
A simple side of steamed broccoli or a crisp garden salad helps balance out the richness of the cream sauce. Since the main dish is so heavy on starch and protein, something green and bright makes the meal feel complete.
If you want a drink, a glass of iced tea or a cold apple cider works well with the savory herbs. The sweetness of the cider specifically pulls out the flavor of the carrots and onions in the filling.
How To Store Pioneer Woman Crock Pot Chicken Pot Pie Recipe
- Fridge: Put the leftover filling in an airtight container for up to four days. Keep any extra biscuits in a separate bag at room temperature so they don’t get soggy from the moisture in the fridge.
- Reheat: The best way to warm this up is on the stove in a small saucepan. Add a tablespoon of milk to loosen the gravy back up, as the potatoes will soak up a lot of the liquid while it sits in the cold.
- Freeze: You can freeze the filling in a freezer-safe bag for up to two months. When you’re ready to eat, let it thaw in the fridge overnight and bake a fresh batch of biscuits to go on top.
Pioneer Woman Crock Pot Chicken Pot Pie Nutrition Facts
Per serving (1 of 8):
- Calories: 410 kcal
- Protein: 22g
- Fat: 18g
- Carbohydrates: 40g
- Sugar: 6g
- Sodium: 1150mg
FAQs
Can I put the biscuits directly into the Pioneer Woman Crock Pot Chicken Pot Pie?
No, the biscuits won’t bake properly in the steam of the slow cooker and will end up like raw dough. Baking them in the oven is the only way to get that flaky, toasted top that makes the dish work.
Why is my chicken pot pie filling too thin?
If the sauce looks watery, it’s likely because the frozen vegetables released too much liquid. You can thicken it at the end by stirring in a slurry of one tablespoon of cornstarch mixed with a little cold water.
Can I make the Pioneer Woman Crock Pot Chicken Pot Pie with frozen chicken?
Yes, but you must cook it on the high setting to ensure the meat reaches a safe temperature quickly enough. It might add an hour to the total time, so check the thickest part of the chicken with a thermometer.
What is poultry seasoning exactly?
It’s a dry herb blend that usually contains sage, thyme, rosemary, marjoram, and a bit of black pepper. If you don’t have a jar, you can use equal parts of dried thyme and sage to get a similar flavor.
Can I add different vegetables to this Pioneer Woman Crock Pot Chicken Pot Pie Recipe?
Yes, you can throw in chopped green beans or even some sliced mushrooms if you like. Just avoid soft vegetables like squash or zucchini, as they’ll completely dissolve over the long cooking time.
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
This Pioneer Woman Crock Pot Chicken Pot Pie is the ultimate “set-it-and-forget-it” comfort meal. Inspired by the hearty, no-fuss approach of the Pioneer Woman, this recipe deconstructs the traditional pot pie into a rich, slow-simmered stew topped with oven-fresh biscuits. By using whole milk and cream of chicken soup, the filling transforms into a silky gravy that coats tender shredded chicken and perfectly softened vegetables, offering all the nostalgia of a baked pie with half the effort.
Ingredients
Instructions
- Load the pot: Drop the raw chicken breasts into the bottom of your slow cooker. Dump in the cream of chicken soup, milk, onion, potatoes, frozen veggies, celery, and all the dry seasonings on top.
- Mix the base: Stir the liquid and vegetables around the chicken until the soup is smooth and the spices are mixed in. You don’t need to submerge the chicken completely, as it’ll release its own juices while it cooks.
- Slow cook the filling: Secure the lid and set the temperature to low for 6 to 8 hours or high for 3 to 4 hours. You’ll know it’s ready when the potatoes are soft enough to mash with a fork and the chicken pulls apart easily.
- Shred the meat: Lift the hot chicken breasts out of the sauce and put them on a large plate. Use two forks to pull the meat into bite-sized shreds, then slide it all back into the pot and stir it into the gravy.
- Prep the topping: Preheat your oven according to the biscuit package directions, usually around 350°F (175°C). Space the biscuits out on a baking sheet so the hot air can reach the sides and make them rise high.
- Bake until golden: Cook the biscuits until the tops are a deep brown and the middles aren’t doughy. Ladle the hot chicken mixture into deep bowls and set a warm biscuit right on top of each one just before serving.
Don’t open the lid to check on the progress during the first few hours. Every time you lift the top, you let out the steam and heat, which can add 20 minutes to the total cooking time for this thick stew.
Notes
-
Cut the potatoes small: Since the chicken is shredded, you want the potato chunks to be about the same size as a pea or a corn kernel. Large chunks take much longer to cook through and can make the filling feel clunky.
Use full-fat milk: Skim or 1% milk can sometimes look thin or even separate over a 6-hour cook time. Using whole milk or even a splash of heavy cream gives the gravy that thick, silky texture that makes pot pie so satisfying.
Check the salt later: Both the canned soup and the poultry seasoning have salt in them already. It’s better to add the teaspoon of salt at the very end after you’ve tasted the finished gravy to make sure it isn’t too sharp.
Swap the chicken easil: If you have leftover turkey from a holiday meal, you can use that instead. Just skip the long cooking step and simmer everything on high for 2 hours since the meat is already cooked.
Brown the biscuits wel:. A pale biscuit will turn into a sponge the second it hits the gravy. Baking them until they’re a dark golden brown gives them a sturdy crust that stays crunchy while you eat.
