Can I use frozen chicken breasts directly in the crock pot for this recipe?

Yes, you can use frozen chicken breasts, but be sure to increase the cooking time. For frozen chicken, cook on low for 8-10 hours or on high for 6-7 hours to ensure it's fully cooked and tender enough to shred easily.

What are some good substitutions for the cream of chicken and cream of celery soups?

For the creamy base, you can substitute with other condensed cream soups like cream of mushroom or cream of onion. If you prefer a dairy-free option, a coconut-based cream soup or a homemade dairy-free roux with vegetable broth can also work.

How can I make this chicken pot pie gluten-free?

To make this recipe gluten-free, ensure your condensed soups are certified gluten-free, or make your own creamy base with gluten-free flour. For the topping, use gluten-free biscuits, puff pastry, or a savory gluten-free pie crust.

Can I add fresh vegetables instead of frozen mixed vegetables?

Absolutely! Fresh vegetables like diced carrots, peas, corn, or even sliced mushrooms can be added. If using harder vegetables like carrots, you might want to sautu00e9 them lightly beforehand or dice them small to ensure they cook through within the crock pot's cooking time.

Cozy Crock Pot Chicken Pot Pie: Simple & Hearty Comfort Food for Busy Nights

Description

A delightful and easy slow cooker chicken pot pie featuring tender shredded chicken, a creamy vegetable-rich sauce, and a comforting biscuit topping.

Ingredients

Scale

2 lbs boneless, skinless chicken breasts
1 tsp garlic powder
1 tsp onion powder
1/2 tsp black pepper
1 (10.5 oz) can cream of chicken soup
1 (10.5 oz) can cream of celery soup
1 (16 oz) bag frozen mixed vegetables (peas, carrots, corn, green beans)
1 (16.3 oz) can homestyle biscuits

Cook Mode Prevent your screen from going dark

Instructions

Step 1: Lightly grease the inside of your slow cooker insert. Place the boneless, skinless chicken breasts evenly at the bottom.
Step 2: Season the chicken generously with garlic powder, onion powder, and black pepper.
Step 3: Pour the cream of chicken soup and cream of celery soup directly over the seasoned chicken, spreading gently to cover.
Step 4: Distribute the frozen mixed vegetables evenly over the soup mixture.
Step 5: Cover your crock pot with the lid and set it to cook on low for 6-8 hours or on high for 4-6 hours, until the chicken is fork-tender.
Step 6: Approximately 20 minutes before serving, preheat your oven and bake the homestyle biscuits according to package directions until golden brown and flaky.
Step 7: Carefully remove the cooked chicken from the crock pot to a cutting board. Using two forks, shred the chicken into bite-sized pieces.
Step 8: Return the shredded chicken to the crock pot, stirring it gently into the creamy vegetable mixture until well combined.
Step 9: Serve the hot chicken pot pie filling directly from the crock pot, topped with the warm, freshly baked biscuits.

Notes

For an extra layer of flavor, consider adding a pinch of dried thyme or a bay leaf to the slow cooker with the chicken. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days; store biscuits separately to prevent them from becoming soggy.

Prep Time: 15 minutes
Cook Time: 6 hours
Category: Main Course
Method: Slow Cooking
Cuisine: American

Nutrition

Serving Size: 1.5 cups with 1 biscuit
Calories: 420 kcal
Sugar: 8g
Sodium: 850mg
Fat: 18g
Saturated Fat: 7g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 5g
Protein: 25g
Cholesterol: 70mg

Description

Ingredients

Instructions

Notes

Nutrition

Join Eldralys Recipes!