Can I use different vegetables in this Crockpot Chicken Pot Pie?

Absolutely! This recipe is incredibly versatile. Feel free to substitute or add your favorite vegetables like diced potatoes, green beans, or sliced mushrooms. Just make sure harder vegetables are cut into smaller pieces to ensure even cooking in the slow cooker.

What's the best way to prevent soggy biscuits for the topping?

The key to avoiding soggy biscuits is to bake them separately in the oven according to package directions, rather than cooking them directly in the crockpot. This ensures they get perfectly golden and flaky, ready to be served alongside the hot, creamy filling.

Can I prepare the chicken pot pie filling ahead of time?

Yes, you can! The slow cooker filling can be prepared and cooked a day in advance. Once cooled, store it in an airtight container in the refrigerator. Reheat gently on the stovetop or in the microwave when ready to serve, then bake fresh biscuits.

How do I store leftovers and for how long?

Store any leftover chicken pot pie filling in an airtight container in the refrigerator for up to 3-4 days. It reheats beautifully. For optimal texture, store any leftover biscuits separately and reheat them briefly in the oven or toaster.

Easy Crockpot Chicken Pot Pie: Your Ultimate Weeknight Comfort Meal!

Description

This ultimate weeknight comfort meal brings together tender chicken, a medley of vegetables, and a creamy sauce, all cooked effortlessly in your slow cooker.

Ingredients

Scale

2 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
1 large onion, diced
2 cups carrots, peeled and diced
1 cup celery, diced
2 cloves garlic, minced
1 (10.5 oz) can cream of chicken soup
1 (10.5 oz) can cream of mushroom soup
1 cup chicken broth
1/2 cup milk
1 tsp dried thyme
1/2 tsp salt
1/4 tsp black pepper
1 cup frozen peas
1 cup frozen corn
1 (16.3 oz) can refrigerated biscuit dough

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Instructions

Step 1: Combine the chicken, diced onion, carrots, celery, and minced garlic in a 6-quart (or larger) slow cooker.
Step 2: In a separate bowl, whisk together the cream of chicken soup, cream of mushroom soup, chicken broth, milk, dried thyme, salt, and black pepper until smooth. Pour this mixture over the chicken and vegetables in the slow cooker.
Step 3: Stir gently to ensure all ingredients are well coated. Cover and cook on LOW for 4-6 hours or on HIGH for 2-3 hours, or until the chicken is cooked through and the vegetables are tender.
Step 4: About 30 minutes before serving, stir in the frozen peas and frozen corn. Continue cooking until heated through.
Step 5: While the pot pie filling finishes cooking, preheat your oven to the temperature specified on the refrigerated biscuit dough package. Bake the biscuits according to package instructions until golden brown and flaky.
Step 6: Serve the hot and creamy chicken pot pie filling with the freshly baked biscuits on the side. Enjoy your ultimate comfort meal!

Notes

For an extra layer of flavor, consider adding a pinch of smoked paprika to the soup mixture. You can also swap out the biscuit topping for puff pastry or a pie crust baked separately.

Prep Time: 15 minutes
Cook Time: 4-6 hours (low) or 2-3 hours (high)
Category: Main Course
Method: Slow Cooking
Cuisine: American

Nutrition

Serving Size: 1.5 cups with 1 biscuit
Calories: 420 kcal
Sugar: 6g
Sodium: 850mg
Fat: 22g
Saturated Fat: 8g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 5g
Protein: 25g
Cholesterol: 75mg

Description

Ingredients

Instructions

Notes

Nutrition

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