Name: Crock Pot Chicken Pot Pie Recipe
Prep time: 10 min
Cook time: 6 h 30 min
Total time: 6 h 40 min
Cuisine: American
Ingredients: 4 frozen chicken breasts; 1 teaspoon dried minced onion; ½ teaspoon poultry seasoning; Salt and pepper, to taste (about ½ teaspoon each); 2 (10 ounce) cans cream of chicken soup; 3-4 russet potatoes, diced into one-inch chunks (if large, use 3); 2 cups frozen peas and carrots; ½ cup heavy cream; 1 can refrigerated biscuits (or frozen biscuits or homemade biscuit recipe, prepared)

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Introduction

This Crock Pot Chicken Pot Pie is a comforting, hands-off meal perfect for busy days. With tender chicken, creamy potatoes, and sweet peas and carrots, it captures all the flavors of classic pot pie without the fuss of making a crust.

Three golden-brown cheese biscuits sit on a white plate with a slightly crisp texture and small green herb flecks around them. Behind the biscuits, there are several long green chives laid out horizontally, adding a fresh green color. To the side, there are a few light orange cheese sticks arranged loosely. Also, a small block of pale yellow butter rests on the plate, near the biscuits. The whole scene is set on a white marbled surface, giving a clean and fresh look. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 frozen chicken breasts
1 teaspoon dried minced onion

½ teaspoon poultry seasoning
Salt and pepper, to taste (about half a teaspoon each)

2 (10 ounce) cans cream of chicken soup
3-4 russet potatoes, diced into one-inch chunks (use 3 if very large)

2 cups frozen peas and carrots
½ cup heavy cream
1 can refrigerated biscuits (or frozen or homemade biscuits, prepared)

Instructions

Step 1: Place the frozen chicken breasts in the bottom of the crock pot. Season with dried minced onion, poultry seasoning, salt, and pepper.
Step 2: Pour the cream of chicken soup evenly over the chicken breasts.
Step 3: Add the diced potatoes on top. Cover and cook on low for about 6 hours, until the potatoes are tender and the chicken is fully cooked.

Step 4: Remove the chicken and shred it with two forks, or dice it if preferred. Return the chicken to the crock pot.
Step 5: Stir in the frozen peas and carrots, then pour in the heavy cream and mix well. Cover and cook for another 20 to 30 minutes.
Step 6: Meanwhile, prepare the refrigerated biscuits according to the package instructions. Once baked, split the biscuits open and place them on a plate or in a bowl.

Step 7: Serve the creamy chicken pot pie mixture spooned over the biscuits for a warm, hearty meal.

Tips & Variations

For extra flavor, add a clove of minced garlic or some chopped fresh thyme along with the dried minced onion.
Use homemade biscuits or a flaky pie crust on top for a more classic pot pie texture.

Substitute the heavy cream with half-and-half for a lighter dish.
Add chopped celery or mushrooms with the peas and carrots for extra veggies.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop, adding a splash of cream or broth to maintain creaminess. Biscuits are best eaten fresh but can be reheated separately in the oven.

How to Serve

A white plate sits on a white marbled surface holding two round, fluffy golden biscuits as the bottom layer. On top of the biscuits is a thick, creamy white gravy with visible chunks of white chicken, small orange carrot pieces, and bright green peas mixed in. Green sliced scallions are scattered on top and around the dish, adding a fresh pop of color. A fork with a wooden handle rests in the background on the plate's edge. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh chicken instead of frozen?

Yes, fresh chicken breasts work well. Reduce the cooking time to about 4-5 hours on low, or until the chicken is fully cooked and potatoes are tender.

Can I make this in an Instant Pot?

Absolutely. Use the sauté function to brown the chicken briefly, then add all ingredients except the cream and peas. Cook on high pressure for about 10 minutes, quick release, stir in peas and cream, and cook on sauté for a few minutes more.