Crockpot Chicken Pot Pie

14 Oct

Crockpot season is officially upon us!  As soon as the weather starts to turn colder and grey, I love to pull out the crockpot (or slowcooker depending on where you’re from), throw everything in the night before, have it cook all day and have dinner ready when we get home from work the next day. (Yes I know you can use them year round, but something feels wrong about using the crock pot in the middle of the summer to me.) It’s so easy and really nice to not always have to cook every night! I do feel bad for Maggie sometimes though since she has to smell the food cooking all day long, then never gets to have any.

We both love chicken pot pie, it just feels like a comfort food to me. I remember eating Marie Callender’s mini pot pies when I was growing up on cold fall and winter days, so it brings back memories of growing up in upstate New York and all the snow we got.  After searching for the perfect crock pot chicken pot pie recipe, we ended up combining elements of a few different ones. Instead of pouring the filling into a pie, we decided to make some refrigerated biscuits and serve the pot pie filling over the biscuits. I’m sure it would have been just as easy to make the pie but the biscuits were a fun twist.

Now, I get skeptical with any crock pot chicken recipe.  I have a horrible track record with the chicken turning out dry, so naturally I was nervous, but it turned out great! The chicken was not dry at all and it was the perfect warm and hearty dinner for a grey and rainy day.

Crock Pot Chicken Pot Pie
3-4 chicken breasts, chopped into bite size pieces
4-5 red potatoes, chopped into bite size pieces
1/2 onion, chopped
2 cups frozen veggies (I used 1 c of corn and 1 c of peas)
1 large (family size) can cream of chicken soup
salt and pepper to taste
2 cans refrigerated biscuits

1. Chop and dice the chicken, potatoes and onion. Place into the crock pot.

2. Add in the frozen veggies, cream of chicken soup and salt and pepper. Stir all the ingredients together so the soup evenly coats all the  ingredients.

The chicken pot pie mixture, all stirred up and ready to go!

The chicken pot pie mixture, all stirred up and ready to go!

3. Cook on low 6-8 hours, until chicken and potatoes are cooked. We cooked it on low for 8 hours and everything was done when we got home from work.

My mom bought me this crock pot as a Christmas gift last year…I have never been more excited to get kitchen gadgets as a present! It has a fantastic feature that allows you to set your cook time, and after the cook time is up, it automatically switches the heat to warm so you dish doesn’t get cold, or keep cooking.

4. When it’s time to eat, bake the biscuits according to the package directions.

5. When the biscuits are done, open them up and serve the pot pie mixture over the biscuits.

Chicken Pot Pie over Biscuits

Chicken Pot Pie over Biscuits

It tasted delicious! I loved having the flavor from the onion in there, plus the heartiness of the potatoes. The chicken was not dry at all, and it fell apart easily. There was enough pot pie filling for us to have dinner that night,  plus leftovers for at least 2 more meals.  The one thing  I would do different though is season the chicken before putting it into the crock pot. We thought the flavor was good but it could have used a little more pepper. Seasoning the chicken as well as the entire mixture might help kick up the flavor just a little bit. This recipe is definitely being saved and made again sometime this winter! Anyone have any variations on chicken pot pie that they have tried before?

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