Is it okay to put raw chicken in a slow cooker?

Absolutely! The slow, steady heat of the crockpot is designed to cook raw meat safely and thoroughly. For this crockpot chicken pot pie, the chicken will become perfectly tender and juicy right along with the vegetables.

How do you thicken crockpot chicken pot pie?

The easiest way is to use a cornstarch slurry. Just mix 2 tablespoons of cornstarch with a few tablespoons of cold water, then stir it into the crockpot during the last 30 minutes of cooking. It thickens up beautifully!

What can I use instead of cream of chicken soup?

If you're not a fan of canned soup, you can make a simple substitute! Just melt 3 tablespoons of butter in a saucepan, whisk in 3 tablespoons of flour, and then slowly whisk in 1 cup of milk and ½ cup of chicken broth until smooth and thick.

Can I use chicken thighs instead of breasts in this recipe?

Yes, and it's delicious! Boneless, skinless chicken thighs add a bit more rich flavor to the dish. Use the same amount by weight (about 1.5 pounds), and the cooking time remains the same.

Incredibly Delicious Crockpot Chicken Pot Pie (10-Min Prep!)

Description

A true set-it-and-forget-it meal, this Crockpot Chicken Pot Pie delivers classic, creamy comfort food flavor with minimal effort. It’s a complete, hearty dinner all in one pot that will have your whole family running to the table.

Ingredients

Scale

3 boneless, skinless chicken breasts

1 can (10.5 oz) cream of chicken soup

1 cup milk

4 medium potatoes, peeled and diced

1 (16 oz) bag frozen mixed vegetables

½ onion, chopped

½ cup chopped celery

1 tsp garlic powder

½ tsp poultry seasoning

1 tsp salt

½ tsp black pepper

1 can (16 oz) refrigerated Grands Biscuits

Instructions

Combine the chicken breasts, cream of chicken soup, milk, diced potatoes, frozen vegetables, chopped onion, celery, and all seasonings in the bottom of your slow cooker. Stir gently.
Cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the potatoes are fork-tender and the chicken is cooked through.
Carefully remove the cooked chicken breasts and place them on a cutting board. Use two forks to shred the meat.
Return the shredded chicken to the slow cooker and stir everything together until well combined.
Bake the biscuits according to the package directions until hot and golden brown.
Serve the warm pot pie filling in bowls and top each serving with a fresh biscuit.

Notes

For a Thicker Filling: If you like your pot pie extra thick, whisk together 2 tablespoons of cornstarch with 3 tablespoons of cold water to make a slurry. Stir it into the crockpot during the last 30 minutes of cooking and let it cook until thickened.

Dice Potatoes Evenly: Cut potatoes into uniform, ½-inch pieces to ensure they all cook through at the same rate.

Chicken Thighs: Boneless, skinless chicken thighs can be used instead of breasts for a richer flavor.

Nutrition

Serving Size: 1 serving (approx. 1.5 cups filling with 1 biscuit)
Calories: 585
Sugar: 12g
Sodium: 1350mg
Fat: 19g
Saturated Fat: 6g
Unsaturated Fat: 12g
Trans Fat: 1g
Carbohydrates: 65g
Fiber: 7g
Protein: 38g
Cholesterol: 110mg

Keywords: crockpot chicken pot pie, slow cooker, easy dinner, comfort food