Introduction
Crock Pot Chicken Pot Pie is a slow-cooker twist on a beloved classic. Creamy chicken, tender vegetables, and a rich, savory sauce come together beneath a buttery biscuit or pie crust topping. This hearty dish is ideal for busy days — the slow cooker does the heavy lifting, leaving you with a warm, comforting meal.
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Origin and Cultural Significance
Chicken pot pie has its roots in medieval European meat pies, which were later adapted by early American settlers. Over time, it became a symbol of home cooking in the U.S., representing warmth, abundance, and hospitality. The “Crock Pot” (slow cooker) adaptation reflects modern families’ desire for wholesome meals that fit into a busy schedule.
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Ingredients Quantity (Serves 6)
1 ½ lbs (680 g) boneless, skinless chicken breasts or thighs
2 cups (300 g) frozen mixed vegetables (peas, carrots, corn, green beans)
1 cup (240 ml) low-sodium chicken broth
1 can (10.5 oz / 300 g) cream of chicken soup (or homemade)
½ cup (120 ml) milk or half-and-half
1 small onion, diced
2 cloves garlic, minced
1 tsp dried thyme (or 1 tbsp fresh)
1 tsp dried parsley
Salt and pepper to taste
1 can refrigerated biscuit dough (8 pieces) or 1 sheet puff pastry
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Optional Additions
1 cup sliced mushrooms for earthiness
1 small potato, diced, for extra heartiness
½ tsp smoked paprika for depth
A sprinkle of grated Parmesan over the topping
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Tips for Success
Sear the chicken first (optional) to enhance flavor.
Cut biscuits into quarters for even cooking and to avoid sogginess.
Add cream or milk only in the last 30 minutes to keep the sauce silky.
Taste and adjust seasoning before topping with biscuits.
For extra crispiness, finish biscuits in the oven for a few minutes.
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Instructions
1. Prep the Crock Pot: Lightly grease the insert.
2. Layer Ingredients: Add chicken, onion, garlic, vegetables, broth, cream of chicken soup, thyme, parsley, salt, and pepper. Stir gently.
3. Cook: Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until chicken is tender.
4. Shred Chicken: Remove chicken, shred with two forks, and return to the slow cooker.
5. Add Dairy: Stir in milk or half-and-half. Adjust seasoning.
6. Add Topping: Place biscuit quarters (or puff pastry pieces) on top of the filling. Cover and cook on HIGH for 1 hour, or until the topping is cooked through. (For golden tops, transfer biscuits to a baking sheet and broil briefly.)
7. Serve: Scoop into bowls, making sure each serving has a biscuit.
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Description
A spoonful of Crock Pot Chicken Pot Pie is pure comfort: creamy chicken, sweet vegetables, and a flaky biscuit or pastry topping. The slow-cooked filling is rich but not heavy, with herbs adding a fresh note. It’s rustic yet elegant, perfect for weeknights or casual gatherings.
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Nutritional Information (Approx. per serving)
Calories: 390 kcal
Protein: 28 g
Carbohydrates: 32 g
Fat: 16 g
Fiber: 3 g
Sodium: 720 mg
(Values may vary depending on toppings and optional ingredients.)
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Conclusion and Recommendation
Crock Pot Chicken Pot Pie marries old-fashioned flavor with modern convenience. It’s a one-pot solution for family dinners, bringing nostalgia and practicality together. Pair it with a crisp green salad or roasted vegetables for balance.
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Embracing Healthful Indulgence
You can savor this dish with a lighter touch by:
Using low-fat milk or unsweetened almond milk.
Replacing cream of chicken soup with a homemade roux-and-broth sauce.
Adding extra vegetables or swapping biscuits for whole-wheat puff pastry.
Enjoy the comfort of pot pie while nourishing yourself with wholesome choices.
