chicken crock pot pie recipe

The Best chicken crock pot pie recipe

I make this chicken crock pot pie at least twice a month, and it has earned its spot in my regular rotation for one simple reason. I put everything in the slow cooker before I leave for work, and dinner is basically done by the time the kids get home from practice. There is no rolling out dough at 6 p.m. and no sink full of dishes. The filling cooks low and slow all day, and the chicken comes out tender enough to shred with a spoon.

My family asks for this one by name. My youngest picks around the vegetables some nights, which I have learned to accept, and my husband goes back for a second bowl every single time. The flavor is closer to a real pot pie than I expected from a slow cooker, mostly because the chicken cooks in its own juices with onion, celery, and a little cream at the end. I top it with refrigerated biscuits or a simple drop biscuit dough, and it comes out looking like something I spent way more effort on.

It works for a normal Tuesday and it works for a crowd. I have brought it to potlucks, dropped it off for friends with new babies, and doubled it for Sunday dinner when my parents come over. The chicken gives you a solid amount of protein, and the carrots, celery, and peas add vegetables without anyone making a fuss about it. It also stretches a couple of chicken breasts further than most meals I make, which matters when grocery prices are what they are. If you need one dinner that feeds everyone, uses basic pantry ingredients, and does not demand your attention while it cooks, this is the one I would hand you.

🥘Ingredients

👨‍🍳Directions

🔧Equipment

📊Nutrition Facts (per serving)

📝Notes

Watch Video Of How Chicken Crock Pot Pie Works

This chicken crock pot pie is one of those dinners I come back to all the time because it works for a busy Tuesday and for a house full of company on a weekend. You get the creamy filling and tender chicken without standing over the stove, and it feeds a crowd without much fuss. It is a safe bet for family gatherings because everyone at the table will eat it and you will not be stuck in the kitchen while everyone else is visiting.

❓ Frequently Asked Questions About Chicken Crock Pot Pie

1. Can I use frozen chicken breasts in this crock pot pie?

Yes, but add extra time. Frozen chicken takes longer to reach a safe internal temperature, so plan on roughly one to two additional hours on low. Shred or cube the chicken once it is fully cooked through and stir it back into the filling before you add the topping.

2. How do I keep the biscuit topping from turning soggy?

Two things help. First, keep the filling simmering until it thickens enough to coat the back of a spoon, since a loose filling will soak into the topping. Second, spoon the batter or arrange the biscuits gently over the hot filling without stirring them in, then finish cooking with the lid on so the steam sets the dough.

3. Can I use refrigerated biscuit dough instead of making the topping from scratch?

Yes, and it is a good shortcut. Cut each biscuit into quarters or flatten them slightly, then layer them over the filling. Leave a little space between pieces so steam can escape, and expect the topping to be done about 30 to 45 minutes after you add it, depending on your slow cooker.

4. Can I cook this chicken crock pot pie on high instead of low?

You can, though the texture is better on low. On high, the filling cooks in about three to four hours instead of five to six, and the topping needs roughly 45 minutes to an hour. Check the chicken early with an instant-read thermometer and adjust the time rather than relying strictly on the clock.

5. Why did my filling turn out runny?

The usual culprits are too much liquid, not enough thickener, or lifting the lid too often, which lets heat escape and slows the simmer. Stir in a small slurry of cornstarch and cold water during the last 20 minutes, cook uncovered for a bit, and let the pie rest for 10 minutes before serving so the filling can set up.