Crockpot Chicken Pot Pie Kelsey, November 16, 2023November 16, 2023 Jump to Recipe Print Recipe Jump to Recipe Print Recipe To all my busy moms out there, this is a super easy comfort food meal for those busy nights. My go-to meal to hit a lot of the food groups in one dish – with barely any prep time – is for sure, chicken pot pie. The best part is the majority of the work (I’m talking about 10 or 15 minutes) you will do beforehand and just throw in the crockpot. We are deep into fall now – snow has fallen, the wood stove is going, we are well into my husband’s hunting season and my volleyball season is underway. We are BUSY in the Simon household. Anytime I can make a quick, yet nutritious dinner is a win for me. My favorite part of this meal at this time of year is that it is a total comfort food for those cold nights, yet I still feel like I am giving my son the nutrition he needs from the chicken and vegetables. I am not saying biscuits and cream of mushroom soup is healthy, but if it’ll hide the peas, carrots and beans from my increasingly picky toddler, I’LL TAKE IT. How to Make Crockpot Chicken Pot Pie I like to put my crockpot on high right away and place the chicken in the crockpot while I prep the other ingredients. After doing this, I used my slap chopper to chop the potato and onion, because I was rushing on my lunch break. Luckily, I work from home, so crockpot meals are my favorite to prepare during lunch so dinner is ready as soon as my husband and son get home. Over the chicken, pour two cups of chicken broth. *Quick Note: If you are like me and always forget about the opened can of chicken broth in the fridge, here’s a tip: write the date you open the broth on the box, knowing that it must be used within 14 days. I taste tested a 28 day old broth I had in the fridge and I could tell it wasn’t good anymore. I then dumped a large back of mixed vegetables in the crockpot. These were Hannaford brand and contained beans, peas, carrots and corn. Dump a can of cream of condensed chicken soup and a can of cream of condensed mushroom soup. Atop this, eye-ball your seasonings and throw in your bay leaf. I am lucky and have a sister-in-law who makes a perfect herb-salt that I use on almost everything, so I definitely added a good amount of that. Maybe this photo above will give you a better idea on my seasoning amounts. Finally, cube up 2 tablespoons of butter, give everything a little mix and let the crockpot do its magic. Another great part of this recipe is that it makes your house smell so delicious and cozy. I like to give my chicken breasts a flip halfway through and give the whole mixture a good stir here and there. Don’t be worried if it seems a bit soupy. Once you shred the chicken, it’ll thicken up. After the four hours is up, start preheating your oven according to your biscuit recipe. I used Pillsbury biscuits, so I set my oven to 350 degrees. Remove the chicken breasts from the crockpot and USE A HAND MIXER to shred the chicken. This has been the greatest cooking hack I’ve ever stumbled upon. If you don’t have a hand mixer, two forks will do just fine! After shredding, combine the chicken and give everything a good stir. Pour the mixture into a 9×13 baking dish and top with your biscuits. Now it’s time to plop her into the oven! I would suggest again, following the guidelines on your biscuit can, but I put mine in the oven for about 16 minutes. There you have it! A super easy, minimal prep, hearty meal for the family! Few quick notes on this meal: I am a serial eyeballer when it comes to cooking. The seasoning measurements below are guesses because I always eyeball seasonings. I shake them out until it feels right to me. Please PLEASE, if you haven’t used your hand mixer to shred chicken, this is your sign to do it. It saves you so much time and energy. If you aren’t ready to eat within 15 minutes of the crockpot being done, I would just keep it on warm until you are ready to get the biscuits out and eat. Let me know what you think in the comments! Crockpot Chicken Pot Pie Easy and savory chicken pot pie recipe to throw in the crockpot and forget about until it's time for dinner. Print Recipe Pin Recipe Prep Time 15 minutes minsCook Time 4 hours hrs 15 minutes mins Course Main CourseCuisine American Servings 8Calories 390 kcal Equipment1 Crockpot Ingredients 1 can cream of mushroom soup1 can cream of chicken soup2 chicken breast2 cups chicken broth1 bag of frozen mixed vegetables1 golden potato ½ yellow onion¼ tsp dried thyme¼ tsp dried rosemary½ tsp black pepper½ tsp herb salt2 tbsp butter1 bay leaf 1 can biscuits Instructions Place the chicken breasts at the bottom of the crockpot.Chop up the onion and potato and add to the crockpot.Add all remaining ingredients, excluding the biscuits. Mix to combine.Put crockpot on HIGH for 4 hours.After 4 hours, put the crockpot on warm and preheat your oven to 350°. Take the chicken breasts out and shred them. *NOTE: If you haven't heard of this trick, use your hand mixer to shred the chicken. This is a lifesaver!Add the shredded chicken back into the crockpot, mix and empty into a 9X13 baking dish.Place the biscuits on top of the mixture and place in oven. Set timer according to your biscuits. I used Pillsbury and set my timer to about 15-17 minutes. NotesI tend to only eyeball seasonings when cooking so the amounts listed above are just guesstimates. Trust your gut based on your taste! Keyword chicken, comfort food, crockpot, family dinner, quick Recipes chickenchicken pot piecomfort foodcrockpotCrockpot mealsdinnerdinner recipeseasy mealsfamily dinnermealsrecipes
Recipes Slow Cooker Mississippi Pulled Venison or Pork December 1, 2023December 1, 2023 This recipe is a year-round favorite in our household. I am not a huge BBQ fan, but still love a pulled pork, beef, or venison sandwich. That is why I always choose this recipe when making pulled meat. I have used this recipe for both venison roasts and pork roasts…. Read More
Crockpot Chicken Pot Pie Jump to Recipe Print Recipe Jump to Recipe Print Recipe To all my busy moms out there, this is a super easy comfort food meal for those busy nights. My go-to meal to hit a lot of the food groups in one dish – with barely any prep time – is for sure, chicken pot pie. The best part is the majority of the work (I’m talking about 10 or 15 minutes) you will do beforehand and just throw in the crockpot. We are deep into fall now – snow has fallen, the wood stove is going, we are well into my husband’s hunting season and my volleyball season is underway. We are BUSY in the Simon household. Anytime I can make a quick, yet nutritious dinner is a win for me. My favorite part of this meal at this time of year is that it is a total comfort food for those cold nights, yet I still feel like I am giving my son the nutrition he needs from the chicken and vegetables. I am not saying biscuits and cream of mushroom soup is healthy, but if it’ll hide the peas, carrots and beans from my increasingly picky toddler, I’LL TAKE IT. How to Make Crockpot Chicken Pot Pie I like to put my crockpot on high right away and place the chicken in the crockpot while I prep the other ingredients. After doing this, I used my slap chopper to chop the potato and onion, because I was rushing on my lunch break. Luckily, I work from home, so crockpot meals are my favorite to prepare during lunch so dinner is ready as soon as my husband and son get home. Over the chicken, pour two cups of chicken broth. *Quick Note: If you are like me and always forget about the opened can of chicken broth in the fridge, here’s a tip: write the date you open the broth on the box, knowing that it must be used within 14 days. I taste tested a 28 day old broth I had in the fridge and I could tell it wasn’t good anymore. I then dumped a large back of mixed vegetables in the crockpot. These were Hannaford brand and contained beans, peas, carrots and corn. Dump a can of cream of condensed chicken soup and a can of cream of condensed mushroom soup. Atop this, eye-ball your seasonings and throw in your bay leaf. I am lucky and have a sister-in-law who makes a perfect herb-salt that I use on almost everything, so I definitely added a good amount of that. Maybe this photo above will give you a better idea on my seasoning amounts. Finally, cube up 2 tablespoons of butter, give everything a little mix and let the crockpot do its magic. Another great part of this recipe is that it makes your house smell so delicious and cozy. I like to give my chicken breasts a flip halfway through and give the whole mixture a good stir here and there. Don’t be worried if it seems a bit soupy. Once you shred the chicken, it’ll thicken up. After the four hours is up, start preheating your oven according to your biscuit recipe. I used Pillsbury biscuits, so I set my oven to 350 degrees. Remove the chicken breasts from the crockpot and USE A HAND MIXER to shred the chicken. This has been the greatest cooking hack I’ve ever stumbled upon. If you don’t have a hand mixer, two forks will do just fine! After shredding, combine the chicken and give everything a good stir. Pour the mixture into a 9×13 baking dish and top with your biscuits. Now it’s time to plop her into the oven! I would suggest again, following the guidelines on your biscuit can, but I put mine in the oven for about 16 minutes. There you have it! A super easy, minimal prep, hearty meal for the family! Few quick notes on this meal: I am a serial eyeballer when it comes to cooking. The seasoning measurements below are guesses because I always eyeball seasonings. I shake them out until it feels right to me. Please PLEASE, if you haven’t used your hand mixer to shred chicken, this is your sign to do it. It saves you so much time and energy. If you aren’t ready to eat within 15 minutes of the crockpot being done, I would just keep it on warm until you are ready to get the biscuits out and eat. Let me know what you think in the comments! Crockpot Chicken Pot Pie Easy and savory chicken pot pie recipe to throw in the crockpot and forget about until it's time for dinner. Print Recipe Pin Recipe Prep Time 15 minutes minsCook Time 4 hours hrs 15 minutes mins Course Main CourseCuisine American Servings 8Calories 390 kcal Equipment1 Crockpot Ingredients 1 can cream of mushroom soup1 can cream of chicken soup2 chicken breast2 cups chicken broth1 bag of frozen mixed vegetables1 golden potato ½ yellow onion¼ tsp dried thyme¼ tsp dried rosemary½ tsp black pepper½ tsp herb salt2 tbsp butter1 bay leaf 1 can biscuits Instructions Place the chicken breasts at the bottom of the crockpot.Chop up the onion and potato and add to the crockpot.Add all remaining ingredients, excluding the biscuits. Mix to combine.Put crockpot on HIGH for 4 hours.After 4 hours, put the crockpot on warm and preheat your oven to 350°. Take the chicken breasts out and shred them. *NOTE: If you haven't heard of this trick, use your hand mixer to shred the chicken. This is a lifesaver!Add the shredded chicken back into the crockpot, mix and empty into a 9X13 baking dish.Place the biscuits on top of the mixture and place in oven. Set timer according to your biscuits. I used Pillsbury and set my timer to about 15-17 minutes. NotesI tend to only eyeball seasonings when cooking so the amounts listed above are just guesstimates. Trust your gut based on your taste! Keyword chicken, comfort food, crockpot, family dinner, quick Leave a Reply Cancel replyYour email address will not be published. Required fields are marked * Recipe Rating Recipe Rating Comment * Name * Email * Website Save my name, email, and website in this browser for the next time I comment.