Kitchen notes · a little help before you start
Crock Pot Chicken Pot Pie Recipe
Crock Pot Chicken Pot Pie Recipe is made with chicken breasts, cream of chicken soup, and milk.
- Prep
- 10 min
- Cook
- 360 min
- Total
- 370 min
- Original yield
- Serves 6
- Ingredients
- 10 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Dinner
- Primary protein
- Chicken
- Cuisine
- American
- Preparation & total time
- Prep: 15 minutes or less · Total: over 60 minutes
A few quick notes
1. Check the package directions
Use the package directions where the method calls for them.
2. Check when to cover
Follow the covered and uncovered stages in their stated order.
3. Shred at the stated step
Keep shredding in the order given by the method.
Get to know the ingredients
boneless skinless chicken breasts
In the method: Add chicken breasts to the crock pot.
cream of chicken soup (1 can)
In the method: Add chicken breasts to the crock pot.
milk
In the method: In a mixing bowl combine cream of chicken soup and milk, whisk to combine.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 6. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
Ingredient note
Source: 1 ½ pounds boneless skinless chicken breastsIngredient note
Source: 10.5 ounces cream of chicken soup (1 can)Ingredient note
Source: 1 cup milkIngredient note
Source: ½ cup onion (chopped)Ingredient note
Source: 16 ounces frozen mixed vegetables (1 bag)Ingredient note
Source: ½ cup celery (chopped)Ingredient note
Source: 1 teaspoon garlic powderIngredient note
Source: ½ teaspoon saltIngredient note
Source: ¼ teaspoon ground black pepperIngredient note
Source: 16 ounce Grands Biscuits (1 can)
How to make it
0 of 7 steps completeMake room for Crock Pot Chicken Pot Pie Recipe
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Finish as directed
Serve biscuits on top of a bowl of pot pie and enjoy.
A little more help as you go
Choose the cooking schedule
Check the slow-cooker setting and timing before deciding when to start.
Prepare the whisked mixture
Keep the whisking step in its stated place in the preparation.
A few questions you might have
What should I prepare first?
Set out the crock pot and pot. Start with this step: Spray crock pot with non-stick spray.
Which preparation step should I plan for?
Use the package directions where the method calls for them.
What happens at the end?
Serve biscuits on top of a bowl of pot pie and enjoy.
Is there another preparation step to plan for?
Check the slow-cooker setting and timing before deciding when to start.
Additional recipe notes
Fridge: Leftover chicken pot pie filling can be stored in an airtight container for up to 4 days. Freezer: Allow filling to cool before storing in a freezer-safe container. Thaw in the fridge overnight before reheating. Warm leftover filling in the microwave and, if it’s too thick, add a splash or two of milk to thin it. You can warm up leftover biscuits to go on top, or bake a fresh batch!
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: julieseatsandtreats.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
