This method creates a creamy chicken and vegetable filling using a slow cooker for ease of preparation. It is served with baked biscuits to provide the classic pot pie texture without the need for a traditional oven-baked crust.
List of ingredients
- 4 potatoes (peeled or scrubbed, then diced) – use red or russet potatoes.
- 3 cups sliced carrots – fresh sliced or baby carrots.
- 1 Tbsp onion (diced) – yellow or sweet white onion.
- 2 cloves garlic (minced) – fresh or dried minced garlic.
- 1/2 tsp salt – for seasoning.
- 1/4 tsp pepper – black pepper.
- 4 boneless skinless chicken breasts (cubed) – cut into bite-sized pieces.
- 2 cans cream of chicken soup (10.25 oz each) – canned variety prevents curdling.
- 1 1/2 cups frozen peas – add at the end to maintain color.
- 8 biscuits – homemade or store-bought dough.
step-by-step instructions
- Prepare Vegetables: Place the diced potatoes, sliced carrots, and diced onion in a large crock pot. Sprinkle the salt and pepper evenly over the vegetables.
- Brown the Chicken: Heat a small amount of oil in a skillet. Brown the cubed chicken breasts quickly; do not cook them through, as they will finish in the slow cooker. This step is optional.
- Assemble the Pot: Layer the browned or raw chicken on top of the vegetable mixture. Pour both cans of cream of chicken soup over the chicken and vegetables, spreading it to cover the top.
- Slow Cook: Cover the crock pot and cook on the low setting for 4 to 5 hours until the vegetables are tender.
- Add Final Vegetable: Stir in the frozen peas and continue cooking for an additional 20 minutes or until the peas are heated through.
- Serve: Prepare the biscuits according to their package or recipe instructions. Serve the filling over the biscuits or place the filling in bowls and top with the baked biscuits.
Optimizing Your Ingredient Selection
Choosing the Right Potato Variety
Red potatoes are ideal for this recipe because they are waxy and hold their shape during long cooking periods. If you use russet potatoes, they will soften more and may break down slightly. This breakdown actually helps thicken the sauce further.
Slicing Carrots for Consistent Cooking
Cut carrots into uniform rounds or small chunks to ensure they cook at the same rate as the potatoes. If using baby carrots, you can leave them whole or slice them in half. Overly large chunks may remain hard even after five hours of slow cooking.
Using Fresh vs. Powdered Garlic
Freshly minced garlic provides a sharper, more pungent flavor that stands up well to the creamy soup base. Powdered garlic is a suitable alternative for convenience. Use approximately 1/4 teaspoon of garlic powder for every clove of fresh garlic.
Selecting the Best Cream of Chicken Soup
Canned cream of chicken soup is recommended over homemade versions for this specific slow cooker method. Canned versions contain stabilizers that prevent the sauce from curdling or separating over several hours of low heat. Ensure the soup is well-distributed across the top of the ingredients.
Cooking Techniques for Better Results
The Benefit of Browning Chicken
Browning the chicken in a skillet creates a Maillard reaction, which adds a deeper savory flavor to the final dish. While the recipe works with raw chicken, searing the meat first prevents the chicken from looking pale. Use a high-smoke point oil like canola or vegetable oil for this step.
Managing Slow Cooker Moisture
Avoid adding extra water or broth at the start of the cooking process. The vegetables and chicken release their own liquids as they cook, which blends with the soup. Adding too much liquid early on can result in a runny consistency.
Timing the Addition of Frozen Peas
Frozen peas should only be added during the last 20 minutes of cooking. Cooking them for the full five hours would cause them to lose their bright green color and become mushy. This short heating window preserves their texture and visual appeal.
Using Slow Cooker Liners
For faster cleanup, use a heat-resistant plastic slow cooker liner. If you do not have a liner, spray the interior of the ceramic pot with a non-stick cooking spray. This prevents the thick soup and potato starches from sticking to the sides.
Filling Customizations and Substitutions
Using Boneless Chicken Thighs
You can replace chicken breasts with boneless, skinless chicken thighs for a richer flavor and juicier meat. Thighs are more resistant to overcooking in a slow cooker. If using thighs, you can leave them whole and shred them with two forks before stirring them back into the filling.
Incorporating Mixed Frozen Vegetables
If you prefer a wider variety of vegetables, replace the peas with a frozen mixed vegetable blend. This often includes corn, carrots, and green beans. Like the peas, add these during the final 20 minutes of cooking.
Adjusting the Sauce Consistency
If the filling is too thick for your preference, stir in 1/2 cup of milk, heavy cream, or chicken broth at the end. This will create a more pourable sauce. Add the liquid slowly and stir until you reach the desired thickness.
Alternative Thickening Agents
If you prefer not to use canned soup, you can use a mixture of chicken broth and a cornstarch slurry. Mix equal parts cornstarch and cold water, then stir it into the pot during the last 30 minutes of cooking. Bring the mixture to a slight simmer to activate the thickening.
Topping and Serving Variations
Preparing Fresh Homemade Biscuits
For the best experience, bake homemade buttermilk biscuits to serve with the filling. Ensure the biscuits are hot and flaky to contrast with the creamy sauce. Split the biscuits open and ladle the chicken mixture directly over the center.
Using Puff Pastry for a Flaky Crust
Instead of biscuits, you can use store-bought puff pastry. Roll out the pastry, cut it into squares, and bake them until golden brown. Place a pastry square on top of each bowl of filling for a texture similar to traditional pot pie.
Serving with Crescent Roll Dough
Crescent rolls are a fast alternative to biscuits and provide a buttery flavor. Bake the rolls according to the package directions. You can either serve the filling on top of the rolls or wrap the filling inside the dough before baking.
Using Toasted Bread or Sourdough
For a simpler presentation, serve the filling over thick slices of toasted sourdough or French bread. The crunch of the toast complements the softness of the stew. Rub a clove of raw garlic on the toast for additional flavor.
Storage and Reheating Guidelines
Refrigeration and Shelf Life
Store leftover filling in an airtight container in the refrigerator. It will remain safe and flavorful for up to four days. Keep the biscuits in a separate airtight bag or container to prevent them from absorbing moisture from the filling.
Why You Should Avoid Freezing
Freezing is not recommended for this recipe due to the potato content. The cell walls of the potatoes break down during the freezing and thawing process. This results in a grainy or mushy texture that is undesirable.
Microwave Reheating Method
To reheat the filling, place a portion in a microwave-safe bowl and cover it with a damp paper towel. Heat in 1-minute intervals, stirring in between, until the center is hot. Add a splash of milk if the sauce has thickened too much during storage.
Oven Reheating for Biscuits
Do not microwave biscuits, as they can become rubbery. Instead, wrap them in aluminum foil and place them in a 350°F oven for 5 to 10 minutes. This restores the crisp exterior and softens the interior.
Troubleshooting Common Issues
Filling Is Too Watery
If the filling is too thin, you can simmer it on the stove for 10 minutes to reduce the liquid. Alternatively, stir in a small amount of cornstarch mixed with water. Stir constantly over medium heat until the sauce thickens.
Vegetables Are Still Hard
If the potatoes or carrots are not tender after 5 hours, they may have been cut too large. Increase the cooking time by 30 to 60 minutes on low. If using a high setting, check them every 30 minutes to avoid overcooking the chicken.
Chicken Is Dry
Dry chicken usually occurs when using breasts on the high heat setting for too long. Stick to the low setting to maintain moisture. If the meat is dry, stir in a tablespoon of butter or a splash of heavy cream at the end to add richness.
Soup Has Separated
Separation can occur if the slow cooker is overheated or if homemade soup was used. Stir the filling vigorously with a whisk or fork to reintegrate the fats and liquids. Adding a small amount of cornstarch can also help stabilize the emulsion.
Frequently Asked Questions
Can I use a different type of soup?
Yes, cream of celery or cream of mushroom soup can be used as substitutes. These provide a similar thickness and creaminess while slightly altering the flavor profile.
Can I cook this on the high setting?
You can cook the filling on high for approximately 2 to 3 hours. However, the low setting is preferred for chicken breasts to ensure they stay tender and do not toughen.
Is the browning step absolutely necessary?
No, the chicken will cook perfectly fine without browning. The step is only included to add a layer of caramelized flavor and a better color to the meat.
Can I add other vegetables to this recipe?
Yes, diced celery or parsnips are excellent additions. Add these at the beginning with the carrots and potatoes so they have enough time to soften.
Print
Slow Cooker Chicken Pot Pie with Biscuits
- Total Time: 7 hours
- Yield: 8 servings 1x
- Diet: General
Description
Creamy chicken pot pie filling cooked in the crock pot and served with biscuits.
Ingredients
- 4 potatoes, peeled or scrubbed and diced
- 3 cups sliced carrots
- 1 Tbsp diced onion
- 2 cloves minced garlic
- 1/2 tsp salt
- 1/4 tsp pepper
- 4 boneless skinless chicken breasts, cubed
- 2 cans (10.25 oz each) cream of chicken soup
- 1 1/2 cups frozen peas
- 8 biscuits
Instructions
- Step 1: Place all of the veggies in a large crock pot. Sprinkle with salt and pepper.
- Step 2: Brown chicken in a skillet with a little bit of oil (optional) and then chop.
- Step 3: Place chicken on top of veggies and cover with soup. Cover and cook on low for 4-5 hours.
- Step 4: Add frozen peas and cook 20 minutes longer or till heated through.
- Step 5: Serve over fresh baked biscuits, crescent rolls, pie crust, or toast.
Notes
For a more saucy filling, stir in 1/2 cup of heavy cream or milk with the frozen peas.
- Prep Time: 20 minutes
- Cook Time: 4 hours 20 minutes
- Category: Crock Pot
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 357 kcal
- Sugar: 6 g
- Sodium: 1042 mg
- Fat: 11 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.01 g
- Carbohydrates: 46 g
- Fiber: 6 g
- Protein: 20 g
- Cholesterol: 43 mg