How Can I Make This Dish Healthier?

To make this dish healthier, consider using homemade cream of chicken soup, reducing the amount of added salt, and using fresh vegetables instead of frozen ones. You can also opt for low-fat milk or a plant-based milk alternative.

Can I Use Leftover Rotisserie Chicken?

Yes, leftover rotisserie chicken is a great option for this dish. Simply add the shredded chicken during the last hour of cooking to allow it to warm through without overcooking.

What If I Don't Have Cream of Chicken Soup?

If you don't have cream of chicken soup, you can make your own by combining chicken broth, milk, and a roux made from butter and flour. This homemade version can be seasoned to your liking and is often healthier than the canned version.

How Can I Make This Dish Vegetarian?

To make a vegetarian version of crockpot chicken pot pie, substitute the chicken with a plant-based protein like tofu or tempeh. Alternatively, you can use additional vegetables, such as mushrooms or a medley of root vegetables, to add substance to the dish. Replace the cream of chicken soup with a cream of mushroom soup or a similar vegetarian option.

Which Method Thickens the Sauce the Best?

If your sauce isn’t thick enough for your liking, the best way to thicken it is by using a cornstarch slurry. Simply mix 1/4 cup of cornstarch with 1 cup of cold water or chicken broth until the cornstarch is completely dissolved. Add this mixture to the crockpot and cook on high for an additional 30 minutes, or until the sauce thickens to your desired consistency.

Can I Prepare This Dish Ahead of Time?

Absolutely! This dish is very forgiving and can be prepped ahead of time. You can assemble all the ingredients in the crockpot the night before and store it in the refrigerator. The next morning, simply place the crockpot insert into the base and turn it on. Alternatively, you can prepare the entire dish, freeze it, and then cook it straight from the freezer by adding some cooking time.

Crockpot Chicken Pot Pie

Description

An easy and comforting crockpot chicken pot pie made with tender chicken, creamy soup, and hearty vegetables. Topped with warm buttermilk biscuits for the perfect finish.

Ingredients

Scale

3 boneless, skinless chicken breasts
1 can (10.5 oz) cream of chicken soup
1 cup milk
1/2 onion, chopped
4 potatoes, peeled and diced
1 (16 oz) bag frozen mixed vegetables
1/2 cup chopped celery
1 tsp garlic powder
1/2 tsp poultry seasoning
Salt and pepper, to taste
1 (16 oz) can of buttermilk biscuits (8 count)

Instructions

Chop the vegetables: peel and dice the potatoes, and chop the onion and celery into small pieces. If using fresh vegetables, prepare as needed.
Place the chicken breasts in the bottom of the crockpot.
Add the chopped onions, celery, potatoes, and frozen mixed vegetables.
Pour the can of cream of chicken soup over the top.
Add the milk, garlic powder, poultry seasoning, salt, and pepper.
Cover and cook on low for 6-8 hours or on high for 3-4 hours.
Once cooking is done, remove the chicken breasts, shred with two forks, and return the shredded chicken to the crockpot. Stir to combine.
Towards the end of the cooking time, bake the buttermilk biscuits according to package instructions.
Ladle the chicken pot pie filling into bowls and top each with a warm biscuit.

Notes

For a healthier option, use fresh vegetables and homemade cream of chicken soup. You can substitute the milk with almond or plant-based milk for a dairy-free alternative.

Prep Time: 15 minutes
Cook Time: 6-8 hours (low) or 3-4 hours (high)
Category: Main Course
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 bowl with biscuit
Calories: 420
Sugar: 6g
Sodium: 800mg
Fat: 15g
Saturated Fat: 5g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 5g
Protein: 25g
Cholesterol: 70mg

Keywords: chicken pot pie, crockpot, comfort food, slow cooker, chicken