Crockpot Chicken Pot Pie Homestyle

Crockpot Chicken Pot Pie for Busy Weeknights – Easy Dump and Go Dinner You may also find Easy Dump And Go Crockpot Chicken Dinners useful.

The 6pm question always looms large: what’s for dinner? You may find yourself staring into an empty fridge with a craving for something homey and comforting. This Crockpot Chicken Pot Pie fulfills that need beautifully, filling your kitchen with a warm aroma while it cooks. It’s perfect for anyone short on time who wants a hearty, delicious meal without the fuss of multiple steps. You may also find Savory Crockpot Chicken And Rice Easy Weeknight Dinners useful.

Why This Crockpot Chicken Pot Pie for Busy Weeknights – Easy Dump and Go Dinner Works

The appeal of this recipe lies in its simplicity and convenience. You only need a handful of ingredients to make a dish that is high in protein and satisfying. Unlike traditional pot pie, which can be high in carbs due to the crust, this version uses biscuit dough, maintaining that beloved comfort food feel without the extra flour-based carbs. It is still warm and filling, making it worthwhile even if it doesn’t exactly replicate the original taste.

How This Crockpot Chicken Pot Pie for Busy Weeknights – Easy Dump and Go Dinner Fits a Low Carb Day

This chicken pot pie fits perfectly into a low carb day. You can pair it with a side of greens or a light salad for a complete meal. If you’re keeping track of macros, this dish prioritizes protein while offering a relatively lower carbohydrate count when compared to traditional recipes. You can expect fibers and vitamins from the mixed vegetables, making it a balanced and satisfying option for a busy evening.

Gathering the Ingredients

Here’s what you’ll need for this simple dish:

• 2 pounds chicken breasts
• 1 can cream of chicken soup
• 1 cup chicken broth
• 2 cups mixed vegetables (carrots, peas, corn, green beans)
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 can refrigerated biscuit dough

These ingredients complement each other well to create a comforting meal. The cream of chicken soup gives the filling a rich, creamy texture, while the mixed vegetables add both nutrition and color. If you prefer a lower-fat alternative, you might select a reduced-fat cream of chicken soup. Just be aware that low-fat versions can be a bit thinner.

Step-by-Step Directions

1. Place the chicken breasts at the bottom of the crockpot.
2. Add the cream of chicken soup and chicken broth, mixing well to combine.
3. Stir in the mixed vegetables, onion powder, garlic powder, salt, and black pepper until evenly distributed.
4. Cover and cook on low for 6-8 hours or on high for 4 hours, until the chicken is cooked through and shreds easily.
5. About 30 minutes before serving, cut the biscuit dough into quarters and place on top of the filling in the crockpot.
6. Cover and cook until the biscuits are golden and cooked through.
7. Serve warm and enjoy your meal.

You’ll know the chicken is ready when it falls apart easily with a fork. The edges of the biscuit dough will also look golden, and the filling should be bubbling underneath.

Serving Crockpot Chicken Pot Pie for Busy Weeknights – Easy Dump and Go Dinner

Serving this dish can be just as straightforward as making it. The pot pie itself is substantial enough to stand alone, but if you’re looking to elevate your meal, consider serving it alongside a crisp green salad or some roasted vegetables. A side of steamed broccoli or sautéed spinach adds color and extra nutrients without adding too many carbs. This meal feels complete and homey without feeling like a diet plate.

Make Ahead and Storage

If you plan to make this ahead of time, it’s best to prepare it and store it in your refrigerator. It can stay fresh for 3 to 4 days in the fridge. Reheating is simple; just warm it up in the microwave or on the stovetop, adding a splash of chicken broth to keep the filling moist. However, I wouldn’t recommend freezing this dish. The biscuit dough can become soggy when thawed, and the textures won’t hold up as well.

Notes From My Kitchen

1. One mistake I made initially was overcrowding the crockpot. When too many ingredients are packed in, cooking time can increase, leading to uneven results.

2. If you want to boost the protein without adding calories, consider mixing in some beans or lentils with the veggies. They blend well without disrupting the flavor.

3. Always check the consistency of the filling; if it looks soupy, increase the cooking time slightly to allow for more reduction before adding the biscuit topping.

4. An easy way to add flavor is to replace the basic spices with a hit of herbes de Provence or poultry seasoning.

5. Watch for the biscuits as they cook; they should be golden brown on top. If they aren’t, you might need a few extra minutes covered.

Variations to Try

1. Dairy-Free Option: If you want a dairy-free pie, use coconut milk in place of the cream of chicken soup. Just be careful not to use the light version, as it can curdle.

2. Spicy Kick: You can add diced jalapeños or some cayenne pepper for a bit of heat. This can elevate the flavor profile if you enjoy spicy food.

3. Different Proteins: Swap out chicken for turkey or even cubed pork. Each will bring a unique taste to the dish.

4. Add More Veggies: If you want to sneak in more vegetables, serve with sautéed zucchini or mushrooms, which pair well with the chicken flavors.

Frequently Asked Questions About Crockpot Chicken Pot Pie for Busy Weeknights – Easy Dump and Go Dinner

Conclusion

This easy Crockpot Chicken Pot Pie recipe is the answer to busy weeknights when you want a hearty meal without much hassle. It’s comforting, satisfying, and allows flexibility for variations based on your preferences or dietary needs. If you’re looking for more quick and easy ideas to make ahead, check out this resource on 25 Dump-and-Go Slow Cooker Dinners for Busy Families.

This recipe is shared for general information only and is not medical or nutritional advice. If you are managing a health condition or taking medication, speak with your doctor or a registered dietitian before changing how you eat.

Crockpot Chicken Pot Pie for Busy Weeknights

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• Author: Lila Morrison
• Total Time: 375 minutes
• Yield: 4 servings 1x
• Diet: Low Carb

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Description

An easy, dump-and-go dinner option that fills your kitchen with the warm aroma of a classic chicken pot pie, made simply in a crockpot.

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Ingredients

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• 2 pounds chicken breasts
• 1 can cream of chicken soup
• 1 cup chicken broth
• 2 cups mixed vegetables (carrots, peas, corn, green beans)
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 can refrigerated biscuit dough

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Instructions

1. Place the chicken breasts at the bottom of the crockpot.
2. Add the cream of chicken soup and chicken broth, mixing well to combine.
3. Stir in the mixed vegetables, onion powder, garlic powder, salt, and black pepper until evenly distributed.
4. Cover and cook on low for 360-480 minutes or on high for 240 minutes, until the chicken is cooked through and shreds easily.
5. About 30 minutes before serving, cut the biscuit dough into quarters and place on top of the filling in the crockpot.
6. Cover and cook until the biscuits are golden and cooked through.
7. Serve warm and enjoy your meal.

Notes

For a lower-fat option, use reduced-fat cream of chicken soup. Avoid overcrowding the crockpot to ensure even cooking. Consider replacing spices with herbes de Provence for added flavor.

• Prep Time: 15 minutes
• Cook Time: 360 minutes
• Category: Main Course
• Method: Slow Cooking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 3g
• Sodium: 800mg
• Fat: 15g
• Saturated Fat: 5g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 4g
• Protein: 35g
• Cholesterol: 80mg