Slow Cooker Chicken Pot Pie Recipe

Chicken breasts: Cubed pieces of chicken that provide the main protein for the dish.

Frozen mixed vegetables: A blend of vegetables like peas, carrots, and corn that add color and nutrition.

Chicken broth: A flavorful liquid that helps create the base of the creamy sauce.

Cream of chicken soup: A canned soup that adds creaminess and depth of flavor to the dish.

Garlic powder: A seasoning that adds a subtle garlic flavor without the need for fresh garlic.

Onion powder: A seasoning that provides a mild onion flavor to the dish.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a hint of spice and depth to the flavor profile.

Refrigerated biscuit dough: Ready-to-bake dough that creates a delicious, flaky topping for the pot pie.

When using a slow cooker, it's important to cut the chicken breasts into uniform cubes to ensure even cooking. This will help the chicken cook at the same rate as the frozen mixed vegetables, resulting in a well-balanced dish. Additionally, stirring the mixture occasionally during the cooking process can help distribute the seasonings more evenly, enhancing the overall flavor of your chicken pot pie.

• chicken breasts - Substitute with turkey breasts: Turkey breasts have a similar texture and flavor profile to chicken, making them a suitable replacement.

• frozen mixed vegetables - Substitute with fresh vegetables: Fresh vegetables can be used to enhance the flavor and nutritional value of the dish. Consider using carrots, peas, and green beans.

• chicken broth - Substitute with vegetable broth: Vegetable broth can be used to make the dish vegetarian-friendly while still providing a rich flavor.

• cream of chicken soup - Substitute with cream of mushroom soup: Cream of mushroom soup offers a similar creamy texture and can add a different depth of flavor.

• garlic powder - Substitute with fresh garlic: Fresh garlic can provide a more robust and aromatic flavor compared to garlic powder.

• onion powder - Substitute with fresh onions: Fresh onions can add a more intense and natural flavor to the dish.

• salt - Substitute with soy sauce: Soy sauce can add a savory umami flavor while also providing the necessary saltiness.

• black pepper - Substitute with white pepper: White pepper has a milder flavor and can be used to maintain the dish's seasoning without altering its appearance.

• refrigerated biscuit dough - Substitute with puff pastry: Puff pastry can provide a flaky and buttery crust, offering a different texture and flavor to the pot pie.

• Allow the chicken mixture to cool completely before storing. This helps prevent condensation, which can lead to soggy biscuits and spoilage.
• Transfer the cooled chicken mixture to an airtight container. For best results, use containers that are specifically designed for freezing, as they help prevent freezer burn.
• Label the container with the date and contents. This makes it easier to keep track of how long the chicken pot pie has been stored.
• Store the chicken mixture in the refrigerator if you plan to eat it within 3-4 days. Ensure the container is sealed tightly to maintain freshness.
• For longer storage, place the container in the freezer. The chicken mixture can be frozen for up to 3 months. Make sure the container is freezer-safe to avoid any damage.
• When ready to reheat, thaw the chicken mixture in the refrigerator overnight. This slow thawing process helps maintain the texture and flavor.
• Reheat the chicken mixture in a saucepan over medium heat, stirring occasionally until heated through. You can also reheat it in the microwave, using a microwave-safe dish and stirring every few minutes to ensure even heating.
• If you have leftover biscuits, store them separately in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a resealable plastic bag for up to 1 month.
• To reheat the biscuits, place them in a preheated oven at 350°F (175°C) for about 10 minutes, or until warmed through. This will help them regain their crispiness.
• Serve the reheated chicken mixture over the warmed biscuits for a comforting meal that tastes just as good as the first time.

• Preheat your oven to 350°F (175°C). Transfer the chicken mixture to an oven-safe dish. Cover with aluminum foil to prevent drying out. Bake for about 20-25 minutes or until heated through.
• For a quicker option, use the microwave. Place a portion of the chicken mixture in a microwave-safe dish. Cover with a microwave-safe lid or plastic wrap, leaving a small vent. Heat on medium power for 2-3 minutes, stirring halfway through, until hot.
• If you have an air fryer, preheat it to 350°F (175°C). Place the chicken mixture in an air fryer-safe dish. Heat for about 10-15 minutes, stirring occasionally, until warmed through.
• To reheat on the stovetop, add the chicken mixture to a saucepan over medium heat. Stir occasionally to prevent sticking. Heat until the mixture is thoroughly warmed, about 10-15 minutes.
• For a slow cooker reheat, transfer the chicken mixture back into the slow cooker. Set it on low and heat for 1-2 hours, stirring occasionally, until hot.

• Slow cooker: A countertop electrical appliance used to simmer the chicken and vegetable mixture over a long period.

• Cutting board: A durable board on which to cube the chicken breasts.

• Chef's knife: A sharp knife used for cubing the chicken breasts.

• Measuring cups: Tools used to measure out the frozen mixed vegetables and chicken broth accurately.

• Measuring spoons: Tools used to measure the garlic powder, onion powder, salt, and black pepper.

• Mixing spoon: A spoon used to stir the ingredients together in the slow cooker.

• Baking sheet: A flat sheet used to bake the biscuit dough in the oven.

• Oven: An appliance used to bake the biscuit dough at the specified temperature.

• Serving spoon: A large spoon used to serve the chicken mixture over the biscuits.

Pre-cut ingredients: Use pre-cubed chicken breasts and pre-chopped frozen mixed vegetables to save prep time.

Use a liner: Line your slow cooker with a disposable liner for easy cleanup.

Batch cooking: Double the recipe and freeze half for a quick meal later.

Pre-mix spices: Combine garlic powder, onion powder, salt, and black pepper in advance.

Quick biscuits: Use refrigerated biscuit dough for a fast and easy topping.