How to freeze chicken pot pie?

You can freeze unbaked chicken pot pie that has been pre-assembled in a baking dish. Wrap tightly and freeze for up to 4 months. Or you can freeze it after it has been baked and cooled, as well.

Is chicken pot pie good for you?

Whether chicken pot pie is good for you depends on which version you are consuming. Store-bought varieties are loaded with fat, calories and sodium. Other pot pie recipe options are much healthier when they reduce the amount of cream and calories.

What goes with chicken pot pie?

There are so many side dishes that pair well with chicken pot pie, such as vegetables of an variety, bread, rolls, potatoes or a leafy salad.

How to reheat chicken pot pie?

If you want to reheat chicken pot pie leftovers, you can do so right in the crock pot. Cook on low heat for 30 minutes, or until completely heated through. Stir once halfway through! Another option would be to scoop individual servings into a bowl and reheat for 1 to 2 minutes in the microwave until heated through.

Easy Slow Cooker Chicken Pot Pie With Biscuits

Name: Easy Slow Cooker Chicken Pot Pie with Biscuits
Prep time: 30 min
Cook time: 4 h
Total time: 4 h 30 min
Cuisine: American
Ingredients: 4 boneless, skinless chicken breasts; 1 chopped yellow onion; 1 1/2 cups chopped carrots; 1 1/2 cups sliced celery; 1/4 cup chopped Italian parsley; 1 tsp paprika; 1 tsp oregano; 1 tsp salt; 1 tsp pepper; 8 oz chicken stock; 21 oz cream of chicken soup; 1 1/2 cups frozen peas; 1 1/2 cups frozen corn; 16.3 oz refrigerated biscuits (8 count)

This slow cooker chicken pot pie is a practical solution for those seeking a hearty comfort meal with minimal active effort. By utilizing a crockpot, you can achieve a rich, creamy filling that tastes like it simmered for hours on a stove. Simply prepare the filling in the slow cooker and top with fresh baked biscuits for a complete family dinner.

List of ingredients

4 boneless, skinless chicken breasts – used as the primary protein source.
1 yellow onion, chopped – adds a savory aromatic base.
1 1/2 cups carrots, chopped – provides sweetness and texture.
1 1/2 cups celery, sliced – adds a classic savory flavor profile.
1/4 cup Italian parsley, chopped – brings a fresh herbal note to the sauce.
1 tsp paprika – adds a mild earthy sweetness and color.
1 tsp oregano – provides a fragrant, peppery depth.
1 tsp salt – enhances all other flavors in the dish.
1 tsp pepper – adds a subtle heat.
8 oz chicken stock – provides the liquid base for the gravy.
21 oz cream of chicken soup – creates the thick, creamy consistency.
1 1/2 cups frozen peas – added at the end to maintain color and texture.
1 1/2 cup frozen corn – adds a slight crunch and sweetness.
16.3 oz refrigerated biscuits (8 count) – serves as the easy pastry topping.

step-by-step instructions

Prepare the base: Place the four chicken breasts in a large slow cooker. Add the chopped onion, carrots, sliced celery, and chopped parsley.
Season and liquidize: Sprinkle the paprika, oregano, salt, and pepper over the vegetables and meat. Pour the chicken stock and cream of chicken soup over the top, stirring the mixture on top of the chicken to ensure even distribution.
Slow cook: Cover the crock pot with a tight-fitting lid. Set the device to cook for 8 hours on low heat or 4 hours on high heat.
Shred the chicken: Thirty minutes before the cooking time ends, remove the chicken breasts and place them on a cutting board. Use two forks to shred the meat into small pieces.
Final additions: Return the shredded chicken to the slow cooker. Stir in the frozen peas and frozen corn, mixing well to combine, and let it cook for the final 30 minutes.
Bake the topping: While the filling finishes, bake the refrigerated biscuits in the oven according to the package directions.
Serve: Scoop the creamy chicken mixture into bowls and place one warm baked biscuit on top of each serving.

Optimal Cooking Practices

Prioritize Low Heat Settings

Cooking the chicken on the low setting for 6 to 8 hours generally produces more tender and juicy results. High heat can sometimes cause the breast meat to tighten or become dry if the timing is not precise. If you have the time, the slow and steady approach is recommended for the best texture.

Incorporate Poultry Seasoning

For a more traditional pot pie flavor, add a teaspoon of poultry seasoning to the chicken before starting the slow cooker. This blend of sage, thyme, and rosemary complements the creamy sauce. It provides a more complex aromatic profile without requiring multiple individual spice jars.

Preventing Overcooked Meat

Ensure that you remove the chicken for shredding exactly 30 minutes before the end of the cycle. Leaving the meat in for the full duration after it has reached its internal temperature can lead to stringiness. Shredding it separately allows you to control the size of the pieces before returning them to the sauce.

Ingredient Substitutions

Using Chicken Thighs for Richness

If you prefer a more robust flavor and moist texture, replace the chicken breasts with boneless, skinless chicken thighs. Thighs are more forgiving in a slow cooker and are less likely to dry out. They add a richer quality to the final gravy due to the slightly higher fat content.

Rotisserie Chicken for Rapid Preparation

To significantly reduce cooking time, omit the raw chicken breasts at the beginning. Instead, add shredded meat from a pre-cooked rotisserie chicken during the final 30 minutes along with the peas and corn. This turns the slow cooker into a sauce-making vessel and saves several hours of wait time.

Customizing the Vegetable Mix

While peas and corn are classic, you can replace them with a frozen mixed vegetable blend. Carrots, beans, and cauliflower also work well as replacements for the celery or onions. Ensure frozen vegetables are not thawed before adding to maintain their structural integrity.

Alternative Liquid Bases

If you do not have chicken stock, you can use bouillon cubes dissolved in boiling water. One cube per cup of water is the standard ratio for this recipe. For a lighter version, a vegetable broth can be used without significantly altering the taste of the dish.

Texture and Consistency Control

Thickening with a Cornstarch Slurry

If the filling appears too thin after shredding the chicken, you can use a cornstarch slurry. Whisk 1 to 2 teaspoons of cornstarch into a small amount of cold water until smooth. Gradually stir this mixture into the slow cooker during the final 30 minutes of cooking.

Reducing Liquid for Heartier Results

For a very thick, stew-like consistency, reduce the amount of chicken stock by half or omit it entirely. The cream of chicken soup provides enough moisture to cook the chicken and vegetables. This is particularly useful if you are using a slow cooker that tends to retain a lot of condensation.

Adding Heavy Cream for Extra Richness

To achieve a more luxurious, restaurant-style sauce, stir in 1/2 to 1 cup of heavy whipping cream. This should be added at the same time as the frozen peas and corn. The cream adds a velvet-like texture and mellows the saltiness of the canned soup.

Using Mushroom Soup for Depth

Replacing half of the cream of chicken soup with cream of mushroom soup adds an earthy depth to the recipe. This creates a more savory, umami-rich flavor profile. It is an excellent variation for those who enjoy a more complex sauce.

Serving and Pairing Ideas

Pairing with Roasted Root Vegetables

Since the pot pie is creamy and rich, pairing it with roasted root vegetables provides a nice contrast. Roasted parsnips or carrots with a touch of thyme complement the flavors in the filling. The charred edges of roasted vegetables balance the softness of the pot pie.

Serving with a Fresh Leafy Salad

A crisp green salad with a vinaigrette dressing is an ideal side dish. The acidity of a lemon or balsamic dressing cuts through the richness of the cream sauce. This keeps the meal feeling balanced and prevents it from feeling too heavy.

Exploring Different Bread Toppers

While refrigerated biscuits are convenient, you can use other options like puff pastry or crescent rolls. If using puff pastry, bake it separately as a square and place it on top. Some prefer toasted garlic bread for a more savory, crunchy alternative.

Storage and Preservation

Refrigerator Storage Guidelines

Store leftover chicken pot pie filling in an airtight container in the refrigerator for up to three to four days. Keep the biscuits stored separately in a sealed bag or container to prevent them from absorbing moisture. This ensures the biscuits remain distinct from the stew.

Freezing the Filling

The filling can be frozen for up to three months. Allow the mixture to cool completely before transferring it to a freezer-safe container or heavy-duty freezer bags. Flatten the bags to save space and allow for faster thawing.

Freezing Assembled Pies

If you prefer to freeze the entire meal, place the filling in individual oven-safe ramekins and top them with unbaked biscuit dough. Wrap each ramekin tightly in plastic wrap and foil. Bake them directly from the frozen state, adding a few extra minutes to the oven time.

Reheating Methods

Slow Cooker Reheating

To reheat larger quantities, place the filling back into the slow cooker on a low heat setting. Stir occasionally and heat for about 30 minutes until bubbling. This method keeps the chicken moist and prevents the sauce from separating.

Microwave Reheating

For individual servings, scoop the filling into a microwave-safe bowl and cover it with a damp paper towel. Heat for 1 to 2 minutes, stirring halfway through to ensure even heating. Warm the biscuit separately in a toaster oven to regain its crispness.

Oven Reheating

Transfer the filling to a baking dish and cover it with foil to trap moisture. Heat at 350 degrees Fahrenheit for 15 to 20 minutes. This is the best method if you want to melt cheese on top of the filling before adding the biscuit.

Common Troubleshooting

Managing Watery Filling

If your filling is too watery, it may be due to excess moisture from the frozen vegetables or the slow cooker lid. Simmer the mixture on high for an additional 30 minutes without the lid to allow some liquid to evaporate. This concentrates the flavors and thickens the gravy.

Preventing Overcooked Vegetables

Adding the peas and corn at the very end is crucial for maintaining their texture. If added at the start, these vegetables will become mushy and lose their bright color. Always wait until the final 30 minutes of the cooking cycle.

Avoiding Sogginess in Biscuits

To prevent the biscuits from becoming soggy, avoid placing them directly on the liquid filling for long periods. Instead, scoop the filling into a bowl first and place the biscuit on top just before serving. If baking them together, ensure the biscuits are fully browned on the bottom.

Frequently Asked Questions

Can I use frozen chicken breasts?

It is not recommended to put frozen raw chicken directly into the slow cooker due to food safety concerns. Thaw the chicken in the refrigerator overnight before adding it to the pot. This ensures the meat reaches a safe temperature quickly enough to prevent bacterial growth.

How do I control the salt level?

Since canned soup and chicken stock can both be high in sodium, use low-sodium versions of both ingredients. Taste the filling before adding the 1 tsp of salt. You may find that the soup provides enough seasoning on its own.

Can this be made dairy-free?

To make this recipe dairy-free, substitute the cream of chicken soup with a homemade thickener made from cashew cream or a coconut-based cream soup. Use a dairy-free butter alternative for the biscuits or use a gluten-free, dairy-free biscuit brand.