Can I make crock pot chicken pot pie gluten-free?

Absolutely! Use gluten-free soup, broth, and biscuit mix or a gluten-free pie crust alternative.

Is crock pot chicken pot pie healthy?

It can be! Use lean chicken, lots of veggies, low-sodium broth, and healthy topping swaps like whole wheat biscuits.

Carrots, peas, celery, potatoes, and onions are classics. Add leafy greens or mushrooms for variety.

Cook it on low for 6–7 hours. This gives the chicken time to become tender and the flavors to develop fully.

Bake the crust or biscuits separately and add them just before serving to keep them crispy.

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Prep the Ingredients: Dice the chicken, onion, and potatoes. Mince the garlic. Set everything aside for easy layering.
Layer in Crock Pot: In a 6-quart crock pot, add the potatoes, onion, garlic, and frozen vegetables. Place the chicken chunks on top.
Mix the Sauce: In a bowl, whisk together cream of chicken soup, broth, milk, salt, pepper, and thyme. Pour this over the chicken and vegetables.
Cook Low and Slow: Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until the chicken is fully cooked and veggies are fork-tender.
Thicken the Sauce (Optional): If the sauce is too thin, stir in a slurry made from cornstarch and water. Let it cook uncovered for another 20–30 minutes.
Bake Biscuits Separately: About 15 minutes before serving, bake the biscuits according to package directions or use your favorite recipe.

Serve: Spoon the hot, creamy filling into bowls and top with a warm, golden biscuit. Enjoy every cozy bite!

For a richer sauce, swap milk with heavy cream or half-and-half.
Add fresh herbs like parsley or rosemary for a flavor boost.
Want a gluten-free version? Use a GF soup base and serve over mashed potatoes or gluten-free biscuits.
This recipe is great for freezing—just store leftovers in an airtight container for up to 3 months.