Crock Pot Chicken Pot Pie

Crock Pot Chicken Pot Pie brings all the comforting, creamy, and hearty flavors of a traditional chicken pot pie—without the fuss. This slow cooker version features tender chicken, savory vegetables, and a rich, creamy base, all topped with buttery biscuits. It’s the perfect no-fuss, family-friendly meal for busy nights or cozy weekends.

Why You’ll Love This Recipe

• Set-it-and-forget-it convenience thanks to the crock pot
• Creamy, savory filling that’s rich and satisfying
• Family-friendly and perfect for picky eaters
• Easy to customize with your favorite vegetables or spices
• Great for meal prepping and leftovers

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 3 boneless, skinless chicken breasts
• 1 can (10.5 oz) cream of chicken soup
• 1 cup milk
• 4 potatoes, peeled and diced
• 1/2 onion, chopped
• 1/2 cup chopped celery
• 16 oz bag frozen mixed vegetables
• 1 teaspoon garlic powder
• 1/2 teaspoon poultry seasoning
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 can refrigerated biscuits (for topping or serving)

Directions

1. Place chicken breasts in the bottom of the crock pot.
2. Add cream of chicken soup, milk, potatoes, onion, celery, frozen vegetables, and seasonings. Stir to combine.
3. Cover and cook on low for 6–8 hours or high for 3–4 hours, until the chicken is tender and vegetables are cooked.
4. Remove the chicken, shred it, and return it to the crock pot. Stir well.
5. Bake the biscuits according to the package instructions.
6. Serve the creamy chicken pot pie filling in bowls topped with warm, golden biscuits.

Servings and Timing

• Servings: 6–8
• Prep Time: 5 minutes
• Cook Time: 6–8 hours (low) or 3–4 hours (high)
• Total Time: 6–8 hours

Variations

• Cheesy version: Stir in 1 cup of shredded cheddar cheese at the end for extra richness
• Low-carb: Replace potatoes with cauliflower or omit them entirely
• Vegetarian: Swap chicken for chickpeas and use cream of mushroom soup
• Puff pastry topping: Bake puff pastry separately and use it in place of biscuits for a bakery-style finish

Storage/Reheating

• Storage: Store leftover filling in an airtight container in the refrigerator for up to 4 days
• Freezing: Freeze the filling (without biscuits) for up to 3 months. Thaw in the fridge overnight
• Reheating: Reheat on the stove or in the microwave. Add a splash of milk if needed to loosen the consistency

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless thighs work well and add extra flavor and tenderness.

Can I use fresh vegetables?

Absolutely. Dice fresh carrots, peas, green beans, and corn to your preference.

How do I thicken the filling?

If the filling is too thin, stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) and let it cook for an additional 15–20 minutes.

Do I need to pre-cook the chicken?

No, the chicken will cook fully and become very tender in the crock pot.

Can I use homemade biscuits?

Yes, homemade or store-bought both work. Bake separately and serve on top.

Is it okay to skip the potatoes?

Yes, you can omit them or replace with another veggie like parsnips or sweet potatoes.

Can I make this ahead of time?

Yes, prep everything the night before and store the crock pot insert in the fridge. Start cooking the next day.

Will the biscuits get soggy in the crock pot?

Bake the biscuits separately and add just before serving to keep them crisp.

Can I double this recipe?

Yes, if your crock pot is large enough. Adjust cooking time slightly as needed.

Can I use rotisserie chicken?

Yes. Add it during the last 30 minutes of cook time to warm through.

Conclusion

Crock Pot Chicken Pot Pie delivers classic comfort with none of the hassle. This creamy, hearty dish is perfect for busy families and cold nights alike. Easy to prep, endlessly customizable, and always a crowd-pleaser—it’s a slow cooker staple you’ll return to again and again.

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