There’s something about a chilly afternoon and the smell of slow-cooked chicken pot pie filling that brings me right back to my childhood kitchen. This crock pot chicken pot pie has all that nostalgic, creamy goodness—minus the fuss. With a buttery biscuit on top and that rich, savory filling bubbling underneath, this one’s become a slow cooker staple in our house.
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Why You’ll Love This Crock Pot Chicken Pot Pie
If your ideal dinner is warm, hearty, and practically cooks itself, this easy crock pot chicken pot pie checks all the boxes. It’s a cozy, kid-approved meal that comes together in one pot—so less mess, less stress. The chicken gets fall-apart tender, the creamy gravy soaks up all the vegetable goodness, and the buttery biscuit topping finishes it off with the kind of comforting bite that makes you pause and smile. Whether it’s a lazy Sunday or a busy weeknight, this is comfort food at its most practical and delicious.
Ingredients You’ll Need
Core Ingredients
To make this flavorful, no-fuss crock pot chicken pot pie, here’s what you’ll need:
- Chicken: Use 2 lbs of boneless, skinless chicken breasts or thighs—whichever you prefer for texture and flavor.
- Soup Base: Two cans of cream of chicken soup and one can of cream of celery (or substitute with cream of mushroom or onion).
- Vegetables: 12 oz of frozen mixed vegetables. If you’ve got fresh carrots, peas, or green beans on hand, toss those in.
- Seasonings: Garlic powder, onion powder, and black pepper to build those savory layers.
- Biscuits: One can of homestyle biscuits. Or go with homemade biscuit topping if you’re feeling fancy.
Optional Add-Ins & Substitutions
This recipe’s flexible, so feel free to mix it up:
- Soup Swaps: Try cream of mushroom for a deeper flavor or onion for a sharper bite.
- Dough Choices: Swap biscuits with puff pastry, crescent dough, or even pie crust.
- Herbs: Stir in fresh thyme or parsley for a fragrant touch.
- Dairy-Free? Go for dairy-free canned soup and plant-based biscuits.
Craving something more classic? Try our homemade biscuit topping, or check out our twist on a vegetarian pot pie.
How to Make Crock Pot Chicken Pot Pie
Step-by-Step Instructions
This recipe’s all about layering and letting the slow cooker do the work. Here’s how to make it:
- Prep your pot: Spray your crockpot with nonstick spray so nothing sticks.
- Layer chicken: Place chicken in the bottom. Sprinkle with half the garlic powder, onion powder, and black pepper.
- Add the soups and veggies: Pour the cream of chicken and celery soup over the chicken. Add frozen vegetables right on top.
- Season again: Sprinkle on the remaining half of your seasonings for a well-rounded flavor.
- Cover and cook: Set your slow cooker to low for 6–8 hours or high for 4–6 hours, until the chicken is fork-tender.
- Shred & stir: Once it’s done, shred the chicken with two forks and mix everything together to create that creamy, thick filling.
- Bake biscuits: While the crockpot finishes, bake the biscuits according to package directions—15–20 minutes until golden.
- Serve: Spoon the chicken mixture into bowls and top each serving with a biscuit (whole or halved—your call).
Tips, Variations & Serving Ideas
- Crust options: Want that classic pot pie crust feel? Swap biscuits for puff pastry or pie crust rounds baked separately.
- Low-carb twist: Skip the biscuits and serve the filling in roasted acorn squash or over cauliflower mash.
- For a crowd: This recipe doubles easily—just use a larger slow cooker.
- Make-ahead magic: The filling stores well in the fridge for up to 5 days. Just keep biscuits separate to avoid sogginess.
- Freezer-friendly: Freeze leftover filling for up to 3 months. Thaw in the fridge and reheat gently in the microwave.
- Leftovers tip: Stir any extra filling into cooked noodles or rice for a cozy leftover remix.
If you’re into skillet-style dishes, this creamy garlic herb chicken recipe is another irresistible skillet dinner packed with flavor. And if you’re cooking for two? These garlic butter chicken bites with parmesan pasta are perfect for weeknights and pair beautifully with romantic chicken dishes.
Printable Crock Pot Chicken Pot Pie Recipe
FAQs
Yes! That’s one of the perks. As long as it cooks to 165°F internally, starting with raw chicken is totally safe.
You can, but for crock pot versions like this one, the slow cooker does all the heavy lifting while keeping the chicken super tender.
Overcooking the biscuits (or adding them directly to the slow cooker), using too much liquid, or not seasoning enough early on can lead to a bland or soggy pie. Stick to the recipe and you’ll be golden.
Crock Pot Chicken Pot Pie: Easy and Comforting
- Total Time: 6 hours 10 minutes
- Yield: 6 servings 1x
Description
This crock pot chicken pot pie is warm, creamy, and comforting—perfect for a lazy Sunday or busy weeknight. With tender chicken, hearty vegetables, and a buttery biscuit topping, it’s a slow cooker classic that brings back cozy memories.
Ingredients
- 2 lbs boneless, skinless chicken breasts or thighs
- 2 cans cream of chicken soup
- 1 can cream of celery soup (or substitute with mushroom or onion)
- 12 oz frozen mixed vegetables
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp black pepper
- 1 can homestyle biscuits
Instructions
- Spray the crockpot with nonstick spray.
- Place chicken at the bottom and season with half the garlic powder, onion powder, and pepper.
- Pour soups over the chicken and add frozen vegetables.
- Sprinkle remaining seasonings on top.
- Cook on low for 6–8 hours or high for 4–6 hours until chicken is tender.
- Shred the chicken and stir to combine into a creamy filling.
- Bake biscuits according to package directions.
- Serve chicken mixture in bowls topped with biscuits.
Notes
Try swapping biscuits for puff pastry or pie crust for a different twist. You can also add herbs like thyme or parsley for extra flavor. The filling keeps well for leftovers or freezing.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl with biscuit
- Calories: 480
- Sugar: 5g
- Sodium: 950mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 105mg
Final Thoughts
This crock pot chicken pot pie is one of those recipes that just hits the spot every single time. It’s hearty without being heavy, nostalgic but still weeknight-easy. The creamy filling wraps around tender chicken and vegetables like a warm hug, and that golden biscuit on top? Pure joy.
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