If you're craving the ultimate comfort food with minimal effort, this Crock Pot Chicken Pot Pie recipe is for you. Loaded with tender chunks of chicken, hearty vegetables, and a creamy, flavorful sauce, this dish has all the classic flavors of a traditional chicken pot pie, but with the convenience of a slow cooker. Best of all, you can top it with buttery biscuits for that perfect pot pie crust experience without the hassle of rolling dough. It’s a hearty, family-friendly meal that’s perfect for busy weeknights or cozy weekends. Read on to learn how to make this delicious Crock Pot Chicken Pot Pie from start to finish!
What is Crock Pot Chicken Pot Pie?
Crock Pot Chicken Pot Pie is a slow-cooked version of the classic comfort dish, chicken pot pie. Instead of baking in the oven with a pastry crust, the filling—made of chicken, vegetables, and a rich, creamy sauce—cooks slowly in the crock pot, allowing all the flavors to meld beautifully. At the end, it's typically topped with baked biscuits or puff pastry for that classic pot pie finish. This method cuts down on the hands-on time, making it perfect for those who want a homemade meal without standing over the stove.
Ingredients List for Crock Pot Chicken Pot Pie
Here are the ingredients you’ll need to make this comforting slow-cooked meal:
For the Pot Pie Filling:
- Chicken Breasts – 2 large chicken breasts (about 1 to 1 ½ lbs), boneless and skinless.
- Frozen Mixed Vegetables – 2 cups (a blend of peas, carrots, green beans, and corn works well).
- Potatoes – 2 medium russet potatoes, peeled and diced.
- Onion – 1 small onion, finely chopped.
- Celery – 2 stalks, chopped.
- Chicken Broth – 2 cups to create the base of the sauce.
- Cream of Chicken Soup – 1 can (10.5 oz), for added creaminess and flavor.
- Garlic Powder – 1 teaspoon for extra depth of flavor.
- Dried Thyme – ½ tsp, or use fresh thyme for an earthier taste.
- Bay Leaf – 1 to infuse flavor during cooking.
- Salt and Pepper – To taste, for seasoning the chicken and vegetables.
For the Topping:
- Biscuits – 1 can of refrigerated biscuit dough, or homemade biscuits if you prefer.
- Butter – 2 tablespoon melted, to brush on top of the biscuits.
- Fresh Parsley – 2 tbsp, chopped for garnish (optional).
Substitutions and Variations
- Chicken Thighs: If you prefer a richer, juicier meat, you can substitute chicken breasts with boneless, skinless chicken thighs.
- Fresh Vegetables: If you prefer fresh over frozen vegetables, feel free to use fresh diced carrots, peas, or green beans. You may want to pre-cook them a bit before adding to the crock pot.
- Cream of Mushroom Soup: For a different flavor profile, you can substitute the cream of chicken soup with cream of mushroom.
- Dairy-Free Option: Use a dairy-free cream soup (like a coconut cream-based version) and dairy-free biscuits for a completely dairy-free meal.
- Puff Pastry Topping: Instead of biscuits, you can use pre-made puff pastry. Just bake the pastry separately according to package instructions, and place it on top of the pot pie filling just before serving.
Step-by-Step Cooking Instructions

This recipe is simple and straightforward. Your slow cooker will do most of the work, making it a set-it-and-forget-it meal.
Step 1: Prep the Ingredients
- Begin by chopping the vegetables. Dice the potatoes into small cubes and chop the onion and celery. If you're using fresh vegetables instead of frozen, dice those as well.
- Season the chicken breasts with salt, pepper, and garlic powder.
Step 2: Add Ingredients to the Crock Pot
- In your crock pot, layer the chopped potatoes, onion, and celery. Add the frozen mixed vegetables on top.
- Place the chicken breasts over the vegetables.
- Pour in the chicken broth and the can of cream of chicken soup. Sprinkle in the thyme and add the bay leaf for flavor.
- Gently stir to distribute the ingredients, ensuring the chicken breasts remain on top of the mixture.
Step 3: Slow Cook the Pot Pie Filling
- Cover the crock pot with the lid and cook on Low for 6-7 hours or on High for 3-4 hours. The chicken should be tender and easily shredded by the end of cooking.
- Halfway through the cooking time, stir the mixture gently to ensure the ingredients are well combined.
Step 4: Shred the Chicken
- Once the cooking time is done, remove the chicken breasts from the crock pot and shred them using two forks.
- Return the shredded chicken to the crock pot and stir it into the sauce, ensuring the chicken is evenly distributed.
Step 5: Bake the Biscuits
- About 20 minutes before serving, preheat your oven to 375°F (190°C) and bake the biscuits according to the package instructions (or bake homemade biscuits if you prefer).
- For an extra golden top, brush the baked biscuits with melted butter as soon as they come out of the oven.
Step 6: Serve the Chicken Pot Pie
- Ladle the creamy chicken and vegetable filling into bowls or shallow plates.
- Top each serving with a hot, buttery biscuit.
- Garnish with chopped fresh parsley for a pop of color and freshness, if desired.
How to Cook Crock Pot Chicken Pot Pie: A Step-by-Step Guide
- Layer the Ingredients: By layering the vegetables and chicken, you ensure even cooking. Placing the chicken on top also keeps it tender.
- Slow Cook for Flavors to Develop: Cooking low and slow allows all the flavors to meld together beautifully, making the chicken tender and the sauce rich.
- Shred the Chicken: Shredding the chicken after it's fully cooked ensures that it mixes evenly with the creamy sauce.
- Top with Biscuits: Baking the biscuits separately ensures they’re perfectly golden and fluffy when served.
Common Mistakes to Avoid
- Overcooking the Vegetables: Be sure to dice the potatoes and vegetables into uniform pieces so they cook evenly. If they’re too small, they might turn mushy.
- Under-seasoning: Taste the filling before serving and adjust the seasoning as needed. Adding enough salt and pepper is key to bringing out the rich flavors.
- Not Stirring: Stirring the pot pie filling halfway through cooking helps to distribute the ingredients evenly, ensuring a well-blended sauce.
Serving and Presentation Tips
For a beautiful presentation, serve your Crock Pot Chicken Pot Pie in shallow bowls, allowing the creamy chicken filling to spill out from under the biscuits. Offer extra biscuits on the side for those who want more! Pair this meal with a light salad or roasted vegetables to complement the richness of the dish.
How to Serve Crock Pot Chicken Pot Pie
- Individual Bowls: Spoon the filling into individual bowls or plates, and place a biscuit or two on top.
- Family Style: For a more casual presentation, place the crock pot directly on the table (using a heat-safe trivet) and serve it family-style, with a basket of biscuits on the side.
Presentation Ideas for Crock Pot Chicken Pot Pie
- Fresh Herbs: Sprinkle chopped parsley or thyme over the top for a fresh, vibrant look.
- Rustic Dishware: Serve in rustic or farmhouse-style bowls for that cozy, comfort-food vibe.
- Extra Biscuits: Offer extra biscuits in a basket lined with a cloth napkin for a warm, welcoming touch.
Crock Pot Chicken Pot Pie Recipe Tips
- Use a Slow Cooker Liner: For easy cleanup, use a slow cooker liner. It makes cleaning the crock pot a breeze!
- Make It Ahead: You can prep all the ingredients the night before, and store the crock pot insert in the fridge. In the morning, simply pop it into the base and start cooking.
- Reheating: Leftovers can be reheated in the crock pot or microwave. If reheating in the crock pot, add a splash of chicken broth to prevent the filling from drying out.
Frequently Asked Questions (FAQs)
- Can I use frozen chicken?
- Yes, you can use frozen chicken breasts, but they will take longer to cook. Make sure they’re fully thawed before shredding.
- Can I make this gluten-free?
- To make this recipe gluten-free, use gluten-free biscuits and ensure that your cream of chicken soup is also gluten-free.
- Can I add extra vegetables?
- Absolutely! You can add vegetables like mushrooms, bell peppers, or even spinach towards the end of cooking for extra nutrition and flavor.
- What if I don’t have cream of chicken soup?
- You can substitute cream of chicken soup with a homemade version made with butter, flour, chicken broth, and milk (a simple roux).
- How long can I store leftovers?
- Store leftovers in an airtight container in the refrigerator for up to 3 days. The filling can also be frozen for up to 3 months.
Conclusion
This Crock Pot Chicken Pot Pie recipe is the perfect solution for those looking for a comforting, hearty
meal with minimal effort. The slow cooker does all the work, allowing the chicken and vegetables to cook to perfection while you go about your day. The creamy, flavorful filling topped with golden biscuits is sure to satisfy the whole family. Whether it’s for a weeknight dinner or a cozy weekend meal, this recipe is a must-try. So grab your ingredients, set up your slow cooker, and enjoy a delicious pot pie that practically makes itself!
PrintCrock Pot Chicken Pot Pie Recipe
This Crock Pot chicken pot pie recipe is a simple and comforting meal, perfect for busy nights. With tender chicken, savory vegetables, and a creamy sauce, it's all cooked in a slow cooker for an effortless, hearty dinner. Just top with buttery biscuits for the classic pot pie flavor. Keywords: Crock Pot chicken pot pie, slow cooker chicken pot pie, easy pot pie, chicken and biscuit recipe.
- Prep Time: 15 minutes
- Cook Time: 6 hours 30 minutes
- Total Time: 6 hours 45 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cubed
- 1 cup carrots, sliced
- 1 cup frozen peas
- 1 cup diced potatoes
- ½ cup celery, chopped
- 1 small onion, chopped
- 3 cups chicken broth
- ½ cup heavy cream
- ¼ cup all-purpose flour
- 2 tbsp butter
- 1 tsp garlic powder
- 1 tsp dried thyme
- Salt and pepper to taste
- 1 can refrigerated biscuits (for topping)
- Fresh parsley, chopped (for garnish)
Instructions
- In a Crock Pot, add cubed chicken, carrots, peas, potatoes, celery, onion, chicken broth, garlic powder, thyme, salt, and pepper. Stir to combine.
- Cook on low for 6-7 hours or high for 3-4 hours, until the chicken is fully cooked and the vegetables are tender.
- In a small bowl, whisk together the heavy cream and flour until smooth. Stir this mixture into the Crock Pot. Add butter and cook on high for 30 minutes until the sauce thickens.
- Preheat the oven according to the biscuit package instructions. Bake the biscuits separately as directed.
- Once the biscuits are baked and the filling is ready, spoon the chicken pot pie filling into bowls and top each with a biscuit.
- Garnish with fresh parsley and serve hot.
Notes
- You can use a rotisserie chicken for an even quicker version; just add it in during the last hour of cooking.
- Add more vegetables like green beans or corn for variety.
- For a richer flavor, substitute some of the chicken broth with cream of chicken soup.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 5g
- Sodium: 950mg
Leave a Reply