Why You’ll Love This Recipe
Crock Pot Chicken Pot Pie is the ultimate comfort food made easy. With tender chicken, hearty vegetables, and a creamy sauce slow-cooked to perfection, this dish delivers classic pot pie flavor without the fuss of a traditional crust. Ideal for busy weeknights or cozy weekends, it’s a family favorite that feels homemade and hearty with minimal effort.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
boneless skinless chicken breasts or thighscarrotsceleryonionfrozen peasrusset potatoescream of chicken soupsour creamchicken brothgarlic powderonion powderthymeparsleysalt and pepperrefrigerated biscuit dough (for serving)
directions
Place chicken breasts (or thighs) in the bottom of the crock pot.
Add diced carrots, celery, onion, potatoes, and frozen peas on top.
In a separate bowl, mix cream of chicken soup, sour cream, chicken broth, garlic powder, onion powder, thyme, parsley, salt, and pepper.
Pour the mixture over the chicken and vegetables in the crock pot.
Cover and cook on low for 6-8 hours or high for 3-4 hours, until the chicken is fully cooked and vegetables are tender.
Shred the chicken with two forks directly in the crock pot and stir everything together.
Bake the refrigerated biscuit dough according to the package instructions.
Serve the chicken pot pie filling in bowls topped with a warm, golden biscuit.
Servings and timing
This recipe yields approximately 6 servings.Preparation time: 15 minutesCooking time: 6-8 hours on low or 3-4 hours on highTotal time: 6 hours 15 minutes to 8 hours 15 minutes
Variations
Use rotisserie chicken to cut down on prep and cook time.
Add corn or green beans for extra vegetables.
Try using a mix of cream of mushroom and cream of chicken soup for added depth.
Top with puff pastry instead of biscuits for a different crust texture.
Use dairy-free alternatives like coconut cream and vegan biscuits for a dairy-free version.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.Reheat in the microwave or on the stovetop until heated through.For longer storage, freeze the filling (without the biscuits) for up to 2 months. Thaw and reheat before serving with fresh biscuits.
FAQs
Can I use frozen chicken?
It’s best to use thawed chicken for even cooking in the crock pot. If using frozen, add extra cooking time and ensure internal temperature reaches 165°F.
What if I don’t have cream of chicken soup?
You can substitute with cream of mushroom or make a homemade version using a roux and chicken broth.
Can I cook this overnight?
Yes, cooking on low overnight is ideal—just add the biscuits in the morning before serving.
Is it okay to add cheese?
Yes, shredded cheddar or mozzarella can be stirred in at the end for a cheesy twist.
Can I make it vegetarian?
Yes, substitute the chicken with canned chickpeas or tofu and use vegetable broth and cream of mushroom soup.
Do I need to stir it during cooking?
No, keep the lid closed to maintain consistent heat—just stir when shredding the chicken.
What if I don’t like peas?
Feel free to omit or replace them with another vegetable like green beans or corn.
Can I double the recipe?
Yes, just ensure your crock pot is large enough and adjust cooking time as needed.
Is this gluten-free?
It can be if you use gluten-free soup and biscuits.
Conclusion
Crock Pot Chicken Pot Pie is a comforting, satisfying meal that brings all the flavors of a classic pot pie with none of the hassle. Whether you’re feeding a crowd or meal-prepping for the week, this recipe offers warmth, convenience, and deliciousness in every bite. It’s a cozy favorite you’ll want to make again and again.
Print
Crock Pot Chicken Pot Pie
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
- Diet: Low Salt
Description
A comforting and easy-to-make Crock Pot Chicken Pot Pie made with tender chicken, hearty vegetables, and a creamy sauce, all slow-cooked to perfection and topped with flaky biscuits.
Ingredients
- 2 lbs boneless, skinless chicken breasts
- 3 cups frozen mixed vegetables (peas, carrots, corn, green beans)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 cans (10.5 oz each) cream of chicken soup
- 1 cup chicken broth
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup heavy cream
- 1 tbsp cornstarch (optional, for thickening)
- 1 tbsp water (optional, for thickening)
- 1 can refrigerated biscuit dough (for serving)
Instructions
- Place chicken breasts in the bottom of the crock pot.
- Add frozen mixed vegetables, chopped onion, and minced garlic on top of the chicken.
- In a bowl, mix cream of chicken soup, chicken broth, dried thyme, salt, and pepper. Pour the mixture over the chicken and vegetables.
- Cover and cook on low for 6-8 hours or on high for 4-5 hours, until the chicken is fully cooked and tender.
- Remove the chicken, shred it with two forks, and return it to the crock pot.
- Stir in the heavy cream. If a thicker sauce is desired, mix cornstarch and water and stir into the pot. Cook for an additional 15-30 minutes until thickened.
- Meanwhile, bake the biscuits according to package instructions.
- Serve the creamy chicken pot pie mixture in bowls topped with a warm biscuit.
Notes
- You can substitute rotisserie chicken to reduce cooking time.
- Adjust seasoning to taste before serving.
- Add fresh herbs like parsley for added flavor and color.
- Use homemade biscuit dough if preferred.