There’s something undeniably magical about chicken pot pie. It’s the ultimate comfort food, a hug in a bowl that warms you from the inside out. But let’s be honest, traditional pot pie can be a bit of a project. That’s where the trusty slow cooker comes in to save the day!
This Crock Pot Chicken Pot Pie recipe delivers all the classic, cozy flavors you love with minimal effort. We’re talking tender, shreddable chicken, hearty vegetables, and a rich, creamy gravy that simmers away to perfection all on its own. It’s a complete meal that simplifies a classic comfort dish without sacrificing any of the taste. Topped with a fluffy, golden biscuit, this easy Crock Pot Chicken Pot Pie will have your whole family asking for seconds. Get ready for your new favorite weeknight dinner!
Table of Contents
Why You’ll Love This Crock Pot Chicken Pot Pie Recipe
- Set It and Forget It: The beauty of this Crock Pot Chicken Pot Pie is that the slow cooker does all the heavy lifting. Just a few minutes of prep in the morning and you’ll come home to a delicious, ready-to-eat meal.
- Rich and Creamy: A simple combination of condensed soups creates an incredibly savory and velvety gravy without any fuss, making the perfect base for this comforting dish.
- Hearty and Filling: Packed with protein and vegetables, this is a satisfying Crock Pot Chicken Pot Pie that truly sticks to your ribs and keeps everyone full and happy.
Ingredient Spotlight
Understanding the role of each component can help you perfect your Crock Pot Chicken Pot Pie.
Easy Crock Pot Chicken Pot Pie Recipe
- Total Time: 4 hours 10 minutes
Description
This crock pot chicken pot pie has tender chicken, hearty veggies, and a creamy gravy. Topped with a fluffy biscuit, it’s the ultimate easy comfort food.
Ingredients
2 lbs boneless, skinless chicken breasts, or thighs
2 (10.5 oz) cans cream of chicken soup
1 (10.5 oz) can cream of celery soup
12 oz frozen mixed vegetables
2 teaspoons garlic powder, divided
2 teaspoons onion powder, divided
2 teaspoons black pepper, divided
1 (16.3 oz) can homestyle biscuits, or homemade drop biscuits
Instructions
Step 1. Spray crockpot liner with non-stick spray. Lay chicken breasts in the bottom of the crockpot and season with 1 teaspoon of each: garlic powder, onion powder and black pepper.
Step 2. Cover chicken breast with cream of chicken soup and cream of celery soup.
Step 3. Spread mixed frozen vegetables over the soup. Sprinkle the remaining 1 teaspoon of garlic powder, onion powder, and pepper, over the top of the vegetables.
Step 4. Place lid on the crockpot and cook on low for 6 to 8 hours or on high for 4 to 6 hours, until chicken is cooked through and easily shredded.
Step 5. 15 to 20 minutes before serving, bake the biscuits according to the package directions.
Step 6. A few minutes before the biscuits are ready, use 2 forks to shred the chicken. Stir until the chicken is covered in the gravy and vegetables.
Step 7. Serve with a warm biscuit on the top/side or cut the biscuits in half and top with chicken pot pie.
Notes
Storage: Store the chicken pot pie filling and the biscuits separately. Store the chicken pot pie filling in an airtight container in the fridge for up to 5 days. Store leftover biscuits in an airtight container at room temperature for up to 3 days, or in the fridge for 1 week. We recommend reheating the filling in the microwave in 30-second increments, until warmed through.
Freeze: Once cooled, freeze the chicken pot pie filling in an airtight container for up to 3 months. For best results, transfer to the fridge to thaw for 24 hours before reheating.
Veggies: You can use just about any type of fresh or frozen veggies, like carrots, onions, green beans, peas, mushrooms, corn, etc.
Different Gravy Flavors: Cream of mushroom soup or cream of onion soup will both work great as well in this recipe.
Puff Pastry: If you want to make this dish a little fancy, buttery puff pastry is the answer! Once the pot pie filling is fully cooked, you can top it with puff pastry and bake according to the package directions until the puff pastry is golden brown. You can do this in a large casserole dish or in ramekins for individual servings. You can also do this same idea with crescent dough instead of puff pastry!
- Prep Time: 10 minutes
- Cook Time: 4 hours
- The Chicken: You can use boneless, skinless chicken breasts or thighs. Breasts are a lean source of protein, while thighs contain a bit more fat, which adds flavor and ensures the meat stays incredibly moist and tender during the long cooking process.
- The Creamy Base: Canned condensed soups are the secret to the ultra-easy, ultra-creamy gravy in this recipe. Cream of chicken soup provides a classic, savory chicken flavor, while cream of celery adds a subtle, aromatic depth that mimics the traditional mirepoix (celery, carrots, onion) base. If you’re not a fan of celery, cream of mushroom or cream of potato are excellent substitutes.
- The Vegetables: We use frozen mixed vegetables for ultimate convenience no chopping required! They are picked and flash-frozen at peak freshness, so they retain their nutrients and flavor. A classic mix of peas, carrots, corn, and green beans is perfect for an authentic Crock Pot Chicken Pot Pie.
- The Topping: Canned homestyle biscuits are a fantastic shortcut that provides a fluffy, golden-brown topping. They bake up quickly while you finish the filling, giving you that classic pie experience with minimal work.
Ingredients
You only need a handful of simple ingredients to bring this comforting Crock Pot Chicken Pot Pie to life.
- 2 lbs boneless, skinless chicken breasts, or thighs
- 2 (10.5 oz) cans cream of chicken soup
- 1 (10.5 oz) can cream of celery soup
- 12 oz frozen mixed vegetables
- 2 teaspoons garlic powder, divided
- 2 teaspoons onion powder, divided
- 2 teaspoons black pepper, divided
- 1 (16.3 oz) can homestyle biscuits, or homemade drop biscuits
Instructions
Let’s get cooking! This couldn’t be simpler.
Step 1. Spray crockpot liner with non-stick spray. Lay chicken breasts in the bottom of the crockpot and season with 1 teaspoon of each: garlic powder, onion powder and black pepper.
Step 2. Cover chicken breast with cream of chicken soup and cream of celery soup.
Step 3. Spread mixed frozen vegetables over the soup. Sprinkle the remaining 1 teaspoon of garlic powder, onion powder, and pepper, over the top of the vegetables.
Step 4. Place lid on the crockpot and cook on low for 6 to 8 hours or on high for 4 to 6 hours, until chicken is cooked through and easily shredded.
Step 5. 15 to 20 minutes before serving, bake the biscuits according to the package directions.
Step 6. A few minutes before the biscuits are ready, use 2 forks to shred the chicken. Stir until the chicken is covered in the gravy and vegetables.
Step 7. Serve with a warm biscuit on the top/side or cut the biscuits in half and top with chicken pot pie.
Tips and Variations for Crock Pot Chicken Pot Pie
This recipe is fantastic as is, but it’s also wonderfully adaptable! Here are a few ideas to make this Crock Pot Chicken Pot Pie your own.
- Make a From-Scratch Gravy: If you prefer to avoid canned soups, you can make a simple cream sauce. Before starting, melt 4 tablespoons of butter in a saucepan, whisk in 1/4 cup of flour, and cook for 1 minute. Slowly whisk in 2 cups of chicken broth and 1 cup of milk or heavy cream. Simmer until thickened, then pour over the chicken in the crockpot instead of the condensed soups.
- Use Different Toppings: If you want to elevate this dish, buttery puff pastry is a fantastic choice. Once the Crock Pot Chicken Pot Pie filling is cooked, transfer it to a casserole dish, top with a sheet of puff pastry, and bake according to the package directions until golden and flaky. You can also do this in individual ramekins! Crescent roll dough also works well for a soft, buttery topping.
- Add Fresh Herbs: A tablespoon of fresh, chopped herbs can brighten up the flavor. Thyme, rosemary, and parsley are all classic choices that pair beautifully with this Crock Pot Chicken Pot Pie. Stir them in during the last 30 minutes of cooking.
- Make it Spicy: For a little kick, add 1/4 to 1/2 teaspoon of cayenne pepper or a pinch of red pepper flakes along with the other seasonings.
- Thanksgiving Leftovers: This is the perfect recipe for leftover Thanksgiving turkey! Simply shred your cooked turkey and add it to the slow cooker with the other ingredients during the last 60 minutes of cooking time. For another easy weeknight meal, try this Ground Turkey Skillet.
- Explore More Slow Cooker Favorites: If you love how easy this recipe is, try another slow cooker classic like our zesty Buffalo Chicken Dip.
How to Serve Your Crock Pot Chicken Pot Pie
While a biscuit topping is classic, there are many delicious ways to serve this versatile dish.
- Over Mashed Potatoes: Spoon the creamy filling over a generous helping of buttery mashed potatoes for the ultimate comfort food combination.
- With Egg Noodles: Serve the Crock Pot Chicken Pot Pie filling over a bed of wide egg noodles, similar to a chicken and noodles dish.
- In Bread Bowls: For a fun and rustic presentation, hollow out small sourdough bread bowls and ladle the hot filling inside.
- Garnish: A sprinkle of fresh chopped parsley or chives right before serving adds a pop of color and fresh flavor.
- Add a Sweet Finish: Round out your comforting meal with a simple dessert. A scoop of homemade ice cream, easily made with a Ninja Creami, is the perfect sweet treat to follow this savory pie.
Frequently Asked Questions
Can I use fresh vegetables in this Crock Pot Chicken Pot Pie?
Absolutely! You can use just about any type of fresh or frozen veggies you like. Diced carrots, celery, onions, green beans, peas, mushrooms, or corn are all excellent choices. If using heartier fresh vegetables like carrots and potatoes, be sure to chop them into smaller, bite-sized pieces to ensure they become tender during the cooking time.
Can I use leftover rotisserie chicken?
Yes, using a rotisserie chicken is a brilliant shortcut for this Crock Pot Chicken Pot Pie! Since the chicken is already cooked, you can shred it and add it to the crockpot during the last 30-60 minutes of cooking time just long enough for it to heat through and absorb the flavors of the gravy.
How can I thicken my Crock Pot Chicken Pot Pie filling?
If your filling seems a bit thin, you can easily thicken it with a cornstarch slurry. In a small bowl, whisk together 2 tablespoons of cornstarch with 2 tablespoons of cold water until smooth. Stir the slurry into the crockpot, turn the heat to high, and let it cook for another 15-20 minutes with the lid off until thickened.
Can I make this recipe gluten-free?
Yes, you can adapt this recipe to be gluten-free. Use certified gluten-free cream of chicken and celery soups. To thicken the sauce, rely on the cornstarch slurry method described above. Serve the filling on its own, over potatoes, or with your favorite gluten-free biscuits.
How to Freeze Crock Pot Chicken Pot Pie
This recipe freezes beautifully, making it perfect for meal prep. Allow the cooked Crock Pot Chicken Pot Pie filling to cool completely. Then, transfer it to a freezer-safe, airtight container. It will keep in the freezer for up to 3 months. For the best results, thaw it in the refrigerator for 24 hours before reheating gently on the stovetop or in the microwave. It’s best to bake fresh biscuits when you’re ready to serve.
Storing Leftovers
For the best texture, store the Crock Pot Chicken Pot Pie filling and the biscuits separately. The filling can be kept in an airtight container in the fridge for up to 5 days. Reheat it in the microwave in 30-second intervals until warmed through. Leftover biscuits can be stored in an airtight container at room temperature for up to 3 days.
For more delicious recipes like this one, be sure to follow us on Pinterest