Crock Pot Chicken Pot Pie (Ultimate Cozy Dinner!)

Crock Pot Chicken Pot Pie (Ultimate Cozy Dinner!)

When you want a cozy dinner that warms you from the inside out, Crock Pot Chicken Pot Pie hits the spot. It gives you that rich, creamy filling you love from classic pot pie, with tender chicken, hearty vegetables, and warm, buttery biscuits on top. The slow cooker does the work while you go about your day. You come home to the smell of comfort food and a meal that feels like a hug.

This recipe keeps things simple. You use boneless chicken, two cans of creamy soup, frozen vegetables, and pantry spices. That is it. No rolling pie crust. No special tools. You let the Crock Pot do the magic. Near the end, you bake the biscuits so they stay golden and flaky. Then you spoon the filling into bowls and crown each serving with a warm biscuit. It looks homestyle and tastes even better.

This dish works well for busy weeknights, chilly weekends, and easy entertaining. It feeds a family, it scales up for a crowd, and it reheats well for lunch the next day. The filling is kid-friendly and budget-friendly. You can tweak the vegetables, add herbs, or sprinkle cheese on top. You can use chicken thighs for extra richness or chicken breasts for a leaner feel. You can even swap the biscuits for dumpling-style toppings if you like that texture.

If you need a set-it-and-forget-it dinner with loads of comfort and hardly any mess, keep this Crock Pot Chicken Pot Pie in your rotation. It checks every box: simple, hearty, adaptable, and satisfying. One pot, a few steps, and you get that classic pot pie flavor with almost no effort.

Why Make This Recipe

• It is easy. You add a handful of ingredients to the slow cooker, set the timer, and let it cook. No complicated prep.
• It is cozy. The creamy sauce, soft vegetables, and tender chicken taste like home.
• It is flexible. Use chicken breasts or thighs. Change the veggies to what you have. Add herbs or cheese if you want.
• It saves time. You do minimal work in the morning and bake biscuits right before serving.
• It feeds a crowd. The recipe gives generous portions and stretches well with extra vegetables or sides.
• It is budget-friendly. The ingredients are affordable and easy to find.
• It is kid-approved. Mild flavors and soft textures make it a family favorite.
• It reheats well. The filling keeps well in the fridge and warms up nicely for leftovers.

How to Make Crock Pot Chicken Pot Pie

You will build this recipe in layers. The chicken goes in first. The spices go right on the chicken. Then you add the cream soups and frozen vegetables. Stir gently to coat everything, put the lid on, and cook. A slow, gentle cook makes the chicken very tender and keeps the sauce creamy.

You can cook on LOW for 6–8 hours or on HIGH for 4–6 hours. I prefer LOW for the best texture. The chicken shreds easier and the flavors blend more. Near the end of the cook time, you bake the biscuits in the oven. This keeps the tops crisp and golden. After the chicken is tender, you shred it right in the Crock Pot and stir everything together. Then you scoop the filling into bowls and top with a warm biscuit.

If you want to boost flavor, add a few sprigs of fresh thyme or rosemary to the pot at the start. Pull them out before serving. You can also stir in shredded cheddar after you shred the chicken if you want a cheesy finish. The base recipe tastes great as is, so you cannot go wrong either way.

Here is a simple plan you can follow:

• Prep the slow cooker. Spray the insert with nonstick spray for easy cleanup.
• Layer in the chicken. Place the breasts or thighs in the bottom so they cook evenly.
• Season the chicken. Sprinkle on garlic powder, onion powder, and black pepper.
• Add the soups and veggies. Spoon in the cream soups and pour in the frozen vegetables. Stir gently.
• Cook. Cover and cook on LOW 6–8 hours or HIGH 4–6 hours. Avoid opening the lid too often.
• Bake the biscuits. Follow the package directions so they are ready when the filling is done.
• Shred, stir, and serve. Shred the chicken in the pot, mix everything together, and serve with a biscuit.

If the sauce looks thicker than you like, stir in a splash of milk or chicken broth. If you want it thicker, let the filling sit uncovered on WARM for a few minutes, or mash a few potato or vegetable pieces to release starch, or stir in a teaspoon of cornstarch mixed with a tablespoon of cold water and simmer on HIGH for 15 minutes.

If you use a larger slow cooker (6 to 7 quarts), you get more surface area and even heat, which helps with a thick, smooth sauce. If you use a smaller one, avoid overfilling. Leave a bit of space at the top for steam and circulation.

Ingredients:

• 2 lbs boneless skinless chicken breasts or thighs
• 1 (10.5 oz) can cream of chicken soup
• 1 (10.5 oz) can cream of celery soup
• 2 cups frozen mixed vegetables
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp black pepper
• 1 can refrigerated buttermilk biscuits
• Optional: shredded cheddar, fresh thyme or rosemary

Directions:

• Place chicken in the bottom of the Crock Pot.
• Sprinkle with garlic powder, onion powder, and black pepper.
• Add cream of chicken and celery soup, then frozen veggies. Stir gently.
• Cover and cook on LOW for 6–8 hours or HIGH for 4–6 hours.
• id=”instruction-step-5″>5. Bake biscuits according to package directions near the end.
• id=”instruction-step-6″>6. Shred chicken directly in the pot and stir everything together.
• id=”instruction-step-7″>7. Scoop into bowls and serve with warm biscuit on top or split open.

How to Serve Crock Pot Chicken Pot Pie

Spoon the hot, creamy filling into wide bowls. The sauce should be thick but spoonable. Place a warm biscuit on top and let the steam soften the bottom a bit while the top stays crisp. You can split the biscuit and serve it like a lid, or you can set the biscuit on the side for dipping.

Add a sprinkle of fresh thyme or rosemary for a bright, fresh aroma. If you like cheese, add a small handful of shredded cheddar on each bowl. The heat will melt it in seconds and add a nice sharp flavor.

For color and crunch, serve with a simple side salad or steamed green beans. If you want extra comfort, serve with mashed potatoes or roasted carrots. You can also serve with extra biscuits if your crowd loves bread.

If you want to stretch the meal, ladle the filling over buttered toast or cooked rice. Both options taste great and soak up the sauce.

How to Store Crock Pot Chicken Pot Pie

• Refrigerate: Let the filling cool until warm, not hot. Transfer it to airtight containers and refrigerate for up to 4 days. Store the biscuits in a separate bag or container at room temperature for up to 1–2 days, or in the fridge for up to 4 days. Keeping biscuits separate helps them stay flaky.
• Reheat: Reheat the filling on the stove over medium-low heat or in the microwave in 60–90 second bursts, stirring between bursts. Add a splash of milk or broth if the sauce looks too thick. Warm the biscuits in a low oven (300–325°F) for 5–8 minutes, or in the microwave for 10–15 seconds, until soft and warm.
• Freeze: Freeze the filling (without biscuits) in freezer-safe containers for up to 3 months. Leave a little space at the top for expansion. Thaw overnight in the fridge. Reheat gently on the stove, adding a splash of milk or broth if needed. Bake fresh biscuits when you plan to serve again. I do not recommend freezing baked biscuits for long storage because they lose their best texture.
• Meal prep: Portion the filling into single-serve containers for easy lunches. Pack a biscuit separately and warm both right before eating.

Tips to Make Crock Pot Chicken Pot Pie

• Choose your cut: Use chicken thighs for a richer flavor and very tender texture. Use breasts for a leaner result that still shreds well.
• Season early: Sprinkle the garlic powder, onion powder, and black pepper directly on the chicken so the flavor sinks in while it cooks.
• Do not over-stir: Stir gently when you add the soups and vegetables. Over-stirring can break up the vegetables.
• Keep the lid on: Resist lifting the lid. Every peek releases heat and adds time to the cook.
• Time it right: On LOW, plan 6–8 hours; on HIGH, plan 4–6 hours. If your slow cooker runs hot, check toward the early end of the range.
• Check doneness: Shred a piece of chicken. It should pull apart easily and look white and juicy all the way through.
• Adjust thickness: If the sauce is too thick, add a splash of milk or broth. If it is too thin, mix 1 teaspoon cornstarch with 1 tablespoon cold water, stir it in, and cook on HIGH for 10–15 minutes.
• Add herbs wisely: Tuck sprigs of thyme or rosemary on top before cooking, then remove them before serving. Or sprinkle chopped herbs on each bowl.
• Use the right vegetables: Frozen mixed vegetables work great. If you add fresh potatoes or carrots, chop them small so they soften in time. Add tender greens like peas near the end if you like them bright.
• Bake biscuits last: Bake them near the end so they stay flaky and warm. Do not put raw biscuits in the slow cooker for this version, since the oven gives the best crust.
• Warm the bowls: Warm serving bowls in the oven on low heat or fill them with hot water for a minute. Hot bowls keep the filling warm longer.
• Add cheese at the end: Stir in shredded cheddar after you shred the chicken, or sprinkle on each bowl. Adding cheese at the end prevents clumping.
• Scale the recipe: You can add an extra half can of soup and more vegetables to stretch portions. Keep the chicken-to-sauce balance so the filling stays hearty.
• Use liners or spray: Line the slow cooker with a disposable liner or spray it with nonstick spray for easy cleanup.
• Taste before serving: The canned soups add salt. Taste the filling at the end before adding extra salt. Often you do not need any.
• Keep biscuits crisp: If you store leftovers, keep biscuits separate from the filling so they do not get soggy.
• Make it ahead: Cook the filling a day ahead. Reheat gently and bake fresh biscuits right before serving.
• Serve with a side: Add a green salad or simple roasted veggies to round out the plate and add a fresh note.
• Garnish smart: A small knob of butter on the hot biscuit, a little fresh herb, or a crack of black pepper makes the bowl look and taste special.

Variation (if any)

• Cheesy pot pie: Stir 1 to 1.5 cups shredded cheddar into the hot filling after shredding the chicken. Add more on top when serving if you like.
• Herb lovers: Add 2–3 sprigs of fresh thyme, 1 sprig of rosemary, or a bay leaf to the pot before cooking. Remove herbs before serving. You can also add 1 teaspoon dried Italian seasoning with the spices.
• Extra veggie: Add 1 cup mushrooms, 1 cup diced potatoes, or 1 cup sliced carrots. Chop them small so they soften in time. If using potatoes, a waxy type (like Yukon Gold) holds its shape better.
• Corn and bacon: Add 1 cup frozen corn and 4–6 slices of cooked, crumbled bacon at the end for a smoky twist.
• Rotisserie shortcut: Use cooked rotisserie chicken. Skip the long cook. Combine the soups and vegetables in the slow cooker and cook on HIGH for 1–2 hours until the veggies are tender. Stir in shredded rotisserie chicken for the last 20–30 minutes to heat through. Bake biscuits and serve.
• Dumpling-style topping: Cut the refrigerated biscuits into small pieces and bake them in the oven separately until just golden. Stir some baked pieces into the hot filling for a dumpling texture, and use the rest on top. This keeps a soft center with a bit of crisp.
• Garlic butter finish: Brush hot biscuits with melted garlic butter (2 tablespoons melted butter mixed with 1 small clove grated garlic and a pinch of parsley).
• Low-sodium focus: Use low-sodium cream soups if you can find them. Skip extra salt and lean on herbs and pepper for flavor.
• Dairy-free direction: Use dairy-free condensed-style soups (store-bought or homemade) and dairy-free biscuits. The texture stays creamy if you use a good substitute.
• Gluten-free swap: Use gluten-free condensed soups and gluten-free biscuits. Check labels to make sure each product is certified gluten-free.
• Heat it up: Add a pinch of crushed red pepper flakes or a dash of hot sauce to the filling for a gentle kick.
• Lemon-herb lift: Stir in 1–2 teaspoons fresh lemon juice and chopped parsley right before serving to brighten the creamy sauce.

FAQs

Q: Can I use frozen chicken in the slow cooker?
A: I do not recommend it. Frozen chicken takes too long to move through the 40–140°F range, which can raise food safety risks. For best results, use thawed chicken. Thaw chicken in the fridge overnight or use the microwave’s defrost setting and cook right away.

Q: Should I use chicken breasts or thighs?
A: Both work. Thighs stay extra juicy and shred very well. Breasts are lean and still get tender in the slow cooker. If you want richer flavor, choose thighs. If you want a leaner bowl, choose breasts.

Q: How do I thicken the filling if it feels too thin?
A: Mix 1 teaspoon cornstarch with 1 tablespoon cold water. Stir it into the hot filling and cook on HIGH for 10–15 minutes. You can repeat with another teaspoon if you need more thickness. You can also let the filling sit uncovered on WARM for a few minutes to reduce a bit, or mash a few veggie pieces to release starch.

Q: What slow cooker size works best for this recipe?
A: A 6-quart slow cooker works well and gives the filling room to heat evenly. A 5-quart also works. If you use a larger cooker, check a little early so the chicken does not overcook.

Q: Can I add potatoes?
A: Yes. Dice potatoes small (about 1/2-inch) so they cook through in the same time. Yukon Gold or red potatoes hold shape better than russet. Add them with the other vegetables at the start.

Q: Can I cook the biscuits in the slow cooker on top of the filling?
A: For this recipe, bake biscuits in the oven for the best flaky texture and golden tops. If you want a soft dumpling texture, you can bake biscuit pieces first and stir them into the hot filling, or use a dumpling dough made for slow cooking.

Q: How long do leftovers last?
A: The filling lasts up to 4 days in the fridge. Reheat gently on the stove or in the microwave. Store biscuits separately so they do not get soggy.

Q: Can I freeze this?
A: Freeze the filling (without biscuits) for up to 3 months. Thaw in the fridge overnight and reheat gently. Bake fresh biscuits when you plan to serve.

Q: Can I use different soups?
A: Yes. Cream of mushroom or cream of potato both work. The flavor will be slightly different but still creamy and delicious.

Q: The filling tastes a bit salty. What can I do?
A: Add a splash of milk or cream to mellow the saltiness. You can also stir in unsalted peas or extra vegetables to balance the flavor. Next time, use low-sodium soups and taste before adding any extra salt.

Q: Can I make this on the stovetop?
A: Yes, if you use cooked chicken. Warm the soups and vegetables in a large pot until the veggies are tender. Stir in cooked, shredded chicken and heat through. Bake biscuits separately and serve. If you start with raw chicken on the stove, sear it first, simmer it in the sauce until cooked through, then shred.

Q: How can I add more flavor without extra salt?
A: Use fresh herbs like thyme or rosemary, add a bay leaf while cooking, stir in black pepper, a pinch of garlic powder, or a squeeze of lemon juice at the end. These boosts add brightness and depth without more salt.

Q: What if I want it extra creamy?
A: Stir in a splash of heavy cream or a dollop of sour cream right before serving. Do not add cream too early or it can separate during the long cook.

This Crock Pot Chicken Pot Pie gives you the comfort you crave with only a few steps. The slow cooker builds deep flavor while you go about your day. Warm biscuits on top make each bowl feel special. Keep it simple or add herbs and cheese. Either way, you get a hearty, satisfying dinner that brings everyone to the table.

Crock Pot Chicken Pot Pie

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• Author: amanda-hart
• Total Time: 375 minutes
• Yield: 6 servings 1x
• Diet: Paleo

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Description

A cozy, creamy chicken pot pie made effortlessly in a slow cooker, topped with golden, flaky biscuits.

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Ingredients

Scale 1x2x3x

• 2 lbs boneless skinless chicken breasts or thighs
• 1 (10.5 oz) can cream of chicken soup
• 1 (10.5 oz) can cream of celery soup
• 2 cups frozen mixed vegetables
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp black pepper
• 1 can refrigerated buttermilk biscuits
• Optional: shredded cheddar, fresh thyme or rosemary

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Instructions

1. Place chicken in the bottom of the Crock Pot.
2. Sprinkle with garlic powder, onion powder, and black pepper.
3. Add cream of chicken and celery soup, then frozen veggies. Stir gently.
4. Cover and cook on LOW for 6–8 hours or HIGH for 4–6 hours.
5. Bake biscuits according to package directions near the end.
6. Shred chicken directly in the pot and stir everything together.
7. Scoop into bowls and serve with warm biscuit on top or split open.

Notes

For extra flavor, add fresh herbs like thyme or rosemary in the pot. You can also stir in shredded cheddar after shredding the chicken.

• Prep Time: 15 minutes
• Cook Time: 360 minutes
• Category: Main Course
• Method: Slow Cooker
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 4g
• Sodium: 800mg
• Fat: 18g
• Saturated Fat: 6g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 3g
• Protein: 30g
• Cholesterol: 90mg

Keywords: chicken pot pie, slow cooker, comfort food, family dinner, easy recipe