Crock Pot Chicken Pot Pie is one of those meals I keep coming back to when the weather gets cold and I want dinner to take care of itself. You add eight simple ingredients to the slow cooker in the morning, and by dinnertime you have a creamy, hearty chicken and vegetable filling ready to ladle over warm biscuits. It is comfort food with almost no hands-on work.
I first made this on a Sunday when I needed something that could cook while I ran errands. The smell when I walked back in the door was enough to win everyone over before they even sat down. The canned soups do the heavy lifting on flavor and create a thick, savory gravy that coats every piece of chicken and vegetable perfectly. My family asks for this one all through fall and winter, and I never get tired of making it.
Table of Contents
Ingredients for Crock Pot Chicken Pot Pie
I always use boneless skinless chicken breasts for this recipe, but thighs work just as well if that is what you have. The key is not overthinking it. This crock pot chicken pot pie keeps the ingredient list short on purpose.
- 2 lbs boneless, skinless chicken breasts (or thighs; I recommend thighs if you want even juicier results)
- 2 (10.5 oz) cans cream of chicken soup (my go-to for the base of the gravy)
- 1 (10.5 oz) can cream of celery soup (adds a subtle savory depth; swap for cream of mushroom if preferred)
- 12 oz frozen mixed vegetables (no need to thaw; add straight from the freezer)
- 2 tsp garlic powder, divided
- 2 tsp onion powder, divided
- 2 tsp black pepper, divided
- 1 (16.3 oz) can homestyle buttermilk biscuits (in my experience, homestyle biscuits hold up better than flaky layered ones here)
Step-by-Step Instructions
I recommend spraying the crockpot liner well before adding anything. It makes cleanup much easier and keeps the chicken from sticking to the bottom during the long cook.
Step 1: Spray the crockpot liner generously with non-stick spray. Lay the chicken breasts flat in the bottom and season with 1 teaspoon each of garlic powder, onion powder, and black pepper.
Step 2: Pour both cans of cream of chicken soup and the can of cream of celery soup directly over the chicken. Spread evenly to cover.
Step 3: Spread the frozen mixed vegetables over the soup layer. Sprinkle the remaining 1 teaspoon each of garlic powder, onion powder, and black pepper evenly over the top.
Step 4: Place the lid on the crockpot. Cook on low for 6 to 8 hours or on high for 4 to 6 hours, until the chicken is fully cooked through and shreds easily with a fork.
Step 5: About 15 to 20 minutes before you are ready to serve, bake the biscuits on a baking sheet according to the package directions until golden brown.
Step 6: A few minutes before the biscuits finish baking, use two forks to shred the chicken directly in the crockpot. Stir well so the shredded chicken is fully coated in the gravy and mixed with the vegetables.
Step 7: Serve the filling topped with a warm biscuit, or split the biscuit in half and spoon the filling over both halves for a classic pot pie style.
What to Serve with Crock Pot Chicken Pot Pie
The creamy gravy in this dish pairs best with sides that are simple and light, or that add a little crunch or freshness to balance the richness.
Easy Chicken and Dumplings with Biscuits: If your family loves the biscuit-topped pot pie style, this chicken and dumplings recipe uses a similar cozy approach and makes a great companion recipe to keep in your slow cooker rotation alongside this one.
Chicken Pot Pie Soup: For nights when you want a lighter, stovetop version of the same flavors, this pot pie soup delivers the same creamy chicken and vegetable comfort in a quicker format.
Creamy Chicken and Rice Casserole: A scoop of creamy rice on the side rounds out the meal beautifully and soaks up extra gravy from the pot pie filling without competing with the biscuit on top.
Crock Pot Angel Chicken: If you love the idea of a creamy slow cooker chicken dinner, this angel chicken is another simple crockpot recipe that works well in your weekly rotation right alongside this pot pie.
Simple Green Salad: A lightly dressed green salad with a vinaigrette adds a fresh, crisp contrast to the warm, creamy pot pie filling and helps balance the richness of the dish.
Lemon Ginger Turmeric Chicken and Rice Soup: Serve a small bowl of this bright, warming soup as a starter before the pot pie for a cozy full dinner spread, especially on cold nights when you want something to warm up with before the main course arrives.
Storage and Reheating Tips
Store the pot pie filling and biscuits separately. The filling keeps in an airtight container in the refrigerator 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 up to 1 week.
To reheat the filling, I recommend the microwave in 30-second increments, stirring between each interval until warmed through. The stovetop over medium-low heat also works well if you have a larger portion to reheat. Warm the biscuits separately in a 300 degree F oven for 5 minutes to bring back their texture.
Pro tip: the filling freezes well for up to 3 months. Let it cool completely, portion into freezer-safe containers, and transfer to the fridge to thaw overnight before reheating. Fresh biscuits are always better than frozen ones, so bake a new batch when serving from frozen filling.
Frequently Asked Questions
Can I use chicken thighs instead of chicken breasts?
Yes, boneless skinless chicken thighs work great and often stay even juicier than breasts after a long slow cook. Use the same amount and the same cook time with no other adjustments needed.
Do I need to thaw the frozen vegetables before adding them?
No. Add them directly from frozen. They thaw and cook fully during the slow cooker process and actually hold their texture better when added frozen rather than pre-thawed.
Can I make this ahead and reheat it for a potluck?
Yes. Make the filling the day before and refrigerate it. Reheat it in the crockpot on the warm setting for 1 to 2 hours before serving. Bake fresh biscuits on-site or just before you leave for the best results.
Conclusion
Crock Pot Chicken Pot Pie is the kind of recipe that makes weeknight dinners feel manageable and satisfying all at once. The slow cooker does nearly all the work, and the result is a creamy, hearty meal your whole family will love. Give it a try this week and let it become your new cold-weather staple.
Crock Pot Chicken Pot Pie
Ingredients
Equipment
Method
- Spray the crockpot liner generously with non-stick spray. Lay the chicken breasts flat in the bottom and season with 1 teaspoon each of garlic powder, onion powder, and black pepper.
- Pour both cans of cream of chicken soup and the can of cream of celery soup over the chicken. Spread evenly to cover.
- Spread the frozen mixed vegetables over the soup layer. Sprinkle the remaining 1 teaspoon each of garlic powder, onion powder, and black pepper over the top.
- Place the lid on the crockpot. Cook on low for 6 to 8 hours or on high for 4 to 6 hours, until the chicken is fully cooked through and shreds easily with a fork.
- About 15 to 20 minutes before serving, bake the biscuits on a baking sheet according to package directions until golden brown.
- A few minutes before the biscuits finish baking, use two forks to shred the chicken directly in the crockpot. Stir well to combine with the gravy and vegetables.
- Serve the filling topped with a warm biscuit, or split the biscuit in half and spoon the filling over both halves.
