This Crock Pot Chicken Pot Pie Recipe takes everything you love about the classic dinner and lets your slow cooker do the heavy lifting.
Tender chicken, hearty vegetables, and a creamy, savory sauce simmer together for hours until the whole kitchen smells like pure comfort food.
Instead of fussing over a homemade pie crust, this version gets topped with warm, flaky biscuits, so you get all the cozy flavor with a fraction of the work.
It is the kind of dinner you can start in the morning and forget about until it is time to eat.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 5 hours (low) or 3 hours (high) |
| Total Time | 5 hours 20 minutes |
| Servings | 6 servings |
| Difficulty Level | Easy |
This dish pairs beautifully with a Skillet Chicken Pot Pie Recipe if you ever want to compare the stovetop version side by side with this slow cooker take.
Why You’ll Love This Crock Pot Chicken Pot Pie Recipe
This recipe turns a weeknight favorite into a truly hands off meal.
You get all the cozy, creamy flavor of a classic pot pie without babysitting a pot on the stove.
It is also incredibly forgiving. You can toss everything into the slow cooker in the morning and come home to a dinner that tastes like it took all day, because it did, just without your effort.
- Hands off cooking that frees up your stove and oven
- Uses simple, budget friendly ingredients you likely already have
- Tender, fall apart chicken thanks to the long, slow cook time
- Great for meal prep since it reheats wonderfully
- Easily doubled for potlucks, family gatherings, or freezer meals
You might also enjoy: Chicken Pot Pie With Biscuits for a stovetop and oven version of this same cozy combination.
Ingredients
Most of these ingredients are pantry and freezer staples, which makes this recipe easy to throw together on busy nights.
Here is everything you will need to build the creamy filling and the biscuit topping.
- 1 1/2 pounds boneless skinless chicken breasts
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 celery stalks, diced
- 3 medium carrots, diced
- 3 medium Yukon gold potatoes, peeled and diced
- 1 cup frozen peas
- 1 cup frozen corn
- 3 cloves garlic, minced
- 1 (10.5 ounce) can cream of chicken soup
- 2 cups chicken broth
- 1 teaspoon poultry seasoning
- 1/2 teaspoon dried thyme
- Salt and black pepper, to taste
- 1/2 cup heavy cream or half and half
- 3 tablespoons all purpose flour
- 3 tablespoons water
- 1 (16.3 ounce) can refrigerated biscuits, baked according to package directions
Read Also: Gluten Free Chicken Pot Pie Recipe
Kitchen Equipment Needed
You do not need anything fancy for this recipe. A few basics will get the job done from start to finish.
- 6 quart slow cooker
- Large skillet
- Cutting board and sharp knife
- Measuring cups and spoons
- Small mixing bowl
- Ladle
- Instant read thermometer
This pairs beautifully with my Crockpot Chicken and Rice Recipe if you want another simple dump and go dinner using the same slow cooker.
Recommended Products for This Recipe
These are a few products I personally rely on when I make this recipe, based on what has genuinely made the process easier and the results better.
1. Programmable 6 Quart Slow Cooker
A programmable slow cooker takes the guesswork out of long cook times, since it automatically switches to warm once the timer runs out.
This means you never have to worry about overcooking the chicken if dinner gets pushed back a bit.
2. Better Than Bouillon Chicken Base
This concentrated chicken base gives the sauce a much deeper, richer flavor than broth alone.
I keep a jar in the fridge at all times because it works in soups, gravies, and pretty much anything that calls for chicken broth.
3. Poultry Seasoning Blend
A good poultry seasoning blend saves you from measuring out a handful of separate dried herbs, and it gives the filling that classic, savory pot pie flavor right away.
It is one of those small ingredients that makes a big difference.
4. Enameled Cast Iron Skillet
Searing the onions, celery, and garlic in a good cast iron skillet before they go into the slow cooker adds a layer of flavor you just cannot get by skipping this step.
The heavy bottom heats evenly and the enamel coating makes cleanup simple.
Another favorite: Crockpot Swedish Meatballs Recipe
Step-by-Step Instructions: How to Make Crock Pot Chicken Pot Pie
1. Prep the vegetables and chicken
- Peel and dice the potatoes into bite sized cubes, about 1/2 inch each, so they cook evenly.
- Dice the onion and celery into small, uniform pieces.
- Peel and dice the carrots to a similar size as the potatoes.
- Trim any excess fat from the chicken breasts and pat them dry with a paper towel.
- Mince the garlic cloves and set them aside with the other prepped vegetables.
2. Sauté the aromatics
- Heat the olive oil in a large skillet over medium heat until it shimmers.
- Add the diced onion and celery to the skillet and cook for 4 to 5 minutes, stirring occasionally, until the onion turns soft and translucent.
- Add the minced garlic during the last 30 seconds of cooking, stirring constantly so it does not burn.
- Remove the skillet from the heat once the vegetables are fragrant and softened.
3. Layer the slow cooker
- Place the chicken breasts in a single layer on the bottom of a 6 quart slow cooker.
- Season the chicken with salt and black pepper.
- Add the sautéed onion, celery, and garlic on top of the chicken.
- Scatter the diced potatoes and carrots evenly over the top.
4. Add the broth and seasonings
- In a medium bowl, whisk together the cream of chicken soup and chicken broth until smooth.
- Stir in the poultry seasoning and dried thyme.
- Pour this mixture evenly over the chicken and vegetables in the slow cooker.
- Gently stir just enough to make sure the vegetables are mostly covered by the liquid, without disturbing the chicken layer too much.
5. Cook low and slow
- Cover the slow cooker with the lid and cook on low for 5 to 6 hours, or on high for 3 to 4 hours.
- The dish is ready when the chicken reaches an internal temperature of 165 degrees Fahrenheit and the potatoes are fork tender.
- Avoid lifting the lid too often during cooking, since this lets heat escape and can add extra cook time.
6. Shred the chicken
- Carefully remove the chicken breasts from the slow cooker and place them on a cutting board.
- Let the chicken rest for a few minutes, then use two forks to shred it into bite sized pieces.
- Return the shredded chicken back to the slow cooker and stir it into the vegetables and sauce.
7. Thicken the filling
- In a small bowl, whisk together the flour and water until no lumps remain, creating a smooth slurry.
- Stir the slurry into the slow cooker along with the frozen peas, frozen corn, and heavy cream.
- Cover and cook on high for an additional 15 to 20 minutes, until the sauce thickens and coats the back of a spoon.
- Taste the filling and adjust the salt and pepper as needed.
8. Bake the biscuits
- While the filling finishes thickening, bake the refrigerated biscuits according to the package instructions until golden brown.
- Let the biscuits cool for a minute or two so they hold their shape when split or torn.
9. Assemble and serve
- Ladle the warm chicken pot pie filling into individual bowls.
- Top each bowl with a warm biscuit, either whole or split in half.
- Serve immediately while everything is hot and the biscuits are fresh.
I learned this two step biscuit and slow cooker method while perfecting my Chicken Pot Pie Recipe With Cream Of Chicken Soup, and it works just as well here.
Tips for The Best Crock Pot Chicken Pot Pie
A few small adjustments can take this recipe from good to genuinely great. Keep these tips in mind as you cook.
- Cut the potatoes and carrots into similar sized pieces so they cook at the same rate
- Sear the onions and celery before adding them for a deeper flavor base
- Do not skip the flour slurry, since it is what gives the filling that classic thick, creamy texture
- Use boneless chicken thighs instead of breasts if you prefer a richer, more tender bite
- Bake the biscuits separately rather than directly in the slow cooker, so they stay crisp instead of turning soggy
You might also enjoy: Healthy Chicken Pot Pie Recipe
Serving Suggestions
This dish is hearty enough to stand alone, but a few simple sides can round out the meal nicely.
Here are some of my favorite pairings.
- A simple green salad with a light vinaigrette
- Buttery Dinner Rolls for extra scooping power
- Roasted or steamed green beans
- A cup of warm apple cider on a cold evening
- Sautéed garlic green beans for a bit of crunch
Variations of Crock Pot Chicken Pot Pie
This recipe is easy to customize based on what you have on hand or what your family prefers.
Here are a few ideas worth trying.
- Swap the biscuits for a sheet of baked puff pastry cut into rounds for a flakier topping
- Use rotisserie chicken and add it during the last 30 minutes of cooking to save time
- Add mushrooms or green beans for extra vegetables
- Make it gluten free by using a gluten free cream of chicken soup and cornstarch instead of flour
- Stir in a splash of white wine before cooking for a subtle depth of flavor
Another favorite: Low Carb Chicken Pot Pie Recipe
Storage and Reheating
This recipe holds up well in the fridge and freezer, which makes it a great option for meal prep.
Store the biscuits separately from the filling to keep everything from getting soggy.
- Refrigerate the filling in an airtight food storage container for up to 4 days
- Freeze the filling, without the biscuits, in a freezer safe container for up to 3 months
- Thaw frozen filling overnight in the refrigerator before reheating
- Reheat on the stovetop over medium low heat, stirring occasionally, until warmed through
- Reheat biscuits separately in the oven at 350 degrees Fahrenheit for a few minutes to restore their texture
This pairs beautifully with my Crockpot Chicken Noodle Soup if you want another freezer friendly slow cooker meal in rotation.
Nutritional Facts
Nutrition can vary depending on the exact ingredients and brands you use, but here is a general estimate per serving, based on 6 servings.
- Calories: approximately 420 per serving
- Protein: approximately 28 grams
- Carbohydrates: approximately 38 grams
- Fat: approximately 17 grams
- Fiber: approximately 4 grams
- Sodium: approximately 780 milligrams
Another favorite: Crockpot Chickpea Stew Recipe
Health Benefits of Key Ingredients
Beyond being comforting, this recipe includes several ingredients that offer real nutritional value.
Here is a quick look at some of the standouts.
- Chicken breast is a lean source of protein that supports muscle repair and keeps you full
- Carrots are rich in beta carotene, which supports eye health
- Celery provides fiber and antioxidants with very few calories
- Peas offer plant based protein along with vitamins C and K
- Potatoes provide potassium and complex carbohydrates for sustained energy
This pairs beautifully with my Crockpot Turkey Chili Recipe for another hearty, protein packed dinner.
FAQs About Crock Pot Chicken Pot Pie
1. Can I use chicken thighs instead of chicken breasts?
Yes, boneless skinless chicken thighs work wonderfully in this recipe.
They tend to stay even more tender during the long cook time and add a slightly richer flavor to the filling.
2. Do I have to sauté the onions and celery first?
Sautéing is not required, but it does add a deeper layer of flavor to the finished dish.
If you are short on time, you can skip this step and add the raw vegetables directly to the slow cooker.
3. Can I cook the biscuits directly on top of the filling in the slow cooker?
You can, but the biscuits often turn out gummy rather than golden and crisp.
Baking them separately in the oven gives you a much better texture.
4. Why is my filling too thin?
If the sauce seems thin after cooking, whisk together an extra tablespoon of flour with a bit of cold water and stir it in.
Let the slow cooker run on high for another 10 to 15 minutes to thicken further.
5. Can I make this recipe dairy free?
Yes, substitute the heavy cream with a dairy free alternative like unsweetened coconut milk or oat milk, and use a dairy free cream of chicken soup.
The texture will be slightly different but still creamy.
Read Also: Bisquick Chicken Pot Pie Recipe
Crock Pot Chicken Pot Pie
Ingredients
- 1.5 pounds boneless skinless chicken breasts 680g
- 1 tablespoon olive oil 15 ml
- 1 medium yellow onion diced, about 1 cup or 150g
- 3 celery stalks diced, about 1.5 cups or 150g
- 3 medium carrots peeled and diced, about 1.5 cups or 200g
- 3 medium Yukon gold potatoes peeled and diced, about 3 cups or 450g
- 1 cup frozen peas about 150g
- 1 cup frozen corn about 150g
- 3 garlic cloves minced, about 1 tablespoon
- 10.5 ounces cream of chicken soup 1 can, 298g
- 2 cups chicken broth 480 ml, or use 2 cups water + 2 teaspoons Better Than Bouillon Chicken Base
- 1 teaspoon poultry seasoning
- 0.5 teaspoon dried thyme
- salt and black pepper to taste
- 0.5 cup heavy cream or half and half, 120 ml
- 3 tablespoons all purpose flour 45g
- 3 tablespoons water 45 ml
- 16.3 ounces refrigerated biscuits 1 can, 462g, baked according to package directions
Equipment
- 6-quart slow cooker Programmable recommended
- Large skillet Enameled cast iron recommended
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Small mixing bowl For making flour slurry
- Ladle
- Instant-read thermometer To check chicken doneness
- Baking sheet For baking biscuits (optional)
Method
- Prep the vegetables and chicken: Peel and dice potatoes into 1/2 inch cubes. Dice onion, celery, and carrots similarly. Trim chicken, pat dry, and mince garlic.
- Sauté the aromatics: Heat oil in a large skillet over medium heat. Cook onion and celery for 4-5 minutes until soft. Add garlic for the last 30 seconds, then remove from heat.
- Layer the slow cooker: Place chicken in a single layer in a 6 quart slow cooker. Season with salt and pepper. Top with sautéed vegetables, then scatter potatoes and carrots over.
- Add broth and seasonings: Whisk cream of chicken soup and chicken broth until smooth. Stir in poultry seasoning and thyme. Pour evenly over chicken and vegetables.
- Cook low and slow: Cover and cook on low for 5-6 hours or high for 3-4 hours. Chicken is done at 165°F and potatoes should be fork tender.
- Shred the chicken: Remove chicken to a cutting board and rest a few minutes. Shred with two forks, then return to the slow cooker and stir into the sauce.
- Thicken the filling: Whisk flour and water into a smooth slurry. Stir into slow cooker with peas, corn, and cream. Cook on high for 15-20 minutes until thickened. Season to taste.
- Bake the biscuits: While filling thickens, bake refrigerated biscuits according to package instructions until golden brown.
- Assemble and serve: Ladle warm filling into bowls. Top each with a warm biscuit, whole or split. Serve immediately.
Nutrition
Notes
- Cut potatoes and carrots into similar sized pieces so they cook at the same rate.
- Sautéing the onions and celery before adding them builds a deeper flavor base, but you can skip this step for a quicker prep.
- Do not skip the flour slurry, since it is what gives the filling that classic thick, creamy texture.
- Use boneless chicken thighs instead of breasts for a richer, more tender bite.
- Bake the biscuits separately rather than directly in the slow cooker, so they stay crisp instead of turning soggy.
- Store the biscuits separately from the filling to keep everything from getting soggy when refrigerating or freezing.
- Refrigerate the filling in an airtight container for up to 4 days, or freeze without biscuits for up to 3 months.
- To reheat, warm the filling on the stovetop over medium low heat, stirring occasionally. Reheat biscuits in the oven at 350°F for a few minutes to restore texture.
- Make it gluten free by using a gluten free cream of chicken soup and cornstarch instead of flour for the slurry.
- For a dairy free version, substitute heavy cream with unsweetened coconut milk or oat milk, and use a dairy free cream of chicken soup.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This Crock Pot Chicken Pot Pie Recipe is proof that comfort food does not have to mean hours of hands on cooking.
Let the slow cooker handle the hard work while you go about your day, and you will still end up with a warm, creamy, deeply satisfying dinner on the table.
Give it a try this week and let me know how your family likes it in the comments below. I would love to hear which biscuits you paired it with.
Recommended:
- Chicken Pot Pie Casserole
- Crockpot Potato Soup Recipe
- Slow Cooker Chicken And White Bean Stew
- Creamy Mashed Potatoes Recipe
- Crockpot Lasagna Recipe
