Crock Pot Chicken Pot Pie
32 Comments
Posted: 10/24/23
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Looking for an easy Crock Pot Dinner that’s comforting, delicious and your family will love? This Crock Pot Chicken Pot Pie recipe checks all those boxes! Loaded with juicy bites of chicken, vegetables in a creamy sauce with a biscuit on top it’s an easy crock pot dinner that’s ready when you get home.
It’s the coziest dinner and perfect for weeknights. You can prepare it all in the morning and leave it to simmer until dinner time. You can top it with canned biscuits or try my homemade biscuits!
Sometimes we need something hearty and comforting, right? This is one of our favorite chicken crock pot recipes, and it is the perfect meal for a busy night.
It’s so easy, and clean up is a breeze – everything but the biscuits go into the slow cooker, and you just stir and let it do its thing! This is perfect for when you are craving a homemade pot pie but don’t have the time. Another one of our favorite when you are short on time are these Mini Chicken Pot Pies.
This easy recipe also makes the best leftovers – it’s easy to warm up for an easy lunch or dinner later in the week.
I like to pair this crock pot chicken pot pie with a salad or cooked veggies like my air fryer broccoli or air fryer asparagus for an easy dinner. It’s definitely a winner with the family every time I make it!
Why You’ll Love this Easy Chicken Pot Pie
- It is full of flavor like classic chicken pot pie, but so much easier to make!
- It’s a great recipe for a busy weeknight because it’s ready when you come home. All you need to do is add the buttery biscuits.
- Crockpot Chicken Pot Pie is a hearty meal that will fill you up and warm you up on a cold winter day.
Ingredients for Crock Pot Chicken Pot Pie
- Boneless, skinless chicken breasts – Or you can use the same amount of boneless, skinless chicken thighs.
- Cream of chicken soup – Or try cream of mushroom soup to add a different flavor!
- Milk – 2% milk works great or for a rich gravy, use heavy cream instead of milk for a more creamy mixture.
- Chopped onion – yellow onion or white onion are good to use.
- Frozen mixed vegetables – I use a carrot, peas, corn, and green bean medley.
- Chopped celery
- Seasonings – Garlic powder, salt, and black pepper.
- Refrigerated Grands Biscuits – Or make a batch of homemade biscuits. This is an easy substitution for pie crust you find in traditional pot pie.
Products Needed
What else can you add to chicken pot pie?
Veggies: For this recipe, you can use other or just add extra veggies – just keep the total amount to about 4 cups diced or chopped. You can use frozen or fresh vegetables – the only exception would be mushrooms. If you want to add some, I would sauté them first on the stove so they have a good texture.
Herbs: Try adding different dried herbs like thyme, parsley, or basil. Fresh herbs are good too, but wait to add them until the end. Just stir them in before serving.
Seasonings: Things like onion powder, Italian seasoning, and poultry seasoning can also be used.
Cheese: For serving, try sprinkles some grated Parmesan cheese over the top of your pot pie.
How to Make Crock Pot Chicken Pot Pie
- Mix: Whisk the soup and milk in a mixing bowl. Add all of the veggies, seasonings, and stir to combine.
- Combine: Place the chicken breasts in the crock pot and pour the soup mixture over the top.
- Cook: Secure the lid and cook the chicken pot pie filling until the chicken is cooked through. Shred the chicken and place it back in the sauce.
- Bake: Place the biscuits on a sheet pan and bake them following the package directions.
- Serve! Spoon the filling into bowls and top with a baked biscuit.
Can I use Fresh Veggies?
Yes, if you prefer fresh vegetables you can use those instead of frozen vegetables. This is great if you have any vegetables in the refrigerator that need to be used up.
Can I use Leftover Rotisserie Chicken?
This recipe is great to use up any leftover chicken or rotisserie chicken. Use about 3 cups of chicken in it.
How to Store Leftover Slow Cooker Chicken Pot Pie Recipe
Any leftover chicken pot pie filling can be stored in an airtight container for three to four days in the refrigerator. Warm it in the microwave and, if it’s too thick, add a splash or two of milk to thin it.
You can warm up leftover biscuits to go on top, or bake a fresh batch!
If you want to freeze the filling, let it cool first. Store it in a freezer-safe container and it will keep for several months.
If it is to thick when reheated from soaking up the moisture just add a little chicken broth to it.
Pro Tips
- For easy clean up make sure to use a crock pot liner.
- Instead of biscuits use crescent rolls instead.
How excited are you to dig into this slow cooker chicken pot pie? It’s serious comfort food and so easy you’ll want it in your regular dinner rotation. Give it a try this week! And if you love it, then check out my Crock Pot beef and noodles.
More Recipes You’ll Love!
- If you’re craving beef, you need to try my Easy Skillet Beef Pot Pie. It’s topped with biscuits and has the best savory gravy.
- Whenever I have leftover turkey, I grab the skillet and make Turkey Pot Pie! I top it with puff pastry for a buttery flakey crust.
- Craving a cozy casserole? My Chicken Pot Pie Casserole has your name on it!
- I even make it for parties! My Mini Chicken Pot Pies are perfect savory bite-sized snacks.
- Crock Pot Chicken and Noodles is another super cozy dish.
- Crock Pot Cheesy Ranch Potatoes are Super Easy, Cheesy Crock Pot Potatoes Loaded with Ranch!
- Green Bean Chicken Skillet – Chicken Breast with String Green Beans and Tomatoes in a Creamy Garlic Wine Sauce! Quick and Easy Dinner Recipe Ready in 30 Minutes!
- We have gathered our favorite easy Crock Pot Dinner recipes, too.
Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!
Crock Pot Chicken Pot Pie Recipe
Easy Crock Pot Chicken Pot Pie is loaded with chicken and vegetables in a creamy sauce that's served with a biscuit.
Video
Ingredients
- 1 ½ pounds boneless chicken chicken breasts
- 10.5 ounce can cream of chicken soup
- 1 cup milk
- ½ onion chopped
- 16 ounce bag frozen mixed vegetables
- ½ cup chopped celery
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon pepper
- 16 ounce can Grands Biscuits
Instructions
- Spray crock pot with non-stick spray. Add chicken breasts to the crock pot.
- In a mixing bowl combine cream of chicken soup and milk, whisk to combine.
- Add in onion, mixed vegetables, celery, garlic powder, salt and pepper. Stir to combine and then pour over chicken breasts in the crock pot.
- Cover the crock pot and cook on low for 6-8 hours or high 3-4 hours.
- Shred chicken in the crock pot and stir to combine.
- Bake biscuits according to the package directions.
- Serve biscuits on top of a bowl of pot pie and enjoy!
Tips
Any leftover chicken pot pie filling can be stored in an airtight container for three to four days in the refrigerator. Warm it in the microwave and, if it’s too thick, add a splash or two of milk to thin it.
You can warm up leftover biscuits to go on top, or bake a fresh batch!
If you want to freeze the filling, let it cool first. Store it in a freezer-safe container and it will keep for several months.
Nutrition Information
Calories: 590kcal (30%), Carbohydrates: 54g (18%), Protein: 34g (68%), Fat: 27g (42%), Saturated Fat: 6g (38%), Polyunsaturated Fat: 8g, Monounsaturated Fat: 11g, Trans Fat: 0.2g, Cholesterol: 80mg (27%), Sodium: 1387mg (60%), Potassium: 701mg (20%), Fiber: 4g (17%), Sugar: 5g (6%), Vitamin A: 4103IU (82%), Vitamin C: 9mg (11%), Calcium: 129mg (13%), Iron: 5mg (28%)
Stan Canson says
Ours came out really watery too. I think maybe the recipe should call for condensed cream of chicken soup? Also, it seems like the stuff in the sauce is kind of separated — watery here, with white bits of rice-sized-and-colored gelatinous fatty stuff all throughout? Separated kinda like italian dressing does. Weird.
Julie Evink says
Oh shoot, I’m sorry to hear that Stan!
Maddie says
Turned out okay. Like others have said, it turned out really watery—I think it may have gotten too hot. Tasted kind of bland too, if I was going to make again I would add more seasonings and some cut up potatoes
Julie Evink says
That sounds like a great idea, adjust to your liking!
Kirstin says
Awful. Turns out like soup. Terrible recipe. Should have read the numerous reviews mentioning it is too watery.
Brooke Kill says
Sorry to hear that it didn’t turn out Kirstin. If you have any questions about the recipe, I’d be happy to help.
Carli says
LOVE how simple the ingredients were & fast to make, but for some reason, mine came out runny. Other than that. It was amazing!
Brooke Kill says
I’m sorry to hear about it being runny, but glad it still turned out amazing!
Selina says
This was a big hit with my family! I used chicken broth and water over milk and also added some cream cheese.Thanks for the recipe!
Julie Evink says
Great options!
Jessica says
This recipe is a great starting point for your preferred way to enjoy chicken pot pie! I modified it quite a bit by adding chicken broth and half and half for more flavor. Overall it was very soupy so I had to make a flour slurry to thicken it up. In the end it turned out very yummy, so this recipe provided me a good base to start with, as I enjoy very thick and rich chicken pot pie 🙂