I absolutely love this Crock Pot Chicken Pot Pie Recipe because it’s the ultimate cozy meal that practically cooks itself while you go about your day. There’s something magical about coming home to the aroma of creamy chicken, tender veggies, and perfectly seasoned goodness all simmered to perfection in your crock pot. It’s especially comforting during chilly evenings when you want something hearty but fuss-free.
When I first tried this recipe, I was amazed at how simple it was to layer the ingredients and let the slow cooker do all the work. You’ll find that using canned soups and frozen veggies gives this dish incredible convenience without sacrificing flavor. Plus, pairing it with warm, flaky biscuits makes it feel like a special occasion meal any night of the week.
Why You’ll Love This Recipe
- Effortless Comfort Food: Just layer, set it, and forget it — the crock pot does the work.
- Family Favorite: My kids and guests always ask for seconds because it tastes like homemade love.
- Flexible Ingredients: Use your favorite veggies and soups to customize this classic dish your way.
- Perfect for Busy Days: Prep in the morning and enjoy a hot, satisfying dinner after work or school.
Ingredients You’ll Need
The beauty of this Crock Pot Chicken Pot Pie Recipe is in its straightforward ingredients that you probably already have in your pantry or freezer. These components work together effortlessly to create a creamy, flavorful filling that pairs perfectly with biscuits for that comforting pot pie feel.
- Boneless, skinless chicken breasts or thighs: Thighs are a bit juicier, but breasts work great and shred easily.
- Cream of chicken soup: This adds rich, savory flavor and thickens the sauce nicely.
- Cream of celery soup: Gives a subtle herbal note that complements the chicken perfectly.
- Frozen mixed vegetables: A quick, tasty way to get colorful veggies without chopping—peas, carrots, green beans, you name it.
- Garlic powder: Divided for balanced seasoning—don’t skip this or onion powder!
- Onion powder: Adds depth and warmth throughout the dish.
- Black pepper: Freshly ground gives the best flavor kick.
- Homestyle biscuits or homemade drop biscuits: The perfect fluffy partner to spoon this creamy filling over or serve on the side.
Variations
I love making this crock pot chicken pot pie recipe my own by swapping in whatever veggies and soups I have on hand. Don’t hesitate to get creative—this recipe is forgiving and perfect for customization based on what you enjoy or need to use up!
- Change the soup base: I’ve swapped cream of celery for cream of mushroom before—it adds a lovely earthiness that my family enjoys.
- Use fresh veggies: When in season, I dice carrots, peas, and green beans for a fresher feel and a little extra crunch.
- Try puff pastry topping: For a fancy twist, I bake a sheet of puff pastry on top after the crock pot finishes—crispy, buttery perfection.
- Make it gluten-free: Use gluten-free biscuits and verify that soups and seasonings are GF certified to keep it safe for all.
How to Make Crock Pot Chicken Pot Pie Recipe
Step 1: Layer and Season Your Chicken
Start by spraying your crock pot with non-stick spray to prevent sticking. Lay your chicken breasts or thighs at the bottom, then season them evenly with half the garlic powder, onion powder, and black pepper. This initial seasoning step is what builds that deep, comforting flavor that pulls the whole dish together.
Step 2: Add Creamy Soups and Veggies
Next, pour the cream of chicken soup and cream of celery soup right over the seasoned chicken, spreading it out gently. Then, scatter your frozen mixed vegetables on top, sprinkling the remaining seasoning over everything. This layering is key because it distributes flavor and texture beautifully throughout the pot pie filling.
Step 3: Slow Cook to Tender Perfection
Cover your crock pot and cook on low for 6 to 8 hours or on high for 4 to 6 hours. You’ll know it’s ready when the chicken is tender and easily shredded with two forks. Trust me, patience here is rewarded with that fall-apart texture that makes this recipe so crave-worthy.
Step 4: Bake the Biscuits and Finish
About 15 to 20 minutes before serving, bake your biscuits according to the package directions so they’re fresh and golden. Just before the biscuits finish, shred the chicken thoroughly right in the crock pot and stir everything to combine the gravy, veggies, and meat into a luscious filling.
Step 5: Serve and Enjoy
Serve the filling hot with biscuits on the side or split the biscuits and spoon the chicken pot pie mixture on top for a fun, handheld treat. Either way, your family will be asking for this recipe on repeat!
Pro Tips for Making Crock Pot Chicken Pot Pie Recipe
- Don’t Over-Stir: When adding the soups and veggies, avoid stirring too much to keep the layering intact for even cooking.
- Check Your Slow Cooker Heat: If your crock pot runs hot, opt for the shorter cooking time to prevent drying out the chicken.
- Make Ahead Prep: Assemble everything in the crock pot insert the night before and refrigerate, then cook next day—super convenient.
- Biscuit Freshness: Bake biscuits last to keep them flaky and warm—never add raw biscuits directly into the crock pot.
How to Serve Crock Pot Chicken Pot Pie Recipe
Garnishes
I like to sprinkle a little fresh chopped parsley or thyme on top of the chicken mixture just before serving. It brightens the whole dish with a pop of color and fresh herbal aroma that makes the plate look as good as it tastes.
Side Dishes
This Crock Pot Chicken Pot Pie Recipe is hearty enough on its own, but I often serve it with a simple green salad or steamed green beans for some freshness and crunch alongside. Some crusty garlic bread also pairs beautifully if you want an extra bit of indulgence.
Creative Ways to Present
For special occasions, I’ve spooned the filling into individual ramekins and topped each with a puff pastry square, baked until golden and flaky. It feels fancy but is still so easy, and everyone loves their own personalized pot pie cup!
Make Ahead and Storage
Storing Leftovers
I store the pot pie filling and biscuits separately to keep the biscuits from getting soggy. The filling goes into an airtight container in the fridge for up to 5 days, while biscuits last 3 days at room temp or closer to a week refrigerated. Reheat filling gently in the microwave to maintain creamy texture.
Freezing
Once cooled, this chicken pot pie filling freezes well for up to 3 months. I always thaw it in the fridge overnight before reheating for best texture. Just remember, biscuits don’t freeze as well, so I usually bake fresh when serving from frozen filling.
Reheating
To reheat, I gently warm the filling in the microwave in 30-second bursts, stirring in between to keep it creamy and prevent drying out. If you baked biscuits ahead, warming them in the oven wrapped in foil for a few minutes keeps them soft and fresh.
FAQs
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Can I use chicken thighs instead of breasts in this Crock Pot Chicken Pot Pie Recipe?
Absolutely! Chicken thighs tend to be juicier and more flavorful, plus they shred easily, making them a great option if you prefer darker meat. Just use the same cooking times suggested in the recipe.
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Do I have to use canned soups in this recipe?
You don’t have to, but canned soups give this recipe convenience and the classic creamy texture we all love. If you want to skip cans, you can make your own cream sauces, but it will add prep time and require careful seasoning.
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Can I add other vegetables to the chicken pot pie filling?
Yes! This recipe is very flexible. Feel free to add carrots, peas, mushrooms, corn, or green beans—fresh or frozen—all work well and add great flavor and texture.
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How do I prevent the biscuits from getting soggy?
It’s best to bake the biscuits separately and serve them alongside or on top just before eating. Avoid placing raw biscuits directly in the crock pot, as they tend to get mushy.
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Can I make this recipe ahead of time?
Yes! You can layer everything in the slow cooker insert the night before, refrigerate, and then start the cooking process the next day. It’s a fantastic time saver for busy schedules.
Final Thoughts
This Crock Pot Chicken Pot Pie Recipe has become one of my go-to comfort meals because it feels like a warm hug in food form — easy, creamy, and incredibly satisfying. I highly recommend giving it a try, especially on busy days when you want to come home to something comforting without spending hours in the kitchen. Trust me, once you make this, it’ll become a cherished staple in your recipe collection too. Happy cooking!
Print
Crock Pot Chicken Pot Pie Recipe
- Prep Time: 10 minutes
- Cook Time: 4 to 8 hours (depending on crockpot setting)
- Total Time: 4 hours 10 minutes (using high setting) to 8 hours 10 minutes (using low setting)
- Yield: 6 servings
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
Description
This Crock Pot Chicken Pot Pie is a comforting and easy slow-cooker recipe featuring tender chicken breasts cooked in a creamy vegetable gravy, topped with warm, flaky biscuits. Perfect for a hassle-free family meal, it combines classic pot pie flavors with the convenience of a slow cooker, resulting in a hearty dish full of savory goodness.
Ingredients
Chicken and Soup Base
- 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
Vegetables and Seasoning
- 12 oz frozen mixed vegetables
- 2 teaspoons garlic powder, divided
- 2 teaspoons onion powder, divided
- 2 teaspoons black pepper, divided
Topping
- 1 (16.3 oz) can homestyle biscuits, or homemade drop biscuits
Instructions
- Prepare Crockpot: Spray the crockpot liner with non-stick spray to prevent sticking and make cleanup easier.
- Layer Chicken and Season: Lay the chicken breasts on the bottom of the crockpot. Season with 1 teaspoon each of garlic powder, onion powder, and black pepper to infuse flavor into the chicken while it cooks.
- Add Soup Base: Pour the cream of chicken soup and cream of celery soup evenly over the chicken to create a rich and creamy gravy base.
- Add Vegetables and Remaining Seasonings: Spread the frozen mixed vegetables over the soups. Sprinkle the remaining 1 teaspoon each of garlic powder, onion powder, and black pepper on top to season the vegetables and overall dish.
- Cook: Cover the crockpot with the lid and cook on low for 6 to 8 hours or on high for 4 to 6 hours, until the chicken is thoroughly cooked and tender enough to shred easily.
- Bake Biscuits: About 15 to 20 minutes before serving, bake the biscuits according to the package directions until golden and cooked through.
- Shred Chicken and Combine: Just a few minutes before the biscuits finish baking, shred the chicken using two forks directly in the crockpot. Stir well to combine the shredded chicken with the creamy gravy and vegetables.
- Serve: Serve the chicken pot pie filling with warm biscuits on the side or topped with the filling for a classic pot pie experience.
Notes
- Storage: Store the chicken pot pie filling and biscuits separately. Keep the filling in an airtight container in the refrigerator for up to 5 days and biscuits at room temperature for up to 3 days or refrigerated up to 1 week. Reheat filling in the microwave in 30-second intervals until warm.
- Freezing: Freeze cooled chicken pot pie filling in an airtight container for up to 3 months. For best results, thaw in the refrigerator for 24 hours before reheating.
- Vegetable Variations: Substitute mixed vegetables with fresh or frozen carrots, onions, green beans, peas, mushrooms, corn, or your favorites.
- Different Soups for Gravy: Cream of mushroom or cream of onion soup can be used instead of cream of celery for a variation in flavor.
- Using Puff Pastry: For an elegant twist, top the cooked pot pie filling with buttery puff pastry and bake until golden brown in a casserole dish or individual ramekins. Crescent dough can be a convenient alternative.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 860 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 90 mg
