Slow Cooker Chicken Pot Pie with Biscuits
Crock Pot Chicken Pot Pie is the kind of weeknight comfort food that practically cooks itself, tender shredded chicken, mixed veggies, and a rich, creamy gravy crowned with warm, fluffy biscuits. If you’re craving homestyle flavor with minimal prep, this slow cooker classic delivers big comfort with little effort.
This version keeps prep under 10 minutes, uses pantry-friendly canned soups, and finishes with golden biscuits for that “pot pie” feel-no crust rolling or stovetop babysitting required. Whether you’re feeding a family or stocking up on leftovers, this cozy favorite is a hug in a bowl
Table Of contents
Crock Pot Chicken Pot Pie
Why You’ll Love This Crock Pot Chicken Pot Pie
- Set-it-and-forget-it: Add everything to the slow cooker and let it do the work while you go about your day.
- Extra creamy texture: A blend of cream of chicken and cream of celery soups creates a velvety gravy that clings to every bite.
- Kid-friendly dinner win: Familiar flavors, soft textures, and biscuit topping, what’s not to love?
- Flexible with veggies: Frozen mixed vegetables keep things simple, but you can swap in your favorites without changing the method.
- Perfect for leftovers: The filling reheats beautifully and freezes well, so nothing goes to waste.
Crock Pot Chicken Pot Pie (Easy Comfort Food!)
- Total Time: 4–6 hours 10 minutes
- Yield: 6 servings 1x
Description
This crock pot chicken pot pie has tender chicken, hearty veggies, and a creamy gravy. Topped with a fluffy biscuit, it’s the ultimate easy comfort food.
Ingredients
- 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
- 12 oz frozen mixed vegetables
- 2 tsp garlic powder, divided
- 2 tsp onion powder, divided
- 2 tsp black pepper, divided
- 1 (16.3 oz) can homestyle biscuits (or homemade drop biscuits)
Instructions
1. Spray your crockpot liner with non-stick spray.
2. Lay chicken in the bottom and sprinkle with 1 tsp each of garlic powder, onion powder, and pepper.
3. Pour the cream of chicken and celery soups over the chicken.
4. Add the frozen veggies on top. Sprinkle with the remaining seasonings.
5. Cover and cook on low for 6–8 hours or high for 4–6 hours, until chicken shreds easily.
6. About 15–20 minutes before serving, bake biscuits according to package instructions.
7. Just before the biscuits are ready, shred chicken with two forks and stir everything together.
8. Serve warm with biscuits on top, on the side, or split and spoon the filling inside.
Notes
Storage: Store the chicken pot pie filling and biscuits separately. Filling lasts up to 5 days in the fridge.
Freeze: Freeze cooled filling up to 3 months.
Veggies: Use any fresh or frozen mix you prefer.
Gravy: Try cream of mushroom or onion soup for variation.
Fancy Tip: Top with puff pastry or crescent dough and bake until golden!
- Prep Time: 10 minutes
- Cook Time: 4–6 hours
- Category: Crockpot Recipes
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 645
- Sugar: 4g
- Sodium: 2066mg
- Fat: 26g
- Saturated Fat: 5g
- Unsaturated Fat: 17g
- Trans Fat: 0.02g
- Carbohydrates: 59g
- Fiber: 4g
- Protein: 42g
- Cholesterol: 115mg
Ingredients for Crock Pot Chicken Pot Pie
Note: The ingredients, quantities, and order below are kept exactly as provided to match your original recipe and photos.
- 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
- 12 oz frozen mixed vegetables
- 2 tsp garlic powder, divided
- 2 tsp onion powder, divided
- 2 tsp black pepper, divided
- 1 (16.3 oz) can homestyle biscuits (or homemade drop biscuits)
Step-by-Step Instructions
These steps follow your exact original order and timing for reliable results.
- Prep the slow cooker. Lightly coat the crockpot liner with non-stick spray so cleanup is a breeze.
- Season the chicken. Lay the chicken in an even layer at the bottom of the crock. Sprinkle 1 teaspoon each of garlic powder, onion powder, and black pepper over the chicken.
- Add the creamy base. Spoon the cream of chicken soup and cream of celery soup over the chicken, spreading it to cover.
- Add veggies + remaining seasoning. Pour in the frozen mixed vegetables. Sprinkle the remaining garlic powder, onion powder, and black pepper over the top.
- Cook low and slow (or faster on high). Cover and cook on LOW for 6–8 hours or on HIGH for 4–6 hours, until the chicken is tender and shreds easily with forks.
- Bake the biscuits. About 15–20 minutes before serving, bake the biscuits according to the package directions (or bake your drop biscuits).
- Shred and stir. Just before the biscuits are done, shred the chicken right in the crockpot with two forks and stir to combine the filling.
- Serve. Spoon the creamy chicken filling into bowls and top with biscuits, or serve biscuits on the side, or split and fill like little pot pie sliders.
Pro Tips for Success
- Why “divided” seasoning matters: Layering some seasoning under the soups and some on top of the veggies seasons both the chicken and the gravy for balanced flavor in every bite.
- Doneness cues: The chicken is ready when it shreds with gentle pressure. If it resists, give it another 20–30 minutes and test again.
- Thicker vs. looser gravy: After shredding, let the filling sit on WARM for 5–10 minutes to thicken naturally. For even thicker gravy, leave the lid off for a few minutes to reduce steam.
- Prefer thighs? Dark meat stays extra juicy in the slow cooker and is more forgiving if cook time runs long.
- Low-sodium tips (optional): If you’re watching sodium, use low-sodium canned soups and unsalted biscuits-season to taste at the end.
- Make-ahead magic: Assemble everything in the crock insert the night before (except the biscuits), cover, and refrigerate. In the morning, place the insert in the base and start cooking.
Flavor Variations
- Cream of mushroom twist: Swap one of the cream of chicken soups for cream of mushroom for deeper, savory notes.
- Herb-forward: Add a pinch of dried thyme or parsley after cooking for a classic pot pie aroma.
- Veggie swap: Use a different frozen mix, peas and carrots, corn and green beans, or a farmhouse blend. Fresh diced carrots or potatoes should be par-cooked first so they turn tender on time.
- Cheddar biscuit moment: Finish with cheesy biscuits for a bakery-style topper.
- Golden-brown “pie” finish: For company nights, spoon the hot filling into a baking dish, top with puff pastry or crescent dough, and bake until golden and crisp. (Your original note’s “fancy tip”, and it’s delicious!)
If you love cozy slow cooker dinners, don’t miss my Crock Pot Crack Potato Soup (creamy, cheesy beef comfort food) – it’s rich, hearty, and perfect for busy weeknights.
Serving Suggestions
- Classic: Ladle the creamy filling into bowls and crown with a hot biscuit.
- Split & fill: Halve biscuits and stuff with the filling for mini pot pie sandwiches, great for kids.
- Add a bright side: Balance the richness with a crisp side salad, roasted green beans, or a simple fruit salad.
- Top it off: A sprinkle of chopped parsley adds color, and a crack of black pepper brings gentle heat.
Storage and Freezing Instructions
- Refrigerate (best practice): Store the filling and biscuits separately so the biscuits stay fluffy. The filling keeps up to 5 days in an airtight container.
- Freeze: Cool the filling completely, then freeze for up to 3 months. Thaw overnight in the fridge.
- Reheat: Warm the filling in a saucepan or microwave, stirring occasionally until hot and bubbly. Reheat biscuits in a low oven or air fryer to refresh the texture.
- Meal prep: Portion the filling into individual containers for easy microwave lunches; add a biscuit just before serving.
Nutrition Facts (Per Serving)
- Serving Size: 1 plate
- Calories: 645
- Protein: 42g
- Carbohydrates: 59g
- Fat: 26g
- Fiber: 4g
- Sugar: 4g
- Sodium: 2066mg
- Cholesterol: 115mg
Nutrition values are estimates and can vary based on specific ingredients and brands.
FAQ About Crock Pot Chicken Pot Pie
How do I keep the biscuits from getting soggy?
Bake the biscuits separately and store them apart from the filling. When serving leftovers, reheat the filling until hot and the biscuits in a low oven or air fryer so they stay crisp and fluffy. Placing biscuits on top right before eating gives you that perfect texture contrast.
Can I use frozen chicken?
For food safety and even cooking, it’s best to start with thawed chicken in a slow cooker. If your chicken is frozen, thaw it in the refrigerator overnight or use the defrost setting on your microwave, then proceed with the recipe as written.
What veggies work best in the slow cooker?
Frozen mixed vegetables are easy and consistent. If using fresh, choose quick-cooking options like peas, corn, or par-cooked carrots and potatoes. Add delicate vegetables (like peas) earlier is fine because the creamy base protects them from overcooking, but par-cooking denser vegetables ensures they’re tender by the time the chicken shreds.
How can I reduce the sodium without losing flavor?
Choose low-sodium cream soups and use an unsalted or low-sodium biscuit option. Season lightly during cooking, then taste and adjust at the end with a pinch of salt, extra black pepper, or dried herbs. A squeeze of lemon just before serving can also brighten flavors without additional salt.
Can I make this dairy-free or gluten-free?
Because the recipe relies on canned cream soups and biscuits, you’ll need compatible substitutes (dairy-free condensed soup alternatives and gluten-free biscuit dough). The method and steps remain identical, just swap products that fit your needs, then season to taste at the end.
Final Thoughts
This Crock Pot Chicken Pot Pie brings all the cozy flavors of the classic-creamy gravy, tender chicken, and hearty vegetables, without the fuss of a traditional crust. With less than 10 minutes of prep and flexible cooking times, it’s a reliable weeknight staple and a crowd-pleasing weekend dinner. Keep the biscuits separate for the best texture, and feel free to play with the variations when you want a new spin. Either way, you’ll have bowls of warm, satisfying comfort ready to serve.
