Slow Cooker Chicken Pot Pie
Introduction
There’s nothing quite like coming home to the smell of a hearty, comforting dinner waiting in the slow cooker. This Crock Pot Chicken Pot Pie is a warm hug in a bowl—filled with tender chicken, hearty vegetables, and a rich, creamy gravy, all topped with a golden, fluffy biscuit. It’s the ultimate set-it-and-forget-it meal that makes family dinners effortless and delicious. Whether you’re cooking for picky eaters or serving at a potluck, this slow cooker chicken pot pie delivers cozy flavors that everyone will love.
Quick Recipe Overview
| Prep Time | Cook Time | Total Time | Servings | Difficulty | Cuisine | Best Season |
|---|---|---|---|---|---|---|
| 10 minutes | 4–6 hours | 4 hrs 10 min–6 hrs 10 min | 6 servings | Easy | American | Fall & Winter |
Why You’ll Love This Recipe
- Effortless prep: Just toss everything into the crock pot, and dinner practically makes itself with only 10 minutes of hands-on work.
- Comforting flavors: Juicy chicken, creamy gravy, and buttery biscuits make this the kind of stick-to-your-ribs meal that warms you up from the inside out.
- Family-friendly: Even picky eaters enjoy this dish since it’s creamy, hearty, and full of familiar flavors. Plus, it’s an easy way to sneak in veggies.
- Minimal cleanup: Since everything cooks in the slow cooker and biscuits bake separately, there’s hardly any mess to worry about.
- Potluck ready: The filling travels well right in the crock pot—just plug it in at your destination to keep warm.
Crock Pot Chicken Pot Pie – Easy Slow Cooker Comfort Food
- Total Time: 4 hrs 10 min – 6 hrs 10 min
- Yield: 6 servings 1x
Description
This easy Crock Pot Chicken Pot Pie is made with tender chicken, mixed vegetables, and a creamy gravy, then topped with golden, fluffy biscuits. The perfect comfort food dinner that’s family-friendly and fuss-free!
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 teaspoons garlic powder, divided
- 2 teaspoons onion powder, divided
- 2 teaspoons black pepper, divided
- 1 (16.3 oz) can refrigerated homestyle biscuits (or homemade drop biscuits)
Instructions
1. Spray crockpot with non-stick spray. Place chicken breasts in bottom and season with half of garlic powder, onion powder, and pepper.
2. Spread cream of chicken and cream of celery soups over chicken.
3. Add frozen mixed vegetables on top, then sprinkle with remaining seasonings.
4. Cover and cook on LOW for 6–8 hours or HIGH for 4–6 hours, until chicken is tender and fully cooked.
5. Shred chicken directly in crockpot using two forks and stir to combine with gravy and veggies.
6. Bake biscuits according to package directions until golden brown.
7. Serve filling hot with biscuits on top, or split biscuits and spoon filling inside.
Notes
Storage: Keep filling and biscuits separate. Refrigerate filling up to 5 days; biscuits up to 3 days at room temp or 1 week refrigerated.
Freeze: Freeze cooled filling up to 3 months in airtight container. Thaw overnight before reheating.
Variations: Try puff pastry, crescent rolls, or homemade biscuits for a twist. Add fresh herbs for garnish and flavor.
- Prep Time: 10 minutes
- Cook Time: 4–6 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 645
- Sugar: 4g
- Sodium: 2066mg
- Fat: 26g
- Saturated Fat: 5g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 59g
- Fiber: 4g
- Protein: 42g
- Cholesterol: 115mg
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 teaspoons garlic powder, divided
- 2 teaspoons onion powder, divided
- 2 teaspoons black pepper, divided
- 1 (16.3 oz) can homestyle biscuits (or homemade drop biscuits)
Ingredient Tips
| Ingredient | Tip |
|---|---|
| Chicken | Use chicken thighs for extra flavor and tenderness if preferred. |
| Cream of Celery Soup | Swap with cream of mushroom or cream of onion for a different taste. |
| Frozen Mixed Vegetables | No need to thaw; they go straight into the crock pot. Fresh veggies work too. |
| Garlic & Onion Powder | Season half on the chicken and sprinkle the rest over the veggies for balanced flavor. |
| Biscuits | Canned biscuits save time, but homemade or puff pastry makes it extra special. |
Step-by-Step Instructions
- Prep the slow cooker: Spray the crock pot with nonstick spray. Place chicken breasts at the bottom and season with half of the garlic powder, onion powder, and pepper.
- Add soups and veggies: Pour in the cream of chicken and cream of celery soups. Spread frozen vegetables evenly over the top, then sprinkle with the remaining seasonings.
- Cook the filling: Cover and cook on LOW for 6–8 hours or HIGH for 4–6 hours, until chicken is fully cooked and tender enough to shred.
- Shred the chicken: About 20 minutes before serving, shred the chicken directly in the crock pot using two forks, then stir everything together so the chicken is coated in creamy gravy.
- Bake the biscuits: While the filling finishes, bake biscuits according to package or recipe directions until golden brown.
- Serve and enjoy: Ladle creamy chicken pot pie filling into bowls and top with a warm biscuit. For extra coziness, split the biscuit in half and spoon the filling in between.
Helpful Tips
- Line your slow cooker with a disposable liner for extra easy cleanup.
- Don’t overcook—chicken should shred easily but not become mushy.
- Always bake biscuits separately to avoid soggy tops.
- Fresh herbs like parsley or thyme make a beautiful garnish and add freshness.
Expert Tips for the Best Results
- Use chicken thighs for depth: Dark meat gives richer flavor and stays juicy longer in the slow cooker.
- Stir halfway if possible: This ensures the seasoning and veggies are evenly distributed.
- Add extra veggies at the end: For a fresher bite, stir in peas or corn 10 minutes before serving.
- Finish with butter: Stir a tablespoon of butter into the filling at the end for extra richness.
Recipe Variations
- Homemade biscuits: Swap canned biscuits for fresh, herb drop biscuits for an elevated version.
- Puff pastry topping: Transfer filling to a baking dish, top with puff pastry, and bake until golden for a fancier presentation.
- Low-carb version: Skip the biscuits and serve over cauliflower mash for a lighter twist.
- Spicy kick: Add red pepper flakes or a splash of hot sauce for a little heat.
Make Ahead & Freezer Tips
This dish reheats beautifully! Store cooled chicken pot pie filling in the fridge for up to 5 days. Keep biscuits stored separately at room temp for 3 days or in the fridge for a week. To freeze, place the cooled filling in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating on the stove or microwave. Bake fresh biscuits when ready to serve for the best texture.
Serving Suggestions
Serve this crock pot chicken pot pie piping hot in wide bowls with biscuits on the side or on top. Garnish with fresh herbs for a touch of color. It’s perfect for cozy weeknight dinners or sharing at potlucks.
Pairing Ideas
Pair with a crisp side salad or roasted green beans for balance. For drinks, enjoy with iced tea, apple cider, or even a light white wine like Chardonnay. A warm bowl of this dish alongside fluffy biscuits is truly all you need for comfort.
Storage and Reheating Tips
Store leftovers in airtight containers, keeping biscuits separate from the filling. Reheat filling in the microwave in 30-second intervals, stirring between, or warm gently on the stovetop. Biscuits can be reheated in the oven for a few minutes to regain their crispness.
Frequently Asked Questions (FAQs)
Can I use rotisserie chicken? Yes! Just reduce the cook time since the chicken is already cooked—add it in during the last hour.
Can I use fresh vegetables instead of frozen? Absolutely, but cut them into small pieces so they cook evenly.
Can I double the recipe? Yes, as long as your slow cooker is large enough to hold it all comfortably.
What if I don’t like celery soup? Swap it with cream of mushroom, cream of onion, or even another can of cream of chicken soup.
Can I cook this on the stovetop? Yes, but it requires simmering the chicken in a Dutch oven until cooked, then shredding and combining with soup and veggies.
What’s the best biscuit to use? Homestyle buttermilk biscuits are classic, but crescent rolls or puff pastry also work.
Can I make it dairy-free? Use dairy-free condensed soups and biscuits to adapt the recipe.
Nutrition Information (per serving, 6 servings)
| Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|
| 645 | 42g | 59g | 26g | 4g | 4g |
Disclaimer: Nutrition facts are estimated using online tools and may vary based on ingredients and preparation. Please consult a nutritionist for precise dietary advice.
Conclusion
This Crock Pot Chicken Pot Pie is the definition of cozy comfort food made simple. With tender chicken, creamy gravy, hearty vegetables, and golden biscuits, it’s a recipe you’ll return to again and again. Give it a try this week—you’ll love how easy and delicious it is!
