Slow Cooker Chicken Pot Pie
Growing up in Orlando, the heart of my kitchen always smelled like something simmering with love. My mama taught me that real comfort food doesn’t need to be fancy—it just needs a little time and a lot of heart. This Crockpot Chicken Pot Pie reminds me of those Sunday evenings when we’d gather around the table, laughing, sharing stories, and enjoying spoonfuls of creamy, veggie-packed goodness. It’s a slow cooker version of the classic dish that feels like home with every bite: tender chicken, creamy sauce, hearty potatoes, and buttery biscuits on top. If you’re craving an easy crockpot meal that brings everyone together, this one’s pure magic.
Quick Recipe Overview
| Prep Time | 5 minutes |
| Cook Time | 6 hours |
| Total Time | 6 hours 5 minutes |
| Servings | 8 |
| Difficulty | Easy |
| Cuisine | American |
| Best Season | Fall & Winter |
What Makes This Dish Special
- Effortless Comfort: Just toss everything in the crockpot and let it do the work. You’ll come home to a warm, creamy meal ready to serve.
- Family Favorite: This slow cooker chicken pot pie is one of those recipes everyone—from kids to grandparents—can’t resist.
- Budget-Friendly: It uses simple, affordable ingredients you probably already have in your pantry.
- Versatile & Customizable: You can swap veggies, use leftover chicken, or make it dairy-free easily.
- Perfect for Busy Nights: Set it in the morning, and dinner practically cooks itself.
The Best Crockpot Chicken Pot Pie
- Total Time: 6 hours 5 minutes
- Yield: 8 servings 1x
Description
This Crockpot Chicken Pot Pie is creamy, hearty, and filled with tender chicken, vegetables, and buttery biscuits. A comforting slow cooker meal perfect for cozy family dinners or busy weeknights.
Ingredients
3 boneless chicken breasts
1 can cream of chicken soup (10.5 oz)
1 cup milk
½ onion, chopped
4 potatoes, peeled and diced
16 oz frozen mixed vegetables
½ cup chopped celery
1 tsp garlic powder
½ tsp poultry seasoning
1 tsp salt
½ tsp pepper
16 oz Grands biscuits (8 count)
Instructions
1. Add chicken breasts to the bottom of your crockpot.
2. Pour in cream of chicken soup and milk.
3. Add potatoes, onion, celery, and frozen mixed vegetables.
4. Season with garlic powder, poultry seasoning, salt, and pepper.
5. Cover and cook on low for 6–8 hours or high for 3–4 hours.
6. Remove chicken, shred, and return to the pot. Stir well.
7. Bake Grands biscuits according to package directions.
8. Serve warm, topping each bowl with a golden biscuit.
Notes
Use low-sodium soup for a lighter version.
Add a tablespoon of cornstarch mixed with water to thicken the filling.
For dairy-free, use almond milk and vegan biscuits.
Store leftovers up to 5 days; reheat gently with a splash of milk.
- Prep Time: 5 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl with biscuit
- Calories: 459
- Sugar: 5g
- Sodium: 1170mg
- Fat: 17g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 1g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 19g
- Cholesterol: 34mg
Ingredients List
- 3 boneless chicken breasts
- 1 can cream of chicken soup (10.5 oz)
- 1 cup milk
- ½ onion, chopped
- 4 potatoes, peeled and diced
- 16 oz bag frozen mixed vegetables
- ½ cup chopped celery
- 1 tsp garlic powder
- ½ tsp poultry seasoning
- 1 tsp salt
- ½ tsp pepper
- 16 oz can Grands biscuits (8 count)
Ingredient Tips
| Ingredient | Pro Tip |
|---|---|
| Chicken breasts | Use boneless for easy shredding; thighs add extra flavor if preferred. |
| Cream of chicken soup | For a lighter version, use low-sodium or substitute with homemade sauce. |
| Milk | Whole milk adds richness, but almond or oat milk works for a dairy-free option. |
| Potatoes | Yukon Golds hold shape well; russets make a creamier texture. |
| Frozen mixed vegetables | Don’t thaw before adding—they’ll cook perfectly in the broth. |
| Celery | Adds crunch and depth; replace with carrots if you prefer sweeter notes. |
| Poultry seasoning | Gives that nostalgic pot pie flavor; thyme or rosemary work as backups. |
| Biscuits | Use buttery Grands for a golden, flaky topping; bake separately for crispness. |
Step-by-Step Instructions
- Prep your ingredients. Dice potatoes, chop onions and celery, and make sure your frozen veggies are ready to go.
- Layer the base. Add chicken breasts to the bottom of your crockpot, then pour in the cream of chicken soup and milk.
- Add veggies and seasonings. Toss in potatoes, onions, celery, and the frozen mixed veggies. Sprinkle with garlic powder, poultry seasoning, salt, and pepper.
- Slow cook to perfection. Cover and cook on low for 6–8 hours or high for 3–4 hours, until chicken is fork-tender and the potatoes are soft.
- Shred the chicken. Carefully remove the chicken, shred it using two forks, and return it to the crockpot. Stir everything together to combine the flavors.
- Bake the biscuits. While the pot pie mixture finishes, bake your Grands biscuits according to package instructions until golden brown.
- Serve and enjoy. Ladle the creamy mixture into bowls and top each serving with a warm biscuit. Cozy comfort in every bite!
Pro Secrets for a Perfect Pot Pie
- Use fresh herbs: Add parsley or thyme at the end for bright, fresh flavor.
- Don’t skip the biscuits: Baking them separately keeps them crisp instead of soggy.
- For thicker filling: Stir in a tablespoon of cornstarch mixed with water before the last 30 minutes of cooking.
- Low and slow wins: Cooking longer on low makes the chicken extra tender and flavorful.
Creative Variations
- Chicken Pot Pie Soup: Add extra broth for a creamy, spoonable soup version.
- Turkey Twist: Use leftover turkey for a post-holiday comfort meal.
- Vegetarian Option: Substitute chicken with mushrooms or tofu and use cream of mushroom soup.
- Gluten-Free Style: Use gluten-free biscuits or top with mashed potatoes instead.
Perfect Pairings
Pair this dish with a fresh green salad, roasted green beans, or a glass of apple cider for a cozy dinner. For dessert, a slice of warm apple crumble makes the perfect finish to this comfort meal.
Make-Ahead & Freezer Tips
- Fridge: Store leftovers in an airtight container for up to 5 days. The flavors deepen overnight!
- Freezer: Freeze the pot pie filling (without biscuits) for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat: Warm gently on the stovetop or microwave, adding a splash of milk to restore creaminess.
Serving Inspiration
Serve your crockpot chicken pot pie in rustic bowls topped with a flaky biscuit. Sprinkle with chopped parsley for a touch of color and freshness. It’s the kind of meal that looks just as good as it tastes, perfect for family dinners or cozy nights in.
Kitchen Wisdom
- Use rotisserie chicken if you’re short on time—it’s a great shortcut.
- Don’t overfill your crockpot; leave a bit of space so everything cooks evenly.
- Add cheese for richness; shredded cheddar gives a lovely creamy note.
- Taste before serving; adjust salt and pepper at the end for balance.
Storage and Reheating
Keep leftovers in the fridge up to 5 days. Reheat on the stove over medium heat, adding a splash of milk if needed. For microwave reheating, cover loosely and heat in 45-second intervals until warm. Avoid reheating biscuits in the pot—they stay crisp if warmed separately in the oven.
Frequently Asked Questions
Can I use frozen chicken in the crockpot?
It’s best to use thawed chicken for even cooking and food safety. Frozen chicken may release extra moisture and affect texture.
Can I cook this on high instead of low?
Yes! Cook for about 3–4 hours on high. Just make sure the potatoes are fully tender before serving.
Can I add cheese?
Absolutely. Stir in ½ cup shredded cheddar or mozzarella for a creamy, cheesy pot pie twist.
What if I don’t have cream of chicken soup?
You can use cream of mushroom soup or make a quick homemade version with milk, butter, and flour.
How can I make it healthier?
Use low-fat milk, reduce salt, and add more veggies like peas, carrots, or spinach.
Can I use fresh vegetables instead of frozen?
Yes! Just chop them small so they cook evenly within the same time frame.
Do the biscuits get soggy if added early?
Yes, always bake and add biscuits on top right before serving to keep them golden and crisp.
Nutrition Facts
| Serving Size | 1 bowl with biscuit |
|---|---|
| Calories | 459 kcal |
| Protein | 19 g |
| Carbohydrates | 60 g |
| Fat | 17 g |
| Fiber | 5 g |
| Sugar | 5 g |
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
Author’s Note
Hola from sunny Florida! Every time I make this Crockpot Chicken Pot Pie, I’m reminded of my mama’s kitchen—the scent of simmering soup, laughter echoing, and stories passed down with every stir. It’s a dish that captures everything I love about family, flavor, and simple cooking. If you love comforting meals like this, try my Easy Chicken Enchiladas or cozy up with Mexican Street Corn Soup next—they’re both reader favorites!
