Embrace the ultimate comfort food with minimal effort! This crockpot chicken pot pie recipe transforms a classic dish into a stress-free meal, perfect for any night of the week. Let your slow cooker do all the hard work, simmering rich flavors to create a hearty, satisfying dinner. You’ll love this easy method for a timeless family favorite that delivers all the comforting, creamy goodness you crave.

Why You’ll Love This Crockpot Chicken Pot Pie

Making this delicious slow cooker chicken pot pie is a game-changer for busy home cooks. It truly simplifies mealtime without compromising on taste. Here are some reasons why this recipe will become a staple in your kitchen:

Minimal Prep, Maximum Flavor: Just a few minutes of chopping and assembling before your slow cooker takes over.
Perfect for Busy Weeknights: Set it and forget it, returning to a warm, ready-to-eat dinner.
Hearty, Satisfying Family Favorite: Everyone loves the comforting, creamy goodness of chicken pot pie.
Easy Customization: Adjust vegetables and seasonings to suit your family’s unique preferences.
Beginner-Friendly: Simple steps make this a perfect recipe for new cooks to master.

Ingredients

Gather these simple ingredients for your delicious crockpot chicken pot pie:

3 boneless, skinless chicken breasts (about 1.5 lbs)
1 can Cream of Chicken Soup (10.5 oz)
1 cup Milk
½ onion, chopped
4 medium potatoes, peeled and diced (Russet or Yukon Gold work best)
16 oz bag of frozen mixed vegetables (peas, carrots, corn, green beans)
½ cup chopped celery
1 tsp garlic powder
½ tsp poultry seasoning
1 tsp salt
½ tsp black pepper
16 oz Grands Biscuits (8 count, refrigerated)

Notes & Substitutions

We designed this recipe to be flexible and beginner-friendly, ensuring you can adapt it easily.

Chicken: Boneless, skinless chicken breasts are ideal for shredding. You can easily substitute boneless, skinless chicken thighs for a richer flavor, or even use leftover cooked chicken, adjusting cooking time down.
Cream of Soup: A can of cream of chicken soup provides a convenient, creamy base. Feel free to use a homemade version for a fresher taste, or swap for cream of celery or mushroom soup for a slightly different flavor profile.
Milk: Any type of milk works here, from skim to whole. For an extra rich and decadent slow cooker chicken pot pie, use half-and-half or heavy cream.
Vegetables: Frozen mixed vegetables are a time-saver. If using fresh, dice them small and consider adding heartier ones like carrots or potatoes earlier in the cooking process. Fresh chopped broccoli or bell peppers are also great additions.
Potatoes: Russet or Yukon Gold potatoes are excellent choices as they hold their shape well but become tender. Dice them into ½-inch cubes for even cooking.
Biscuits: Refrigerated Grands biscuits are super convenient for a flaky topping. You can also make homemade biscuits from scratch or use Bisquick drop biscuits for an even quicker solution.
Seasoning: The included seasonings offer a classic pot pie flavor. Adjust the salt and pepper to your preference, and don’t hesitate to add a pinch of dried thyme, rosemary, or a bay leaf for extra depth.

Equipment

You won’t need many specialized tools for making this delightful crock pot chicken pot pie. Simplicity is key!

6-Quart Slow Cooker: This size is perfect for accommodating all the ingredients and allowing them to cook evenly. A larger size will also work.
Sharp Knife: Essential for dicing your onion, potatoes, and celery uniformly.
Cutting Board: A sturdy surface for safe and efficient ingredient prep.
Measuring Cups and Spoons: To ensure accurate ingredient amounts.
Shredding Forks: Two forks make shredding the cooked chicken quick and easy.

Instructions

Creating this comforting crockpot chicken pot pie is incredibly straightforward. Just follow these simple steps, and you’ll have a hearty meal ready with minimal fuss. Your kitchen will fill with an amazing aroma as your delicious chicken pot pie in the slow cooker cooks to perfection.

Prep Ingredients: Start by peeling and dicing your potatoes into ½-inch cubes. Chop the onion and celery into small, manageable pieces. Open your can of cream of chicken soup and have your milk and frozen vegetables ready.
Combine in Crockpot: Place the boneless chicken breasts at the bottom of your 6-quart slow cooker. Evenly distribute the diced potatoes, chopped onion, and chopped celery over the chicken. Add the entire bag of frozen mixed vegetables next.
Add Liquids and Seasoning: Pour the can of cream of chicken soup directly over the vegetables and chicken. Follow with one cup of milk. Sprinkle the garlic powder, poultry seasoning, salt, and black pepper evenly over all the ingredients in the crockpot. Give everything a gentle stir to combine, ensuring the liquid and seasonings are distributed. Do not add the biscuits at this stage.
Cook: Cover the slow cooker with its lid. Cook on the LOW setting for 6-8 hours, allowing the chicken to become incredibly tender and the vegetables to soften. Alternatively, if you’re short on time, cook on the HIGH setting for 3-4 hours. The chicken should be cooked through, reaching an internal temperature of 165°F (74°C).
Shred Chicken: Once the cooking time is complete, carefully remove the cooked chicken breasts from the slow cooker using tongs or a slotted spoon. Place them on a cutting board or in a shallow dish. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the crockpot and stir it into the creamy vegetable mixture until well combined.
Prepare Biscuits: While the chicken is being shredded, preheat your oven according to the package directions on your Grands Biscuits. Place the biscuits on a baking sheet and bake them until they are golden brown and puffed up, typically 12-15 minutes.
Serve: Ladle generous portions of the hot, creamy chicken and vegetable filling into individual bowls. Top each serving with a warm, flaky baked biscuit. Enjoy your homemade crockpot chicken pot pie immediately while it’s wonderfully comforting.

Pro Tips & Troubleshooting

Achieving the perfect slow cooker chicken pot pie is easy with these helpful hints. These tips will ensure your meal turns out wonderfully every time.

Prevent Watery Pot Pie: Ensure you don’t overfill your slow cooker with extra liquid. The chicken and vegetables release moisture as they cook. Adequate cooking time also helps reduce excess liquid; the mixture will thicken slightly as it simmers.
Thickening: If your pot pie filling is thinner than desired, create a cornstarch or flour slurry. Mix 1-2 tablespoons of cornstarch or all-purpose flour with an equal amount of cold water until smooth. Stir this slurry into the hot pot pie mixture in the last 30 minutes of cooking on high, or after the cooking cycle, until it thickens.
Even Cooking: Cut all your vegetables, especially the potatoes, into uniform ½-inch pieces. This ensures everything cooks at the same rate and becomes tender simultaneously.
Flavor Boost: For an extra layer of flavor, consider quickly sautéing the chopped onions and celery in a pan with a tablespoon of butter before adding them to the slow cooker. This step is optional but deepens their taste.
Chicken Doneness: Always use a meat thermometer to confirm the chicken breasts reach an internal temperature of 165°F (74°C). This guarantees the chicken is fully cooked and safe to eat. Ensuring the chicken reaches a safe internal temperature of 165°F (74°C) is crucial for food safety, as recommended by the USDA for all poultry.

Serving, Storage & Variations

Enjoying your homemade crockpot chicken pot pie is even better with these ideas for serving, storing, and customizing. This hearty dish offers wonderful versatility.

Serving Suggestions

Classic Biscuit Topping: The traditional warm, flaky biscuit is the perfect complement to the creamy filling.
Side Salad or Fruit: Serve with a fresh green salad tossed with a light vinaigrette, or a side of seasonal fruit, to balance the richness.
Crescent Rolls: For a delightful twist, use baked crescent rolls instead of biscuits for a soft, buttery topping.
Crustless Option: Enjoy the filling on its own for a lower-carb option, or scoop it into ramekins and bake with a pastry crust on top in the oven.

Storage & Freezing Instructions

Refrigerate: Store any leftover crockpot chicken pot pie filling in an airtight container in the refrigerator for up to 3-4 days. Store biscuits separately.
Freezing Cooked: To freeze leftover pot pie filling, allow it to cool completely. Transfer it to freezer-safe containers or heavy-duty freezer bags. It can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop or in the microwave.
Freezing Uncooked: You can prepare the filling mixture (chicken, vegetables, soup, milk, seasonings) and freeze it before cooking. Note that raw potatoes tend to become mealy when frozen and thawed raw. For best results, consider par-cooking the potatoes or adding them fresh when ready to cook in the slow cooker.

Variations

Dairy-Free: For a dairy-free slow cooker chicken pot pie, use unsweetened non-dairy milk (like almond or oat milk) and a dairy-free cream of chicken soup alternative.
Vegetable Boost: Feel free to add more of your favorite vegetables such as sliced mushrooms, chopped bell peppers, or additional peas and carrots. Just ensure they are cut to a similar size for even cooking.
Herbs: Enhance the flavor with fresh herbs like chopped parsley, thyme, or rosemary stirred in just before serving. A sprinkle of fresh chives also adds a nice touch.
Cheesy Top: For an extra decadent finish, sprinkle a little shredded cheddar or mozzarella cheese over your biscuits a few minutes before they finish baking.

Nutrition Information

This crockpot chicken pot pie recipe provides a hearty and satisfying meal. Below is an an estimated nutritional breakdown per serving, based on the ingredients provided and dividing the recipe into 8 servings, including one biscuit.

Please note: These values are estimates and can vary based on specific brands, exact measurements, and substitutions.

Nutrient	Value	Unit
Calories	459	kcal
Carbohydrates	60	g
Protein	19	g
Fat	17	g
Saturated Fat	4	g
Trans Fat	1	g
Cholesterol	34	mg
Sodium	1170	mg
Potassium	877	mg
Fiber	5	g
Sugar	5	g
Vitamin A	3068	IU
Vitamin C	13	mg
Calcium	107	mg
Iron	4	mg

Frequently Asked Questions (FAQ)

Here are some common questions about making this delightful crockpot chicken pot pie.

Can I use leftover rotisserie chicken? You can! If using cooked chicken, add it during the last hour of cooking on low, or the last 30 minutes on high, just to heat through. This prevents the chicken from drying out.
Can I use fresh vegetables instead of frozen? Yes, absolutely! Dice them to a similar size as frozen mixed vegetables. Heartier root vegetables like carrots and potatoes need sufficient cooking time.
How do I thicken my crockpot chicken pot pie if it’s too thin? Create a cornstarch slurry by mixing one tablespoon of cornstarch with one tablespoon of cold water. Stir this mixture into the pot pie filling during the last 30 minutes of cooking, or after cooking, until it thickens to your desired consistency.
Why is my crockpot chicken pot pie watery? Too much liquid from the vegetables or chicken can cause this. Ensure your potatoes are diced uniformly, and consider leaving the lid slightly ajar for the last 30 minutes of cooking if you notice excessive moisture.
Can you freeze crockpot chicken pot pie? Yes, the filling freezes well! Let it cool completely, then store it in freezer-safe containers for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

Conclusion

This crockpot chicken pot pie recipe truly embodies the spirit of simple, comforting home cooking. It delivers all the rich, creamy flavor of a classic pot pie with the incredible convenience of your slow cooker. Perfect for busy parents and beginners, this dish transforms everyday ingredients into an extraordinary meal with minimal fuss. We encourage you to try this incredibly easy recipe tonight and share your experience with us! Enjoy your next family favorite crockpot chicken pot pie!