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This chicken pot pie crockpot recipe brings together tender shredded chicken, hearty potatoes, colorful vegetables, and a rich, creamy sauce. Instead of preparing a traditional pie crust, you’ll serve the savory chicken filling with warm, golden biscuits for an easy take on classic comfort food.
Everything cooks slowly in the crockpot, allowing the chicken to become tender while the creamy soup mixture develops its comforting flavor. With simple pantry ingredients and minimal hands-on preparation, this slow cooker chicken pot pie makes a satisfying family dinner, especially on busy weeknights or chilly evenings.
Why You’ll Love This Crockpot Chicken Pot Pie
Traditional chicken pot pie requires preparing a filling, assembling a crust, and baking everything together. This crockpot version simplifies the process without sacrificing those familiar flavors.
The combination of cream of chicken soup, cream of mushroom soup, and chicken broth creates a savory sauce that surrounds the chicken and vegetables.
Here are a few reasons this recipe works so well:
- Minimal preparation: Most ingredients go directly into the slow cooker.
- Tender chicken: Slow cooking makes the chicken easy to shred.
- Hearty vegetables: Potatoes and mixed vegetables add texture and substance.
- Easy biscuit topping: Refrigerated biscuits replace homemade pie crust.
- Family-friendly comfort food: Creamy chicken filling and buttery biscuits make a satisfying dinner.
The biscuits also stay separate until serving, preventing them from becoming soggy.
Ingredients for Chicken Pot Pie Crockpot
This easy crockpot chicken pot pie uses everyday ingredients that create a creamy, flavorful filling.
Chicken and Vegetables
Boneless, skinless chicken breasts: Three chicken breasts form the protein-rich base of the filling. Use fully thawed chicken for safe slow cooking.
Onion: One large diced onion adds savory flavor as it softens.
Potato: A diced Yukon Gold or Russet potato makes the filling heartier. Yukon Gold potatoes hold their shape well, while Russets become softer.
Frozen mixed vegetables: A 16-ounce package adds traditional pot pie vegetables without additional chopping.
Creamy Sauce and Seasonings
Cream of chicken soup: One 10.5-ounce can provides creamy texture and chicken flavor.
Cream of mushroom soup: Another 10.5-ounce can adds richness and savory depth.
Chicken broth: One cup helps loosen the condensed soups into a smooth sauce.
Poultry seasoning: Half a teaspoon adds classic herbal flavor.
Salt and pepper: One teaspoon of each seasons the filling.
Fresh parsley: One tablespoon adds a fresh herbal note.
Biscuit Topping
One eight-count can of refrigerated biscuits provides a convenient topping. Homemade biscuits also work if prepared separately.
How to Make Chicken Pot Pie in the Crockpot
This slow cooker chicken pot pie requires only a few straightforward steps.
Step 1: Prepare the Crockpot
Lightly spray the inside of your slow cooker with cooking spray.
Place the thawed chicken breasts in the bottom. Add the diced onion and peeled, diced potato.
Step 2: Mix the Creamy Sauce
In a medium bowl, combine the cream of chicken soup, cream of mushroom soup, chicken broth, poultry seasoning, salt, pepper, and fresh parsley.
Whisk until the mixture is smooth and evenly combined.
Pour the sauce over the chicken, onion, and potatoes.
Step 3: Slow Cook the Chicken
Cover and cook on HIGH for approximately 4 hours or LOW for 6–7 hours.
Cooking times vary depending on the slow cooker and thickness of the chicken breasts.
For food safety, chicken must reach an internal temperature of 165°F, as recommended by the USDA’s safe minimum internal temperature chart.
Check doneness with a food thermometer.
Step 4: Add the Vegetables
Approximately one hour before the cooking time ends, stir in the frozen mixed vegetables.
Replace the lid and continue cooking until the vegetables are heated through and the potatoes are tender.
Step 5: Bake the Biscuits
Shortly before serving, bake the refrigerated biscuits according to the package directions.
The biscuits should be golden brown and cooked through.
Step 6: Shred and Serve
Remove the cooked chicken and transfer it to a cutting board.
Shred using two forks, then return the chicken to the crockpot. Stir everything together and adjust the seasoning if needed.
Spoon the creamy filling into bowls and top each serving with a warm biscuit.
Tips for the Best Slow Cooker Chicken Pot Pie
A few simple techniques help create a creamy filling with tender chicken and properly cooked vegetables.
Cut potatoes evenly. Uniform pieces cook more consistently and help prevent some potatoes from remaining firm.
Avoid lifting the lid repeatedly. Opening the crockpot releases heat and can extend cooking time.
Add frozen vegetables near the end. Adding them during the final hour helps preserve their texture and prevents excessive softening.
Check the chicken temperature. Cooking time alone cannot guarantee doneness.
Bake biscuits separately. This keeps the topping fluffy rather than allowing it to absorb moisture from the sauce.
Stir before serving. Shredded chicken should be evenly distributed throughout the creamy filling.
Easy Variations and Ingredient Substitutions
This homemade chicken pot pie filling can be adjusted to suit different preferences.
For a slightly different flavor, substitute cream of celery soup for the cream of mushroom soup.
Chicken thighs can also replace chicken breasts. Boneless, skinless thighs remain tender during slow cooking, although cooking time may vary.
If you prefer additional vegetables, consider using a frozen vegetable blend containing peas, carrots, corn, and green beans.
For a homemade finishing touch, serve the filling with freshly baked buttermilk biscuits instead of refrigerated biscuits.
These are optional variations; the original recipe uses chicken breasts, two condensed soups, and refrigerated biscuits.
What to Serve with Crockpot Chicken Pot Pie
Because the filling already contains chicken, potatoes, vegetables, and biscuits, this meal is satisfying on its own.
For a lighter side, serve it with a crisp green salad and a simple vinaigrette.
Roasted broccoli or steamed green beans also provide a pleasant contrast to the rich sauce.
For casual family dinners, serve the filling in individual bowls and let everyone add their own biscuit.
How to Store and Reheat Leftovers
Allow leftovers to cool briefly, then refrigerate them promptly in airtight containers.
According to the USDA’s leftovers and food safety guidance, cooked leftovers generally keep for 3–4 days in the refrigerator.
Store biscuits separately to prevent sogginess.
Reheat the chicken filling until it reaches 165°F. Add a splash of chicken broth if the sauce becomes too thick.
Warm biscuits separately in the oven.
Frequently Asked Questions
Can I Use Frozen Chicken in Crockpot Chicken Pot Pie?
Thaw chicken completely in the refrigerator before placing it in the slow cooker. Frozen chicken may heat too slowly, increasing food-safety risks.
Can I Make This Chicken Pot Pie Ahead of Time?
Yes. Prepare the filling ahead, refrigerate it promptly, and reheat thoroughly before serving. Bake fresh biscuits when you’re ready to eat.
How Do I Make the Filling Thicker?
If the sauce seems thin, remove the lid briefly after the chicken is fully cooked and stir. You can also use a small cornstarch slurry as an optional thickener.
Can I Use Homemade Biscuits?
Absolutely. Bake your favorite homemade biscuits separately and place them over the warm chicken filling immediately before serving.
Can I Freeze Crockpot Chicken Pot Pie?
Yes. Freeze the cooled chicken filling in airtight, freezer-safe containers. The creamy sauce may separate slightly after thawing, and vegetables can become softer. For the best texture, prepare fresh biscuits when serving.
Chicken Pot Pie Crockpot Recipe with Creamy Chicken and Biscuits
Creamy crockpot chicken pot pie made with tender shredded chicken, potatoes, mixed vegetables, savory seasonings, and golden baked biscuits. An easy slow cooker comfort food dinner.
- Cook Time: 4 hours
- Total Time: 4 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Ingredients
3 boneless, skinless chicken breasts, thawed
1 large onion, diced
1 large potato, peeled and diced (Yukon Gold or Russet)
1 can (10.5 ounces) cream of chicken soup
1 can (10.5 ounces) cream of mushroom soup
1 cup chicken broth
1/2 teaspoon poultry seasoning
1 teaspoon salt
1 teaspoon pepper
1 tablespoon fresh parsley
16 ounces frozen mixed vegetables
1 can refrigerated biscuits (8 count), or homemade biscuits
Instructions
1. Lightly spray the inside of the crockpot with cooking spray.
2. Place the thawed chicken breasts in the bottom of the crockpot. Add the diced onion and peeled, diced potato.
3. In a medium mixing bowl, combine the cream of chicken soup, cream of mushroom soup, chicken broth, poultry seasoning, salt, pepper, and fresh parsley. Whisk until smooth.
4. Pour the soup mixture over the chicken, onion, and potatoes.
5. Cover and cook on HIGH for approximately 4 hours or LOW for 6–7 hours, until the chicken reaches 165°F and the potatoes are tender.
6. Approximately 1 hour before cooking is complete, stir in the frozen mixed vegetables. Cover and continue cooking until heated through.
7. Shortly before serving, bake the biscuits separately according to package instructions.
8. Remove the cooked chicken from the crockpot and shred it using two forks. Return the shredded chicken to the crockpot and stir into the creamy filling. Adjust salt and pepper to taste.
9. Spoon the chicken pot pie filling into bowls and top each serving with a warm baked biscuit.
Notes
Use fully thawed chicken breasts. Do not place frozen chicken directly into the slow cooker.
Chicken must reach an internal temperature of 165°F.
Yukon Gold potatoes hold their shape well, while Russet potatoes become softer.
Add frozen mixed vegetables during the final hour to help preserve their texture.
Bake biscuits separately to prevent sogginess.
Store leftover filling and biscuits separately.
Refrigerate leftovers promptly and use within 3–4 days.
Reheat leftover chicken filling to 165°F before serving.
Cooking times may vary depending on the slow cooker and chicken breast thickness.