Crock Pot Chicken Pot Pie


This post may contain affiliate links. Please read my disclosure policy.

With just 20 mins of prep Crock Pot Chicken Pot Pie is a great meal to make before you begin your day!

Juicy bites of chicken and lots of veggies in a creamy sauce topped with fluffy biscuits. 

Crock pot chicken pot pie in white bowls with biscuits

What’s in Crock Pot Chicken Pot Pie?

A little bit simpler than a classic chicken pot pie, this recipe is topped with biscuits or crescent rolls for the perfect rainy-day dinner.

  • CHICKEN I use chicken breasts and there is no need to pre-cook them. Put them in the freezer 15 minutes before cutting for easier handling. Chicken thighs work perfectly in this recipe too.
  • VEGETABLES  Frozen veggies make for quick prep but you can use fresh too. Simply chop and steam for a few minutes before adding. Use leftover roasted potatoes in this recipe too!
  • SAUCE Dairy (milk) doesn’t always hold up well in the slow cooker so I’ve used condensed soup in this recipe (it also makes prep quick). If you do make a homemade sauce, use heavy cream added towards the end of cooking (and thicken with a cornstarch slurry if needed).
  • SEASONINGS The soups have lots of flavor so I keep it simple with a few sprigs of parsley and some poultry seasoning. I skip the salt in this recipe as the soups have enough. Taste before serving and add more seasonings if needed.

Ingredients for making chicken pot pie in the crock pot

How to Make Crock Pot Chicken Pot Pie

This chicken pot pie comes together in the slow cooker in just 3 simple steps!

  1. Place the all ingredients in the crockpot (per recipe below).
  2. Cook on high for 4 hours or on low for 7 hours.
  3. Add mixed veggies and cook another hour.

To serve scoop chicken pot pie into bowls and top with baked biscuits. Sub out pie crust or crescent rolls if you prefer!

Crock pot chicken pot pie in a Crock-Pot with a ladle

What to Serve with Crock Pot Chicken Pot Pie

Don’t forget to top with biscuits, like buttermilk or classic homestyle biscuits or even Cheddar Bay Biscuits, before serving!

Crockpot chicken pot pie is  a complete meal in itself so you really don’t need to add much. We sometimes add something fresh on the side if we want to stretch the meal a bit further.

  • A crisp tossed salad with a tangy vinaigrette
  • Fresh cut fruit (or a fruit salad)
  • A bowl of mixed olives, marinated peppadews, and mushrooms
  • An extra side of garlic bread to soak up every last drop

Got Leftovers?

If there ARE any leftovers, you mean? As long as they are kept covered in the refrigerator, crockpot chicken pot pie will keep about 4 days (store the biscuits separatly).

Crock pot chicken pot pie in white bowls with biscuits
4.94 from 30 votes
Review Recipe

Crock Pot Chicken Pot Pie

Prep Time 20 minutes
Cook Time 5 hours
Total Time 5 hours 20 minutes
Servings 8 servings
Author Holly Nilsson
Course Chicken, Main Course, Slow Cooker
Cuisine American
Make this classic chicken pot pie recipe is the slow cooker for a quick and easy weeknight meal!

Ingredients

  • 1 large onion diced
  • 1 large russet potato peeled and diced
  • 3 skinless boneless chicken breasts diced
  • 1 can cream of celery soup 10 ½ ounces
  • 1 can cream of chicken soup 10 ½ ounces
  • 1 cup low sodium chicken broth
  • 1 tablespoon fresh parsley
  • ½ teaspoon poultry seasoning
  • black pepper to taste
  • 3 cups frozen mixed vegetables defrosted
  • 8 baked biscuits homemade or refrigerated

Follow Spend with Pennies on Pinterest

Instructions

  • Add onion, potato, and chicken to a 4QT slow cooker.
  • In a small bowl, combine cream of celery soup, cream of chicken soup, broth and seasonings. Stir into chicken mixture and cook on high 4 hours or low 7 hours.
  • Add mixed vegetables and cook 1 hour more.
  • Meanwhile, bake biscuits as directed in recipe or on refrigerated biscuit container.
  • Stir pot pie mixture, spoon into bowls and top with biscuits.

Nutrition Information

Calories: 414, Carbohydrates: 53g, Protein: 18g, Fat: 15g, Saturated Fat: 3g, Cholesterol: 35mg, Sodium: 1102mg, Potassium: 732mg, Fiber: 5g, Sugar: 4g, Vitamin A: 3697IU, Vitamin C: 12mg, Calcium: 75mg, Iron: 4mg
Keyword chicken pot pie, crock pot

Favorite Crockpot Recipes

Ingredients for Crock Pot Chicken Pot Pie in a crock pot and in a bowl with writing
Bowl of Crock Pot Chicken Pot Pie with writing
Bowl of CrockPot Chicken Pot Pie with writing

More Recipes You'll Love

About the author

Holly

pinterest facebook twitter instagram

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

More Posts by Holly

Latest & Greatest Dishes

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Comments

  1. This was super delicious! I didn’t have time to experiment but I may try dropping biscuit pieces onto the top for the last hour to allow the biscuits to be more like dumplings.4 stars

  2. This dish sounds tasty enough, but it definitely isn’t a Chicken Pot Pie as most folks know it. Also, there is no need to cook it so long in a Crock Pot. Just sayin’….

  3. I don’t have any cream of celery soup. Can I just use 2 cans of cream of chicken instead? I normally only keep cream of chicken and cream of mushroom on hand.

    1. You could but they do not require the full time to cook so you may end up with slightly overcooked veggies Robert. But you can always try adding them at the beginning and see what you think. :)

    1. Hi Karley, for this recipe we use a 4QT crockpot so it might be a bit tight to fit into a 7QT crockpot. Let us know how it goes!

  4. Absolutely DELICIOUS!!!! Cannot recommend highly enough. I hate soups or hot soup like foods, and I ate the entire bowl. Please make this. Don’t go with any other recipe.5 stars

  5. We made this a couple of days ago and loved it. Even though the recipe calls for two cans of condensed cream soup, we found that we had to add salt to the finished product. I was surprised at this since the condensed soups have a lot of sodium.5 stars

  6. I made Crock pot chicken pot pie yesterday on our 1st of the year / decade snow fell .
    I have only a 6 qt. Crock so I doubled the recipe. I used boneless thighs & Birds Eye frozen mixed veggies.
    It was fabulous if I do say so myself! My wife and I enjoyed a bowl and watched the snow pile up.
    Very cozy day!
    Thanks for the recipe!!
    Frederick, MD

  7. Always looking for ways to make chicken pot pie ..
    iam really interested in trying this .. is there a way to be able to freeze leftovers??

    1. For sure, Leslie! You can follow the same freezing instructions for our classic chicken pot pie recipe. Basically you will want to freeze in an airtight container, defrost overnight in the refrigerator, and reheat in the microwave until heated through.

  8. Hi Holly,

    Love your recipes! Was wondering if you could use a pie crust for this recipe instead of biscuits?

    Thanks, Linda

  9. so many people are now using the pressure cookers – it would be great if all recipes were adapted to be made that way as well.

    1. I will continue working on adapting recipes for the pressure cooker (please feel free to let me know if there is something specific you’re looking to adapt). Each recipe would have to be tested to ensure it works and test cook times so it does take a bit of time. :)

      You can find all of my Instant Pot/Pressure Cooker recipes here.