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
4.88 from 149 votes↑ Click stars to rate now!
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Crock Pot Chicken Pot Pie

Make this classic chicken pot pie recipe is the slow cooker for a quick and easy weeknight meal!
Prep Time 20 minutes
Cook Time 5 hours
Total Time 5 hours 20 minutes
Servings 8 servings

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

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.

Video

4.88 from 149 votes↑ Click stars to rate now!
Or to leave a comment, click here!

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

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Chicken, Main Course, Slow Cooker
Cuisine American

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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!
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Comments

    1. We love this recipe as is but you can definitely adjust the seasonings to your preferences, Karen. You could add some extra poultry seasoning, try adding a little celery salt, thyme, or some garlic and onion powder. The flavor can change based on the brand of celery and chicken soup you use as well.

    1. Sorry to hear that, Sammy! You can definitely reduce the poultry seasoning to your preferences.

  1. Any chance it would work if I used 2 cans of cream of chicken instead of the cream of celery?
    I cannot wait to make this! I love all your recipes. Thanks so much for sharing them!!

    1. Definitely, Lauren. This recipe will still work if you replace the cream of celery with an additional can of cream of chicken!

  2. Just finished making this recipe. I was excited to try it since the picture title was so appealing. In the picture it looks creamy. However upon cooking it as directed, it was soupy. As other commenters have said after cooking. I’m not sure if the instructions is missing something but I’m going to make the following assumptions of why this recipe turned out soupy. 1. Ingredients call for 3 chicken breast… maybe being specific on the pounds of chicken breast would be helpful, chicken breast also release moisture/juices as it cooks and I used non frozen chicken breast. 2. The instructions don’t specify if the lid must remain the entire time of cooking. I kept my lid in place for the time said before adding vegetables. After I added the vegetables I cooked the food with the lid off so see if that would make a difference. After seeing that this didn’t work, I added cornstarch to mix, it did thicken to my liking but didn’t taste creamy. Also this recipe needs more seasoning because it was bland. Apart from what the listed ingredients are, I added more salt, celery salt, thyme, garlic powder, onion powder & paprika. Next time I’ll use fresh thyme.4 stars

    1. Hi Veronica, For chicken breasts, the average chicken breast is about 6 ounces so we use 3 roughly that size. When adding the soup we add just the condensed soup with no additional water with it, some readers have made that mistake and it does make it much soupier than intended. We do also leave the lid on when it is cooking.

      For a creamier texture you can mash up the potatoes a little bit or other readers have added dried mashed potatoes to thicken the soup as well with good results! Fresh thyme sounds like a great addition too to boost the flavor. We hope you enjoyed this recipe :)

    1. It is recommended to defrost the chicken before adding it to the crockpot but it should work with frozen chicken as well. Just be sure the chicken reaches an internal temperature of 165°F before serving.

  3. Mine is not white creamy looking it is more like clear broth stew looking. It smells amazing I just don’t understand why it’s not creamy looking4 stars

    1. Hi Natalia, the cream of celery and cream of chicken soup should give it the white creamy look so I am not sure why yours is more clear.

      1. Oh no, I’m sorry this didn’t thicken well for you. Did you use the condensed soup from a can (we used Campbell’s brand) without adding milk or water to it?

        If you need to thicken the mixture, combine 1 tablespoon of cornstarch with 1 tablespoon of water and stir into the broth a bit at a time. Cover and let cook for 5 minutes. You may not need all of the cornstarch mixture. I hope that helps.