Crock Pot Chicken Pot Pie

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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
4.87 from 99 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
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

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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

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

Keyword chicken pot pie, crock pot
Course Chicken, Main Course, Slow Cooker
Cuisine American

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
About the author

Holly

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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!

More Posts by Holly

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Recipe Rating




Comments

  1. I’m excited to try this! I’m thinking it would be fun to cut puff pastry to fit the bowls, bake and place it on top and/or bottom of the bowl instead of the biscuits…as well!!

  2. I made this for dinner tonight, easy and delicious! My husband is taking leftovers to work tomorrow!5 stars

  3. Okay. I made it.

    I have read some comments here and made adjustments. I used boneless thighs (1.5 lb.) since that is what I had on hand. I did not add potatoes. The reason? My family did not add potatoes to chicken pot pie. Had I used potatoes I would have used canned cubed. A lot of people do not know that canned potatoes are already cooked. I used frozen 16 oz. peas and carrots.

    Was it runny? Yes and that was after adding just about 3 oz of chicken broth. That was fixed by leaving the lid slightly off the crockpot for about 30 minutes. If I make it again I think I will just substitute bouillon for broth. Another thought, but not performed was the way to thicken beans is to crush some of them. Just a thought. I used fresh thighs but wonder if those frozen breasts that many use that have a thin layer of ice on them added to the runniness.

    Didn’t know that cream soups had such a high price. Wow. Finally I did not know that when cooking Pillsbury biscuits that there are instructions on how to make them taller (touch sides and reduce heat to 325, increase cook time). Finally, in the picture it sure looks creamier than mine, even without the potatoes.4 stars

  4. Great recipe! Doubled it and it’s all GONE! Threw it together in minutes…then went to out and ran errands for the afternoon. Threw 2 bags of frozen mixed veggies that I heated 1st when I got home. Stirred it a few times…that’s it. It was a filling comfort dinner. I did add my seasonings to taste (extra poultry, thyme, and a bit more salt) as I’m sure each family differs. Thanks a ton for the idea, I’ll use it again and again!

    1. Sorry to hear that you didn’t enjoy this as much as we do Laura. It has been a big hit with readers as well. Feel free to add additional seasoning if you prefer. Thanks for trying it.

  5. This is the second time making this for my family with just a few variations for my kids. It super delicious and quick this time I also used cooked rotisserie chicken that I had left over!!! Thank you for this recipe!!5 stars

    1. For sure, Monica! 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.

  6. Awesome
    I did add one more chicken breast and one more can of soup.
    I used cream of chicken soup and vegetable broth.
    I also par-cooked the potatoes (since I have found that they sometimes turn dark in the crock pot).
    I used the Grands biscuits and sliced them in half and put one half on the bottom of the bowl and the other half on top of the pot pie
    Definitely a keeper!!!!!!!!!5 stars

  7. I would love to try this on the weekend. Cooking the chicken that long is it dry? I have found in the past chicken can become over cooked and dry in the crock pot when cooked for a long time

    1. When we follow the cook times listed in the recipe, do not find the chicken to be dry. Enjoy the dish Kristine!

  8. Made the crockpot chicken pot pie today. It is delicious and easy. I’m sure the leftovers will be even better as everything mixes together!!5 stars

  9. I only have a 6 quart crock pot. Will ingredient measurements need to be adjusted? If not, what will happen using a larger size crock pot?

    1. If a slow cooker is not full enough, it can cook too quickly or dry the food out a little bit. That being said, this recipe should work fine in a 6qt. If you’d like you can increase the recipe if you’d like. Let us know how it goes!

  10. All agreed that with adjustments, this was good, but didn’t really taste like chicken pot pie. Prior to tripling seasonings, was very bland and not 4 stars. Would definitely make it again using as a base recipe with tweaks.4 stars

  11. I’m not a big fan of peas, I used no salt added green beans and no salt added mushrooms, other than that the recipe was followed, it makes a nice hearty soup/stew, served with Hawaiian rolls. This recipe will be on my repeat list. Thank you5 stars

  12. I’m sorry but this recipe was not good. I followed it exactly with the exception of adding chopped mushrooms and fresh celery leaves in place of the parsley. The consistency was runny and did not have much flavor other than high sodium from the condensed soups. Not sure what we’re going to with the left overs, unfortunately.2 stars

  13. I love chicken pot pie. I have not made this, but would like to. My family is small, so I often find myself with leftover roasted, baked, grilled and rotisserie chicken. I freeze it before it spoils. Cooked, frozen chicken is good in a casserole or soup, not for salads or sandwiches. I am running out of ideas.
    How could I adjust to use chicken that has already been cooked?5 stars

  14. Thank you for posting this recipe today. I had put some chicken pieces on to cook about an hour b/4 I ran across this recipe. I’m out of potatoes but have everything else..5 stars