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.
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.
How to Make Crock Pot Chicken Pot Pie
This chicken pot pie comes together in the slow cooker in just 3 simple steps!
- Place the all ingredients in the crockpot (per recipe below).
- Cook on high for 4 hours or on low for 7 hours.
- 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!
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
Equipment
Ingredients
- 1 onion diced
- 1 tablespoon olive oil
- 1 ½ pounds boneless skinless chicken breasts diced
- 2 small russet potatoes peeled and diced
- 10.5 ounces condensed cream of celery soup 1 can
- 10.5 ounces condensed cream of chicken soup 1 can
- ¼ cup half and half or milk
- ½ teaspoon poultry seasoning
- ¼ teaspoon black pepper or to taste
- 3 cups frozen mixed vegetables thawed
- 1 tablespoon chopped fresh parsley
- 8 baked biscuits homemade or refrigerated
Instructions
- Heat olive oil in a large skillet over medium heat. Add onion and cook for 4-5 minutes until softened.
- Add chicken, potato, and cooked onion to a 4QT slow cooker.
- In a small bowl, combine cream of celery soup, cream of chicken soup, half and half, poultry seasoning, and pepper. Stir into chicken mixture.
- Cover and cook on high for 4 hours or low for 7 hours until chicken is cooked through and potatoes are tender. Add mixed vegetables and cook for 1 hour more.
- Meanwhile, bake biscuits as directed in recipe or on refrigerated biscuit container.
- Stir fresh parsley into pot pie mixture, spoon into bowls, and top with biscuits.
Video
Nutrition Information
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© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Favorite Crockpot Recipes
- CrockPot Potato Soup – classic comfort food!
- Crockpot Chicken and Rice – cheesy family favorite
- Creamy Crockpot Tortellini – creamy & delicious pasta dish!
- Crockpot Chicken Noodle Soup – hearty & comforting
- Crock Pot Chicken and Dumplings – reader favorite
- Easy Crock Pot Chili Recipe – loaded with tasty ingredients!
I’ve made many of your recipes and use them in my rotation. This is the only one that I’m not keeping. It was more like soup and pretty bland. I’m still planning on trying out some of your other recipes.
Sorry that you didn’t enjoy it as much as we do Basia! Thank you for trying the recipe.
Bread Bowl Tip!!! —– Great recipe, except I had to use a lot of corn starch to thicken it for my preference. I used fresh veggies except the green beans and peas and it ended up great. I planned on serving this in a bread bowl so I bought a fresh big Italian bread loaf from the deli with big ends. I didn’t want to waste the inside of the bread that I pulled out it, so I balled them up and put them in like dumplings and it won’t be the last time I do this. I think this also helped thicken it up. Thanks for the Recipe.
That’s a great tip Keith! Thank you for sharing. I am so glad you enjoyed this recipe.
I wanted to love this, but it came out like a soup and did not have a ton of flavor even though I added garlic salt, pepper and other herbs. I did not add water with the cream of chicken or celery soups. I made it for people at work and cooked at work, so I was not able to doctor it up. It tastes ok. I hoped I was being super critical because I cooked it, but my coworkers felt the same.
This chicken pot pie recipe is a big disappointment. It is the consistency of soup, and no, I didn’t add extra liquid as if cooking per the soup can directions. Please correct the ingredients or change the recipe title.
It was fine, not as creamy as I would have hoped and lacked some flavor. Nothing to write home about.
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.
Great recipe, except the poultry seasoning. It’s way to powerful that’s all I could taste….
Sorry to hear that, Sammy! You can definitely reduce the poultry seasoning to your preferences.
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!!
Definitely, Lauren. This recipe will still work if you replace the cream of celery with an additional can of cream of chicken!
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.
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 :)
Can you use frozen chicken breast?
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.
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 looking
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.
Mine isn’t creamy either it looks like soup!
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.