Easy prep and ready-made ingredients will make this crockpot chicken pot pie an instant favorite!
A handful of staples like chicken, veggies, soup, and seasonings make this hearty and cozy slow-cooker chicken pot pie topped with fluffy biscuits.
This post may contain affiliate links. Please read our disclosure policy.
You’ll Make This Crock Pot Chicken Pot Pie on Repeat Because…
- It delivers on flavor and can be prepared during the busiest of work weeks!
- The prep is super fast; set it and forget it!
- It’s versatile and budget-friendly——stretch it further by adding leftover veggies, chicken, or turkey!
- No pastry is required. Just top each bowl with a fluffy biscuit.
- It’s an easy crowd-pleaser that can be served straight from the crock pot for easy cleanup!
Ingredient Tips For Slow Cooker Pot Pie
- Chicken: Chicken breasts or boneless chicken thighs can be used in this recipe. If you have cooked chicken in place, add it during the last 30 to 45 minutes.
- Vegetables: Frozen vegetables make this easy and can be replaced with an equal amount of finely diced carrots, celery, mushrooms, or cauliflower. There is no need to cook the vegetables first.
- Sauce: I use condensed canned soup in this recipe because it stands up well to slow cooking without curdling. Use any “cream of” in this recipe, such as cream of mushroom or cheddar cheese soup.
- Biscuits: Buy a can of biscuits or make homemade biscuits if you’d like.
Variations
- Omit the biscuits and serve chicken pot pie over brown rice or egg noodles.
How to Make Crock Pot Chicken Pot Pie
Easy prep and ready-made ingredients will make this crockpot chicken pot pie an instant any-day classic!
- Soften the onion according to the full recipe below.
- Add all ingredients except mixed veggies and biscuits to the slow cooker. Add the vegetables for the last hour.
- Bake the biscuits and top each bowl with a biscuit.
Leftover Chicken Pot Pie
- Store leftover crockpot chicken pot pie (separate from biscuits) in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or stovetop, and add fresh veggies if you like.
More Quick Prep Slow Cooker Favorites
Did your family love this Crock Pot Chicken Pot Pie? Leave a comment and rating below!
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion diced
- 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.
Notes
- Any variety of “cream of” soup can be used.
- Store leftovers in the refrigerator for up to four days. Store the biscuits separately.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Chicken, Entree, 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.
Made this for dinner tonight. Followed the recipe exactly and it turned out perfectly! My husband went back for seconds. Thanks for the great recipe!
Made this last night…only change was I sautéed sliced fresh carrots, celery and mushrooms and added it along with frozen peas. It was delightfully delicious!!! Hubs liked it so will be making it again!! Thank you for the great recipe!!
Mix in some cornstarch with the milk and that will thicken it. I also add season all and bells seasoning along with fresh dill along with the other seasonings listed.We liked it ,the only thing we found was the biscuits were bland. I definitely will make this again but, will try puff pastry instead of the biscuits.