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.
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!
Crock Pot Chicken Pot Pie
A savory dish featuring juicy chicken in a rich, creamy sauce and served with baked biscuits.
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 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 fresh parsley chopped
- 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
Calories: 365 | Carbohydrates: 37g | Protein: 25g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 64mg | Sodium: 846mg | Potassium: 786mg | Fiber: 4g | Sugar: 3g | Vitamin A: 3738IU | Vitamin C: 12mg | Calcium: 71mg | Iron: 3mg
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.
Can you use simply fresh diced potatoes in this recipe or will they get too mushy?
I think they’d work just fine sine they’re just fresh potatoes.
I made this recipe & it is absolutely delicious & easy. I am lazy at heart so I used rotisserie chicken that I purchased & shredded the day before – since the chicken was already cooked I just added it to the pot at the end. Every recipe of yours that I have made Holly has been great I just forget to leave a comment & I will try to remember! Jeri
I have to convert recipes to Gluten Free. I can’t get the GF cream of celery soup, so could I double the GF cream of chicken and then would you recommend adding diced celery or maybe just some celery salt? Thanks!
Cream of chicken should work just fine, you can add a little extra celery if you’d like.
Your video shows you adding chicken broth in with the cans of soup, but there’s no mention of how much nor is it shown in the recipe. On the other hand, the video doesn’t show you adding the 1/4 cup of either milk or half and half. Can you clarify? Thanks.
The recipe has been updated for better consistency, sorry for the confusion.
I’ll be making this over the weekend and I’m wondering if the stew would be made more flavouful by browning the chicken breasts before adding them to the slow cooker. What do you think?
Thanks.
I haven’t tried it with browning but it should work fine!
Can you use fresh vegetables.
Yes you can, you can also find this information in the post.
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.
Idk why there are so many negative reviews, must be user error. This was not soupy at all and I added a generous amount of garlic powder and some paprika and it was delicious!!
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.