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.
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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
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Made it tonight but it does not have that creamy texture? Where did I go wrong? Can corn starch be added to thicken it?
You could absolutely add cornstarch. Mix it equal parts cornstarch and water and add a bit at a time to the hot liquid until thickened.
Could I add the chicken whole and just shred it instead of dicing?
Boneless skinless chicken breasts can be added whole and shredded before serving. Enjoy!
Four instead of five because my potatoes didn’t cook through with the 4 hours on high. Otherwise super delicious
Very tasty! I added garlic to it as well! Have you tried to freeze leftovers?
My son likes Bohemian dumplings, so I am making them instead of biscuits. We had fresh biscuits this morning.
This was super delicious! I didn’t have time to experiment but I may try dropping biscuit pieces onto the top for the last hour to allow the biscuits to be more like dumplings.
I did the exact recipe but instead dropped some dumplings in the last hour like you were saying and it was absolutely delicious. My husband prefers that over the biscuits! I highly recommend.
Looks delicious
How much is one serving, trying to figure out if I should double the recipe for 5 adults.
This recipe makes 8 servings. Each serving is approximately 1 ½ cups. Enjoy Christina!
This dish sounds tasty enough, but it definitely isn’t a Chicken Pot Pie as most folks know it. Also, there is no need to cook it so long in a Crock Pot. Just sayin’….
I don’t have any cream of celery soup. Can I just use 2 cans of cream of chicken instead? I normally only keep cream of chicken and cream of mushroom on hand.
Sure, that sounds delicious Christin!
I used 2 cans of cream of chicken and added celery with some celery seed.
Would it be ok if I add the veggies in the beginning?
You could but they do not require the full time to cook so you may end up with slightly overcooked veggies Robert. But you can always try adding them at the beginning and see what you think. :)
I have a 7 quart crock pot – would doubling the recipe work here? Thank you!
Hi Karley, for this recipe we use a 4QT crockpot so it might be a bit tight to fit into a 7QT crockpot. Let us know how it goes!
Absolutely DELICIOUS!!!! Cannot recommend highly enough. I hate soups or hot soup like foods, and I ate the entire bowl. Please make this. Don’t go with any other recipe.
I have tried the chicken pot pie in the slow cooker awesome very good
I haven’t tried this recipe yet. But I look forward to trying it.
We made this a couple of days ago and loved it. Even though the recipe calls for two cans of condensed cream soup, we found that we had to add salt to the finished product. I was surprised at this since the condensed soups have a lot of sodium.
I made Crock pot chicken pot pie yesterday on our 1st of the year / decade snow fell .
I have only a 6 qt. Crock so I doubled the recipe. I used boneless thighs & Birds Eye frozen mixed veggies.
It was fabulous if I do say so myself! My wife and I enjoyed a bowl and watched the snow pile up.
Very cozy day!
Thanks for the recipe!!
Frederick, MD
Norma, you were able to fit everything in the 6qt after doubling? Did it change cooking time at all?
Simple recipes would be greatly appreciated.
Hi Jane, you can check out our full list of recipes here. There are a lot of simple and delicious options to choose from!
Always looking for ways to make chicken pot pie ..
iam really interested in trying this .. is there a way to be able to freeze leftovers??
For sure, Leslie! 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.
Hi Holly,
Love your recipes! Was wondering if you could use a pie crust for this recipe instead of biscuits?
Thanks, Linda
That’s a great idea Linda. You could blind bake the pie crust and break it up to serve with the soup in place of biscuits.
so many people are now using the pressure cookers – it would be great if all recipes were adapted to be made that way as well.
I will continue working on adapting recipes for the pressure cooker (please feel free to let me know if there is something specific you’re looking to adapt). Each recipe would have to be tested to ensure it works and test cook times so it does take a bit of time. :)
You can find all of my Instant Pot/Pressure Cooker recipes here.