This Crockpot Chicken Pot Pie is a fast and simple way to make a hearty meal the whole family loves. The chicken is perfectly baked in a creamy sauce with healthy vegetables and topped with buttery biscuits. It literally makes itself in the crockpot.
Make sure to check out our easy chicken pot pie for the traditional chicken pot pie.
Imagine enjoying the rich and satisfying flavors of a classic chicken pot pie without the hassle of spending hours in the kitchen.
With my easy crockpot version, you can still treat your family to the heartwarming taste of a homemade pot pie, even on the busiest of weeknights.
Delight your loved ones with a comforting meal that brings everyone together, all while saving precious time and effort. Let me help you create a stress-free, tasty dinner option that will become a new family favorite.
Table of Contents
Why you’ll love this Crock Pot Chicken Pot Pie
There’s just something about a homemade pot pie. It feels like love and comfort food, all wrapped up in one.
I’ve been eating homemade pot pies for years and I love the flavor of this comforting meal. I love making this during the cooler months since it’s a warm meal. It’s perfect for a cold day.
The best part is how easy this slow cooker chicken pot pie recipe is to make. It’s just as good as the classic chicken pot pie. Since the recipe calls for simple ingredients like frozen vegetables, it makes it an easy meal you can whip up for dinner.
The main difference between this crockpot version and the pie version is that we use a biscuit topping instead of the traditional top crust.
Crockpot Chicken Pot Pie Ingredients
- 3 skinless boneless chicken breasts, can be frozen
- 1 large onion, diced
- 1 large potato, peeled and diced (Yukon Gold or Russet)
- 1 can cream of chicken soup, 10.5 ounces
- 1 can cream of mushroom soup, 10.5 ounces
- 1 cup chicken broth
- ½ teaspoon poultry seasoning
- 1 tsp salt
- 1 tsp pepper
- 1 tablespoon fresh parsley
- 16 oz. bag frozen mixed vegetables
- 16 oz. baked biscuits homemade or refrigerated (8 count canned biscuits)
Chicken Pot Pie Crock Pot Substitutions
- frozen vegetables – If you’re running low on time or just don’t have a chance to get to the store, use whatever frozen veggies that you have in your fridge. I typically add mixed but anything is fine. You can even just add it right to the recipe in the beginning without waiting to add them later on in the cooking process.
- crescent rolls – you could easily substitute crescent rolls if you prefer them over the rolls.
- homemade biscuits – you can always make homemade biscuits for this recipe, but sometimes we just want the east of a canned biscuit
How to make Crock Pot Chicken Pot Pie
- Spray the bottom of a crockpot with non stick cooking spray or use a crockpot liner.
- Add frozen chicken breasts to the bottom of the crockpot.
- Add chopped onion and potato.
- In a medium-sized mixing bowl combine both soups, chicken broth and seasonings. Whisk together until combined.
- Pour soup mixture on top of chicken and potatoes.
- Cook on high 4 hours or low 6-7 hours.
- One hour before you’re ready to eat, add in the frozen vegetables and continue cooking until allotted time is up.
- Right before the pot pie mixture is finished cooking, bake biscuits according to package instructions.
- While biscuits are baking, remove the chicken and put on cutting board. Using two forks shred the chicken. Add salt and pepper to the shredded chicken and place back in crockpot.
- Spoon chicken filling into large bowls and place a biscuit on top.
What to serve with Chicken Pot Pie in Crock Pot:
- Salad – A fresh green salad with a light vinaigrette is a perfect side dish to this comfort food.
- Mashed Potatoes – The creamy texture of mashed potatoes can be a delightful addition to your meal.
- Steamed Vegetables – Although vegetables are already in this dish, a medley of steamed vegetables, such as carrots, peas, and green beans, can add more veggies to this meal.
- Biscuits or Rolls – We put biscuits right on top of the pot pie as it’s served in the bowl. Other beads can also be served with this dish.
Storing Leftover Slow Cooker Chicken Pot Pie:
Place leftover chicken pot pie in an airtight container and store it in the refrigerator for up to 3-4 days. If you want to store it for a longer period, you can freeze it for up to 2-3 months. Make sure to label the container with the date to keep track of its freshness.
Slow Cooker Chicken Pot Pie FAQs
If you put the biscuits in and cook them with the rest of the pot pie mixture, they may get soggy. Wait until the end and good the biscuits separately and place them on top of the pot pie.
You actually don’t! You can just add them right into the slow cooker to thaw and cook. The big difference between using fresh veggies and frozen veggies is that there is a chance that the frozen veggies will become a bit mushy during the cooking process which if why we tend to wait a bit before putting them in the crock pot.
I’m all for green beans, white beans, corn, okra, and anything else that you want to add. Broccoli is a great choice for mixed veggies, too!
This easy crock pot chicken pot pie recipe is perfect after a long day. Do a tiny bit of prep work in the morning and you’ll have a great meal at dinner time.
If your chicken pot pie is watery, it might be due to excess liquid or not enough thickening agent. Here are some tips to avoid this issue:
Increase the amount of thickening agents, such as flour or cornstarch, to achieve the desired consistency. Add cornstarch with a bit of water and mix, then place in the crockpot with the pot pie mixture and stir. This will help thicken the dish.
Yes, you can put frozen chicken in a slow cooker. However, it’s important to note that frozen chicken will take longer to cook, and this might affect the overall cooking time of the recipe. To ensure food safety, it’s recommended to use a meat thermometer to check if the chicken has reached the minimum internal temperature of 165°F (74°C) before consuming. Additionally, consider adding extra cooking time to your recipe when using frozen chicken.
Want More Crock Pot Recipes?
More Favorite’s From Balancing Motherhood
Slow Cooker Chicken Pot Pie
Ingredients
- 3 skinless boneless chicken breasts can be frozen
- 1 large onion diced
- 1 large potato peeled and diced (Yukon Gold or Russet)
- 10.5 ounces cream of chicken soup 1 can
- 10.5 ounces cream of mushroom soup 1 can
- 1 cup chicken broth
- 1/2 tsp poultry seasoning
- 1 tsp salt
- 1 tsp pepper
- 1 tbsp fresh parsley
- 16 ounce frozen mixed vegetables
- 1 can baked biscuits homemade or refrigerated (8 count canned biscuits)
Instructions
- Spray crock pot lining.
- Add chicken breasts to the bottom of the crockpot.
- Add chopped onion and potato.
- In a medium-sized mixing bowl combine both soups, chicken broth and seasonings. Whisk together until combined.
- Pour soup mixture on top of chicken and potatoes.
- Cook on high 4 hours or low 6-7 hours.
- One hour before you’re ready to eat, add in the frozen vegetables and continue cooking until allotted time is up.
- Right before the pot pie mixture is finished cooking, bake biscuits according to package instructions.
- While biscuits are baking, remove the chicken and put on cutting board. Using two forks shred the chicken. Add salt and pepper to the shredded chicken and place back in crockpot.
- Serve pot pie in large bowls with biscuit on top.
Nutrition
Did You Make This Recipe?
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Comments & Reviews
Lynne Whittington says
Your recipe looks delicious! You have all the nutritional information but not the portion size. Would you please tell me the portion size?
Alicia at BalancingMotherhood.com says
It’s approximately 3/4 cup and one biscuit.
Inna Tatarinov says
Easy to make and very delicious
ashley says
what if i dont have a cream of chicken just cream of mushroom
Alicia at BalancingMotherhood.com says
you could try that … the consistency should be similar.
Joy says
This chicken pot pie recipe is in my crockpot right now. I’ve done a taste test and it is yummy. I used chicken tenders instead of full chicken breasts so my chicken is ready but not the potatoes. I should have also purchased two cans of biscuits. I can’t wait for dinner!!!
Harold Harrington says
I tried this recipe 3weeks ago and it was outstanding..I did substitute a can of cream of potatoe soup for the can of cream of mushroom. I have my 2nd run ff this recipe in the crockpot now……..I break up the bisquit and put it in the bottom of the bowl and pour the pot pie mixture over it. Everyone loves it my family!
Alicia at BalancingMotherhood.com says
so glad you liked it!
Angela says
Does this freeze well? Without the biscuits of course.
Marie says
Can I use can vegetables? I don’t have frozen and that’s all I have at the moment.
Stacey says
Just wow! My whole family loves this recipe! I’ve made it three times now in a month, the fourth batch is in my crockpot now. It’s a super easy and delicious crockpot recipe for fall-time. Also a time saver for these busy nights with kid sports, ready when we get home after a long day. Thank you!
Angela says
I made the equivalent of four matcha of this for 40 volunteers at church. They devoured it! BEST chicken pot pie recipe I have ever made!
Shana says
Its so flavorless and it made me sad. After the good reviews I had to make sire I didnt leave anything out but I didnt. I actually added more spices and still itd very tasteless.
Alicia at BalancingMotherhood.com says
Yes, be sure to drain the vegetables so there’s no extra water. They should work just fine.
Margie says
Made this today. It was sooo good. I didn’t have cream of chicken soup so I used a package of chicken gravy. Not bland at all. Everyone loved it!
Cindy Miller says
This was delicious! However, 1 tsp of pepper is too much. When I make again, I will only put in 1/2 tsp.
Also, I didn’t have raw potatoes, so I added1 can of potatoes (cut up) in that last hour with the mixed veggies.
Denise says
I’m trying to use up the vegetables I have in hand and this is a great recipe! When would you use FRESH carrots, FRESH celery, and CANNED green beans?
Darlene says
This looks sooo yummy!! I can’t wait to try and make it. Was wondering.. can I use fresh vegetables? and if so when would I add them, and would it change the cooking time!?! Is the consistency thick or thin?
Thank you for sharing
Aud says
My soups I purchased are thick as if they are condensed. The recipe doesn’t state if I need to thin them, so I’m left comparing pictures and the authors poctures look so much thinner than mine. Hmm. My two condensed soups + 1 cup of broth made like a thin paste.
Vicky Adams says
So very good!!!
Darla says
Super delish!! I traded out the cream of mushroom for a 2nd can of cream of chicken instead. Will for sure be making this recipe again.
Ann Harris says
Can I use mushroom soup instead of cream of mushroom soup. Didn’t have cream of mushroom.
Darian says
Is the timing for raw or frozen chicken ?
Brandon says
I didn’t have poultry seasoning so I added 1/2 tsp of garlic powder, thyme and rosemary. I used an Instant Pot and my potatoes were not cooked even after being on low for 7 hours. Chicken was done though. I put the veggies in and cooked it for another hour. Everything was still crunchy an uncooked. I decided to put it on high pressure, sealed it up and let it pressure cook for another 30 minutes. My ‘gravy’ was pretty liquidy so I mixed up a 1 tbsp of corn starch with 1 tbsp of water. Mixed that in and simmered it for a few minutes until it thickened up. Turned out pretty good.
Alicia says
raw chicken