There’s something so comforting about a classic chicken pot pie, especially when it’s made effortlessly in a slow cooker. This Crock Pot Chicken Pot Pie Recipe brings that cozy, homey feeling without the fuss of rolling out pastry or fussing over the stove. Trust me, once you try it, it’ll become your go-to weeknight meal.
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Why You'll Love This Recipe
From my kitchen to yours, this Crock Pot Chicken Pot Pie Recipe is pure comfort food magic — you get tender chicken, hearty veggies, and warm, flaky biscuits all in one pot. It’s super hands-off and perfect for busy days when you want something homemade without the hassle.
- Effortless Cooking: Set it and forget it with your crockpot doing all the work while you relax.
- Hearty, Balanced Ingredients: Packed with chicken, veggies, and creamy sauce for a filling meal.
- Biscuits Make It Special: No complicated crust — just bake up buttery biscuits to crown your pot pie.
- Flexible & Customizable: You can tweak spices and veggies to suit your family’s tastes easily.
Ingredients & Why They Work
The ingredients in this Crock Pot Chicken Pot Pie Recipe are a no-brainer blend of familiar comfort foods. Each one plays a part in creating that rich, cozy flavor you want — plus, you can find everything easily at the grocery store. I always recommend fresh veggies when you can, but frozen works beautifully too.
- Chicken breasts: Boneless and skinless keep it simple and easy to shred after slow cooking.
- Yellow onion: Adds a naturally sweet, savory base flavor that balances the creaminess.
- Carrots: Provide sweetness and color that brighten the dish.
- Celery: Offers that subtle, classic pot pie crunch and depth.
- Italian parsley: Fresh herbs like parsley bring a pop of freshness to cut through richness.
- Spices (paprika, oregano, salt, pepper): Simple seasonings layer flavor without overwhelming the comforting vibe.
- Chicken stock: Keeps everything moist and adds savory depth.
- Cream of chicken soup: The shortcut to creamy, dreamy sauce — no tedious roux needed.
- Frozen peas and corn: Sweet bursts of texture stirred in at the end, retaining some snap.
- Refrigerated biscuits: The easiest way to get that fluffy, golden topping without rolling dough.
Make It Your Way
I love making this Crock Pot Chicken Pot Pie Recipe with pops of fresh herbs and some spicy paprika to keep things interesting, but it's incredibly flexible. Feel free to swap in your favorite veggies or seasoning blends to make it uniquely yours.
- Variation: I sometimes add mushrooms or swap the peas for green beans — either way, it adds a great texture that keeps the pot pie feeling fresh and vibrant.
- Dairy-Free Twist: Use a coconut milk-based cream soup substitute and dairy-free biscuits for a creamy, allergy-friendly version.
- Make it Heartier: Adding some diced potatoes early in the cook can turn this into an even more filling meal on colder days.
- Herbs & Spice: Fresh rosemary or thyme blend beautifully if you want a more aromatic pot pie.
Step-by-Step: How I Make Crock Pot Chicken Pot Pie Recipe
Step 1: Layer the Slow Cooker
Start by placing your boneless, skinless chicken breasts right in the bottom of the crock pot. Then add the chopped onion, carrots, celery, and the chopped Italian parsley on top. Sprinkle your paprika, oregano, salt, and pepper evenly over everything. Pour in the chicken stock and cream of chicken soup last. I like to give it a gentle stir on top to combine the soup and stock before covering it up.
Step 2: Slow Cook & Shred
Cover your crock pot and set it to low for about 8 hours, or if you’re short on time, high for 4 hours. About 30 minutes before the cooking time is done, take the chicken breasts out and shred them with two forks—it’s the best and easiest way to get tender, juicy chicken. Return the shredded chicken to the crock pot, add your frozen peas and corn, mix everything well, and let it cook for the final 30 minutes.
Step 3: Bake the Biscuits
While the last half hour of cooking is happening, preheat your oven and bake the refrigerated biscuits according to the package directions. I love having hot, flaky biscuits ready — they’re perfect for soaking up the creamy filling.
Step 4: Serve & Enjoy
Spoon the hearty chicken and veggie mixture into bowls and top each with a freshly baked biscuit. The contrast of crispy biscuit and soft filling is exactly what makes this dish so satisfying.
Top Tip
Over the years, I’ve learned a few little tricks that make this crockpot chicken pot pie taste even better and keep things easy and reliable.
- Even Shredding Makes a Difference: Shred the chicken before mixing it back ensures every bite is tender and well coated.
- Don’t Skip the Biscuit Bake: The crispy biscuit topping is what elevates this from simple stew to indulgent pot pie.
- Fresh Herbs at the End: Adding parsley late keeps it bright and fresh without losing its flavor during the long cook.
- Stir Carefully: Mix gently after adding biscuits to avoid breaking up your veggies and chicken too much.
How to Serve Crock Pot Chicken Pot Pie Recipe
Garnishes
I usually sprinkle a little fresh parsley or chopped chives over the top of my bowls just before serving — it adds a lovely color contrast and a bit of fresh herbal brightness that cuts through the creamy sauce. Sometimes I add a dash of cracked black pepper too, just for a little kick.
Side Dishes
This dish pairs wonderfully with a simple green salad or roasted Brussels sprouts for something light on the side. If you want more veggies, steamed green beans or a crisp coleslaw also balance the rich pot pie beautifully.
Creative Ways to Present
For a special occasion, I’ve served this crockpot chicken pot pie in deep ramekins topped with mini biscuits for a cute personal presentation. You could also bake the biscuits in muffin tins to make handheld biscuit “lids” that are easy to serve to guests.
Make Ahead and Storage
Storing Leftovers
Leftover chicken pot pie is great stored in an airtight container in the refrigerator for up to 3 days. I find it's best to keep the biscuits separate if possible—they can be soggy if stored together with the filling.
Freezing
I’ve frozen the filling successfully by letting it cool completely, then transferring it to a freezer-safe container. When you’re ready to enjoy, thaw overnight in the fridge and heat on the stove or microwave before topping with freshly baked biscuits.
Reheating
Reheat leftovers gently on the stovetop over medium-low heat, stirring occasionally so it warms evenly without curdling the creamy sauce. Then, pop a biscuit in the oven or toaster oven to warm and crisp up again.
Frequently Asked Questions:
Absolutely! Chicken thighs are great for this Crock Pot Chicken Pot Pie Recipe because they stay juicy and tender. Just be sure to adjust the cook time if your slow cooker tends to run hot — thighs can cook a little faster.
Yes! Swap the refrigerated biscuits for a gluten-free biscuit or roll out some gluten-free pastry dough to bake on top after slow cooking. Just make sure to check all processed ingredients like soups for gluten content.
The filling is creamy but not too thick because of the chicken stock and cream of chicken soup mixture. If you want it thicker, you can let it cook uncovered for the last 30 minutes or add a small slurry of cornstarch and water before adding the frozen peas and corn.
You can prep all the ingredients by chopping and layering them in the slow cooker insert, then cover and refrigerate overnight. Just add the biscuits fresh when ready to bake. Note that cooking times may be slightly longer if starting from cold ingredients.
Final Thoughts
This Crock Pot Chicken Pot Pie Recipe has been a lifesaver in my kitchen for busy nights when I want homemade comfort without the work. I love how flexible and forgiving it is, so whether you keep it classic or put your spin on it, it always comes out delicious. Give it a try—I’m betting it’ll become a favorite in your home, too.
Print
Crock Pot Chicken Pot Pie Recipe
- Prep Time: 30 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 30 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: Low Lactose
Description
This Crock Pot Chicken Pot Pie recipe offers a comforting and easy slow cooker take on the classic dish. Tender chicken breasts are cooked with fresh vegetables and Italian herbs in a creamy sauce, then topped with flaky baked biscuits for a satisfying family meal perfect for busy weeknights.
Ingredients
Main Ingredients
- 4 boneless, skinless chicken breasts
- 1 yellow onion, chopped
- 1 ½ cups carrots, chopped
- 1 ½ cups celery, sliced
- ¼ cup Italian parsley, chopped
- 1 teaspoon paprika
- 1 teaspoon oregano
- 1 teaspoon salt
- 1 teaspoon pepper
- 8 oz chicken stock
- 21 oz cream of chicken soup
- 1 ½ cups frozen peas
- 1 ½ cups frozen corn
- 16.3 oz refrigerated biscuits (8 count)
Instructions
- Prepare Crock Pot: Place chicken breasts in a large slow cooker. Add chopped onion, carrots, celery, parsley, paprika, oregano, salt, and pepper on top of the chicken.
- Add Liquids and Cook: Pour chicken stock and cream of chicken soup over the mixture. Stir lightly to combine ingredients on top of the chicken. Cover the crock pot and cook on low for 8 hours or on high for 4 hours.
- Shred Chicken: Thirty minutes before cooking time is complete, remove chicken breasts from the crock pot and shred using two forks. Return shredded chicken to the slow cooker.
- Add Vegetables and Finish Cooking: Add frozen peas and corn to the crock pot. Mix well and let cook for the remaining 30 minutes to heat through.
- Bake Biscuits: While the pot pie finishes cooking, bake refrigerated biscuits according to package instructions until golden and flaky.
- Serve: Serve the chicken pot pie mixture hot with one biscuit on top of each serving for a delicious and comforting meal.
Notes
- Using the crockpot makes this pot pie recipe simple and convenient for busy weeknights.
- You can substitute frozen mixed vegetables if peas and corn are unavailable.
- Shredding the chicken before the final cook time ensures tender, evenly mixed meat in the pot pie filling.
- Refrigerated biscuits save time and add a flaky topping, but homemade biscuit dough can also be used for a scratch version.
- Adjust seasoning to taste, especially salt and pepper, depending on your preference.
Nutrition
- Serving Size: 1 serving
- Calories: 469 kcal
- Sugar: 12 g
- Sodium: 1288 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 1 g
- Carbohydrates: 51 g
- Fiber: 5 g
- Protein: 33 g
- Cholesterol: 77 mg
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