Name: Crock Pot Chicken Pot Pie Recipe
Prep time: 30 min
Cook time: 8 h
Total time: 8 h 30 min
Cuisine: American
Ingredients: 4 boneless, skinless chicken breasts; 1 yellow onion, chopped; 1 1/2 cups carrots, chopped; 1 1/2 cups celery, sliced; 1/4 cup Italian parsley, chopped; 1 tsp paprika; 1 tsp oregano; 1 tsp salt; 1 tsp pepper; 8 oz chicken stock; 21 oz cream of chicken soup; 1 1/2 cups frozen peas; 1 1/2 cups frozen corn; 16.3 oz refrigerated biscuits (8 count)

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.

The image shows two white bowls filled with thick chicken and vegetable soup. The soup has visible shredded chicken mixed with bright green peas, yellow corn, and orange carrot pieces in a clear broth with herbs. One bowl is fully open showing the colorful mix inside, while the other bowl is topped with a round, golden-brown biscuit that looks soft and slightly fluffy. A silver spoon with a wooden handle rests beside the bowls on a white marbled surface with a beige cloth napkin nearby. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Crock Pot Chicken Pot Pie Recipe
Top Tip
How to Serve Crock Pot Chicken Pot Pie Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Crock Pot Chicken Pot Pie Recipe

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.

Flat lay of four raw boneless skinless chicken breasts, a whole yellow onion with smooth papery skin, a small mound of chopped bright orange carrots, a pile of fresh sliced pale green celery, a small bunch of vibrant green Italian parsley sprigs, a neat heap of deep red paprika powder, scattered dried oregano leaves, coarse white salt crystals, whole black peppercorns, a small white ceramic bowl filled with golden chicken stock, another small white ceramic bowl holding creamy pale yellow chicken soup, a small pile of plump fresh green peas, a small cluster of fresh yellow corn kernels, and eight golden refrigerated biscuits arranged symmetrically on a simple white ceramic plate, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

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.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

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

The image shows a white slow cooker filled with layers of food. The bottom layer is a light brown sauce mixed with small pieces of soft cooked vegetables. On top of this sauce, there is a layer of shredded pale beige chicken mixed inside. There are also two separate piles on the chicken: bright yellow corn kernels on the left side and green peas with small diced pieces of orange carrot scattered in the middle and right side. A wooden spoon is placed inside the cooker, mixing the ingredients. In the right corner, a woman's hand with light pink nail polish is holding the edge of the cooker. The background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

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:

Can I use chicken thighs instead of breasts?

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.

Can I make this recipe gluten-free?

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.

How thick will the filling be?

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.

Can I prepare this recipe entirely ahead of time?

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.