Crock Pot Chicken Pot Pie Recipe

I absolutely love this Crock Pot Chicken Pot Pie Recipe because it takes all the creamy, comforting flavors of a classic pot pie and makes the whole process hands-off. You just set it and forget it in the crockpot, which means you can come home to a warming, hearty meal without standing over the stove. It’s perfect for chilly evenings or a busy day when you want a homemade meal without the hassle.

When I first tried this recipe, I was amazed at how tender the chicken turned out and how the biscuits just added the perfect golden touch on top. You’ll find that the blend of cream soups and veggies creates a rich, flavorful base, while using canned biscuits makes this an easy, family-friendly winner. Trust me, once you make this Crock Pot Chicken Pot Pie Recipe, it’ll become one of your go-to comfort dishes.

this Recipe

Ingredients You’ll Need

The ingredients for this Crock Pot Chicken Pot Pie Recipe come together to balance creamy textures and hearty flavors. You don’t need fancy stuff—simple pantry staples and frozen veggies make this super doable.

• Boneless, skinless chicken breasts or thighs: I like thighs for juiciness, but breasts work just as well.
• Cream of chicken soup: This adds that classic creamy base everyone loves.
• Cream of celery soup: Adds a subtle freshness and depth to the sauce.
• Frozen mixed vegetables: The mix keeps it colorful and nutrient-packed; peas and carrots are a favorite combo.
• Garlic powder: Gives a gentle savory punch without overpowering the dish.
• Onion powder: Enhances the flavor without needing fresh onions.
• Black pepper: Just enough heat to balance flavors.
• Homestyle biscuits or homemade drop biscuits: These give you that golden, fluffy topping that makes this pot pie truly special.

Variations

I love to mix things up depending on what’s in the fridge or how fancy I want to go. This Crock Pot Chicken Pot Pie Recipe is super flexible, so feel free to tweak it to fit your own style.

• Use cream of mushroom or cream of onion soup: I discovered this trick when I used cream of mushroom instead and it gave a lovely earthy depth to the gravy.
• Add fresh herbs: A sprinkle of thyme or rosemary adds a fresh note that brightens the whole dish.
• Swap mixed veggies: Try green beans, corn, or mushrooms instead of frozen mix for a seasonal twist.
• Go fancy with puff pastry topping: Once your pot pie filling is ready, top it with puff pastry instead of biscuits and bake until golden for a restaurant-worthy presentation.

How to Make Crock Pot Chicken Pot Pie Recipe

Step 1: Prep Your Crockpot and Chicken

Start by spraying your crockpot liner with non-stick spray—this saves you a lot of cleanup later. Lay the chicken breasts (or thighs) flat on the bottom, then season them evenly with half the garlic powder, onion powder, and black pepper. These spices create a flavorful base right from the start.

Step 2: Build the Creamy Base

Next, spoon both cans of cream soup over the chicken, spreading it out gently. Don’t worry if it doesn’t fully cover the chicken; it’ll bubble up as it cooks. This creamy layer is the heart of your pot pie gravy.

Step 3: Add Vegetables and Seasonings

Now spread your frozen mixed vegetables over the soup layer. Then sprinkle the remaining garlic powder, onion powder, and black pepper evenly over the top. This final sprinkle keeps the flavors vibrant throughout the dish.

Step 4: Slow Cook to Perfection

Put the lid on and cook on low for 6 to 8 hours, or on high for 4 to 6 hours. Your chicken is ready when it’s cooked through and shreds easily with forks. This slow cooking helps everything meld into that rich, cozy texture we all want in a pot pie.

Step 5: Bake the Biscuits and Finish

About 15 to 20 minutes before you’re ready to eat, start baking the biscuits according to the package or your recipe directions. Just a few minutes before they’re done, shred the chicken with two forks right in the crockpot, then stir everything to coat the chicken in the delicious gravy and veggies.

Serve the chicken pot pie filling hot with the warm biscuits either on the side or halved on top, making each bite both flaky and creamy.

How to Serve Crock Pot Chicken Pot Pie Recipe

Garnishes

I like to add a little fresh parsley or thyme on top just before serving for a pop of color and a hint of herbal brightness. A sprinkle of shredded cheddar cheese melted over the hot filling never hurts either — it’s like a warm hug on a plate.

Side Dishes

We typically keep it simple with this one, pairing it with a crisp green salad or steamed green beans to balance the richness. Sometimes I make roasted Brussels sprouts or a vinegar-based slaw for a tangy contrast that complements the creamy pot pie perfectly.

Creative Ways to Present

If you’re serving guests, try scooping the pot pie mixture into individual ramekins, then topping with puff pastry or biscuit rounds before baking for personal pot pies. It instantly feels more special and makes for a fun presentation. For family dinners, a big casserole style works wonderfully too.

Make Ahead and Storage

Storing Leftovers

I store the pot pie filling and biscuits separately because biscuits lose their texture quickly when stored with the filling. Keep the filling in an airtight container in the fridge for up to 5 days. When reheating, warming the filling in 30-second increments in the microwave works great, and you can freshen up the biscuits in the oven if needed.

Freezing

After cooling, I freeze the chicken pot pie filling in airtight containers for up to 3 months. Before reheating, thaw it in the fridge overnight, then warm it gently on the stove or in the microwave. I usually bake fresh biscuits when serving frozen leftovers for the best texture.

Reheating

Reheat the filling slowly in the microwave or on the stove over low heat to avoid curdling the cream soups. Stir occasionally to keep the gravy smooth. I like to finish in the oven for a few minutes if I’m baking biscuits fresh, so everything is hot and the biscuits stay perfectly flaky.

FAQs

Final Thoughts

This Crock Pot Chicken Pot Pie Recipe really holds a special place in my heart as one of those dishes that feels like a warm, comforting hug on any day. I love how easy it is to throw together and how happily my family devours it every time. I hope you’ll give it a try and find it becomes a favorite in your rotation just like it did in mine—it’s truly the kind of recipe you’ll want to share with friends over coffee and cozy smiles.

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