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Wow your family with this incredibly tasty slow cooker chicken pot pie recipe—it’s a breeze to make! With minimal effort and a handful of staple ingredients like tender chicken, potatoes, frozen mixed vegetables, creamy soup, and savory seasonings, you can create a mouthwatering soup that’s perfect for busy weeknights or cozy weekend dinners. Simply toss everything into your trusty Crockpot and let it work its magic. When it’s time to serve, top this hearty and delicious slow-cooked chicken pot pie with easy-to-make canned biscuits for a satisfying and impressive dish that will have everyone coming back for seconds!
Make family meals effortless with this delicious slow cooker chicken pot pie recipe. It’s simple to make and perfect dinner fare for those hectic weeknight evenings.
If you enjoy these flavors, you might also like this ham pot pie with biscuits, chicken pot pie with biscuit topping, or creamy Tuscan chicken orzo.
Why You’ll Love It
Cozy and hearty: The combination of tender chicken, nourishing veggies and a rich and creamy sauce means this dish is sure to satisfy, and the freshly baked biscuits make it even more appealing.
Easy to make: As it’s a crockpot recipe, you don’t have to do much more than adding the ingredients and switching the machine on. When the dish is close to ready, you just chop or shred the chicken and bake a batch of biscuits.
A crowd-pleasing dish: Feeding a crowd? If so, this recipe is ideal because everyone will love it. If not, it keeps for days so you can enjoy chicken pot pie for future lunches and dinners.
Crockpot Chicken Pot Pie Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Chicken breasts: I like to use boneless skinless chicken breasts. You could use chicken thighs if you prefer.
Potatoes: A staple in pot pie recipes.
Frozen mixed vegetables: To add flavor, nutrients and a pop of color.
Cream of chicken soup: The basis of the homemade sauce. Use regular cream of chicken soup, not condensed cream of chicken soup.
Aromatics: Onion, celery and garlic add plenty of flavor to the recipe.
Heavy cream: Makes the sauce delicious.
Biscuits: Canned biscuits are an alternative to using pie crust.
How to Make Crockpot Chicken Pot Pie
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Start the pot pie filling: Add the chicken to a crock pot and then top with the vegetables, seasonings, soup, chicken broth and heavy cream. Cover and cook.
Make the biscuits: Prepare and bake the biscuits, following the directions on the can.
Add the frozen vegetable medley: Shred or chop the chicken into bite-sized pieces. Add the shredded chicken back into the crockpot along with the frozen vegetables. Cover and cook.
Serve and savor: Ladle the soup mixture into bowls and sprinkle fresh parsley on top. Serve with the warm biscuits.
Substitutions and Variations
Gluten-free option: If you want a gluten-free version, use gluten-free biscuits.
Potatoes: I used Yukon Gold potatoes but you can use red potatoes, baby potatoes or chopped russets.
Biscuits: I usually use Grand’s biscuits because they such flavorful buttery biscuits but feel free to use whatever brand you want and whatever type of biscuits. Other options are homemade biscuits or even subbing some crusty bread instead. Or you could serve the pot pie filling over some hot egg noodles.
Frozen veggies: Use frozen peas, carrots and green beans, peas and carrots or peas, carrots and corn. Not a frozen veggie fan? Use fresh vegetables instead and add them at the start of the cooking time.
Heavy cream: Swap for whole milk or Half & Half.
Serving Suggestions
Appetizers: Start your meal with air fryer short ribs or puff pastry cheese twists.
Side dishes: Onion rings or a lemon parmesan chopped salad would be good sides.
Desserts: Finish your meal with apple pie cupcakes or lemon sweet rolls.
How to Store Slow Cooker Chicken Pot Pie
Store: Let it cool before storing, and keep leftovers in an airtight container in the refrigerator and eat within 3 or 4 days. Keep the biscuits in their own container in the refrigerator for up to 4 days.
Freeze: You can freeze it in an airtight container for up to 3 months. You can also freeze the biscuits or freeze an unopened can of biscuits.
Thaw: Defrost it in the refrigerator overnight or use the microwave’s defrost setting.
Reheat: You can warm this chicken pot pie back up in the microwave or in a pan on the stove, adding as a splash of broth if needed.
Top Tips
Cook low and slow: I like to use the low setting but you can use the high setting if you want to eat sooner. Either way, don’t overcook the chicken or it will toughen.
Tender vegetables: Add the frozen vegetables at the start of the cooking time if you like them soft or an hour before the end if you prefer them with a little “bite”.
Let any leftovers cool before storing: If not, you’ll get condensation in the container which will drip back and make the chicken pot pie recipe watery.
Easy Slow Cooker Chicken Pot Pie FAQs
If it’s too thick, stir in a little more broth or some chicken stock.
Use less broth and more cream. If it’s still too thin, dissolve a tablespoon of cornstarch in a tablespoon of cold water, stir it into the soup mixture and cook until thickened (about 10 minutes on high).
If you don’t have any biscuits left over, you can thicken up the chicken pot pie filling and spoon it into a pie crust, then bake in the oven until hot.
Best Slow Cooker Chicken Pot Pie Recipe
Slow Cooker Chicken Pot Pie
Equipment
- Slow Cooker 6-Quart
Ingredients
- 4 boneless skinless chicken breasts
- 2 Cups Yukon Gold potatoes, peeled and cubed
- 16 Ounces frozen mixed vegetables
- 2 Cans cream of chicken soup, 10½-Ounce cans
- 1 onion, medium, chopped
- 1 Teaspoon salt
- 1 Teaspoon black pepper
- 4 Stalks celery, chopped
- 4 Cloves garlic, minced
- 1 Teaspoon dried thyme
- 1 Cup chicken broth
- ½ Cup heavy cream
To Serve:
- 1 Can canned biscuits, 16.3-Ounce can, Pillsbury Grands Southern Homestyle Butter Tastin’
- fresh parsley, chopped, optional
Instructions
- Put the chicken breasts in a single layer in the crockpot.
- Top the chicken with the potatoes, onion, garlic, celery, and seasonings.
- Pour in the soup, broth and heavy cream.
- Put the lid on the slow cooker and cook on low for 6 to 8 hours or on high for 3 or 4 hours.
- When there’s one hour to go, preheat the oven and make the biscuits according to the directions on the package.
- While the biscuits are in the oven, remove the chicken breasts to a chopping board. Cut them into bite-sized chunks or shred them using a fork.
- Return the chicken to the crockpot and stir in the frozen mixed vegetables.
- Cover and cook for the remaining time or until the vegetables are heated through.
- Ladle into bowls, sprinkle chopped parsley on top and serve with the freshly baked biscuits.
Notes
Tender vegetables: Add the frozen vegetables at the start of the cooking time if you like them soft or an hour before the end if you prefer them with a little “bite”.
Let any leftovers cool before storing: If not, you’ll get condensation in the container which will drip back and make the chicken pot pie recipe watery.
Nutrition
This easy chicken pot pie is brimming with fantastic flavors – tender chicken, frozen and fresh veggies and a thick and creamy sauce. Unlike classic chicken pot pie, this version is served with biscuits instead of a pie crust. It’s one of the simplest slow cooker recipes you can make and this slow cooker chicken pot pie is perfect for busy weeknights. Start it in the morning and come home to a meal that’s just about ready to serve up.
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Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
This was such a hit with my family, we couldn’t stop eating!