Name: Crock Pot Chicken Pot Pie
Prep time: 15 min
Cook time: 6 h
Total time: 6 h
Yield: 6 servings
Cuisine: American
Ingredients: 2 lbs boneless, skinless chicken breasts (about 3-4 breasts); 1 medium yellow onion, diced; 3 cups frozen mixed vegetables; 3 cloves garlic, minced; 2 cans (10.5 oz each) cream of chicken soup; 1 cup low-sodium chicken broth; 1 teaspoon poultry seasoning; ½ teaspoon dried thyme; ½ teaspoon black pepper; ½ teaspoon kosher salt (or to taste); ½ cup heavy cream or half-and-half; 1 can (16 oz) refrigerated biscuit dough, cut into quarters; 2 tablespoon fresh parsley, chopped (optional, for garnish)

There's nothing quite as comforting as a big bowl of Crock Pot Chicken Pot Pie! This recipe is absolutely dreamy-think melt-in-your-mouth tender chicken, a velvety rich sauce, and colorful veggies, all blanketed under golden, pillowy biscuits.

It's the very definition of cozy, and the beauty is just how easy it is. With minimal prep, your slow cooker does all the heavy lifting, infusing every bite with savory, home-cooked flavor. It's a must-try for busy weeknights, lazy Sundays, or whenever you're craving that classic pot pie magic with hardly any effort.

This dish has become a beloved family favorite in our house-the kind of recipe that brings everyone running to the table. One spoonful and you'll understand why!

A warm bowl of creamy Crock Pot Chicken Pot Pie topped with golden biscuits

Why You'll Love This Recipe

Set it and forget it! The crock pot does the work, so you can enjoy your day.
Incredible comfort food flavor with juicy chicken and creamy, savory filling.
Family-friendly-even picky eaters go back for seconds.
Minimal cleanup thanks to one-pot cooking.

Key Ingredients for Crock Pot Chicken Pot Pie

See recipe card below for full list of measurements, ingredients, and instructions.

Boneless, Skinless Chicken Breasts

Chicken breasts provide the base for this hearty pot pie. When slow-cooked, they become perfectly tender and easy to shred. You can also use thighs for extra flavor and moisture. If you prefer dark meat, swap in boneless, skinless chicken thighs-just trim excess fat.

Mixed Frozen Vegetables

These give the pot pie its signature medley of color, sweetness, and texture. No need to thaw them-just toss them right into the slow cooker. Feel free to use your favorite blend (peas, carrots, corn, and green beans work great). You can also use fresh veggies if you have them on hand, just dice them evenly.

Cream of Chicken Soup

This creates the luscious, creamy base of the filling. Opt for a low-sodium version to control the saltiness. If you're avoiding canned soups, a homemade béchamel or a healthier cream soup substitute works beautifully.

Refrigerated Biscuit Dough

Biscuit dough makes this crock pot version so easy and gives you those classic flaky, golden pot pie "crust" bites with no fuss. You can use Grands-style biscuits for extra fluff, or try lower-fat or gluten-free varieties to suit your needs.

Poultry Seasoning

This blend of herbs (think: sage, thyme, rosemary) adds that classic pot pie aroma and depth. If you don't have poultry seasoning, mix your own with a pinch of thyme, sage, and a hint of black pepper.

Crock Pot Chicken Pot Pie cooking process

Instructions for Crock Pot Chicken Pot Pie

See recipe card below for full list of measurements, ingredients, and instructions.

Prep the Chicken and Veggies

Place your chicken breasts in the bottom of the crock pot. Scatter the diced onion, garlic, and frozen mixed vegetables evenly over the top.

Mix the Creamy Filling

In a medium bowl, whisk together the cream of chicken soup, chicken broth, poultry seasoning, thyme, black pepper, and salt until smooth. Pour this mixture over the chicken and veggies, making sure everything is well coated.

Slow Cook to Perfection

Cover and cook on LOW for 6 hours or on HIGH for 3-4 hours, until the chicken is tender and easily shreds with a fork. Cooking low and slow delivers melt-in-your-mouth chicken.

Shred and Stir

Remove the chicken breasts and shred them using two forks. Return the shredded chicken to the crock pot and stir in the heavy cream or half-and-half. Mix everything gently until well combined.

Add the Biscuits

Arrange the biscuit quarters on top of the hot filling in a single layer. Cover and cook on HIGH for another 45-60 minutes, or until the biscuits are puffed up and cooked through. They should be golden and no longer doughy in the center.

Serve and Enjoy

Ladle the pot pie into bowls and garnish with fresh parsley, if desired. Serve piping hot and dig in!

Recipe Variations

Swap Out the Protein

Feel free to use boneless, skinless chicken thighs instead of breasts for an even richer flavor and extra-juicy texture. Rotisserie chicken also works for a super quick shortcut-just stir it in during the last hour.

Make It Gluten-Free

Use your favorite gluten-free biscuit dough and ensure your cream of chicken soup is gluten-free. You can also thicken the filling with cornstarch or a gluten-free roux if needed.

Go Dairy-Free

Substitute coconut cream or a plant-based half-and-half for the heavy cream. Use a dairy-free cream of chicken soup or make your own creamy base with vegetable broth and a thickener.

Add Extra Veggies

Boost the nutrition and color by adding fresh baby spinach, diced bell peppers, or sliced mushrooms. Simply stir them in with the frozen veggies.

Spice It Up

Add a pinch of cayenne or a splash of hot sauce to give your pot pie a subtle kick. Fresh herbs like rosemary, parsley, or chives also make a delicious finish.

Serving Suggestions

Serve your Crock Pot Chicken Pot Pie piping hot as the star of your meal! Pair with a crisp green salad or steamed green beans for a pop of freshness. For extra comfort, add a slice of crusty bread to soak up the creamy sauce. Don't forget to sprinkle with extra fresh parsley or a crack of black pepper for a pretty (and tasty) garnish.

Storage and Reheating

Leftovers keep well! Allow the pot pie to cool completely, then transfer to airtight containers and refrigerate for up to 3 days. Reheat gently in the microwave or on the stovetop until hot. If the biscuits soften, pop them in the oven or toaster oven at 350°F for a few minutes to crisp up. You can freeze the biscuit-free filling for up to 2 months-just thaw, reheat, and add fresh biscuit dough before serving.

Frequently Asked Questions About Crock Pot Chicken Pot Pie (FAQ)

Q: Can I use rotisserie chicken instead of raw chicken?

A: Yes! Stir in shredded rotisserie chicken during the last hour of cooking, just before adding the biscuits.

Q: How do I keep the biscuits from getting soggy?

A: Make sure the filling is hot before adding the biscuit dough, and cook uncovered for the last 10-15 minutes if you want the tops extra golden.

Q: Can I prepare this in advance?

A: Absolutely! Assemble everything except the biscuits in the crock pot insert, cover, and refrigerate overnight. Start cooking the next day as directed.

Thank you for joining me in making this ultra-cozy Crock Pot Chicken Pot Pie! It's a soul-warming classic that's so easy, you'll want to make it again and again. I'd love to hear how yours turns out-leave a comment or rating below and share your own delicious twists!