There’s just something magical about coming home to the rich, savory aroma of a warm meal waiting for you. And this Crock Pot Chicken Pot Pie? Oh honey, it’s the cozy, weeknight hero you didn’t know you needed. Whether you’re juggling meetings, soccer practice, or just trying to keep up with laundry, this slow-cooker classic is a blessing in a pot.
Ready to bring smiles to your dinner table with minimal effort? Let’s get into it.
Table of Contents
Why You’ll Love This Crock Pot Chicken Pot Pie
Crock Pot Chicken Pot Pie is the perfect solution when you’re craving that nostalgic comfort of a homemade classic but just don’t have the time to make a pie crust from scratch (no judgment here!). It’s creamy, hearty, and filled with tender chicken and colorful veggies. Plus, those golden, flaky biscuits? Swoon.
This dish is a lifesaver on chilly days, picky-eater-approved, and practically cooks itself. What’s not to love?
Ingredients You’ll Need
With just 8 basic ingredients, this recipe is beautifully simple , Keep scrolling to find the full ingredient list and exact quantities in the recipe card!
- Chicken: Boneless, skinless chicken breasts are ideal, but thighs work great if you prefer darker meat.
- Cream of Chicken & Cream of Celery Soup: These make the base of that luscious gravy. You can swap one for cream of mushroom or onion soup based on what you have on hand.
- Frozen Mixed Vegetables: Toss them in straight from the freezer—no defrosting needed!
- Biscuits: Homestyle buttermilk biscuits are our go-to, but any kind you love will work.
- Seasonings: Garlic powder, onion powder, and black pepper give this dish cozy, familiar flavors.
How to Make Crock Pot Chicken Pot Pie
- Prep the Pot: Spray your crockpot with non-stick spray—no one wants to scrub crusty soup!
- Layer It Up: Lay the chicken breasts at the bottom and season with 1 tsp each of garlic powder, onion powder, and black pepper.
- Add the Creamy Goodness: Spread both soups over the chicken.
- Veggie Time: Sprinkle the frozen mixed vegetables on top, then season with the remaining spices.
- Slow Cook: Pop the lid on and cook on low for 6–8 hours or high for 4–6 hours. You’ll know it’s ready when the chicken shreds easily.
- Bake the Biscuits: About 15–20 minutes before mealtime, bake your biscuits according to the package.
- Shred and Stir: Shred the chicken with two forks right in the pot, then stir it up so everything gets cozy.
- Serve and Savor: Spoon the chicken pot pie mixture over warm biscuits or serve the biscuits on the side for dipping and scooping.
Aneta’s Cooking Tip:
Don’t stress if your gravy looks a little too thick—once you shred the chicken and mix it all up, it evens out beautifully. Want to get creative? Try topping with puff pastry squares, buttery croissants, or even mashed potatoes (yes, really!).
A Little Kitchen Story
This recipe became my cold-weather go-to after one exhausting December day. My kids had back-to-back winter concerts, and I needed dinner to basically cook itself. I came home to this creamy, delicious magic—and we haven’t looked back since.
FAQs About Crock Pot Chicken Pot Pie
Can I use fresh vegetables instead of frozen?
Absolutely! Just chop them into small, even pieces so they cook through.
How can I store leftovers?
Pop them in an airtight container and refrigerate for up to 4 days. Reheat gently on the stove or in the microwave.
Can I use rotisserie chicken instead?
Yes! Just add it during the last hour of cooking so it doesn’t dry out.
Let This Crock Pot Chicken Pot Pie Work Its Magic
Crock Pot Chicken Pot Pie is your ticket to a low-fuss, high-flavor dinner the whole family will love. With just a few pantry staples and your trusty slow cooker, you’ll have a hearty, creamy dish that tastes like you spent all day making it—without actually doing that.
So go ahead, press that start button and let dinner handle itself. You deserve it.
Happy cooking, friends!
Keep the Comfort Food Train Rolling 🍲
If you’re already swooning over this Crock Pot Chicken Pot Pie, you’re going to want to bookmark a few more of our cozy favorites. Here are some comforting dishes that pair perfectly with your busy life and your slow cooker:
- Craving even more creamy goodness? Don’t miss our Creamy Ranch Chicken Crock Pot—it’s another set-it-and-forget-it dream dinner.
- For a one-dish dinner that’s equally hands-off and satisfying, check out this One Pan Chicken and Rice Bake—perfect for weeknights.
- Looking to mix things up but still keep that rich comfort food vibe? Our Creamy Chicken Pot Pie Orzo has all the cozy flavor of your pot pie, but in a fun, pasta twist.
- And when you’re ready to impress with minimal effort, serve up our beloved Crockpot Marry Me Chicken—it’s as romantic (and easy) as it sounds.
Explore these next and keep that dinnertime magic going strong !
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Crock Pot Chicken Pot Pie
- Total Time: 6 hours 10 minutes
- Yield: 6 servings 1x
Description
This Crock Pot Chicken Pot Pie is the ultimate comfort food made easy! Tender shredded chicken, creamy soup, hearty vegetables, and buttery biscuits come together in a slow cooker for a cozy, fuss-free dinner the whole family will love.
Ingredients
2–3 boneless, skinless chicken breasts
1 can cream of chicken soup
1 can cream of celery soup (or substitute with mushroom/onion)
1 (12 oz) bag frozen mixed vegetables
2 tsp garlic powder
2 tsp onion powder
2 tsp black pepper
1 can homestyle buttermilk biscuits (for topping)
Instructions
Spray your crockpot with non-stick spray.
Place chicken breasts in the bottom and season with 1 tsp each of garlic powder, onion powder, and black pepper.
Pour cream of chicken and cream of celery soups over the chicken.
Add frozen mixed vegetables on top. Sprinkle with remaining spices.
Cover and cook on LOW for 6–8 hours or HIGH for 4–6 hours, until chicken is fully cooked and shreddable.
About 15–20 minutes before serving, bake the biscuits per package directions.
Shred chicken in the crockpot using two forks, then stir to mix well with the veggies and sauce.
Serve hot with biscuits on the side or split and topped with the creamy filling.
Notes
Chicken thighs work well as a substitute for breasts.
Fresh veggies can be used in place of frozen—just chop them small.
Feel free to try different toppings like puff pastry, croissants, or mashed potatoes!
Store leftovers in an airtight container for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 850 mg
- Fat: 19 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 4 g
- Protein: 26 g
- Cholesterol: 75 mg