Crockpot Chicken Pot Pie

Why You’ll Love This Recipe

This crockpot version of chicken pot pie is a true time-saver that delivers the same cozy, homemade flavor with minimal effort. Simply toss everything in the slow cooker and let it simmer into a creamy, filling meal. It’s great for busy weeknights, feeds a crowd, and satisfies everyone’s craving for comfort food—without turning on the oven.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

boneless, skinless chicken breasts or thighs
frozen mixed vegetables (peas, carrots, corn, green beans)
potatoes (peeled and diced)
onion (chopped)
garlic (minced)
chicken broth
cream of chicken soup
dried thyme
dried parsley
salt
black pepper
milk or heavy cream (added at the end)
butter (optional, for richness)
refrigerated biscuits or pie crust (for topping)

Directions

1. Add chicken, chopped onion, garlic, diced potatoes, frozen vegetables, chicken broth, cream of chicken soup, thyme, parsley, salt, and pepper into the crockpot.
2. Stir gently to combine.
3. Cover and cook on low for 6–8 hours or on high for 3–4 hours, until the chicken is fully cooked and the vegetables are tender.
4. Remove the chicken, shred it with two forks, and return it to the crockpot.
5. Stir in the milk or heavy cream and butter (if using) to add creaminess. Let it heat through for another 15–20 minutes.
6. While the filling finishes, bake the refrigerated biscuits or pie crust according to package directions.
7. Serve the creamy chicken pot pie filling topped with warm, golden biscuits or pieces of flaky crust.

Servings and timing

This recipe serves 6 people.
Prep time: 10 minutes
Cook time: 6–8 hours on low or 3–4 hours on high
Total time: up to 8 hours 10 minutes

Variations

• No Cream Soup: Use a homemade roux with flour, butter, and milk to create your own creamy base.
• Low-Carb: Omit the potatoes and serve the filling over cauliflower mash.
• Gluten-Free: Use gluten-free cream soup and top with gluten-free biscuits.
• Add Mushrooms: Sauté mushrooms and add them for a rich, earthy depth.
• Herb Boost: Fresh rosemary or sage can add more depth to the flavor profile.

Storage/Reheating

Store leftover chicken pot pie filling in an airtight container in the refrigerator for up to 4 days. Reheat gently in a saucepan or in the microwave until warm. If storing the biscuits separately, toast them slightly before serving to revive their texture. You can freeze the filling (without the biscuits) for up to 3 months. Thaw overnight in the fridge and reheat before serving.

FAQs

Can I use rotisserie chicken instead?

Yes, add shredded rotisserie chicken during the last hour of cooking since it’s already cooked.

What’s the best biscuit topping?

Refrigerated buttermilk biscuits work great, or you can use homemade drop biscuits or puff pastry.

Can I cook this overnight?

Yes, set it on low for 6–8 hours and enjoy it for lunch or meal prep.

Do I have to shred the chicken?

No, you can cube it before cooking, but shredding makes it more tender and saucy.

How can I thicken the filling?

If it’s too thin, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the pot during the last 30 minutes of cooking.

Can I use fresh vegetables?

Absolutely. Dice carrots, celery, and peas and add them instead of frozen mixed vegetables.

What kind of potatoes work best?

Yukon gold or russet potatoes hold up well and add creaminess as they cook.

Is this recipe kid-friendly?

Yes, it’s mild, creamy, and full of familiar flavors that kids tend to enjoy.

Can I make it dairy-free?

Use a dairy-free cream alternative and skip the butter. Look for a dairy-free cream soup or make your own.

How do I keep biscuits from getting soggy?

Bake them separately and add to each bowl just before serving to keep them crisp.

Conclusion

Crockpot Chicken Pot Pie is the ultimate comfort food made easy. With tender chicken, hearty vegetables, and a creamy, flavorful base, this slow cooker recipe brings all the cozy pot pie flavors to your table without the fuss. Whether you top it with golden biscuits or flaky pastry, it’s a satisfying meal your whole family will love—perfect for any night of the week.

Crockpot Chicken Pot Pie

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Crockpot Chicken Pot Pie is a comforting, creamy slow cooker meal with tender chicken, hearty vegetables, and a rich, flavorful sauce. Topped with flaky biscuits or pie crust, it delivers all the classic pot pie goodness with easy prep and no oven required.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 6–8 hours (low) or 3–4 hours (high)
• Total Time: 8 hours 10 minutes
• Yield: 6 servings
• Category: Main Course
• Method: Slow Cooker
• Cuisine: American
• Diet: Gluten Free

Ingredients

• 1.5 lbs boneless, skinless chicken breasts or thighs
• 2 cups frozen mixed vegetables (peas, carrots, corn, green beans)
• 2 medium potatoes, peeled and diced
• 1 small onion, chopped
• 2 garlic cloves, minced
• 2 cups chicken broth
• 1 can (10.5 oz) cream of chicken soup
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup milk or heavy cream
• 2 tablespoons butter (optional)
• 1 can refrigerated biscuits or 1 sheet pie crust (for topping)

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Instructions

1. Add chicken, onion, garlic, potatoes, frozen vegetables, chicken broth, cream of chicken soup, thyme, parsley, salt, and pepper to the crockpot.
2. Stir to combine. Cover and cook on low for 6–8 hours or high for 3–4 hours.
3. Remove chicken, shred with two forks, then return to the crockpot.
4. Stir in milk or heavy cream and butter (if using). Let cook uncovered for 15–20 minutes to heat through and thicken slightly.
5. Meanwhile, bake the biscuits or pie crust according to package directions.
6. Spoon creamy chicken pot pie filling into bowls and top with warm biscuits or pie crust pieces.

Notes

• Use rotisserie chicken to cut down on cook time—add during the final hour.
• Substitute cream soup with a homemade roux if desired.
• Top with puff pastry or homemade biscuits for a custom twist.
• Use gluten-free or dairy-free substitutes to meet dietary needs.
• Freeze the filling (without biscuits) for up to 3 months.

Nutrition

• Serving Size: 1 bowl with biscuit
• Calories: 480
• Sugar: 5g
• Sodium: 870mg
• Fat: 24g
• Saturated Fat: 9g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 4g
• Protein: 32g
• Cholesterol: 105mg