Crock Pot Chicken Pot Pie – Easy, Creamy & Comforting Slow Cooker Recipe

There’s something incredibly comforting about chicken pot pie — the creamy filling, the tender vegetables, the savory chicken, and the warm, cozy aroma that fills the kitchen. But when you take all of those classic flavors and transform them into a slow cooker recipe, you get something even better: all the comfort, none of the effort. This Crock Pot Chicken Pot Pie is everything you love about the traditional dish, made easier, richer, and more hands-off than ever. With just a few simple ingredients and a slow cooker doing all the work, you can enjoy a hearty, homemade meal without spending hours in the kitchen.

What makes this recipe so special is how effortlessly the flavors come together. As the chicken cooks low and slow, it becomes incredibly tender and infused with the creamy, savory sauce. The vegetables soften perfectly, absorbing the flavors of the broth, herbs, and seasonings. And instead of wrestling with homemade pie crust, this recipe takes a simpler—and equally delicious—approach by serving the creamy pot pie mixture over warm, flaky biscuits. The result is a dish that feels old-fashioned and homemade, yet modern and convenient at the same time.

This slow cooker version is ideal for busy weeknights, chilly evenings, family gatherings, or meal prep. Everything goes into the pot, then you walk away and let it transform into a thick, creamy, comforting filling that tastes like it simmered in your grandmother’s kitchen. It’s kid-friendly, budget-friendly, freezer-friendly, and incredibly versatile. Whether you’re feeding a crowd, serving a cozy dinner for two, or warming up leftovers for lunch, Crock Pot Chicken Pot Pie delivers satisfying comfort in every single bite.

Why You’ll Love This Crock Pot Chicken Pot Pie

This Crock Pot Chicken Pot Pie brings all the comfort of a classic homemade pot pie with a fraction of the work. Instead of rolling out dough, simmering fillings, and juggling multiple cooking steps, everything comes together right in the slow cooker. It’s the kind of recipe that delivers rich, creamy flavor with minimal effort, making it ideal for busy schedules, families, or anyone who loves cozy meals without spending hours in the kitchen.

The slow cooker does amazing things with simple ingredients. As the chicken cooks low and slow, it becomes incredibly tender and soaks up all the savory flavors of the broth, herbs, and vegetables. The sauce thickens into a rich, creamy base, giving you that classic pot pie taste everyone loves. And serving it over warm, buttery biscuits gives you the perfect finishing touch—flaky, golden, and comforting in every bite.

Whether you’re cooking for two or feeding a crowd, this recipe works beautifully. It’s budget-friendly, easy to customize, and nearly impossible to mess up. Kids love it, guests love it, and leftovers reheat wonderfully. Once you try this slow cooker version, you’ll find yourself making it over and over, especially on cold nights when you want something warm, creamy, and satisfying with zero fuss.

Ingredients & Best Tips

Main Ingredients

  • Boneless skinless chicken breasts or thighs

  • Frozen mixed vegetables

  • Onion

  • Celery

  • Cream of chicken soup

  • Chicken broth

  • Garlic powder

  • Onion powder

  • Italian seasoning

  • Salt & pepper

  • Refrigerated biscuits (for serving)

Why These Ingredients Work

  • Chicken thighs stay extra juicy but breasts work great too.

  • Frozen veggies save time and cook perfectly in the crock pot.

  • Cream of chicken soup gives the dish its signature creamy pot pie base.

  • Broth + seasonings build deep, savory flavor.

  • Biscuits replace traditional crust without extra work.

Best Tips

  • Cut chicken into large chunks to keep it juicy during long cooking.

  • Add peas during the last 30 minutes to keep them vibrant.

  • For a thicker sauce, leave the lid off for the last 20–30 minutes.

  • For extra richness, add ¼ cup heavy cream at the end.

  • Always bake biscuits separately so they stay flaky and crisp.

How to Make Crock Pot Chicken Pot Pie (Step-by-Step)

Step 1: Add Ingredients to the Crock Pot

Place chicken, vegetables, onion, celery, cream of chicken soup, broth, and seasonings into the slow cooker. Stir gently to combine.

Step 2: Slow Cook Until Tender

Cook on LOW for 6 hours or HIGH for 3–4 hours until chicken is fully cooked and vegetables are tender.

Step 3: Shred the Chicken

Remove chicken pieces, shred them with two forks, and return them to the pot. Stir to combine.

Step 4: Adjust the Thickness

If the mixture is too thin, leave the lid off and cook for another 20–30 minutes.
If you want it creamier, add a splash of heavy cream.

Step 5: Bake the Biscuits

While the filling finishes, bake refrigerated biscuits according to package directions until golden and flaky.

Step 6: Serve

Spoon the creamy chicken pot pie mixture into bowls and top with warm biscuits.
Serve immediately for maximum comfort and flavor.

Variations You Can Try

1. Herb Lovers’ Pot Pie

Add fresh thyme or rosemary for an aromatic twist.

2. Cheesy Chicken Pot Pie

Stir in a cup of shredded cheddar or parmesan before serving.

3. Low-Sodium Version

Use low-sodium broth and replace cream soup with homemade roux.

4. Southern Biscuit Topping Style

Bake the biscuits directly on top of the filling when using an oven-safe crock insert.

5. Veggie-Packed Option

Add mushrooms, diced potatoes, corn, or spinach.

6. Gluten-Free

Use gluten-free biscuits and a gluten-free cream soup substitute.

Storage & Reheating

Refrigerator

Store leftovers for 3–4 days in an airtight container.

Freezer

Freeze the pot pie filling (without biscuits) for up to 3 months.
Thaw overnight in the refrigerator.

Reheating

  • Stovetop: Heat on low with a splash of broth or cream.

  • Microwave: 1–2 minutes, stirring halfway.

  • Air fryer: Reheat biscuits for crispiness.

This recipe reheats beautifully, making it great for meal prep.

What to Serve With Crock Pot Chicken Pot Pie

This creamy, hearty dish pairs perfectly with:

  • Fresh side salad

  • Roasted vegetables

  • Garlic bread

  • Steamed broccoli

  • Mashed potatoes

  • Cranberry sauce for a holiday twist

But honestly? A warm biscuit on top is all you really need.

Crock Pot Chicken Pot Pie

A warm, creamy, comforting chicken pot pie made effortlessly in the slow cooker. Tender chicken, vegetables, and a rich, savory sauce served with flaky biscuits—perfect for busy nights, cozy dinners, or family meals.
Print Recipe
Ingredients Method Notes

Ingredients
  

  • 2 lbs boneless skinless chicken breasts or thighs
  • 1 medium onion diced
  • 1 cup celery diced
  • 3 cups frozen mixed vegetables peas, carrots, corn, green beans
  • 2 cans 10.5 oz each cream of chicken soup
  • 2 cups chicken broth
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt adjust to taste
  • 1/2 teaspoon black pepper
  • 1/4 cup heavy cream optional, for extra richness
  • For Serving:
  • 1 can refrigerated biscuits baked separately
  • Fresh parsley chopped (optional)

Method
 

  1. Add the chicken, onion, celery, frozen vegetables, cream of chicken soup, chicken broth, garlic powder, onion powder, Italian seasoning, salt, and pepper to the slow cooker. Stir gently to combine.
  2. Cover and cook on LOW for 6 hours or on HIGH for 3–4 hours, until the chicken is tender and cooked through.
  3. Remove the chicken and shred it using two forks. Return the shredded chicken to the slow cooker and stir well.
  4. If the mixture is too thin, leave the lid off for 20–30 minutes to allow it to thicken. For a creamier texture, stir in the heavy cream.
  5. While the filling finishes cooking, bake the refrigerated biscuits according to package instructions until golden and flaky.
  6. Serve the creamy chicken pot pie mixture in bowls topped with warm biscuits. Garnish with fresh parsley if desired.

Notes

• Chicken thighs provide the juiciest texture but breasts work great too.
• Add peas during the last 30 minutes for a brighter color.
• For a thicker filling, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir it into the pot during the last 20 minutes.
• Serve with biscuits, puff pastry squares, mashed potatoes, or rice.
• This recipe freezes well without the biscuits.
 

Final Thoughts 

Crock Pot Chicken Pot Pie is the perfect example of how comforting, homemade food doesn’t have to be complicated. With just a few minutes of prep and a slow cooker doing the heavy lifting, you get a rich, creamy, satisfying dish that tastes like a classic pot pie but requires almost no effort. The chicken becomes incredibly tender, the vegetables soften beautifully, and the creamy sauce ties everything together into a warm, soothing meal.

What makes this recipe truly special is how adaptable it is. You can make it lighter, richer, chunkier, or cheesier with just a few small adjustments. You can serve it over biscuits, mashed potatoes, puff pastry squares, or rice. No matter how you customize it, the result is always comforting, delicious, and family-approved.

If you’re looking for a cozy, no-stress dinner that delivers big flavor with minimal work, this slow cooker pot pie is a must-try. It’s one of those recipes you’ll make again and again—especially on chilly evenings when you want something warm, hearty, and incredibly satisfying.

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