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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.
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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.