This recipe gives my entire family all of the joys of delicious comfort food without all the work. I know your family will love this best chicken pot pie crock pot recipe.
This crock pot chicken pot pie recipe is simple and delicious!
Here is the best Crockpot Chicken Pot Pie Recipe – yes you read that right… we are making it in the crockpot. Basically you are just making the “insides” of the pie.
You may also love this Crock Pot Chicken and Dumplings Recipe, Dump and Go Slow Cooker Recipes, Crock Pot Shredded Chicken, Chicken Cobbler or more Boneless skinless chicken crockpot recipes.
Looking for comfort food that’s easy on your wallet? This recipe is part of my Budget-Friendly Comfort Dinner series—family-approved and flavor-packed.”
What to Serve with Chicken Pot Pie Slow Cooker:
Then you serve it with some yummy biscuits or crescent rolls on top. I also suggest that you serve this with our easy to make homemade biscuits.
You could even serve it with some yummy drop biscuits too! The possibilities are endless with this recipe.
Our favorite one pot chicken pot pie recipe!
Now this recipe does call for a can of cream of chicken soup – however, if you want, you can EASILY make your own can of cream of chicken soup. Make sure you check out that recipe to make this crock pot chicken pot pie healthy.
If you love this quick and easy chicken recipe I hope you try these other delicious Crock Pot Chicken Recipes!
Ingredients for chicken pot pie in the crock pot
- Chicken breasts frozen (no need to thaw?
- Cream of Chicken Soup
- Milk
- Onion
- Potatoes, peeled and diced
- Frozen mixed vegetables (the ones with the frozen peas)
- Celery
- Salt and Pepper
- Garlic Powder
- Poultry Seasoning
- Buttermilk Biscuits
This slow cooker chicken pot pie recipe does not require overly complicated ingredients. I love simple recipes and this one is no different. I promise, you won’t have to sacrifice any flavor either!
How to make Crock Pot Chicken Pot Pie:
First place everything in the crock pot except the biscuits.
Then cover and cook on low all day in your favorite crock pot (usually for 8-10 hours). You can also cook on high for 4-6 hours if you need dinner on the table quicker.
Next remove the chicken and shred. Add the chop chicken back into the crock pot and stir to combine this chicken with the other ingredients.
Towards the end of the cook time of this great recipe, bake the biscuits and serve a biscuit on top of each bowl when serving. I like using the refrigerated biscuits as it’s easier than having to create a pie crust! I’m all about saving time in the kitchen.
It is delicious and very easy!
This recipe is so easy to make but simply tastes delicious. It has the comfort food of a chicken pot pie without all the work of actually making a pie.
Variations
You can use your favorite type of biscuits for the topping. I usually use the large ones that are on sale. I recommend that you use your favorite kind!
You can make crock pot chicken pot pie bisquick by making your own biscuits from a biquick mix.
Also, if you love creamy chicken pot pie, you can mix in heavy cream instead of the milk. I would not add it in the crock pot until the last hour of the cook time.
Another quick variation to this recipe is to use vegetables that you love. If you do not love carrots, celery, corn or peas then you can definitely leave them out and add in your favorite instead. I have made this recipe with green beans before and it was delicious!
Use chicken thighs – Chicken chicken thighs would also be delicious in this recipe.
How to thicken chicken pot pie in crock pot
If your chicken pot pie recipe is not as thick as you would prefer after the cooking time, you can easily thicken the sauce right in your crock pot.
My favorite way to thicken sauces in my recipes is by creating a corn starch slurry and adding it to my crock pot.
To make this cornstarch slurry, I mix ¼ cup of corn starch with 1 cup of cold water or chicken broth until the corn starch is completely dissolved. Then I add this mixture to the crock pot and cook on high for 30 minutes until the sauce is the consistency that I want for this recipe.
You can also follow this same process with flour instead of corn starch if you prefer.
Why does my Chicken Pot Pie get Watery:
If you chicken mixture is bit watery it is possible that it not done cooking. The chicken pot pie ingredients need time to set up and create a thick filling. If you find that your is getting to dark or burning, place a piece of foil over the top.
Can I use Fresh Vegetables?
Yes, you can use fresh vegetables. This is a great recipe to add any leftover vegetables that you need to use. We normally use frozen veggies, but fresh work just as great.
Can I use Leftover Rotisserie Chicken?
Yes, you can use leftover rotisserie chicken. Use 3 cups of leftover rotisserie and add to the crock pot. This recipe is great to use any type of leftover chicken.
How to freeze chicken pot pie
This recipe is VERY freezer friendly.
To make freezer crock pot chicken pot pie, all you have to do is toss all the ingredients except the potatoes in a freezer bag. (potatoes do not freeze well uncooked). Then freeze the pot pie.
Next I just toss the freezer bag of ingredients into a crockpot, add your potatoes and cook like normal.
If you want to freeze the potatoes, then substitute diced hash browns for the potatoes and you will still get the same delicious meal and it will be frozen ready to cook.
Freezing it ahead of time really saves you money in the long run. All you have to do is toss it in the crockpot in the morning. Done!
Check out our What to serve with Chicken Pot Pie for the best chicken pot pie side dishes.
Print your recipe for easy slow cooker chicken pot pie recipe:
Crockpot Chicken Pot Pie
Ingredients
- 3 boneless chicken breasts
- 1 can Cream of Chicken Soup (10.5 oz)
- 1 cup Milk
- ½ onion chopped
- 4 potatoes (peeled and diced)
- 16 oz bag of Frozen mixed vegetables
- ½ cup chopped celery
- 1 tsp Garlic powder
- ½ tsp Poultry Seasoning
- 1 tsp Salt
- ½ tsp Pepper
- 16 oz Grands Biscuits (8 count)
See how we calculate recipe costs.
Instructions
- Add the chicken breasts, cream of chicken soup, milk, onion, potatoes, frozen mixed vegetables, celery, garlic powder, poultry seasoning, salt, and pepper to the crock pot. Stir to combine.
- Cover and cook on Low for 6–8 hours or High for 3–4 hours, until the chicken is cooked through and the potatoes are fork-tender.
- Remove the chicken from the crock pot and shred it with two forks.
- Return the shredded chicken to the crock pot and stir until combined.
- Bake the biscuits according to the package directions.
- Spoon the chicken pot pie mixture into bowls and top each serving with a warm biscuit. Serve and enjoy!
Recipe Video
Recipe Notes
Nutrition Facts
The Lazy Day Cooking Club saves me time and money!
If you enjoy freezer cooking as much as I do, I encourage you to check out our Lazy Day Cooking Club.
This club is a freezer cooking meal plan that provides you with great recipes, instructions on how to freeze and all the ingredients that you need for great crock pot recipes.
Once you have prepared the freezer meals, it makes dinner time a breeze. You can have dinner in your slow cooker or instant pot in minutes.
Try one of these Dump and Go Slow Cooker Recipes.
First time I made this was very liquidity / runny. When adding cream of chicken soup do not add water as can suggest. There is enough water with the milk / broth to add to the concentrated of the can soup. Also. feel free to spice up as agree some that bland. Next time I made I did not add water, marinated the chicken in chicken spice overnight for four hours and added twice the amount of recommended seasoning, except for salt and pepper. Turned out much better. Also added gluten free bullion to add flavor.
Thank you for sharing your experience and the adjustments you made. The extra seasoning, chicken marinade, and gluten-free bouillon sound like great ways to add more flavor. We’re glad your second batch turned out much better!
This looks good, but I don’t use canned soup at all. What can I do instead of the canned soup?
Hey Kathleen – We have a homemade cream of chicken soup. I will link it below.
https://www.eatingonadime.com/homemade-cream-chicken-soup/ Hope this helps!
The first time around my husband botched this recipe and added a gravy packet- because he couldn’t find the poultry seasoning….. and added the frozen veggies toward the end because he didn’t want to get them soggy. DONT DO THAT. Because there are so many rave reviews I had to give it a second try. And I used chicken thighs- cubed with fat trimmed off. Used 4 skinless thighs for a single batch. And it was amazing. Will be adding it to my regular rotation. Tossed it all together and cooked on low for 6 hours. It was perfect and simple.
I’m so glad you gave it another try and loved it! Chicken thighs are a great choice, and I love hearing that this one is going into your regular rotation.
Pretty darn tasty flavour wise and consistency between veg, meat, sauce felt well balanced. I omitted the celery and added a tsp of celery salt instead for a doubled batch. The only thing I found for cooking on high for 4 hours was not long enough for the potatoes. We did another 2 and they were great! Will definitely make again!
I’m so glad you loved it. Thanks for sharing your feedback and tips.
How much corm starch should I add to thicken it if I made a double batch?
For a double batch, start with 2 tablespoons of cornstarch mixed with 2 tablespoons of cold water. Stir the slurry into the filling and let it cook until thickened. You can repeat with a little more if needed.
When do I add the cornstarch in?
Hi Carol! The cornstarch is optional if you’d like the filling thicker. After the chicken pot pie has finished cooking, whisk ¼ cup cornstarch with 1 cup cold water or chicken broth, stir it into the crock pot, and cook on high for about 30 minutes until thickened.
Can you use fresh chopped carrot vs frozen? When would you put them in?
Yes, you can! Add the fresh chopped carrots at the beginning with the other ingredients so they have plenty of time to get tender. Hope you enjoy it!