Crockpot Chicken Pot Pie

crockpot Chicken Pot Pie is easy and delicious!

Here is my 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. Then you serve it with some yummy biscuits or crescent rolls (that you can normally get free or cheap with coupons!). 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!

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 chicken pot pie a “tad” healthier. :)

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If you love this recipe try these other delicious Crock Pot Recipes.

Crockpot Chicken pot pie recipeCrockpot Chicken Pot Pie

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.

Now if you don’t have a crockpot or need a new one, I highly recommend this crockpot. (it is actually on sale right now). This is the crockpot that I love most. Woohoo! I love that you can actually lock the lid down making it easy for when you take meals to potlucks. There are several others on sale here.

If you work all day, you may want to invest in a programmable crockpot. They are awesome because you can set them to start later, or to stop and switch to warm once the dinners are ready. Amazon has some on sale right now too.

Now if you want to save yourself even more time (don’t we all?) then I really recommend these Crockpot liners. They make clean up a breeze. Instead of scrubbing and washing the pot, you can just toss the liner. It is practically no clean up.

Crockpot Chicken Pot Pie
  • 2 - 3 boneless chicken breasts frozen (no need to thaw)
  • 1 Can Cream of Chicken Soup
  • 1 Can of Water/Milk (I fill up the Can from the soup with half water, half milk)
  • ½ onion chopped
  • 3-4 potatoes, peeled and chopped
  • 1 bag of Frozen vegetables (I used peas and carrots. Any frozen bag or fresh would work.)
  • Celery is good too if you have it (optional)
  • Salt and Pepper
  • Garlic Salt
  • Poultry Seasoning
  1. Place the potatoes in the bottom of the crockpot. Then lay chicken on top.
  2. Literally toss everything else in the crockpot.
  3. Cook on low all day. Shred chicken with a fork right before serving. Bake your biscuits and serve.
  4. It is delicious and very easy!

How much does this cost?

This costs us under $5 for our family of 6. Our chicken is the most expensive part at around $3. Then we use a half package of frozen veggies which are $.99 per package. That means we use around $.50. Add some potatoes and some rolls and we are still under $5, especially if we make our own drop biscuits. Remember, you can serve a hearty meal without spending a ton of money.

This is freezer friendly.

This recipe is VERY freezer friendly. Toss all the ingredients except the potatoes in a freezer bag. (potatoes do not freeze well uncooked). Freeze. Then just toss into a crockpot, add your potatoes and cook like normal. If you want to freeze the potatoes, then substitute diced hashbrowns 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! 😉

Make sure you try a few of my other delicious crockpot recipes:









 Happy Eating!


  1. Julie says:

    i made this yesterday and it was amazing. Thank you for the food inspiration :)

  2. Carrie says:

    YAY! I am so happy you loved it.

  3. Carrie says:

    I’m so glad you liked it!

  4. Kristine says:

    I want to make this tomorrow for my husband who loves chicken pot pies and just had surgery on his ankle. But howuch of the garlic salt and poultry seasoning do you add?

  5. Carrie says:

    I don’t really measure. You only need about a teaspoon of each. I just eyeball it. I hope you love it!

  6. Rebecca says:

    This was absolutely delicious! I also added a can of cream of mushroom soup and a full can of milk and full can of water. I wanted it less thick, more like a soup. Sooooo good and flavorful! Definitely a new favorite!

  7. Carrie says:

    Oh those are great ideas! I’ll have to try those too!

  8. Bria says:

    Would canned vegetables work? I have everything I need to make this if they would and it looks awesome! Do you think canned veggies might get too mushy? If so, could they be added later? :)

  9. Carrie says:

    I think that should work too. I just normally use frozen since they are cheaper. 😉

  10. Elaine says:

    Made this per recipe and it is very soupy…this seems to happen when I make creamy crockpot recipes. Any suggestions? (It smells great btw!)

  11. Carrie says:

    Hmm… mine tends to not be very soup. I would first eliminate any extra water and then if that doesn’t work, I would use a bigger crockpot. I hope that helps!

  12. Tonya Smith says:

    Once I removed the cooked chicken breasts, I thickened it a bit with corn starch. Then added a splash of sour cream and mustard. Chopped chicken and added it back in. Yummy!!

  13. Carrie says:

    Oh that sounds like some great additions. Thanks so much for sharing.

  14. Jennifer says:

    Hi, you said to cook it all day, about how many hours is that?

  15. Carrie says:

    6- 8 hours on low. THanks Jennifer!

  16. salley says:

    I made this yesterday. My teenage sons and I loved it! They asked me to make it again soon….

  17. Carrie says:

    YAY! I’m so happy Salley!

  18. Rachel says:

    Do you cut up the chicken? Thanks! Looks great.

  19. Carrie says:

    I don’t. I actually shred it after it is cooked and then mix it back in.

  20. Ivy says:

    Made this last night, soooo good! I used chicken broth instead of water and it adds an extra savory flavor. I put it in the crockpot around 2:30 p.m. during my lunch break at home and kept it on high… boyfriend came home before me around 5:30 p.m. and said it was practically done, turned it down to the “keep warm” button for another 25 mins, and it was ready for dinner by the time I got back home. New staple favorite of ours, thanks of sharing this!

  21. pearl says:

    I’am just now making this Delicious looking recipe. .. how many hours if I put it on “high” ?

  22. Carrie says:

    I would do 3-4 hours. Thanks!

  23. Meggles says:

    To make this insanely easy meal even easier, I tossed in a big of the Ore Ida steam and mash potatoes-frozen. Came out great. No need to peel potatoes!

  24. Carrie says:

    That is a great idea! Thanks for sharing. I’ll have to try that.

  25. Gaylin says:

    I found this on Pinterest and gave it a try – it turned out awesome! Thank you! I plan on exploring your blog for other great ideas :)

  26. Carrie says:

    Thanks Gaylin! I hope you stick around for a bit.

  27. Laura says:

    I made this a week ago! It was amazingly easy and so yummy! Instead of the biscuits I tried a more traditional route. When the inside of the pie (what was in the crock) was finished cooking I poured it into a greased cast iron skillet (you could use a baking dish), placed the pie crust on top, painted egg whites on to the crust, and baked at the recommended temperature; until brown. It was perfect and no one would have guessed how easy it was to make! I am making this for my freezer exchange group tomorrow!

  28. April says:

    Excited to make this tonight! How many people do you think this recipe feeds??

  29. Melissa Clarke says:

    Does the chicken have to be frozen?

  30. Carrie says:

    No it doesn’t. I just do that for convenience. You can probably cut an hour off the cooking time if your chicken is thawed. Thanks Melissa!

  31. Carrie says:

    I would say about 4- 6 people. I have 4 young children and it feeds them, mom, and dad.

  32. Carrie says:

    oh Laura, I’m going to have to try that too. That sounds delicious!

  33. Ashleigh Varn says:

    I don’t have any biscuits on hand, so can I use bisquick to drop in when it’s almost done? I haven’t experimented with this and wanted to know if anyone has tried it. Not sure if they will cook correctly. Thanks=)

  34. Carrie says:

    Yes, I would think that would be perfect to try. Come back and let us know how it turns out.

  35. shelly says:

    I made this last year and am making it again tomorrow, hands down a favorite and the leftovers are great too!

  36. Carrie says:

    I’m so glad you loved it!

  37. Justina says:

    My family absolutly loves this. It costs me way more then $5 but its still a Semi cheap meal.

  38. Carrie says:

    I’m glad you liked it. Of course, I used coupons to help get my cost doen.

  39. Sharon says:

    Made this for the second time today! My husband and two girls (14 & 6) love this recipe! Yum! Yum! I was especially glad I threw it together this morning before leaving for work since we only had 30 mins after work before the next activity. So easy & delicious!

  40. Katie says:

    Love this recipe! Very easy, cooks well over a long period of time. I was studying (aka cramming!) for finals all day and needed something I could fix in the morning for dinner. I didn’t have cream of chicken on hand so I used cream of mushroom instead with a full can of milk, no water, plus added a tbsp sour cream for a slightly tart flavor (my mom did this for her chicken pot pie filling). I added 1/4 cup white rice flour (gluten free family) to help thicken it even more. I used fresh veggies (potatoes, carrots, celery, onion) and they got so soft and flavorful that my husband ate them right up (he’s a meat and potato guy). I made gluten free bisquits on the side. Amazing combo! Thanks for the idea :) I am terrible with gluten free pie crust but missed that home cooked soul food meal, and this was just as satisfying.

  41. Lizzie Mills says:

    WOW! I bought a big package of boneless skinless chicken thighs last week, and a lovely new programmable crock pot. Then I realized that I didn’t like any of the recipes I had for crock pot chicken. I was SO delighted when this recipe came across my newsfeed on Facebook! I’m going to try it as written, but I’m also going to try a version with rice instead of potatoes. I also think you utterly, totally ROCK for sharing links to various crock pots. And liners? Sweetie, I didn’t even know such things existed, and cleaning the crock pot is the only thing I dislike about having one (arthritic hands make lifting the heavy crock both painful and tricky). I’m ordering some liners today. Thank you! You ROCK!

  42. Karen says:

    I am going to make this. I can avoid the crust of the pie and choose the veggies to add which will help me with my diabetic diet. I had never thought about making just the middle of the pie and crockpot cooking is even easier. Thank you so much for posting this recipe!

  43. Carrie says:

    Thanks so much Lizzie. Make sure you come back and let us know how it tastes with rice. I can’t wait to hear. Oh… and the crock pot liners are awesome! :)

  44. Carrie says:

    I love that idea!

  45. christian says:

    I followed this recipe word for word and after making it I suggest not to put the chicken in until the potatoes have been in for a while. Otherwise, you’ll have raw potatoes (even after 8 hours of cooking) and dry chicken.

  46. Carrie says:

    Oh I’m sorry – if you make sure you dice up the potatoes, they cook up nicely.


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