Crock Pot Chicken Pot Pie (Ultimate Cozy Dinner!)

Why Make This Recipe

Crock Pot Chicken Pot Pie is the ultimate cozy dinner for any day of the week. It combines tender chicken, creamy soup, and mixed vegetables all in one pot, making it simple and delicious. You don’t have to spend hours in the kitchen; just set it and forget it! Plus, the warm, comforting flavors remind you of home. It’s perfect for busy families or anyone looking for an easy meal.

How to Make Crock Pot Chicken Pot Pie

Ingredients

• 2 lbs boneless skinless chicken breasts or thighs
• 1 (10.5 oz) can cream of chicken soup
• 1 (10.5 oz) can cream of celery soup
• 2 cups frozen mixed vegetables
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp black pepper
• 1 can refrigerated buttermilk biscuits
• Optional: shredded cheddar, fresh thyme or rosemary

Directions

1. Place chicken in the bottom of the Crock Pot.
2. Sprinkle with garlic powder, onion powder, and black pepper.
3. Add cream of chicken and celery soup, then frozen veggies. Stir gently.
4. Cover and cook on LOW for 6–8 hours or HIGH for 4–6 hours.
5. Bake biscuits according to package directions near the end.
6. Shred chicken directly in the pot and stir everything together.
7. Scoop into bowls and serve with warm biscuit on top or split open.

How to Serve Crock Pot Chicken Pot Pie

Serve your Chicken Pot Pie warm in bowls. You can top it with a delicious biscuit or split the biscuit and fill it with the chicken mixture. For an extra touch, sprinkle some shredded cheddar or fresh herbs like thyme or rosemary on top. It’s a hearty meal that pairs well with a simple salad or some fruit on the side.

How to Store Crock Pot Chicken Pot Pie

If you have leftovers, let the Chicken Pot Pie cool completely. Store it in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to a month. When ready to eat, defrost in the refrigerator overnight and reheat in the microwave or on the stove.

Tips to Make Crock Pot Chicken Pot Pie

• For added flavor, you can sauté onions and garlic before adding them to the pot.
• Feel free to swap out the veggies for whatever you have on hand.
• If you want a thicker sauce, add a bit of flour mixed with water before cooking.

Variation

You can make a version with a flaky pie crust instead of biscuits. Just place the crust on top of the mixture in the last hour of cooking. This gives it a classic pie feel!

FAQs

1. Can I use frozen chicken?
Yes, you can use frozen chicken. Just increase the cooking time by an hour.

2. Can I make this recipe ahead of time?
Yes! You can prep all the ingredients the night before and store them in the fridge. Then, just pour them into the Crock Pot in the morning.

3. What can I serve with Chicken Pot Pie?
It pairs well with a simple green salad or steamed vegetables for a complete meal.

Crock Pot Chicken Pot Pie

This Crock Pot Chicken Pot Pie is the ultimate cozy dinner, perfect for a comforting and easy meal. With tender chicken and vegetables in a creamy sauce, topped with flaky biscuits, it's a family-friendly dish everyone will love.

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Prep Time 15 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 15 minutes mins

Servings 6 people

Calories 450 kcal

Equipment

• Crock Pot
• Medium Bowl

Ingredients

  

For the Filling

• 1.5 lbs boneless, skinless chicken breasts
• 2 cans cream of chicken soup
• 1.5 cups milk
• 16 oz frozen mixed vegetables
• 1 tsp garlic powder
• 1 tsp onion powder
• 0.5 tsp salt
• 0.25 tsp black pepper

For the Topping

• 1 can refrigerated biscuit dough
• 1 egg
• 1 tbsp water

Instructions

 

Slow Cooker Prep

• Place chicken breasts in the bottom of your crock pot.

Make Filling

• In a medium bowl, whisk together cream of chicken soup, milk, frozen mixed vegetables, garlic powder, onion powder, salt, and black pepper. Pour this mixture over the chicken in the crock pot.

Cook

• Cover and cook on low for 4-6 hours or on high for 2-3 hours, until the chicken is cooked through and shreds easily.

Shred Chicken & Add Biscuits

• Remove the chicken from the crock pot and shred it using two forks. Return the shredded chicken to the crock pot and stir to combine with the creamy vegetable mixture. Arrange the refrigerated biscuits on top of the chicken mixture.

Egg Wash & Bake

• In a small bowl, whisk the egg and water to create an egg wash. Brush the tops of the biscuits with the egg wash. Cover and cook on high for another 30-45 minutes, or until the biscuits are golden brown and cooked through.

Serve

• Serve hot and enjoy your cozy Crock Pot Chicken Pot Pie!

Notes

For extra flavor, consider adding a pinch of dried thyme or rosemary to the filling. If you prefer a thicker sauce, you can add 1-2 tablespoons of cornstarch mixed with an equal amount of cold water during the last hour of cooking.