Crock Pot Chicken Pot Pie Recipe

If you’re craving all the comfort of chicken pot pie but want to skip the fuss of making pastry from scratch, this Crock Pot Chicken Pot Pie Recipe is a total game changer. I discovered this slow cooker version a few years back, and it quickly became a staple in my weekly rotation because it’s effortless, cozy, and the chicken just turns out unbelievably tender. You throw everything in the crock pot in the morning, forget about it during your busy day, and come home to a delicious, hearty meal that feels like a warm hug.

What’s really special about this Crock Pot Chicken Pot Pie Recipe is how it balances creamy, savory flavors with a hands-off cooking style. Whether you’re a seasoned slow cooker fan or just getting started, you’ll find this recipe hits all the right notes with cozy cream of chicken and celery soups, mixed veggies, and easy biscuits baked on the side. It’s the perfect dish for chilly evenings, casual gatherings, or whenever you want dinner that practically makes itself.

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Ingredients You’ll Need

Each ingredient in this Crock Pot Chicken Pot Pie Recipe works together to build that rich, creamy, and satisfying flavor we all love. Keep frozen mixed veggies on hand or use fresh if you prefer—it’s one of those recipes that’s super forgiving and flexible.

• Boneless, skinless chicken breasts or thighs: Thighs add a bit more richness, but breasts work perfectly and cook just as tender.
• Cream of chicken soup: This adds creamy, savory depth; you can find this easily in most grocery stores.
• Cream of celery soup: Balances the chicken soup with subtle onion and celery notes.
• Frozen mixed vegetables: A quick way to add color, texture, and nutrients; corn, peas, carrots, and green beans work beautifully.
• Garlic powder: Divided seasoning keeps flavors consistent throughout the dish.
• Onion powder: Adds sweetness and savory background flavor.
• Black pepper: Freshly cracked if possible, for the best spice kick.
• Homestyle biscuits (canned or homemade): These are the crowning touch; fluffy and buttery to enjoy on the side or on top of your filling.

Variations

I love making this Crock Pot Chicken Pot Pie Recipe just as written, but sometimes I mix it up depending on what I have or the season. Feel free to customize it to fit your taste or dietary needs—this recipe is incredibly versatile.

• Veggie swaps: I’ve swapped in fresh green beans, peas, or even mushrooms depending on the fridge, and it all turns out great.
• Different gravies: Cream of mushroom or cream of onion soups work beautifully for a different flavor twist.
• Puff pastry topping: Fancy it up by topping the filling with puff pastry instead of biscuits and bake until golden for a classic pot pie feel.
• Gluten-Free: Use gluten-free biscuits or make a biscuit dough with gluten-free flour to suit dietary preferences.

How to Make Crock Pot Chicken Pot Pie Recipe

Step 1: Prep Your Crock Pot and Chicken

Start by spraying your crockpot liner with non-stick spray—that little step saves you a lot of scrubbing later. Lay the chicken breasts or thighs in the bottom, then season them evenly with half of your garlic powder, onion powder, and black pepper. This seasoning trick I learned early on makes sure the chicken is flavorful inside right from the start.

Step 2: Layer in the Creamy Soups

Next, pour both cans of cream soup over the chicken, spreading them out so the chicken is fully covered. These soups create the thick, savory gravy base that gives chicken pot pie its signature comfort-food texture. No need to stir, just let the slow cooker do its magic.

Step 3: Add the Veggies and Seasonings

Scatter the frozen mixed vegetables over the soup layer, then sprinkle the remaining garlic powder, onion powder, and black pepper right on top. I like this approach because it seasons the veggies distinctly, adding layers of flavor as everything cooks down.

Step 4: Cook Low and Slow

Place the lid on and set your crock pot on low for 6 to 8 hours, or on high for 4 to 6 hours. You’re aiming for chicken that’s so tender it easily shreds with two forks. The longer, low-and-slow method brings out the best flavors, but high setting works well if you’re short on time.

Step 5: Bake Your Biscuits and Finish

About 15 to 20 minutes before you’re ready to eat, start baking your biscuits according to the package directions. In the meantime, shred the chicken right in the crock pot with two forks and stir it all together—the creamy soups and veggies meld beautifully here. Serve the filling with warm biscuits either on the side or cut in half topped with the chicken filling for a fun twist.

How to Serve Crock Pot Chicken Pot Pie Recipe

Garnishes

I like garnishing with a sprinkle of fresh chopped parsley or thyme—it adds a pop of color and fresh herbal flavor that brightens the rich filling. A little cracked black pepper on top of the biscuits just before serving also adds a nice finishing touch.

Side Dishes

Simple is best here! A crisp green salad or steamed green beans tossed with lemon and olive oil complement the hearty chicken pot pie filling without competing. Occasionally, I’ll also serve with roasted Brussels sprouts for extra crunch.

Creative Ways to Present

For a dinner party, I love making individual servings in small ramekins topped with either puff pastry or biscuits, then baked until golden. It feels extra special and lets everyone have their own perfect pot pie. I’ve even used crescent roll dough in a pinch—it’s a fun and flaky alternative to biscuits.

Make Ahead and Storage

Storing Leftovers

I store the pot pie filling and biscuits separately so the biscuits don’t get soggy—keep the filling in an airtight container in the fridge for up to 5 days. Biscuits can stay fresh at room temperature for a few days or in the fridge for about a week. I reheat the filling gently in the microwave in 30-second bursts, stirring in between to keep it smooth and hot all the way through.

Freezing

I’ve frozen the filling in airtight containers without any issue—it lasts up to 3 months. Just thaw it overnight in the fridge before reheating. I don’t freeze biscuits because they don’t reheat as well, but you can always pop fresh ones in the oven while your filling warms up.

Reheating

For the best texture, reheat the filling on the stove over low heat or in the microwave, stirring occasionally so the creamy sauce heats evenly. If leftover biscuits aren’t fresh, warming them wrapped in foil in the oven brings back some of their original fluffiness.

FAQs

Final Thoughts

This Crock Pot Chicken Pot Pie Recipe has been a lifesaver for me on nights when I want something comforting without the hassle. It’s a recipe that feels homemade and fancy but really is foolproof and simple. Once you try it, I think you’ll love how hands-off and satisfying it is—perfect for busy days or when you just want to cozy up with a bowl of something delicious. Seriously, give it a go like you’re making dinner for a friend, and you’ll find yourself reaching for it again and again.

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