Craving a cozy meal that’s easy and satisfying? This crockpot chicken pot pie is exactly what you need. It’s the perfect solution for busy weeknights when you want homemade comfort without spending hours in the kitchen. With tender chicken, creamy sauce, and your choice of golden biscuit toppings, this slow cooker version delivers all the flavor of a classic chicken pot pie with half the effort. Whether you’re cooking for your family or prepping meals ahead, this is the go-to recipe that never disappoints.
Table of Contents
Why This Crockpot Chicken Pot Pie Recipe is a Winner
Minimal Effort, Maximum Flavor
This is a true dump-and-go recipe. Just load the ingredients into your slow cooker, set the timer, and forget it. Hours later, dinner is ready with no extra steps or stovetop juggling.
Foolproof and Creamy
No more dealing with thin, soupy fillings. This recipe uses the right mix of ingredients and timing to create a thick, rich sauce that clings to every bite.
Perfectly Juicy Chicken
Say goodbye to dry, stringy chicken. This recipe explains exactly how to keep chicken moist, whether you’re using breasts or thighs.
Endlessly Customizable
Swap the veggies, play with the seasonings, or try a new topping. Whether you want classic comfort or something with a twist, this pot pie adapts to your cravings.
Family-Approved
Even picky eaters ask for seconds. It’s creamy, warm, and packed with flavor that hits the spot on any night of the week.
Crockpot Chicken Pot Pie
Ingredients
Method
- Place the chicken breasts into the bottom of your slow cooker. Add the diced potatoes, celery, chopped onion, and frozen vegetables right on top.
- In a small bowl, whisk together the cream of chicken soup, milk, garlic powder, poultry seasoning, salt, and pepper. Pour this mixture evenly over the vegetables and chicken.
- Cover the crockpot with the lid. Cook on low for 6 to 8 hours or on high for 3 to 4 hours. No stirring needed during cooking.
- Once the chicken is fully cooked and tender, use tongs to remove it. Shred it using two forks and return it to the slow cooker. Stir everything together to combine the shredded chicken with the creamy filling.
- While the filling finishes cooking, bake your biscuits in the oven according to the package instructions.
- Spoon the hot filling into bowls. Place a warm biscuit on top of each serving. Serve immediately for the best texture and flavor.
Notes
- Carbohydrates: 28 g
- Protein: 53 g
- Fat: 23 g
- Saturated Fat: 4 g
- Cholesterol: 191 mg
- Sodium: 1345 mg
- Potassium: 1245 mg
- Fiber: 2 g
- Sugar: 1 g
- Vitamin A: 597 IU
- Vitamin C: 7 mg
- Calcium: 29 mg
- Iron: 3 mg
The “All-in-One” Recipe: Shortcuts and From-Scratch
The Super-Easy Shortcut (30 Minute Prep)
Short on time? Use cooked rotisserie chicken and a can of cream of chicken soup to get dinner in the crockpot in minutes. Just chop your veggies, pour in your ingredients, and let the slow cooker do the rest. This version is ideal for busy weeknights or when you need something filling without the hassle.
The Delicious From-Scratch Version (Healthier and No Canned Soup)
Prefer a cleaner option without canned ingredients? Make your own creamy base in just a few steps. Melt two tablespoons of butter in a saucepan. Whisk in two tablespoons of flour and cook until it smells slightly nutty. Slowly pour in one cup of milk and one cup of chicken broth, whisking until smooth. Simmer until thickened, then add it to your crockpot in place of the canned soup.
This version targets the “no cream of soup” crowd and gives you more control over flavor and ingredients. It’s just as rich and comforting, without the shortcuts.
What Ingredients You’ll Need
Here’s a clear breakdown of what you’ll need to make this comforting crockpot chicken pot pie. Grouped by category to make prep even easier.
For the Base
- 3 boneless skinless chicken breasts
- 4 medium potatoes, peeled and diced (Yukon Gold or Russet)
- ½ cup chopped celery
- ½ chopped onion
- 1 bag frozen mixed vegetables, 16 ounces
For the Sauce
- 1 can cream of chicken soup, 10.5 ounces
- 1 cup milk
- 1 teaspoon garlic powder
- ½ teaspoon poultry seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
For the Topping
- 1 can refrigerated Grands biscuits, 8 count
Feel free to swap in chicken thighs if you prefer darker meat. You can also use homemade cream sauce if you avoid canned soup.
How to Make It Step by Step
Follow these simple steps to create a creamy, flavorful crockpot chicken pot pie with minimal effort.
1. Layer the base ingredients
Place the chicken breasts into the bottom of your slow cooker. Add the diced potatoes, celery, chopped onion, and frozen vegetables right on top.
2. Mix the sauce
In a small bowl, whisk together the cream of chicken soup, milk, garlic powder, poultry seasoning, salt, and pepper. Pour this mixture evenly over the vegetables and chicken.
3. Set your cooking time
Cover the crockpot with the lid. Cook on low for 6 to 8 hours or on high for 3 to 4 hours. No stirring needed during cooking.
4. Shred the chicken
Once the chicken is fully cooked and tender, use tongs to remove it. Shred it using two forks and return it to the slow cooker. Stir everything together to combine the shredded chicken with the creamy filling.
5. Bake the biscuits
While the filling finishes cooking, bake your biscuits in the oven according to the package instructions. This keeps them golden and crisp.
6. Serve and top
Spoon the hot filling into bowls. Place a warm biscuit on top of each serving. Serve immediately for the best texture and flavor.
Tip: If the filling looks too thin at the end, stir in a bit of cornstarch slurry or instant potato flakes to thicken it up fast.
4 Ways to Top Your Chicken Pot Pie (The Best Part)
Switching up your topping takes this crockpot chicken pot pie from great to unforgettable. Here are four delicious options to try.
Classic and Fluffy: Refrigerated Biscuits
The easiest route. Bake store-bought biscuits according to the package directions. Place one on top of each serving. They soak up the creamy filling and add a buttery bite.
Truly Homemade: Easy Buttermilk Biscuits
Want to make it from scratch? Try a simple homemade buttermilk biscuit recipe. Just mix flour, baking powder, salt, butter, and buttermilk. Drop spoonfuls onto a baking sheet and bake until golden. The fresh flavor pairs perfectly with the rich filling.
The Ultimate Hack: Crescent Roll Crust (Cooked in the Crockpot)
For a unique twist, lay strips of crescent roll dough directly over the filling in the slow cooker during the last 30 to 45 minutes of cooking. Place a paper towel under the lid to trap steam and prevent sogginess. This trick gives you a golden crust without using the oven.
Quick and Crunchy: Toasted Ritz Cracker Topping
Crush a sleeve of Ritz crackers and mix with melted butter. Toast in a skillet until golden and crispy. Sprinkle over each bowl just before serving for a fast, crunchy finish with a hint of buttery flavor.
Chef’s Tips and Ingredient Science
These tips explain the why behind each choice, giving you confidence and better results every time.
The Secret to Juicy Chicken
Chicken thighs have more fat and natural moisture, which makes them perfect for slow cooking. They are harder to overcook and stay tender even after hours in the crockpot. If you use chicken breasts, always check the internal temperature. Remove them once they reach 165°F to keep them from drying out.
Why Yukon Gold Potatoes Are Best
Yukon Golds are waxy and hold their shape during slow cooking. They stay tender but firm, avoiding the pasty texture that can happen with starchy potatoes like Russets. If you want a creamy filling without falling-apart chunks, Yukon Gold is the way to go.
Milk vs Heavy Cream: What’s the Difference?
Milk creates a lighter, more traditional sauce. Heavy cream makes it richer and silkier. You can also use half and half for a middle ground. No matter what you choose, always add it near the end if cooking from scratch to prevent curdling.
Troubleshooting Common Problems
Even the best recipes need a few fixes now and then. Here’s how to solve the most common issues with crockpot chicken pot pie.
“My Pot Pie is Watery! How do I fix it?”
Use the chart below to choose the best thickening method for your needs:
Each method works well, but cornstarch gives the cleanest finish while potato flakes boost taste and add creaminess.
“Why is my biscuit topping soggy?”
If you’re cooking the topping in the slow cooker, place a layer of paper towels under the lid to catch moisture. This prevents steam from dripping back onto your crust.
For the crispiest results, bake your biscuits or toppings in the oven separately and add them right before serving. This keeps every bite crisp and satisfying.
Storing, Freezing, and Reheating Your Pot Pie
Leftovers are a big bonus with this recipe. Here’s how to keep them fresh and tasty.
How to Store Leftovers in the Refrigerator
Let the filling cool to room temperature before storing. Transfer it into an airtight container and place it in the fridge. It will stay fresh for up to four days.
Pro Tip: Always store the topping separately. Whether you used biscuits, crescent rolls, or crackers, keeping them in a separate bag or container helps them stay crisp and prevents sogginess when reheated.
How to Freeze Cooked Pot Pie Filling
After the filling has cooled completely, transfer it to a freezer-safe airtight container or a heavy-duty freezer bag. Label with the date for easy tracking.
It will keep well for up to three months in the freezer.
For best safety and quality, follow USDA freezer storage guidelines.
To Reheat: Thaw the filling in the refrigerator overnight. Warm it in a saucepan or microwave until hot, and top with fresh biscuits or your preferred topping.
✨ Love this Crockpot Chicken Pot Pie ? You might also enjoy trying our Slow Cooker Chicken Enchiladas,
Conclusion
This crockpot chicken pot pie is everything you want in a comfort meal. It’s rich, creamy, packed with flavor, and unbelievably simple to prepare. Whether you use the shortcut method or go from scratch, you’ll end up with a dish that feels homemade and satisfying.
The slow cooker handles all the work while you enjoy your day. With multiple topping options and make-ahead potential, this recipe fits busy lifestyles without sacrificing taste.
If you tried this recipe, leave a comment and a star rating below. We’d love to hear how it turned out. Did you stick with the biscuits or try something new on top? Share your version and let others know what worked for you.
Feel free to pin it on Pinterest or share it with your friends on Facebook. This one’s a keeper.
Frequently Asked Questions
Can I use fresh vegetables instead of frozen?
Yes. Just chop them into small, even pieces so they cook evenly. Add tender vegetables like peas during the last hour to keep them from turning mushy.
How do I make this with leftover or rotisserie chicken?
Skip the raw chicken. Add the cooked chicken in the final hour so it warms up without drying out.
What’s the best way to thicken my pot pie if it’s watery?
Use a cornstarch slurry, flour slurry, or instant potato flakes. Each works well and depends on what you have on hand.
Can I cook the biscuits or a crust in the slow cooker?
Yes. Lay biscuit or crescent dough on top during the last 30 to 45 minutes. Use a paper towel under the lid to soak up moisture and help the topping cook through.
What are the best potatoes to use?
Yukon Gold potatoes hold their shape and stay creamy. Russets tend to break down and can make the filling too thick or pasty.
Why did my creamy sauce curdle?
Adding dairy too early or using high heat can cause curdling. For best results, stir in milk or cream during the final hour of cooking.
