Name: Crock Pot Chicken Pot Pie Recipe
Prep time: 15 min
Cook time: PT-488977H23M51S
Total time: PT-488977H23M51S
Cuisine: American
Ingredients: 900 grams boneless, skinless chicken breasts or thighs; 2 cans (300 grams each) cream of chicken soup; 1 can (300 grams) cream of celery soup; 340 grams frozen mixed vegetables; 2 teaspoons garlic powder, divided; 2 teaspoons onion powder, divided; 2 teaspoons ground black pepper, divided; 1 can (460 grams) homestyle biscuits or homemade drop biscuits

Jump to Recipe· 4.1 from 11 reviews

I absolutely adore comfort food that feels like a warm hug on a chilly day, and my Crock Pot Chicken Pot Pie Recipe fits that bill perfectly. It’s creamy, full of tender chicken and vibrant vegetables, slow-cooked to develop deep flavors, and finished off with fluffy, golden biscuits that make every bite truly special. This recipe has become one of my go-to meals whenever I want something hearty and effortless but still incredibly satisfying.

Why You’ll Love This Crock Pot Chicken Pot Pie Recipe

From the first time I tried this Crock Pot Chicken Pot Pie Recipe, I was hooked by the incredibly rich and creamy flavor profile. The combination of cream of chicken and cream of celery soups creates a luscious, velvety base that perfectly envelopes the tender shredded chicken and mixed vegetables. The subtle seasoning of garlic, onion, and black pepper adds just the right amount of warmth without overpowering the comforting flavors. Every mouthful feels like a cozy, hearty meal that instantly lifts my spirits.

What makes this recipe even more special to me is how easy it is to prepare. Tossing everything in the slow cooker in the morning means I get to come home to a kitchen filled with the most delightful aroma. The hands-off cooking gives me more time to relax or tackle other things during the day. I love serving this dish for casual family dinners, informal gatherings, or whenever the craving for a classic pot pie hits without the fuss of making crusts from scratch.

Ingredients You’ll Need

The image shows a close-up of a slow cooker filled with thick, creamy chicken stew. The stew has three main visible layers: chunks of white chicken pieces, a mix of bright vegetables including orange carrots, green beans, green peas, and yellow corn, all coated in a smooth light beige sauce with specks of black pepper and small green herb bits scattered throughout. The ladle is lifting a portion of this hearty mix, highlighting the chunky texture and colorful vegetable pieces. The slow cooker has a shiny black edge, and the background surface is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Gathering the right ingredients is key to making this Crock Pot Chicken Pot Pie Recipe a hit. The list is simple but thoughtfully chosen to build layers of deliciousness, from the protein to the creamy soups and fresh vegetables that add color and texture.

Pro Tip ✨

Check out the full list of ingredients and measurements in the recipe card below.

Boneless, skinless chicken breasts or thighs: I prefer thighs for more tenderness, but breasts work great too.
Cream of chicken soup: This adds a silky, savory base that gives the pie its signature creaminess.
Cream of celery soup: It provides a subtle depth of flavor and enhances the classic pot pie taste.
Frozen mixed vegetables: A colorful mix of peas, carrots, and corn brings sweetness and texture.
Garlic powder, onion powder, and black pepper: These simple seasonings perfectly balance the flavors without overwhelming the dish.
Homestyle biscuits or homemade drop biscuits: The crowning glory—fluffy warm biscuits to top or layer inside your pot pie.

Directions

Step 1: Lightly coat the interior of your slow cooker with non-stick spray to keep everything from sticking, which makes clean-up so much easier.

Step 2: Arrange the chicken breasts or thighs in a single layer at the bottom of the slow cooker. I find it helps the chicken cook evenly and shred beautifully later on. Sprinkle 1 teaspoon each of garlic powder, onion powder, and black pepper evenly over the chicken for initial seasoning.

Step 3: Pour the cream of chicken soup and cream of celery soup across the chicken, spreading it out so every piece gets covered in that creamy goodness.

Step 4: Sprinkle the frozen mixed vegetables on top of the soups to add wonderful pops of color and nutrition. Finish with the remaining 1 teaspoon each of garlic powder, onion powder, and pepper to build layers of flavor.

Step 5: Cover and cook on low heat for 6 to 8 hours, or on high for 4 to 6 hours. The chicken should be tender and shred easily by the end of cooking—this is what makes the dish so luscious!

Step 6: About 15 to 20 minutes before you’re ready to serve, bake the biscuits according to the package or your homemade recipe until they are golden brown. Fresh, warm biscuits make all the difference.

Step 7: Just before the biscuits finish baking, shred the chicken directly in the slow cooker using two forks. Stir everything gently to combine the creamy chicken and veggies into a hearty filling.

Step 8: Serve the chicken and vegetable mixture in individual bowls, topping each with a whole warm biscuit or split biscuits to sandwich the filling inside. I love both ways depending on my mood!

Servings and Timing

This Crock Pot Chicken Pot Pie Recipe yields about 6 generous servings—perfect for feeding a family or having leftovers for the next day. Prep time is minimal, usually around 10 to 15 minutes since most ingredients just get layered into the slow cooker. The cook time depends on your slow cooker setting: 6 to 8 hours on low or 4 to 6 hours on high. Add 15 to 20 minutes to bake the biscuits right before serving, making it a hands-off yet comforting meal perfect for busy days.

How to Serve This Crock Pot Chicken Pot Pie Recipe

A white bowl filled with creamy chicken and vegetable stew, showing a thick texture with visible shredded chicken pieces, green peas, yellow corn, and small orange carrot bits mixed evenly throughout. A golden brown biscuit with a slightly rough and airy surface rests on the stew’s edge. The bowl sits on a white marbled surface, with some green parsley garnish sprinkled on top of the stew and small specks of black pepper. In the background, another white bowl with biscuits is partly visible. photo taken with an iphone --ar 4:5 --v 7

When it comes to serving, I like to keep things cozy and inviting. This dish pairs wonderfully with a simple green salad dressed lightly with vinaigrette to cut through the richness of the pot pie filling. Roasted Brussels sprouts or a medley of steamed green beans also add a nice crisp contrast that balances the meal.

For presentation, a sprinkle of freshly chopped parsley or thyme adds a pop of color that makes the dish feel special and fresh. Serving it in rustic bowls with the biscuit nestled on top gives a hearty farm-to-table vibe that always gets compliments. I also love encouraging friends and family to split their biscuit open and scoop in extra filling—it’s a fun way to enjoy it!

As for drinks, a chilled glass of Chardonnay or a light Pinot Noir pairs perfectly with the creamy flavors. If you prefer non-alcoholic options, sparkling apple cider or iced herbal tea keeps things refreshing. This meal shines on chilly weeknights, casual Sunday dinners, or even holiday potluck tables where comfort is king. Serving it warm right from the slow cooker ensures the biscuits stay tender and the filling stays luscious.

Variations

I love tweaking this Crock Pot Chicken Pot Pie Recipe depending on what I have on hand or who I’m cooking for. Sometimes I swap chicken thighs for turkey breast, especially after Thanksgiving—leftover turkey works beautifully here. For veggies, you can mix in fresh diced potatoes or mushrooms to deepen the earthiness and texture.

If you need a gluten-free version, swapping in gluten-free biscuits or topping with mashed potatoes instead of biscuits is a simple fix that keeps the dish hearty and satisfying. Vegan adaptations are a bit more involved, but substituting the chicken with chickpeas or tofu and using plant-based cream soups can create a delightful plant-powered comfort meal.

For a flavor twist, I sometimes add a splash of white wine or a teaspoon of fresh herbs like rosemary or thyme to the slow cooker before cooking. Another idea I adore is preparing the filling ahead and baking it in casserole dishes topped with biscuits for a crispier, golden top layer—giving a more traditional pot pie finish.

Storage and Reheating

Storing Leftovers

Once cooled, I transfer leftover Crock Pot Chicken Pot Pie into airtight containers to keep it fresh. Glass containers with tight lids work best for storing in the fridge. The leftovers keep well for about 3 to 4 days. I find the flavors deepen overnight, making it even tastier on day two!

Freezing

This dish freezes well if you want to prepare in advance. I recommend freezing the filling and biscuits separately so the biscuits don’t turn soggy. Use freezer-safe containers or heavy-duty zip bags, and the filling can keep frozen for up to 3 months. When you’re ready, thaw in the fridge overnight before reheating.

Reheating

To reheat, I prefer warming the filling gently on the stove or in the microwave until hot, and then reheating the biscuits in the oven at 350°F for about 10 minutes to restore their crispness. Avoid microwaving biscuits on their own as they tend to become chewy or hard. This method brings back that fresh-baked feel which I love.

FAQs

Can I use fresh vegetables instead of frozen in this Crock Pot Chicken Pot Pie Recipe?

Absolutely! Fresh vegetables like diced carrots, peas, and corn work beautifully. Just add them at the start of cooking so they have enough time to soften and meld with the chicken. Frozen vegetables are just a convenient shortcut that still tastes wonderful.

Is it possible to make this dish in an oven instead of a slow cooker?

Yes, you can adapt this recipe for the oven by layering cooked shredded chicken with creamy soups and vegetables in a baking dish, then topping with biscuits. Bake it at 375°F for about 25-30 minutes or until the biscuits are golden and the filling is bubbling. It’s a great alternative if you don’t have a slow cooker.

How do I ensure the chicken stays moist and tender?

Slow cooking on low heat for several hours gently breaks down the chicken fibers, keeping it tender and juicy. Avoid prematurely stirring during cooking to prevent drying out. Shred the chicken right before serving for the best texture and flavor.

Can I prepare the dish ahead of time?

Yes! You can assemble everything in the slow cooker insert the night before, cover tightly, and refrigerate. The next day just pop it on low or high and cook as directed. Just make sure to bring the slow cooker and contents to room temperature slightly before cooking to help with even cooking.

What biscuits do you recommend for topping?

I enjoy classic store-bought homestyle biscuits for convenience or my homemade drop biscuits for a fresh buttery flavor. Both options bake up light and fluffy and complement the creamy filling perfectly. Either way, warm biscuits are essential for the full pot pie experience!

Conclusion

If you’re craving a cozy, comforting meal that feels effortless but tastes like a special occasion, I wholeheartedly encourage you to try this Crock Pot Chicken Pot Pie Recipe. It’s one of those dishes that feels like home in every spoonful, bringing creamy, savory goodness together with warm, fluffy biscuits. Whether for a busy weeknight or a relaxed weekend dinner, this recipe never fails to satisfy my comfort food craving, and I know you’ll love it just as much!