If you crave a comforting, hearty meal without all the fuss, then you are going to absolutely love this Crockpot Chicken Pot Pie Recipe. It brings together tender chicken, vibrant vegetables, and silky creamy sauce slow-cooked to perfection, topped with flaky golden biscuits baked to a beautiful finish. This dish is a warm hug in bowl form, perfect for busy weeknights or anytime you want cozy comfort food that’s effortless yet full of flavor.
Ingredients You’ll Need
Every ingredient in this recipe is simple, approachable, and plays a vital role in creating that classic pot pie taste and texture. From the creamy soup base that adds richness to the colorful medley of vegetables and the tender chicken, these components come together to form pure magic in your slow cooker.
- 3 boneless, skinless chicken breasts: Cut into bite-sized pieces to ensure even cooking and juicy tenderness.
- 1 onion: Diced for a subtle sweetness and aromatic base.
- 2 russet potatoes: Peeled and cubed, russet potatoes add hearty texture and soak up all the savory flavors. Yukon Golds are a great alternative for a buttery touch.
- 16 oz. frozen mixed vegetables: A classic combo (like peas, carrots, corn, beans) lending color and freshness; fresh veggies work just as well and add slight crunch.
- 10.5 oz. cream of chicken soup: The creamy backbone of the filling, though cream of mushroom or celery can add delicious variation.
- 1 cup whole milk: Blended with the soup for smooth creaminess; 2% or skim milk can be substituted to lighten the dish.
- 1 tsp kosher salt: Enhances all the savory notes perfectly.
- ½ tsp ground black pepper: Adds a gentle kick and depth to the flavors.
- ½ tsp poultry seasoning: A harmonious blend of herbs that ties the chicken and vegetables together beautifully.
- 16 oz. Grands Biscuits (8-count package): For that iconic flaky topping baked golden on the slow-cooked filling; homemade biscuits work wonderfully too.
How to Make Crockpot Chicken Pot Pie Recipe
Step 1: Prepare the Slow Cooker
Begin by spraying the slow cooker insert with nonstick cooking spray to prevent sticking later on—this simple step makes cleanup a breeze and helps your filling glide out effortlessly when serving.
Step 2: Add the Main Ingredients
Place the cut chicken breast pieces, diced onion, cubed potatoes, and frozen mixed vegetables directly into the slow cooker. These ingredients create the hearty foundation of the dish and will absorb all those amazing flavors as they cook low and slow.
Step 3: Mix the Creamy Sauce
In a medium-sized bowl, whisk together the cream of chicken soup, whole milk, kosher salt, ground black pepper, and poultry seasoning. This silky mixture will transform into a luscious filling that binds everything together perfectly.
Step 4: Combine and Stir
Pour the creamy mixture over the chicken and veggies in the slow cooker. Stir gently until everything is evenly coated and mixed well, ensuring every bite will be rich and flavorful.
Step 5: Slow Cook to Perfection
Set your crockpot to cook on low for 6 to 8 hours or on high for 3 to 4 hours. This slow cooking allows the chicken to become tender and the potatoes to soften just right, melding all those hearty flavors into one irresistible filling.
Step 6: Add the Biscuit Topping
Once the crockpot cooking is complete, preheat your oven to 350°F. Carefully remove the slow cooker insert and arrange the biscuit dough evenly over the chicken pot pie filling, creating a beautiful, golden crust waiting to be baked.
Step 7: Bake Until Golden
Place the insert in the oven and bake for 30 to 40 minutes, or until the biscuits are puffed, golden brown, and cooked through. This final step adds that classic flaky texture the dish is famous for, turning it into a show-stopping meal.
How to Serve Crockpot Chicken Pot Pie Recipe
Garnishes
While the pot pie is delightful on its own, a sprinkle of freshly chopped parsley or thyme brightens the dish visually and adds a pop of fresh herbal flavor. If you’re feeling indulgent, a small pat of butter melted over the warm biscuits just before serving is pure heaven.
Side Dishes
This dish is wonderfully filling on its own, but if you want to round out the meal, light sides like a crisp green salad with tangy vinaigrette or steamed green beans complement the richness perfectly. A simple fruit salad or roasted asparagus also pairs beautifully to bring freshness and balance.
Creative Ways to Present
Serve the chicken pot pie straight from the slow cooker insert for a rustic, cozy vibe that encourages family-style sharing. Alternatively, spoon portions into individual ramekins topped with biscuit dough to bake for personalized servings that look charming and inviting at the table.
Make Ahead and Storage
Storing Leftovers
After your family meal, transfer any leftovers to airtight containers and refrigerate for up to 3 days. The flavors intensify overnight, making the dish even more comforting the next day. Just be sure to keep the biscuit topping separate if possible to preserve its texture, or reheat it carefully.
Freezing
You can absolutely freeze this Crockpot Chicken Pot Pie Recipe for later enjoyment. Freeze the filling and biscuit topping separately in freezer-safe containers for up to 3 months. When ready to eat, thaw overnight in the fridge before reheating and baking the biscuits fresh.
Reheating
Reheat leftovers gently in the oven at 350°F until warmed through, ideally baking the biscuits on top again if stored separately, to maintain their flaky goodness. Microwaving works in a pinch but can make biscuits soggy, so the oven is your best bet.
FAQs
Can I use frozen chicken instead of fresh for this Crockpot Chicken Pot Pie Recipe?
It’s best to use fresh or fully thawed chicken for even cooking and food safety. Using frozen chicken may extend cooking times and impact texture, so plan accordingly.
What can I substitute for the cream of chicken soup?
Great alternatives include cream of mushroom or cream of celery soups, which add unique flavor twists while maintaining creamy texture. You can also make a homemade cream sauce for a fresher option.
Can I use fresh vegetables instead of frozen?
Absolutely! Fresh vegetables will give a slightly crisper texture and a brighter color, though frozen vegetables are convenient and just as tasty in this recipe.
How do I make the biscuit topping from scratch?
A simple homemade biscuit dough with flour, baking powder, butter, milk, and a pinch of salt works beautifully. Just make sure it’s not too wet so the biscuits bake up flaky and light.
Can this recipe be made in an Instant Pot instead of a crockpot?
Yes, you can cook the filling on the sauté and then pressure cook setting in your Instant Pot, adjusting time to about 15 minutes high pressure. However, baking the biscuit topping in the oven is still recommended for best texture.
Final Thoughts
This Crockpot Chicken Pot Pie Recipe is a total game-changer when it comes to convenience paired with irresistible comfort food vibes. It’s one of those dishes you’ll want to make again and again and share with everyone you know. Whether you’re new to slow cooking or a seasoned pro, this recipe brings warmth, flavor, and pure joy straight to your dinner table. So grab those simple ingredients and get ready for a meal that feels like home in every bite!
Print
Crockpot Chicken Pot Pie Recipe
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 10 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Description
This comforting Crockpot Chicken Pot Pie recipe features tender chicken, hearty potatoes, and mixed vegetables simmered in a creamy sauce, topped with fluffy baked biscuits. Perfect for an easy, hands-off dinner that delivers classic pot pie flavors with minimal fuss.
Ingredients
Filling
- 3 boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 onion, diced
- 2 russet potatoes, peeled and cubed (Yukon gold potatoes also work)
- 16 oz. frozen mixed vegetables (fresh vegetables can be used as well)
- 10.5 oz. cream of chicken soup (1 standard can; cream of mushroom or cream of celery are good alternatives)
- 1 cup whole milk (2% or skim milk also acceptable)
- 1 tsp kosher salt
- ½ tsp ground black pepper
- ½ tsp poultry seasoning
Topping
- 16 oz. Grands biscuits (8-count package; homemade biscuit dough may be substituted)
Instructions
- Prepare slow cooker: Spray the slow cooker insert with nonstick cooking spray to prevent sticking.
- Add main ingredients: Place the chicken, diced onion, cubed potatoes, and frozen mixed vegetables into the slow cooker insert.
- Make creamy sauce: In a medium bowl, whisk together the cream of chicken soup, milk, kosher salt, ground black pepper, and poultry seasoning until smooth.
- Combine and mix: Pour the creamy mixture into the slow cooker over the ingredients and stir gently until all components are well combined.
- Slow cook filling: Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until chicken is cooked through and vegetables are tender.
- Preheat oven: When slow cooking is complete, preheat your oven to 350°F (175°C). Carefully remove the slow cooker insert from the base.
- Add biscuit topping: Arrange the biscuits evenly over the pot pie filling in the insert.
- Bake biscuits: Place the insert in the oven and bake for 30 to 40 minutes, or until the biscuits are golden brown and fully cooked through.
- Serve and enjoy: Once baked, serve the chicken pot pie hot and enjoy a comforting, hearty meal.
Notes
- You can substitute cream of mushroom or cream of celery soup for a slightly different flavor.
- Fresh vegetables can be used instead of frozen but may affect cooking time slightly.
- For a lighter version, use 2% or skim milk instead of whole milk.
- If you prefer, you can make your own biscuit dough instead of using store-bought Grands biscuits.
- Be careful when handling the hot slow cooker insert—use oven mitts to avoid burns.
- Cooking times may vary depending on your slow cooker model.
