Do you love chicken pot pie, but don't want to spend hours in the kitchen making it? Then this crockpot chicken pot pie is for you! This recipe is super easy to follow, and your slow cooker will do all the work for you. Plus, who doesn't love a warm and cozy meal, full of comfort on a busy weekday?
Jump to:
Why you'll love this recipe
- Everything goes right into the crockpot. So you set it and forget it!
- The chicken pot pie is cooked to perfection in the crockpot and is super juicy and flavorful.
- This easy slow cooker chicken pot pie recipe is perfect for those busy weeknights.
- Our homemade chicken pot pie is an easy dinner with simple ingredients made in the crock pot making this pure comfort food.
- This is an easy crock pot chicken pot pie with biscuits and we use canned biscuits to make this even easier to prepare.
Ingredients
As an Amazon Associate, I earn from qualifying purchases.
- boneless, skinless chicken breasts
- celery
- large onion, peeled and chopped
- Russet potato, peeled and chopped into 1-inch cubs
- cream of chicken soup
- chicken stock
- fresh parsley, chopped
- garlic powder
- onion powder
- dried thyme
- dried rosemary
- ground sage
- black pepper
- frozen mixed vegetables
- prepared biscuits
Equipment
- Slow Cooker
- Cutting Board
- Knives
- Stainless Steel Mixing Bowls
- Measuring Spoons and Cups
Instructions
This is an overview of the recipe. The full instructions are below in the recipe card.
Step 1: Prepare a slow cooker with nonstick cooking spray.
Step 2: Arrange the chicken breast in the bottom of the slow cooker.
Step 3: Place the celery, onion, and diced potatoes over the chicken.
Step 4: In a large mixing bowl combine the soup, chicken stock, parsley, garlic powder, onion powder, dried thyme, dried rosemary, ground sage, and black pepper.
Step 5: Pour the mixture over the vegetables.
Cover and cook on low for 6 to 7 hours or on high for 4 to 5 hours.
Step 6: Remove the chicken from the slow cooker. Slice the chicken into bite-sized pieces or shred the chicken, whichever is preferred.
Stir the mixed vegetables and chicken back into the contents of the slow cooker.
Step 7: Cover and continue cooking for 1 hour. Top the chicken mixture with the baked biscuits and serve.
Make-ahead, storage, and freezer tips
Leftovers can be stored in a covered airtight container in the refrigerator for up to four days.
Reheat leftovers in the microwave for 1 to 2 minutes or until warm all the way through.
I don't recommend freezing chicken pot pie with the biscuits because the biscuits and the potatoes do not hold their texture well when thawed.
Eileen's Tips for Success
Top this dish with pre-cooked baked biscuits, as the slow cooker will not cook the biscuits well.
Frequently Asked Questions
Yes, for this chicken pot pie in the crockpot recipe, you start with raw chicken in the slow cooker.
If your pot pie turns out to be watery you can thicken it with a cornstarch slurry of cornstarch and water before topping it with the cooked biscuits.
No, for crockpot chicken pot pie recipes you do not need to brown the chicken before slow cooking.
Variations
- Spice: Add some spice by stirring in a tablespoon or two of hot sauce to the soup mixture.
- Vegetables - If preferred, use fresh vegetables and dice them up instead of using frozen veggies. Green beans, diced carrots, and corn will work well.
- Soup Mix: Instead of cream of chicken soup, you can make a roux with butter and flour, add chicken stock to the roux to make a creamy sauce for your pot pie. Cream of celery soup or cream of mushroom soup would also be a great addition to this slow cooker recipe.
- Biscuits: Try using different kinds of canned biscuits, buttermilk biscuits, cheddar cheese biscuits, or crescent rolls. Homemade Zucchini drop biscuits or Air Fryer Biscuits are quick and easy to prepare and would be a great choice to top off chicken pot pie.
- Chicken: Boneless, skinless chicken thighs can be used in this recipe.
- Seasoning: Use Homemade seasoned salt instead of garlic powder, onion powder, and black pepper. The seasoned salt has paprika but that will add another level of flavor to the recipe. Italian seasoning is another seasoning to add to the recipe. To quicken up gathering ingredients, use 1 teaspoon of poultry seasoning along with pepper instead of adding all the dry herbs.
Serving Suggestions
I love any comments or questions, please feel free to leave them below.
Keep up to date with recipes by following me on:
FACEBOOK INSTAGRAM PINTEREST TWITTER
Thank you for your continued support. I am forever grateful.
Eileen xo
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Save the Recipe?
Enter your email below and we'll send the recipe straight to your inbox to view anytime. Plus the bonus of regular recipes to you for inspiration!
Crock Pot Chicken Pot Pie
Equipment
Ingredients
Instructions
- Spray a slow cooker with non-stick cooking spray. Place the 1 ½ pounds boneless, skinless chicken breasts the chicken breast in the bottom of the slow cooker.
- Place 2 stalks diced celery, 1 large yellow onion (peeled and chopped), and 1 large Russet potato, peeled and chopped into 1-inch cubes, over the chicken.
- In a large mixing bowl, combine 2 (10.5) ounce cans, cream of chicken soup, 1 cup chicken stock, 1 Tablespoon fresh parsley, chopped, ¼ teaspoon garlic powder , ¼ teaspoon onion powder, ¼ teaspoon ground thyme, ¼ teaspoon dried whole rosemary, ⅛ teaspoon ground sage , and ⅛ teaspoon black pepper.
- Pour the soup mixture over the chicken and vegetables.
- Cover and cook on low for 6 to 7 hours or on high for 4 to 5 hours
- Remove the chicken from the slow cooker. Slice the chicken into bite-sized pieces or shred the chicken, whichever I prefer to do for the best texture.
- Stir the 3 cups frozen mixed vegetables and chicken back into the contents in the slow cooker.
- Cover and continue cooking for 1 hour.
- Top the chicken mixture with the 8 prepared biscuits and serve.
