If you love classic comfort food but don’t want to stand over the stove, this Crock Pot Chicken Pot Pie is exactly what you need. It has everything you love about traditional pot pie — tender chicken, mixed vegetables, and a thick, creamy filling — but made the easy slow cooker way.
This is the kind of crockpot pot pie chicken recipe you can prep in minutes, let it cook low and slow, and come back to a warm, hearty dinner the whole family will enjoy.
Why You’ll Love This Crockpot Pie
- True set-it-and-forget-it meal
- Rich, creamy filling without complicated steps
- Family-friendly comfort food
- Perfect for busy weeknights
- Easy to customize
Whether you call it crock chicken pot pie, crockpot potpie, or simply a cozy pot pie crockpot dinner, this recipe delivers every time.
Ingredients
For the Filling:
- 2 large boneless, skinless chicken breasts (or 3 small)
- 1 (10.5 oz) can cream of chicken soup
- 1 (10.5 oz) can cream of celery soup
- 1 cup chicken broth
- 1 cup frozen peas and carrots
- 1 cup frozen mixed vegetables
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- ½ teaspoon black pepper
- ½ teaspoon salt (adjust to taste)
For the Topping:
Option 1 (Easy): Refrigerated biscuits
Option 2 (Classic): Puff pastry
Option 3 (Homestyle): Homemade biscuit dough
How to Make Crock Pot Chicken Pot Pie
Step 1: Add Ingredients to Slow Cooker
Place chicken breasts at the bottom of your crockpot. Add cream of chicken soup, cream of celery soup, chicken broth, vegetables, onion, garlic, thyme, salt, and pepper. Stir gently to combine.
Step 2: Cook
Cover and cook on:
- LOW for 6–7 hours
OR - HIGH for 3–4 hours
Chicken should be fully cooked and tender.
Step 3: Shred the Chicken
Remove chicken, shred with two forks, and return it to the crockpot. Stir everything together until creamy and well combined.
If you want a thicker filling, cook uncovered on HIGH for 20–30 minutes or stir in a cornstarch slurry (1 tablespoon cornstarch + 1 tablespoon water).
Step 4: Prepare the Topping
About 20 minutes before serving:
- Bake biscuits or puff pastry according to package instructions.
- Split biscuits in half or cut pastry into squares.
Step 5: Serve
Spoon the creamy crockpot pot pie chicken filling into bowls and top with a warm biscuit or flaky pastry.
Enjoy immediately while hot and comforting.
Tips for The Best Crock Pot Pie
- Use rotisserie chicken to reduce cooking time.
- Add diced potatoes for a heartier version.
- Stir in ½ cup heavy cream at the end for extra richness.
- Add fresh parsley for color and freshness.
- For a “healthy-ish” version, use reduced-fat soups and low-sodium broth.
How to Store & Reheat
Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze filling only (without biscuit topping) for up to 3 months.
Reheat: Warm on the stove or microwave until heated through.
Frequently Asked Questions
Can I make this Crockpot Pot Pie without canned soup?
Yes. Replace both soups with:
- 2 tablespoons butter
- 2 tablespoons flour
- 1½ cups milk
- 1 cup chicken broth
Make a quick roux on the stove before adding to the slow cooker.
Can I cook the biscuits directly in the crockpot?
It’s not recommended. They won’t brown properly. Baking separately gives the best texture.
Can I use chicken thighs?
Absolutely. Boneless, skinless thighs work great and stay very tender.
