If you’re craving the ultimate comfort food with minimal effort, you’re going to fall in love with Crock Pot Chicken Pot Pie. This recipe transforms classic, homestyle flavors into a fuss-free dinner that all comes together in your trusty slow cooker. Tender chunks of chicken, colorful vegetables, and a rich, creamy sauce unite beneath a golden, buttery biscuit topping—each bite delivering that cozy pot pie experience you know and love, but with far less work. If you’ve ever wished you could get those made-from-scratch flavors without the labor, this one’s for you!

Crock Pot Chicken Pot Pie Recipe - Recipe Image

Ingredients You’ll Need

It’s truly magical how just a few pantry staples and everyday vegetables can make Crock Pot Chicken Pot Pie taste like a special occasion treat. Each ingredient adds a little something: tenderness, sweetness, color, or that signature creamy richness.

Chicken breasts: Boneless and skinless, these stay juicy in the slow cooker and shred beautifully for that classic filling.
Carrots: Diced carrots add a touch of sweetness and a pop of orange to every bite.
Celery: Crisp celery brings freshness and depth of flavor to the mix.
Frozen peas: Stirred in at the end for bright color and natural sweetness—they don’t go mushy thanks to their last-minute addition!
Yukon gold potatoes: These potatoes hold their shape well and help create a satisfying, hearty base.
Onion: A chopped onion cooks down and melts into the sauce, lending sweetness and richness.
Garlic: Just a couple of cloves pack in amazing flavor; fresh is best, but jarred will do!
Chicken broth: The base of the gravy—use low-sodium to have better control of seasoning.
Cream of chicken soup: Shortcut creaminess and flavor in one—if you prefer, you can use homemade or substitute cream of mushroom.
Dried thyme and parsley: Simple herbs that highlight all the savory flavors.
Salt and black pepper: Essential for brightening up all the other ingredients.
Refrigerated biscuit dough: These get “baked” on top or alongside for that signature pot pie crust without any pastry skills required.
Butter: Melted or dotted over the biscuits for irresistible golden tops.

How to Make Crock Pot Chicken Pot Pie

Step 1: Layer the Base Ingredients

Begin by adding your chicken breasts, diced potatoes, carrots, celery, onion, and garlic to the bottom of your slow cooker. This creates the hearty base and ensures each bite is packed with a mix of flavors and textures. Layering is key here so every ingredient cooks evenly and the chicken stays nice and juicy throughout the long simmer.

Step 2: Pour in the Liquids and Season

Next, pour in your chicken broth and cream of chicken soup. Sprinkle in the dried thyme, parsley, salt, and pepper. The broth helps create that luscious gravy, while the soup brings all the creamy goodness that makes Crock Pot Chicken Pot Pie so irresistibly cozy. Give everything a quick stir—no need to fully combine just yet, the slow cooker will do most of the work!

Step 3: Slow Cook Until Tender

Cover the crock pot and cook on low for 6 to 7 hours. You’ll smell that savory aroma filling your kitchen about halfway through. Once the chicken is tender enough to shred with a fork and the veggies are perfectly soft, you’ll know it’s ready for the home stretch. Don’t lift the lid too often—it lets out valuable heat and moisture!

Step 4: Shred Chicken and Add Peas

Remove the chicken breasts, shred them into bite-sized pieces, and return them to the pot. Stir in the frozen peas; their vibrant color makes the whole dish look and taste like a classic pot pie. Let everything heat through for a few minutes so the peas are just cooked, never mushy.

Step 5: Finish with Biscuits

Here’s where Crock Pot Chicken Pot Pie gets its “pie-like” personality! Arrange pieces of refrigerated biscuit dough over the top of the filling, either directly in the crock or bake them separately in the oven for extra crispness. Brush with melted butter, cover, and cook on high for another 30-45 minutes—or until the biscuits are cooked through and nicely golden. If you love a crunchy topping, finish the biscuits under the broiler for a couple of minutes.

How to Serve Crock Pot Chicken Pot Pie

Garnishes

Nothing beats a sprinkle of fresh chopped parsley or a dash of cracked black pepper right before serving. These little touches add a restaurant-worthy finish and that burst of fresh flavor that balances out the creamy filling.

Side Dishes

This Crock Pot Chicken Pot Pie is a complete meal on its own, but you can pair it with a bright side salad, steamed green beans, or even some roasted root vegetables for extra color and nutrition. A crisp, tart apple salad makes a fun contrast to all the richness, too.

Creative Ways to Present

For a fun twist, serve pot pie in individual ramekins or wide mugs, topped with a mini biscuit. Or, hollow out a bread bowl and ladle in the filling for an edible, rustic serving vessel. Hosting a dinner party? Offer a “pot pie bar” where guests can add their own toppings like shredded cheese or hot sauce!

Make Ahead and Storage

Storing Leftovers

Store any leftover Crock Pot Chicken Pot Pie in a covered container in the refrigerator for up to 3 days. The filling may thicken as it sits, but a quick stir will bring it back to life. Keep the biscuits separate if you want to avoid sogginess.

Freezing

You can freeze the pot pie filling for up to two months! Cool it completely, then pack it into freezer-friendly containers. For best results, freeze without the biscuits and bake fresh biscuits when you’re ready to serve. The flavors only get better after a little freezer time.

Reheating

Reheat Crock Pot Chicken Pot Pie gently on the stovetop over medium-low heat or in the microwave, stirring every couple of minutes for even warmth. Add a splash of broth or milk to loosen if it’s too thick, and reheat the biscuits on a baking sheet to keep them crisp.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs are super flavorful and hold up very well in the slow cooker, making them a wonderful swap for a slightly richer filling.

Is it possible to make this recipe dairy-free?

You can make Crock Pot Chicken Pot Pie dairy-free by substituting the cream of chicken soup with a dairy-free alternative and using oil instead of butter for the biscuits.

Can I add other vegetables?

Definitely—try corn, green beans, or even mushrooms to mix things up. Since some veggies cook faster than others, add tender ones like spinach or zucchini in the last hour of cooking.

How can I make the pot pie filling thicker?

If you like an extra-thick filling, whisk together a tablespoon of cornstarch with a little cold water and stir it in during the last 30 minutes of cooking. It’ll thicken beautifully as it simmers.

Can I prepare Crock Pot Chicken Pot Pie the night before?

Yes, you can prep everything up to step three, refrigerate the crock insert overnight, and then start cooking in the morning for an easy, stress-free dinner.

Final Thoughts

Once you’ve tasted the creamy, classic goodness of Crock Pot Chicken Pot Pie, you’ll understand why it’s a favorite in so many kitchens! Give it a try, add your own touches, and enjoy those warm, comforting flavors with every spoonful. This is the kind of meal meant to be shared and savored.