Crock Pot Chicken Pot Pie (Ultimate Cozy Dinner!)

🖋️ Written by Emma

why make this recipe

Crock Pot Chicken Pot Pie is the ultimate cozy dinner for anyone who loves comfort food. It’s easy to make, and you can let the slow cooker do all the work while you enjoy your day. This dish is packed with tender chicken, creamy soups, and colorful vegetables, all topped with warm, flaky biscuits. It’s a family favorite that is perfect for busy weeknights or chilly weekends.

how to make Crock Pot Chicken Pot Pie

Ingredients

• 2 lbs boneless skinless chicken breasts or thighs
• 1 (10.5 oz) can cream of chicken soup
• 1 (10.5 oz) can cream of celery soup
• 2 cups frozen mixed vegetables
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp black pepper
• 1 can refrigerated buttermilk biscuits
• Optional: shredded cheddar, fresh thyme or rosemary

Directions

1. Place chicken in the bottom of the Crock Pot.
2. Sprinkle with garlic powder, onion powder, and black pepper.
3. Add cream of chicken and celery soup, then frozen veggies. Stir gently.
4. Cover and cook on LOW for 6–8 hours or HIGH for 4–6 hours.
5. Bake biscuits according to package directions near the end.
6. Shred chicken directly in the pot and stir everything together.
7. Scoop into bowls and serve with a warm biscuit on top or split open.

how to serve Crock Pot Chicken Pot Pie

Crock Pot Chicken Pot Pie is best served warm. You can place a scoop of the chicken mixture in a bowl and top it with a warm biscuit. For extra flavor, sprinkle some shredded cheddar cheese or fresh herbs like thyme or rosemary on top.

how to store Crock Pot Chicken Pot Pie

To store any leftovers, let the dish cool completely and then transfer it to an airtight container. You can keep it in the refrigerator for up to 3 days. If you’d like to freeze it, portion it into freezer-safe containers or bags and it can last for up to 3 months. Just remember to reheat it well before serving!

tips to make Crock Pot Chicken Pot Pie

• Feel free to customize the vegetables. You can add peas, carrots, or corn based on your family’s preference.
• If you like a thicker sauce, consider adding a tablespoon or two of cornstarch mixed with water towards the end of cooking.
• If you want to add some extra flavor, include a splash of chicken broth or a dash of your favorite spices.

variation

If you want to change things up, you can substitute the chicken with turkey or even use rotisserie chicken for a quicker meal. You can also switch the biscuits for puff pastry for a different topping texture.

FAQs

Can I use frozen chicken?
Yes, you can use frozen chicken in this recipe. Just be aware that it may require a little extra cooking time.

Can I make this dish in advance?
Absolutely! You can prepare everything in the Crock Pot the night before, store it in the fridge, and start cooking it in the morning.

What should I do if I don’t have cream soups?
If you don’t have cream of chicken or cream of celery soup, you can use homemade cream sauces or other condensed soups like cream of mushroom.

Crock Pot Chicken Pot Pie

Crock Pot Chicken Pot Pie is a cozy, easy-to-make dinner featuring tender chicken, creamy soups, and colorful vegetables, topped with warm, flaky biscuits. Perfect for busy weeknights or chilly weekends.

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Prep Time 15 minutes mins

Cook Time 7 hours hrs

Total Time 7 hours hrs 15 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 500

Ingredients Method Notes

Ingredients

  

Main ingredients

• 2 lbs boneless skinless chicken breasts or thighs
• 1 can cream of chicken soup (10.5 oz)
• 1 can cream of celery soup (10.5 oz)
• 2 cups frozen mixed vegetables
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp black pepper
• 1 can refrigerated buttermilk biscuits

Optional toppings

• shredded cheddar For extra flavor
• fresh thyme or rosemary For garnish

Method

 

Preparation

1. Place chicken in the bottom of the Crock Pot.
2. Sprinkle with garlic powder, onion powder, and black pepper.
3. Add cream of chicken and celery soup, then frozen veggies. Stir gently.

Cooking

1. Cover and cook on LOW for 6–8 hours or HIGH for 4–6 hours.
2. Bake biscuits according to package directions near the end.
3. Shred chicken directly in the pot and stir everything together.

Serving

1. Scoop into bowls and serve with a warm biscuit on top or split open.

Notes

Feel free to customize the vegetables. You can add peas, carrots, or corn based on your family’s preference. If you like a thicker sauce, consider adding a tablespoon or two of cornstarch mixed with water towards the end of cooking. Adding a splash of chicken broth or a dash of your favorite spices can enhance the flavor.