Incredibly Delicious Crockpot Chicken Pot Pie (10-Min Prep!)

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This Crockpot Chicken Pot Pie is a true set-it-and-forget-it meal, delivering that classic, creamy comfort food flavor you love with barely any effort.

As a recipe developer for over 10 years, I can tell you this is one of the most requested and beloved recipes in my collection, especially when life gets busy. It’s a complete, hearty dinner all in one pot that will have your whole family running to the table.

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Key Takeaways

So Easy, So Good: This is the ultimate “dump-and-go” recipe. You just toss everything in the slow cooker and let it work its magic.
Creamy & Dreamy: The filling is rich, savory, and perfectly creamy without any complicated steps.
Family-Approved: It’s a guaranteed crowd-pleaser for all ages. Even my picky eaters ask for seconds!
Perfect for Meal Prep: The filling tastes even better the next day, making it fantastic for leftovers. For another great set-it-and-forget-it meal, you have to try my Slow Cooker Beef Stew.

Why You’ll Love This Crockpot Chicken Pot Pie

A Hug in a Bowl: Seriously, there’s nothing more comforting than digging into this warm, savory pot pie on a chilly evening.
Minimal Kitchen Time: You get all the flavor of a classic pot pie with about 10 minutes of actual prep work. A total weeknight win!
Packed with Veggies: It’s loaded with wholesome potatoes, carrots, peas, and corn, making it a balanced meal you can feel good about.
That Biscuit Topping! Let’s be honest, the best part is sopping up every last bit of that delicious gravy with a warm, flaky biscuit.
Foolproof Recipe: It’s practically impossible to mess this up. The slow cooker ensures your chicken is fall-apart tender every single time. If you love cozy chicken dinners, my Creamy White Chicken Chili is another must-try!

The Ultimate Comfort Food Classic

I swear, the smell of this crockpot chicken pot pie cooking is one of my favorite things about fall. It reminds me of those crisp afternoons when the kids would come running inside after school, cheeks flushed from the cold, asking what smelled so good. This recipe became my secret weapon for busy weeknights when I still wanted to put a hearty, home-cooked meal on the table. It’s a modern spin on the classic pot pie my grandmother used to make, but without all the fuss of making a crust from scratch.

Over the years, it’s become a staple in our home, a dish that signals the start of cozy season. It’s perfect for a Sunday dinner, but easy enough for a random Tuesday. There’s just something so satisfying about knowing dinner is simmering away, ready whenever you are. And serving it alongside a slice of my Easy Moist Pumpkin Bread for dessert? Well, that’s just about as perfect as a fall meal can get.

Ingredients for Crockpot Chicken Pot Pie

Here’s what you’ll need to get this cozy dinner started. The ingredients are simple, and you probably have most of them on hand already!

Ingredient	Notes & Substitutes
3 boneless, skinless chicken breasts	You can also use about 1.5 lbs of boneless, skinless chicken thighs for extra flavor!
1 can (10.5 oz) cream of chicken soup	In a pinch, cream of mushroom or cream of celery works, too. Or make your own!
1 cup milk	I use 2%, but whole milk or even half-and-half will make it extra rich.
4 medium potatoes, peeled & diced	Yukon Gold or Russet potatoes are perfect here. They get so tender and creamy.
1 (16 oz) bag frozen mixed vegetables	The classic mix of peas, carrots, corn, and green beans is my go-to.
½ onion, chopped	Yellow or white onion works great.
½ cup chopped celery	Adds a subtle, savory background flavor that’s essential to pot pie.
1 tsp garlic powder	Don’t skip this! It adds a lovely depth of flavor.
½ tsp poultry seasoning	This is the secret ingredient that makes it taste like classic chicken pot pie.
1 tsp salt & ½ tsp black pepper	Adjust to your taste, of course.
1 can (16 oz) Grands Biscuits	Any refrigerated biscuit dough will work. Pillsbury is always a reliable choice!

Using quality chicken is key for the best flavor, just like in my Creamy Smothered Chicken and Rice.

Equipment Needed

6-Quart Slow Cooker: This is the ideal size. If yours is a bit smaller or larger, just keep an eye on it.
Two Forks: For shredding the chicken easily.
Baking Sheet: For baking those golden-brown biscuits.

How to Make Crockpot Chicken Pot Pie Step-by-Step

Combine the chicken breasts, cream of chicken soup, milk, diced potatoes, frozen vegetables, chopped onion, celery, and all seasonings in the bottom of your slow cooker. Give it a gentle stir just to mix things up a bit.
Cook on low for 6 to 8 hours or on high for 3 to 4 hours. You’ll know it’s ready when the potatoes are fork-tender and the chicken is cooked through. Your kitchen will smell absolutely incredible!
Shred the chicken. Carefully remove the cooked chicken breasts from the crockpot and place them on a cutting board. Use two forks to shred the meat—it should be so tender that it practically falls apart.
Return the shredded chicken to the slow cooker. Stir everything together until the chicken is coated in that luscious, creamy sauce.
Bake the biscuits according to the package directions while the filling melds for a few more minutes. You want them hot and fresh from the oven.
Serve the crockpot chicken pot pie filling warm in bowls and top each one with a flaky, golden-brown biscuit. Enjoy! For another easy chicken dish, check out my Bruschetta Chicken Pasta Recipe.

Expert Tips for the Best Results

Don’t Peek! I know it’s tempting, but every time you lift the lid of the slow cooker, you release heat and add to the cooking time. Trust the process!
For a Thicker Filling: If you like your pot pie extra thick, here’s a trick. In the last 30 minutes of cooking, whisk together 2 tablespoons of cornstarch with 3 tablespoons of cold water to make a slurry. Stir it into the crockpot and let it cook until thickened. It’s a game-changer.
Dice Your Potatoes Evenly: Try to cut your potatoes into uniform, bite-sized pieces (about ½-inch). This ensures they all cook at the same rate and become perfectly tender.
Season to Taste: Don’t be afraid to taste the filling before you serve it. It might need an extra pinch of salt, pepper, or even a little more poultry seasoning to make the flavors pop. Just like with my Fall Harvest Vegetable Soup, good seasoning is key.

What to Serve With Crockpot Chicken Pot Pie

This is a pretty complete meal on its own, but if you want to round it out, here are a few simple ideas:

A simple green salad with a bright vinaigrette.
Steamed or roasted broccoli or green beans.
A side of cranberry sauce for a sweet and tangy contrast.
Serve my Traditional Bruschetta Recipe as an appetizer before the main event.

Storing and Reheating Tips

Store the leftover pot pie filling separately from the biscuits in an airtight container in the refrigerator for up to 4 days. To reheat, simply microwave the filling or warm it gently in a saucepan on the stove until heated through. Store the biscuits at room temperature and warm them in the oven or toaster oven for a few minutes before serving.

Nutrition Facts

Disclaimer: Nutrition information is estimated for one serving (filling and one biscuit) and may vary based on ingredients and cooking methods.

Nutrient	Amount
Calories	585 kcal
Protein	38g
Carbohydrates	65g
Fat	19g
Saturated Fat	6g
Sodium	1350mg
Fiber	7g
Sugar	12g

FAQs About Crockpot Chicken Pot Pie

Is it okay to put raw chicken in a slow cooker?

Absolutely! The slow, steady heat of the crockpot is designed to cook raw meat safely and thoroughly. For this crockpot chicken pot pie, the chicken will become perfectly tender and juicy right along with the vegetables.

How do you thicken crockpot chicken pot pie?

The easiest way is to use a cornstarch slurry. Just mix 2 tablespoons of cornstarch with a few tablespoons of cold water, then stir it into the crockpot during the last 30 minutes of cooking. It thickens up beautifully!

What can I use instead of cream of chicken soup?

If you’re not a fan of canned soup, you can make a simple substitute! Just melt 3 tablespoons of butter in a saucepan, whisk in 3 tablespoons of flour, and then slowly whisk in 1 cup of milk and ½ cup of chicken broth until smooth and thick.

Can I use chicken thighs instead of breasts in this recipe?

Yes, and it’s delicious! Boneless, skinless chicken thighs add a bit more rich flavor to the dish. Use the same amount by weight (about 1.5 pounds), and the cooking time remains the same.

Final Thoughts

I really hope you and your family love this Crockpot Chicken Pot Pie as much as we do. It’s one of those recipes that just feels like home. Let me know how it turns out in the comments below—I can’t wait to hear from you! And if you’re looking for more meal inspiration, check out my other Hot Lunch Ideas!

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Happy Cooking!

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