Crock Pot Chicken Pot Pie Recipe

Introduction

This Crock Pot Chicken Pot Pie is comfort food made easy. Tender chicken cooked slowly with creamy soup and vegetables creates a hearty filling, perfectly paired with flaky buttermilk biscuits for a cozy meal any day.

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

Instructions

1. Step 1: Place the chicken in the bottom of the Crock Pot.
2. Step 2: Sprinkle garlic powder, onion powder, and black pepper evenly over the chicken.
3. Step 3: Add the cream of chicken soup, cream of celery soup, and frozen mixed vegetables. Stir gently to combine.
4. Step 4: Cover and cook on LOW for 6–8 hours or on HIGH for 4–6 hours.
5. Step 5: Near the end of cooking, bake the buttermilk biscuits according to package directions.
6. Step 6: Shred the chicken directly in the pot using two forks and stir everything together well.
7. Step 7: Scoop the chicken mixture into bowls and serve with warm biscuits on top or split open on the side.

Tips & Variations

• For extra flavor, stir in shredded cheddar cheese or sprinkle fresh thyme or rosemary before serving.
• Use chicken thighs for a juicier result or breasts for leaner meat.
• Swap frozen mixed vegetables for fresh carrots, peas, and corn if available.
• If you prefer a thicker filling, stir in 1–2 tablespoons of flour or cornstarch slurry before cooking.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop until warmed through. Biscuits are best enjoyed fresh but can be reheated separately in the oven to maintain flakiness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, chicken thighs work well and can add more flavor and moisture to the pot pie filling.

Do I have to bake the biscuits, or can I cook them in the Crock Pot?

It’s best to bake the biscuits separately according to package instructions to ensure they are flaky and golden. Cooking them in the Crock Pot usually results in a softer texture.

Crock Pot Chicken Pot Pie Recipe

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★★★★★

4.6 from 73 reviews

This Crock Pot Chicken Pot Pie offers a comforting and easy way to enjoy the classic flavors of chicken pot pie without the fuss of making a traditional crust. Tender chicken slow-cooked with creamy soups and mixed vegetables is topped with warm, flaky buttermilk biscuits for a hearty and satisfying meal perfect for busy weeknights.

• Author: Amy
• Prep Time: 10 minutes
• Cook Time: 6 to 8 hours on LOW or 4 to 6 hours on HIGH plus 15 minutes for baking biscuits
• Total Time: 6 hours 25 minutes to 8 hours 25 minutes (including biscuit baking time)
• Yield: 6 servings 1x
• Category: Main Dish
• Method: Slow Cooking
• Cuisine: American

Ingredients

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Chicken and Soup Mixture

• 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

Biscuit Topping

• 1 can refrigerated buttermilk biscuits

Optional Garnishes

• Shredded cheddar cheese
• Fresh thyme or rosemary

Instructions

1. Prepare the Chicken: Place the chicken breasts or thighs evenly in the bottom of the Crock Pot, creating a base for your pot pie filling.
2. Season the Chicken: Sprinkle garlic powder, onion powder, and black pepper evenly over the chicken to infuse it with savory flavor.
3. Add Soup and Vegetables: Pour in the cream of chicken soup and cream of celery soup over the chicken, then add the frozen mixed vegetables on top. Stir gently to combine all ingredients without breaking up the chicken too much.
4. Slow Cook: Cover the Crock Pot with its lid and cook on LOW for 6 to 8 hours or on HIGH for 4 to 6 hours until the chicken is cooked through and tender.
5. Bake Biscuits: About 15 minutes before serving, bake the refrigerated buttermilk biscuits according to the package instructions so they are warm and flaky.
6. Shred Chicken and Mix: Once the chicken is fully cooked, shred it directly in the Crock Pot using two forks. Stir the mixture well to evenly distribute the chicken with the creamy vegetables and soups.
7. Serve: Scoop the hot pot pie filling into bowls and top each serving with a warm biscuit. Optionally, sprinkle shredded cheddar cheese and garnish with fresh thyme or rosemary for added flavor and presentation.

Notes

• Using chicken thighs instead of breasts will yield a moister texture due to higher fat content.
• For a lower sodium version, use low-sodium canned soups and reduce any seasoning accordingly.
• Frozen vegetable medley can include peas, carrots, corn, and green beans, but feel free to customize based on preference.
• Baking biscuits separately ensures they remain fluffy and do not become soggy from the pot pie filling.
• Leftovers can be refrigerated for up to 3 days and reheated gently on the stove or microwave.

Keywords: Crock Pot Chicken Pot Pie, slow cooker chicken pot pie, easy chicken dinner, comfort food, chicken and biscuits