Crockpot Chicken Pot Pie (Easy Slow Cooker Recipe)

This crockpot chicken pot pie is an easy slow cooker version of the classic, made with chicken breasts, frozen mixed vegetables, and creamy soup. It cooks on low for 6 hours, then you shred the chicken and spoon it over warm Grands biscuits.

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The Story Behind This Crockpot Chicken Pot Pie

My husband and I both grew up with mothers who made chicken pot pie the old-fashioned way. They cooked the filling in a saucepan on the stove and then laid it into a buttery pie crust. We have loved it ever since, and it still tastes like home to us.

My daughters love a good chicken pot pie too. The trouble is we just do not have time to make it the old-fashioned way anymore. Between the filling and the crust, it can take a couple of hours.

That is where this easy chicken pot pie in the crockpot comes in. You layer everything into the slow cooker, turn it on, and go about your day. By the time work is done, dinner is ready and the whole house smells wonderful.

It is not Mom’s pie, but it is a very good alternative for a busy weeknight.

If you are looking for a chicken pot pie slow cooker recipe your family will eat, this is the one to try. I know they will love it.

Why You’ll Love This Crockpot Chicken Pot Pie

• Only a few minutes of prep, then the slow cooker does the work
• Simple ingredients from your pantry and freezer
• Creamy filling with chicken and veggies in every bite
• No pie crust to roll out, just warm biscuits on the side
• Ready at the end of a busy work day

Ingredients You’ll Need

• 3 boneless, skinless chicken breasts
• 12 ounces (about 3 cups) frozen mixed vegetables
• 1 can (10.5 ounces) cream of chicken soup
• 2 cans (10.5 ounces each) cream of celery soup
• 1 cup water or chicken broth
• 1/2 teaspoon garlic powder
• 1/2 tablespoon onion flakes
• Black pepper, to taste
• Salt, to taste after cooking
• Grands biscuits, baked according to the package

Ingredient Notes and Substitutions

• Chicken: Thaw the breasts before they go in the crockpot.
• Frozen vegetables: No need to thaw. A mix with peas, carrots, corn, and green beans works great.
• The soups: I use one can of cream of chicken and two cans of cream of celery. Two cans of cream of chicken tasted a little too much like chicken soup to me.
• Water or broth: Broth adds more flavor. If you use it, go easy on the salt at the end.
• Onion flakes: You can use 1/2 teaspoon onion powder instead.
• Biscuits: Grands are my pick, but your favorite homemade biscuits work too.

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Equipment Needed

• 4 to 6 quart slow cooker
• Medium mixing bowl
• Chicken shredder tool
• Baking sheet for the biscuits
• Can opener

How to Make Crockpot Chicken Pot Pie

1. Prep Everything: Open the cans of soup and measure out your water or broth and seasonings.
2. Layer the Crockpot: Place the chicken breasts in the bottom of the slow cooker. Spread the frozen vegetables over the top.
3. Mix the Sauce: In a bowl, stir together the cream of chicken soup, cream of celery soup, water or broth, garlic powder, onion flakes, and black pepper. Pour it over the chicken and vegetables.
   Pro tip: Mix the sauce in a bowl first so the soup is smooth and does not clump on top of the chicken.
4. Cook on Low: Cover and cook on low for 6 hours. If you are short on time, cook on high for 4 hours.
5. Shred the Chicken: Shred the Chicken: Take the chicken out and shred it with the chicken shredder tool. Stir it back into the sauce.
   Pro tip: The chicken is done when it reaches 165 degrees F inside and shreds easily.
6. Season to Taste: Give it a taste, then add salt if it needs it.
7. Bake the Biscuits: While the chicken shreds, bake the Grands biscuits in the oven following the package directions.

8. Serve: Split a warm biscuit and spoon the creamy chicken pot pie filling right over the top.

Tips and Tricks

• Check the chicken at the 6 hour mark, since every crockpot runs a little different.
• Keep the lid on while it cooks. Every peek adds time.
• Start your biscuits when you shred the chicken so everything hits the table warm.
• Add salt at the end, because the canned soups already have plenty.

What to Serve with Crockpot Chicken Pot Pie

A simple side keeps the meal light, since the filling and biscuits are already rich.

• [Side salad recipe, link to your post]
• [Green beans or roasted veggie recipe, link to your post]
• [Apple or fall dessert recipe, link to your post]

Storing and Reheating Leftovers

Store the leftover filling in an airtight container in the fridge for 3 to 4 days. Keep the biscuits separate so they stay fluffy.

Reheat the filling on the stove or in the microwave until hot, adding a splash of broth if it has thickened. You can also freeze the filling for up to 3 months.

Troubleshooting

• Too thin: Stir 1 tablespoon of flour into 2 tablespoons of cold water, stir it into the filling, and cook on high for 15 minutes.
• Too thick: Stir in a splash of broth until it looks right.
• Bland: Add a little more salt and a pinch of black pepper.

More Crockpot Recipes You’ll Love

• Crockpot Pepper Steak
• Crockpot Creamy White Chicken Chili
• Easy Crockpot Chili with Ground Beef and Beans
• 25 Simple Budget-Friendly Chicken Recipes That Feed a Family

Frequently Asked Questions

Yes. Make the filling a day ahead and reheat it on the stove. Bake the biscuits fresh.

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