Crock Pot Chicken Pot Pie

Short Description

I make this crock pot chicken pot pie when I want an easy, hands-off dinner that still feels hearty and homemade. The slow cooker does all the work, creating a creamy chicken and vegetable filling that pairs perfectly with warm biscuits.

Why You’ll Love This Recipe

I love this recipe because it’s incredibly simple and dependable. I like that everything cooks together in the crock pot, and I don’t have to worry about timing much. It’s filling, family-friendly, and perfect for busy days when I still want a cozy meal.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 pounds boneless, skinless chicken breasts or thighs
2 cans cream of chicken soup
1 can cream of celery soup
12 ounces frozen mixed vegetables
2 teaspoons garlic powder, divided
2 teaspoons onion powder, divided
2 teaspoons black pepper, divided
1 can homestyle biscuits

Directions

I begin by spraying the crock pot with non-stick spray, then laying the chicken in the bottom. I season the chicken with half of the garlic powder, onion powder, and black pepper. I spread the cream of chicken soup and cream of celery soup evenly over the chicken.

Next, I add the frozen mixed vegetables on top and sprinkle the remaining seasonings over the vegetables. I cover the crock pot and cook on high for about 4 to 6 hours, or on low for 6 to 8 hours, until the chicken is fully cooked and easy to shred.

About 15 to 20 minutes before serving, I bake the biscuits according to the package directions. Once the biscuits are nearly ready, I shred the chicken directly in the crock pot using two forks and stir everything together until the chicken is coated in the creamy gravy. I serve the filling topped with a warm biscuit or split the biscuit and spoon the chicken mixture over it.

Servings and Timing

This recipe makes about 6 servings. I usually spend around 10 minutes prepping everything, then let it cook for about 4 hours on high, making it a great low-effort meal.

Variations

I like swapping in cream of mushroom or cream of onion soup when I want a slightly different flavor. Sometimes I use specific vegetables like carrots, peas, or green beans instead of a mixed blend. When I want something extra special, I serve it with puff pastry or crescent dough baked separately.

Storage/Reheating

I store the chicken pot pie filling and biscuits separately. I keep the filling in an airtight container in the refrigerator for up to 5 days, and the biscuits at room temperature for up to 3 days or refrigerated for a week. I reheat the filling in the microwave in 30-second intervals until warmed through.

FAQs

Can I freeze the chicken pot pie filling?

I freeze the cooled filling in an airtight container for up to 3 months and thaw it in the refrigerator before reheating.

Can I use chicken thighs instead of breasts?

I like using thighs because they stay extra juicy, and they work just as well in this recipe.

Do I need to thaw the vegetables first?

I always add the vegetables straight from frozen, which makes prep even easier.

Can I cook this only on low?

I often cook it on low for 6 to 8 hours when I want the most tender chicken.

Can I make homemade biscuits?

I sometimes make drop biscuits from scratch, but store-bought biscuits work perfectly when I need convenience.

Conclusion

This crock pot chicken pot pie is one of my favorite comfort meals because it’s creamy, filling, and incredibly easy to make. I love how it delivers all the flavors of classic pot pie without the extra steps. It’s the kind of recipe I turn to again and again when I want simple, cozy food.

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