By: Becky Hardin
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Crockpot Chicken Pot Pie is a revolutionary recipe in the world of easy to make comfort food! Simple and savory ingredients meld together to creamy perfection in your slow cooker to make a decadent and delicious chicken dinner. This might just be your new favorite pot pie recipe!
Table of Contents
Slow Cooker Chicken Pot Pie
Everyone loves those two magical words – slow cooker! Wait, I mean the other two magic words – chicken pot pie! Well, I guess this whole recipe is pretty magical, actually. It’s the most comforting dinner ever, and it’s easy as pie to make! (See what I did there?!)
I know what you must be thinking, too. How is the crust formed for the pot pie if it’s cooked in the slow cooker? Well, you’ll need your oven for just a little bit at the end to get the biscuits perfectly golden brown. However, the warm, creamy, flavorful filling is all cooked in the Crockpot.
Why You’ll Love this Chicken Pot Pie Recipe:
- EASY: Slow cooker recipes are always such a cinch to whip up, and this recipe is no exception!
- CREAMY: Ingredients like milk and cream of chicken soup keep the filling of this pot pie deliciously thick and creamy.
- COMFORT FOOD: There’s nothing quite like digging into some chicken pot pie after a long hard day, now is there? This stuff is the definition of comfort food!
With the EASIEST steps to follow and simple, inexpensive ingredients, this slow cooker recipe is sure to become a staple in your kitchen.
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How to Make Crockpot Chicken Pot Pie
You can jump to the recipe card for full ingredients & instructions!
- Spray the inside of the slow cooker with nonstick spray.
- Add the chicken, onion, potatoes, and frozen veggies.
- In a separate bowl, combine the cream of chicken soup, milk, and seasonings. Pour this mixture into the Crockpot and stir.
- Cook on low for 6-8 hours or on high for 3-4 hours.
- Preheat the oven to 350°F near the end of your cook time.
- Remove the insert from the slow cooker.
- Place the biscuits on top of the creamy filling.
- Bake for 30-40 minutes.
Recipe Notes
- For the biscuits, I like to use Grands Biscuits for the best results.
- If you need to substitute the russet potatoes, you can use Yukon gold instead.
- Spraying the slow cooker with nonstick cooking spray helps to ensure that none of the creamy filling gets burned on the side, so don’t skip this step!
Can I use frozen chicken?
Yes, but you’ll want to let it thaw before using.
Can I make chicken pot pie in the oven?
Yes! We have a great recipe for baked chicken pot pie.
How long does chicken pot pie last?
In an airtight container in the fridge, this pot pie will stay fresh for about 3-4 days.
What is the best way to freeze chicken pot pie?
Make sure the chicken pot pie is totally cooled to room temperature. Then, transfer it to a food storage container and pop it into the freezer where it’ll stay fresh for up to 3 months.
This warm, creamy, and protein-packed dinner is sure to keep you cozy no matter how cold it gets outside!
Tips!
- If you want even more flavor, consider sprinkling in some fresh parsley or garlic powder. Just don’t add too much!
- Use chicken breast meat, not chicken thigh meat. Thigh meat just isn’t pot pie material.
- I personally prefer cooking this dish on low for 6-8 hours to really let the flavors settle in.
Slow cooked chicken pot pie topped with buttery biscuits is what all my dreams are made of.
What if my Crockpot isn’t oven safe?
If your Crockpot isn’t oven safe, bake the biscuits on a sheet pan according to the package directions. Prior to serving, top the pot pie filling with the baked biscuits.
Can I use homemade biscuits?
If you really feel like showing off, feel free to make some Easy Buttermilk Biscuits to go on top of this pot pie!
Can I use fresh instead of frozen vegetables?
It’s a lot easier to use frozen vegetables for this recipe, as they tend to hold their shape a bit better while cooking – especially peas. However, fresh veggies can also be used.
More Delicious Crockpot Recipes We Love
- Crockpot Buffalo Wings
- Crockpot Chicken Wild Rice Soup
- Crockpot Swedish Meatballs
- Crockpot Meatloaf
- Crockpot Spaghetti Casserole
Chicken Pot Pie Variations:
- Chicken Pot Pie Casserole
- Baked Chicken Pot Pie
- Chicken Pot Pie Soup
Crockpot chicken pot pie is might not be quick, but it sure is worth the wait! Make this easy dinner ASAP – your family will thank you.
More Easy Chicken Recipes to Try:
- Baked Chicken Thighs
- Instant Pot Chicken Noodle Soup
- White Chicken Chili
- Chicken and Dumplings
- One Pot Chicken Alfredo
- Cuban Mojo Chicken
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy! You can also jump to recipe.
Recipe
Crockpot Chicken Pot Pie Recipe
4.53 from 34 votes
Author: Becky Hardin
Prep: 10 minutes minutes
Cook: 4 hours hours
Total: 4 hours hours 40 minutes minutes
Serves8
Print Rate
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Crockpot Chicken Pot Pie is a revolutionary recipe in the world of easy to make comfort food! Simple and savory ingredients meld together to creamy perfection in your slow cooker to make a decadent and delicious chicken dinner. This might just be your new favorite pot pie recipe!
Email This Recipe
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from The Cookie Rookie.
Ingredients
- 3 boneless, skinless chicken breasts cut into bite-sized pieces
- 1 onion diced
- 2 russet potatoes peeled and cubed
- 16 ounces frozen mixed vegetables
- 10.5 ounces cream of chicken soup 1 standard can
- 1 cup whole milk
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ½ teaspoon poultry seasoning
- 16 ounces Grands Biscuits 8-count package
Recommended Equipment
Instructions
Spray the slow cooker insert with nonstick cooking spray.
Add the chicken, onion, potatoes, and frozen vegetables.
3 boneless, skinless chicken breasts, 1 onion, 2 russet potatoes, 16 ounces frozen mixed vegetables
In a medium bowl, whisk together the cream of chicken soup, milk, salt, pepper, and poultry seasoning. Pour this mixture into the slow cooker and stir until well combined.
10.5 ounces cream of chicken soup, 1 cup whole milk, 1 teaspoon kosher salt, ½ teaspoon ground black pepper, ½ teaspoon poultry seasoning
Cook on low for 6-8 hours or high for 3-4 hours.
Preheat the oven to 350°F. Carefully, remove the insert from the slow cooker. Arrange the biscuits over the pot pie filling.
16 ounces Grands Biscuits
Bake in the oven for 30-40 minutes until the biscuits are golden and cooked through. Serve and enjoy!
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
Biscuits: If your crockpot isn’t oven safe, bake the biscuits on a sheet pan according to the package directions. Prior to serving, top the pot pie filling with the baked biscuits.
Nutrition Information
Calories: 440kcal (22%) Carbohydrates: 50g (17%) Protein: 27g (54%) Fat: 15g (23%) Saturated Fat: 3g (19%) Polyunsaturated Fat: 4g Monounsaturated Fat: 6g Trans Fat: 1g Cholesterol: 61mg (20%) Sodium: 1227mg (53%) Potassium: 864mg (25%) Fiber: 4g (17%) Sugar: 5g (6%) Vitamin A: 3028IU (61%) Vitamin C: 11mg (13%) Calcium: 98mg (10%) Iron: 4mg (22%)
Did You Make This?I want to see! Be sure to upload an image below & tag @thecookierookie on social media!
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