Lu-Ann Simon December 5, 2025

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Crockpot Chicken Pot Pie

Name: Crockpot Chicken Pot Pie
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Cuisine: American
Ingredients: 1.5 lbs chicken breasts; 4 cups mixed vegetables (carrots, peas, corn, green beans); 1 can (10.5 oz) cream of chicken soup; 1 cup chicken broth; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon dried thyme; Salt and pepper to taste; 1 package refrigerated biscuit dough

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There is nothing cozier than the steam rising from a crockpot, filling the kitchen with the scent of tender chicken, sweet carrots, and warm herbs, especially on a chilly afternoon. Crockpot Chicken Pot Pie turns those comforting aromas into a meal that feels like a warm hug, perfect for busy weeknights, casual Sunday dinners, or when you want something nourishing without fuss. It pulls together humble pantry staples, slow cooked chicken, and flaky biscuits for a bowl that tastes like home.

If you enjoy slow cooker comfort dishes, you might also like this version of slow cooker chicken pot pie which plays up the same cozy flavors in a slightly different format.

Why This Crockpot Chicken Pot Pie Works

This recipe takes everything we love about classic chicken pot pie and simplifies it for the slow cooker. The gentle, even heat of a crockpot breaks the chicken down until it is tender and easy to shred, while the creamy base melds into the vegetables for a silky, hearty filling. Topping each serving with a warm, golden biscuit makes every spoonful a balance of creamy and flaky textures.

The slow cooking also builds deep, layered flavor without constant attention, so you can set it and forget it, then come back to a house that smells like comfort. This method is forgiving, so it is ideal for cooks of all levels, and it scales easily for families or meal prep.

Why you will love it

Hands off cooking that still feels homemade and indulgent
Comforting textures, creamy filling with flaky biscuits
Uses pantry staples for an economical weeknight meal

What You’ll Need

A few simple ingredients create the base here, but feel free to swap in low-sodium broth or extra vegetables if you prefer. The cream of chicken soup gives the filling body and silkiness, while the broth loosens it to a scoopable consistency. Refrigerated biscuit dough is a quick shortcut to the golden topping.

1.5 lbs chicken breasts
4 cups mixed vegetables, carrots, peas, corn, green beans
1 can, 10.5 oz, cream of chicken soup
1 cup chicken broth
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme
Salt and pepper to taste
1 package refrigerated biscuit dough

Optional notes, use low-sodium broth to control salt, and frozen mixed vegetables work perfectly for convenience.

How to Cook Crockpot Chicken Pot Pie

Place the chicken breasts in the bottom of the crockpot. Lay them evenly so each piece cooks through at the same rate, you will see them turn opaque as they cook.
Add mixed vegetables on top of the chicken. If you are using frozen vegetables they can go in straight from the freezer, which will help keep them bright and slightly firm.
In a separate bowl, mix the cream of chicken soup, chicken broth, garlic powder, onion powder, thyme, salt, and pepper. Pour this mixture over the chicken and vegetables. The soup will thicken as it cooks, sending savory aromas through the kitchen.
Cover and cook on low for 6 to 7 hours or high for 4 hours until the chicken is cooked through and shreds easily. The meat should fall apart with little resistance when you test with a fork.
About 30 minutes before serving, preheat the oven and bake the biscuit dough according to package instructions. Aim for golden brown biscuits that are flaky on top and tender inside.
Serve the chicken pot pie mixture in bowls with warm biscuits on top. Shred the chicken right in the crockpot, stir gently to combine textures, and ladle into bowls, placing a biscuit on each for the finishing touch.

Look for the aroma of thyme and garlic when you lift the lid, notice the glossy, thickened sauce clinging to tender shredded chicken, and enjoy the contrast when the hot, flaky biscuit meets the creamy filling.

Prep ~ 15 minutes, Cook ~ 6 hours on low or 4 hours on high, Total ~ 6 hours 15 minutes, Servings ~ 6, Kcal ~ 450 per serving (estimate)

To get a different spin on crockpot chicken dishes, try this simple chicken Parmesan in the crock pot for another weeknight favorite.

Make-Ahead and Prep Tips

You can streamline dinner by doing a few steps ahead of time. Trim and portion the chicken breasts, measure the spices, and combine the soup and broth in a jar and refrigerate for up to 24 hours. If you like an extra-thick filling, stir together the soup and broth the night before so your crockpot fills are ready to pour in the morning.

To assemble ahead, place the chicken and vegetables in the crockpot insert, then pour the soup mixture on top and cover. Store the assembled insert in the refrigerator for up to 24 hours. When you are ready, set the crockpot to cook times as directed. If you plan to freeze, cook the filling first, cool it completely, then freeze in airtight containers for up to 3 months, reserving biscuit dough for fresh baking.

If you want everything truly ready at serving time, bake the biscuits just before you plan to eat, but you can also bake them earlier and rewarm briefly in a low oven.

How to Store Leftovers

Refrigerate your Crockpot Chicken Pot Pie filling in an airtight container within two hours of cooking. It will keep well for 3 to 4 days, and you will know it is still fresh when the filling smells bright rather than sour, and the vegetables remain slightly crisp rather than mushy.

To freeze, cool the filling completely, then portion into freezer-safe containers or heavy-duty freezer bags, removing as much air as possible. Frozen filling will maintain best quality for up to 3 months. Freeze biscuits separately, wrapped tightly, and thaw in the refrigerator before reheating.

Reheating gently is key, so transfer a portion to a saucepan over medium-low heat, stirring occasionally, or microwave in short bursts, stirring between intervals to avoid overcooking the chicken. If the sauce thickened in the fridge, add a splash of chicken broth while reheating to loosen it back to a creamy consistency. A freshness cue is the brightness of the spices, if the thyme and garlic aroma remains clear the dish is still good to enjoy.

Perfect Pairings

A crisp green salad with lemon vinaigrette, to cut through the richness
Steamed asparagus or roasted Brussels sprouts for an earthy contrast
A simple apple slaw for a sweet, crunchy finish
Mashed potatoes if you prefer a spoonable, extra comfort option
Warm cranberry chutney for a touch of sweet and tart balance

Make It Your Own

There are so many gentle ways to customize this Crockpot Chicken Pot Pie to suit your pantry or preferences, all without introducing pork, bacon, or alcohol. Here are ideas to try.

Add turkey bacon for a smoky note, crisp and chop it, then stir into the filling near the end for texture. Swap half the chicken for shredded rotisserie chicken if you want to cut cooking time. Stir in a cup of shredded cheddar or gruyere when you pull the lid for a cheesy finish.

Use buttermilk biscuits instead of regular refrigerated biscuits for a tangy, tender topping. Mix in a tablespoon of Dijon mustard into the soup mixture for a subtle lift. For a lighter version, use low-fat cream soup and increase chicken broth slightly to keep it saucy.

If you love bold herbs, a handful of chopped fresh parsley and chives stirred through just before serving brightens the dish. For a gluten-free version, serve the filling over baked sweet potatoes or gluten-free biscuits.

For another hearty crockpot dinner with comforting pasta and a cheesy sauce, try this garlic Parmesan chicken pasta, which uses the same slow cooker ease with a different finish.

Pro Tips for Best Results

Cook at low heat for best texture, the chicken stays tender and the sauce develops depth.
Arrange chicken evenly, so the pieces cook uniformly, and avoid crowding the slow cooker.
Check for doneness by shredding a piece with a fork, it should fall apart easily, not resist.
If the sauce is too thin at the end, remove the lid and let it cook on high for 20 to 30 minutes to reduce, stirring occasionally.
For even baking, bake biscuits on the middle oven rack until they are deep golden on top.
Use a meat thermometer for accuracy, chicken should register 165 F when measured at the thickest part.

Frequently Asked Questions

What if I only have frozen chicken breasts?
You can cook this recipe with frozen chicken breasts, but increase the low setting time by about 1 to 2 hours, or the high setting by about 1 hour. Make sure the chicken reaches 165 F, and shred it only after confirming it is fully cooked.

Can I use thighs instead of breasts?
Yes, boneless skinless chicken thighs will work and add a bit more richness. They tend to stay juicier, and you may notice a slightly deeper flavor, cook time remains similar but check for tenderness before shredding.

How can I make the filling thicker?
If the filling is thinner than you like, mix 1 to 2 tablespoons of cornstarch with an equal amount of cold water, stir into the pot, and cook on high with the lid off for 15 to 30 minutes until it thickens. Alternatively, reduce the sauce by cooking uncovered for a short time.

Are there vegetarian options for this recipe?
To make a vegetarian version, swap the chicken for firm cubed tofu or hearty mushrooms, and use vegetable broth plus a cream of mushroom or cream of celery soup alternative. Cook times will shorten if you use pre-cooked or quick-cooking proteins.

Can I bake the casserole in the oven instead of the crockpot?
Yes, assemble the mixture in a casserole, bake at 350 F for about 30 to 40 minutes until bubbling, then add biscuits and bake until golden. Keep an eye on the liquid level and add broth if it seems too thick before baking.

How long will leftovers last in the freezer?
Properly stored in airtight containers, the cooked filling will stay at good quality for up to 3 months in the freezer. Label with the date, and thaw overnight in the fridge before reheating gently.

Final Thoughts

Crockpot Chicken Pot Pie is the kind of meal that makes a house feel like home, a practical yet indulgent dish worth coming back to again and again. With simple ingredients, minimal hands-on time, and plenty of room for personalization, it becomes a weeknight champion and a family favorite. Pull out those warm biscuits, ladle a generous portion, and savor the familiar comfort of a classic, slow-cooked pot pie.

Crockpot Chicken Pot Pie

Author: anastasia-rice
Total Time: 375 minutes
Yield: 6 servings 1x
Diet: None

Print Recipe

Description

A comforting slow-cooked chicken pot pie filled with tender chicken, sweet vegetables, and topped with flaky biscuits.

Ingredients

Scale

1.5 lbs chicken breasts
4 cups mixed vegetables (carrots, peas, corn, green beans)
1 can (10.5 oz) cream of chicken soup
1 cup chicken broth
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme
Salt and pepper to taste
1 package refrigerated biscuit dough

Instructions

Place the chicken breasts in the bottom of the crockpot.
Add mixed vegetables on top of the chicken.
In a separate bowl, mix the cream of chicken soup, chicken broth, garlic powder, onion powder, thyme, salt, and pepper.
Pour this mixture over the chicken and vegetables.
Cover and cook on low for 6 to 7 hours or high for 4 hours until the chicken is cooked through and shreds easily.
About 30 minutes before serving, preheat the oven and bake the biscuit dough according to package instructions.
Serve the chicken pot pie mixture in bowls with warm biscuits on top. Shred the chicken right in the crockpot, stir gently, and ladle into bowls with a biscuit on each.