Crock Pot Chicken Pot Pie Recipe

If you’re craving comfort food that feels like a warm hug, this Crock Pot Chicken Pot Pie Recipe is just what you need. It effortlessly combines tender shredded chicken, creamy savory soups, and vibrant mixed vegetables, all slow-cooked to perfection in your crock pot. Then, fluffy, golden biscuits top off the dish to create that classic pot pie experience without the fuss of making a crust. Whether busy weeknights or lazy weekends, this recipe is a fail-safe way to bring everyone to the table with smiles and full bellies.

this Recipe

Ingredients You’ll Need

The beauty of this Crock Pot Chicken Pot Pie Recipe lies in its simplicity and the way each ingredient plays a crucial role. From succulent chicken that forms the hearty base to a blend of creamy soups that create the rich filling consistency, every element adds flavor, texture, and color to this inviting meal.

• 2 lbs boneless, skinless chicken breasts (or thighs): The star protein that becomes juicy, tender, and easy to shred after slow cooking.
• 2 (10.5 oz) cans cream of chicken soup: Brings a luscious, creamy texture and classic savory richness.
• 1 (10.5 oz) can cream of celery soup: Adds a subtle herbal flavor and thickens the filling beautifully.
• 12 oz frozen mixed vegetables: A colorful medley that contributes both nutrition and a delightful bite.
• 2 teaspoons garlic powder (divided): Provides warm, aromatic flavor throughout the dish.
• 2 teaspoons onion powder (divided): Enhances the savory depth without overpowering the chicken.
• 2 teaspoons black pepper (divided): Offers a gentle spicy kick that balances the creaminess.
• 1 (16.3 oz) can homestyle biscuits (or homemade drop biscuits): The crowning glory that gives you the perfect buttery, flaky topping.

How to Make Crock Pot Chicken Pot Pie Recipe

Step 1: Prepare the Crock Pot Base

Begin by spraying the crock pot liner generously with non-stick spray to prevent sticking during slow cooking. Place the chicken breasts evenly at the bottom, then season them with half the garlic powder, onion powder, and black pepper. This initial seasoning ensures the chicken infuses with flavor right from the start, forming a savory foundation for the filling.

Step 2: Add the Creamy Soups

Next, pour both cans of cream of chicken and cream of celery soups over the seasoned chicken. These soups blend their creamy, velvety richness to coat the meat and create that quintessential pot pie gravy that absorbs all the deliciousness from the chicken and spices as it cooks.

Step 3: Layer the Vegetables and Seasonings

Scatter the frozen mixed vegetables evenly on top of the soup layer. This colorful vegetable mix not only adds a vibrant pop of color but contributes texture and wholesome nutrition. Then sprinkle the remaining garlic powder, onion powder, and black pepper on top to ensure every mouthful has balanced seasoning.

Step 4: Slow Cook to Perfection

Cover with the lid and cook on low for 6 to 8 hours or on high for about 4 to 6 hours. The gentle heat allows the chicken to become incredibly tender and easy to shred, while melding all the flavors into a heavenly pot pie filling. By the end of this cooking period, your house will smell amazing and dinner will be almost ready.

Step 5: Bake the Biscuits

About 15 to 20 minutes before serving, pop the homestyle biscuits into the oven and bake according to package instructions. These golden, fluffy biscuits will be the perfect vehicle for scooping up that luscious chicken pot pie mixture.

Step 6: Shred the Chicken and Combine

A few minutes before the biscuits finish baking, remove the crock pot lid and use two forks to shred the chicken directly in the pot. Stir gently to fully coat the shredded chicken with the creamy vegetable gravy. This step ensures every bite is packed with that comforting, savory flavor.

Step 7: Plate and Enjoy

Serve the warm biscuit right on top or on the side. You can also cut the biscuits in half and pile the chicken pot pie filling inside for a delightful handheld treat. Either way, this homemade dish is ready to be shared and savored.

How to Serve Crock Pot Chicken Pot Pie Recipe

Garnishes

Adding fresh garnishes like chopped parsley or a sprinkle of freshly ground black pepper elevates the dish’s aroma and visual appeal. For an extra burst of flavor, a dollop of sour cream or a drizzle of melted butter on the biscuits creates an irresistible finish.

Side Dishes

Even though this Crock Pot Chicken Pot Pie Recipe is quite hearty, pairing it with simple green salads or steamed green beans provides a fresh contrast that balances the meal. For a comforting addition, creamy mashed potatoes or roasted root vegetables are perfect companions.

Creative Ways to Present

For special occasions or family dinners, serve the chicken pot pie filling in individual ramekins with the biscuits placed artfully on top. You can also transform leftovers into hand pies by spooning the filling inside biscuit dough rounds and baking until golden, creating a portable, crowd-pleasing snack.

Make Ahead and Storage

Storing Leftovers

Once cooled, transfer any leftover chicken pot pie filling to an airtight container and store it in the refrigerator. It will stay fresh for up to 3 days. Keep the biscuits separate to maintain their texture and warmth.

Freezing

You can freeze the chicken pot pie filling alone for up to 3 months. Be sure to thaw it overnight in the refrigerator before reheating. For best results, bake fresh biscuits when you’re ready to serve to keep them fluffy and tender.

Reheating

Reheat the filling gently on the stove over medium-low heat or in the microwave until warmed through, stirring occasionally. Warm the biscuits separately in the oven to restore their crispness and buttery aroma. Together, they make the perfect quick meal even on busy days.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs work wonderfully in this Crock Pot Chicken Pot Pie Recipe, offering slightly more flavor and moisture, which makes your filling even more succulent.

What if I don’t have cream of celery soup?

If you can’t find cream of celery soup, cream of mushroom or cream of chicken soup are great alternatives. You might want to add a pinch of celery seed or finely chopped celery for that distinct flavor.

Can I add fresh vegetables instead of frozen?

Yes, but keep in mind fresh vegetables might cook differently in the slow cooker. Adding them halfway through cooking helps maintain their texture without turning mushy.

Is it necessary to shred the chicken?

Shredding the chicken helps it absorb more of the creamy sauce and ensures even distribution throughout the pot pie filling, giving you consistent flavor in every bite.

Can I make this recipe in an Instant Pot?

While this recipe is tailored for the slow cooker, you can adapt it for an Instant Pot using the slow cook setting or pressure cooking. Just be mindful of cook times to avoid overcooked chicken or vegetables.

Final Thoughts

This Crock Pot Chicken Pot Pie Recipe is comfort food at its finest — effortless to make and incredibly satisfying. Whether you’re feeding a hungry family or looking for a cozy solo meal, it promises rich, creamy flavors with every bite. Give it a try and you’ll soon wonder how you ever lived without this slow cooker staple in your recipe collection.

Crock Pot Chicken Pot Pie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 81 reviews

• Author: Emma
• Prep Time: 10 minutes
• Cook Time: 6 hours
• Total Time: 6 hours 10 minutes
• Yield: 6 servings 1x
• Category: Main Dish
• Method: Slow Cooking
• Cuisine: American

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Description

This comforting Crock Pot Chicken Pot Pie combines tender shredded chicken, creamy soups, and mixed vegetables slow-cooked to perfection, topped with warm, flaky biscuits for a hearty and satisfying meal that’s perfect for busy days.

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Ingredients

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Chicken and Soup Base

• 2 lbs boneless, skinless chicken breasts or thighs
• 2 (10.5 oz) cans cream of chicken soup
• 1 (10.5 oz) can cream of celery soup

Vegetables and Seasoning

• 12 oz frozen mixed vegetables
• 2 teaspoons garlic powder (divided)
• 2 teaspoons onion powder (divided)
• 2 teaspoons black pepper (divided)

Biscuit Topping

• 1 (16.3 oz) can homestyle biscuits or homemade drop biscuits

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Instructions

1. Prepare Crock Pot: Spray the crockpot liner with non-stick spray to prevent sticking. Lay the chicken breasts evenly in the bottom of the crockpot.
2. Season the Chicken: Sprinkle 1 teaspoon each of garlic powder, onion powder, and black pepper over the chicken to season it thoroughly.
3. Add Soups: Pour the cream of chicken soup and cream of celery soup over the seasoned chicken, spreading it to cover all pieces.
4. Add Vegetables and Season Again: Evenly spread the frozen mixed vegetables over the soup layer. Then sprinkle the remaining 1 teaspoon each of garlic powder, onion powder, and black pepper on top of the vegetables for added flavor.
5. Slow Cook the Mixture: Cover the crockpot 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 enough to shred easily.
6. Bake Biscuits: About 15 to 20 minutes before serving, bake the biscuits according to the package directions until golden and fluffy.
7. Shred Chicken: A few minutes before the biscuits finish baking, use two forks to shred the chicken inside the crockpot. Stir well to combine the shredded chicken with the gravy and vegetables for a cohesive filling.
8. Serve: Serve the chicken pot pie hot with the freshly baked biscuits on the side or cut in half and topped with the chicken mixture as an individual pot pie.

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Notes

• You can substitute chicken thighs for a juicier and more flavorful option.
• Frozen mixed vegetables provide convenience, but fresh vegetables can be used if preferred; just adjust cooking times accordingly.
• If using homemade biscuits, shape and bake them separately according to your recipe.
• For thicker gravy, stir in a cornstarch slurry during the last hour of cooking.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.