Slow Cooker Chicken Pot Pie

Here is my favorite crock pot chicken pot pie recipe, with tender chicken, creamy soup, plenty of vegetables, and fluffy Grands biscuits on top instead of a traditional crust.

This slow cooker version is my go-to dinner when I need something comforting but don’t have time to fuss with making pastry from scratch. I just toss everything in the crock pot and let it do the work. The biscuits on top get perfectly golden and soak up all that delicious gravy!

What Kind of Chicken Should I Use?

For this crock pot chicken pot pie, boneless, skinless chicken breasts are what the recipe calls for, but you’ve got options. Chicken thighs actually work really well here too and tend to stay more moist during the long cooking time, plus they add a bit more flavor. If you’re using frozen chicken breasts, you can toss them right into the crock pot without thawing, though you might need to add an extra 30 minutes to an hour to your cooking time. Just make sure whatever chicken you use is fully cooked through and shreds easily with a fork before you add those biscuits on top.

Options for Substitutions

This comforting pot pie is pretty forgiving when it comes to swaps:

• Chicken breasts: You can easily use chicken thighs instead, which will give you a bit more flavor and stay moist during the long cooking time. Rotisserie chicken works too – just shred it and add it during the last hour of cooking.
• Cream of Chicken Soup: Try cream of mushroom or cream of celery soup for a different flavor profile. You can also make a quick homemade version by mixing 1 cup of chicken broth with 3 tablespoons of flour and 1/3 cup of heavy cream.
• Milk: Heavy cream will make it richer, while chicken broth will keep it lighter. Both work perfectly fine in this recipe.
• Frozen mixed vegetables: Use whatever frozen veggies you have on hand – peas and carrots, green beans, corn, or even fresh vegetables cut into bite-sized pieces.
• Grands Biscuits: Any refrigerated biscuit dough will work here. You can also use puff pastry cut into squares, or even make drop biscuits from scratch if you’re feeling ambitious.
• Potatoes: Sweet potatoes make a nice twist, or you can skip them entirely and add more vegetables instead.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with crock pot chicken pot pie is adding too much liquid, which creates a watery filling instead of a thick, creamy sauce – if your mixture looks too thin after cooking, let it sit uncovered for 15-20 minutes or whisk in a tablespoon of cornstarch mixed with cold water.

Cutting your potatoes too large is another common issue, as they won’t cook through in the same time as everything else, so aim for half-inch cubes that match the size of your other vegetables.

Don’t skip shredding the chicken and stirring it back in, because this step distributes the meat evenly and helps thicken the sauce as the shredded pieces absorb some of the liquid.

For extra flavor, consider browning your chicken breasts in a skillet for 2-3 minutes per side before adding them to the crock pot, which adds depth without much extra effort.

What to Serve With Chicken Pot Pie?

Since chicken pot pie is already a complete meal with protein, veggies, and those fluffy biscuits on top, you really don’t need much on the side. A simple green salad with a light vinaigrette is perfect for cutting through all that creamy richness and adding some freshness to your plate. If you want something a bit heartier, roasted green beans or glazed carrots make great additions without overwhelming the main dish. Some people like to serve cranberry sauce on the side for a sweet and tangy contrast, especially during the fall and winter months when pot pie really hits the spot.

Storage Instructions

Store: Keep any leftover chicken pot pie in an airtight container in the fridge for up to 4 days. The biscuits might soften a bit as they sit in the filling, but it still tastes great. I actually think the flavors meld together even better the next day!

Freeze: You can freeze the filling without the biscuits for up to 3 months in a freezer-safe container. When you’re ready to eat it, thaw it overnight in the fridge, reheat it in your crock pot or on the stove, then top with fresh biscuits and bake.

Reheat: Warm up individual portions in the microwave for 2-3 minutes, stirring halfway through. For larger amounts, you can reheat it in a covered dish in the oven at 350°F for about 20 minutes until heated through.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2700-3000
• Protein: 130-150 g
• Fat: 70-85 g
• Carbohydrates: 400-440 g

Ingredients

For the filling:

• 10.5 oz cream of chicken soup (I use Campbell’s condensed)
• 1/2 tsp poultry seasoning (for authentic pot pie flavor)
• 1 cup milk (whole milk works best for creaminess)
• 1/2 onion (diced into 1/4-inch pieces)
• 16 oz frozen mixed vegetables (I prefer Birds Eye)
• 4 potatoes (peeled and cut into 1/2-inch cubes)
• 1/2 tsp black pepper (freshly ground preferred)
• 1 tsp salt
• 1 tsp garlic powder
• 1/2 cup celery (diced into 1/4-inch pieces)
• 3 boneless chicken breasts (about 6-8 oz each, cut into bite-sized pieces)

For the topping:

• 16 oz Grands biscuits (8 count, thawed if frozen)

Step 1: Prepare Ingredients and Build the Base

• 4 potatoes, peeled and cut into 1/2-inch cubes
• 1/2 onion, diced into 1/4-inch pieces
• 1/2 cup celery, diced into 1/4-inch pieces
• 3 boneless chicken breasts, cut into bite-sized pieces
• 10.5 oz cream of chicken soup
• 1 cup milk
• 1/2 tsp poultry seasoning
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder

Start by prepping all your vegetables: peel and cut the potatoes into 1/2-inch cubes, dice the onion into 1/4-inch pieces, and dice the celery into 1/4-inch pieces.

Cut the chicken breasts into bite-sized pieces (roughly 1-1.5 inches).

In your slow cooker, combine the cream of chicken soup, milk, poultry seasoning, salt, pepper, and garlic powder, stirring until smooth and well combined.

This creates your seasoned base before adding anything else.

Step 2: Add Vegetables and Chicken to the Slow Cooker

• prepared potatoes from Step 1
• prepared onion from Step 1
• prepared celery from Step 1
• prepared chicken from Step 1
• 16 oz frozen mixed vegetables

Add the prepared potatoes, onion, and celery to the creamy soup base, stirring gently to combine.

Then add the diced chicken pieces and the frozen mixed vegetables directly to the pot—no need to thaw them first, as they’ll cook perfectly in the slow cooker.

Stir everything together until well combined, making sure the chicken is distributed throughout and coated with the creamy sauce.

Step 3: Slow Cook Until Chicken and Vegetables Are Tender

• mixture from Step 2

Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, until the potatoes are fork-tender and the chicken is cooked through.

I like to give it a gentle stir halfway through cooking if you’re home, though it’s not essential.

The longer, slower cooking brings out the most flavor and creates a more creamy, cohesive filling.

Step 4: Shred the Chicken and Adjust Consistency

• cooked mixture from Step 3

Once the cooking time is complete, carefully remove the chicken pieces from the slow cooker using a slotted spoon or tongs and place them on a cutting board.

Shred the chicken using two forks or a potato masher, breaking it into smaller, more tender pieces.

Return the shredded chicken to the pot and stir well to distribute it evenly throughout the creamy filling.

Taste and adjust seasonings if needed—the filling should be rich, creamy, and full-flavored.

Step 5: Bake the Biscuits

• 16 oz Grands biscuits

While the chicken mixture is finishing its cooking time or right when you’re about to serve, preheat your oven according to the package directions for the Grands biscuits (typically 350-375°F).

Place the thawed biscuits on a baking sheet and bake according to package directions, usually 12-15 minutes, until they’re golden brown and cooked through.

This timing ensures the biscuits are warm and fresh when you serve them, rather than sitting around getting stale.

Step 6: Assemble and Serve

• shredded chicken mixture from Step 4
• baked biscuits from Step 5

Ladle the creamy chicken and vegetable mixture into bowls.

Top each bowl with one warm biscuit and serve immediately.

The biscuit will soften slightly from the steam and warmth of the filling, creating that classic pot pie experience in a comforting, easy slow cooker format.

Slow Cooker Chicken Pot Pie

Delicious Slow Cooker Chicken Pot Pie recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 1 hour hr 55 minutes mins

Cook Time 3 hours hrs 45 minutes mins

Total Time 5 hours hrs 42 minutes mins

Servings 8 servings

Calories 2850 kcal

Ingredients

  

For the filling:

• 10.5 oz cream of chicken soup (I use Campbell's condensed)
• 1/2 tsp poultry seasoning (for authentic pot pie flavor)
• 1 cup milk (whole milk works best for creaminess)
• 1/2 onion (diced into 1/4-inch pieces)
• 16 oz frozen mixed vegetables (I prefer Birds Eye)
• 4 potatoes (peeled and cut into 1/2-inch cubes)
• 1/2 tsp black pepper (freshly ground preferred)
• 1 tsp salt
• 1 tsp garlic powder
• 1/2 cup celery (diced into 1/4-inch pieces)
• 3 boneless chicken breasts (about 6-8 oz each, cut into bite-sized pieces)

For the topping:

• 16 oz Grands biscuits (8 count, thawed if frozen)

Instructions

 

• Start by prepping all your vegetables: peel and cut the potatoes into 1/2-inch cubes, dice the onion into 1/4-inch pieces, and dice the celery into 1/4-inch pieces. Cut the chicken breasts into bite-sized pieces (roughly 1-1.5 inches). In your slow cooker, combine the cream of chicken soup, milk, poultry seasoning, salt, pepper, and garlic powder, stirring until smooth and well combined. This creates your seasoned base before adding anything else.
• Add the prepared potatoes, onion, and celery to the creamy soup base, stirring gently to combine. Then add the diced chicken pieces and the frozen mixed vegetables directly to the pot—no need to thaw them first, as they'll cook perfectly in the slow cooker. Stir everything together until well combined, making sure the chicken is distributed throughout and coated with the creamy sauce.
• Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, until the potatoes are fork-tender and the chicken is cooked through. I like to give it a gentle stir halfway through cooking if you're home, though it's not essential. The longer, slower cooking brings out the most flavor and creates a more creamy, cohesive filling.
• Once the cooking time is complete, carefully remove the chicken pieces from the slow cooker using a slotted spoon or tongs and place them on a cutting board. Shred the chicken using two forks or a potato masher, breaking it into smaller, more tender pieces. Return the shredded chicken to the pot and stir well to distribute it evenly throughout the creamy filling. Taste and adjust seasonings if needed—the filling should be rich, creamy, and full-flavored.
• While the chicken mixture is finishing its cooking time or right when you're about to serve, preheat your oven according to the package directions for the Grands biscuits (typically 350-375°F). Place the thawed biscuits on a baking sheet and bake according to package directions, usually 12-15 minutes, until they're golden brown and cooked through. This timing ensures the biscuits are warm and fresh when you serve them, rather than sitting around getting stale.
• Ladle the creamy chicken and vegetable mixture into bowls. Top each bowl with one warm biscuit and serve immediately. The biscuit will soften slightly from the steam and warmth of the filling, creating that classic pot pie experience in a comforting, easy slow cooker format.