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Slow Cooker Chicken Pot Pie recipe makes a comforting and delicious dinner. With just 10 minutes of prep and a handful of pantry staples, this crockpot chicken pot pie recipe makes it easier than ever to bring this classic dish to your dinner table. Tender chicken breasts, mixed vegetables, and potatoes simmer in a creamy, flavorful sauce that’s so tasty. No need to mess with pie crust, just add biscuits on top and dinner is served.
Crock Pot Chicken Pot Pie
This easy slow cooker chicken pot pie is a cozy crockpot dinner that practically cooks itself. This is a family favorite meal, and I like making it because it’s a dump-and-start recipe, and a dependable weeknight dinner.
If you’ve ever made chicken and dumplings, this is very similar, just a little richer and with more vegetables.
The potatoes give it a heartier feel, and the sauce has that classic chicken pot pie flavor without being heavy. It is super versatile as well.
Why We Love Easy Chicken Pot Pie in the Crockpot
- Dump and Start Comfort Food – The slow cooker does the work, no pre-cooking or pie crust to deal with.
- One-Pot Meal – Chicken, veggies, potatoes, and a creamy sauce all cook together in one crock (except biscuits in the oven).
- Customizable – Use fresh or frozen veggies, rotisserie or leftover chicken, and your choice of biscuit or topping.
- Family-Friendly – Classic flavors everyone loves, from picky eaters to hearty appetites.
- Perfect for Busy Days – Prep takes minutes, just toss everything in and let it cook.
- Freezer and Leftover-Friendly – The filling keeps well and reheats nicely for easy meals later.
- Lots of Topping Options – Use canned biscuits, puff pastry, mashed potatoes, or even biscuit mix to make it your way.
Whether you’re making a cozy crock pot chicken pot pie from scratch or using shortcuts, there are plenty of ways to make it your own.
Ingredients in Slow Cooker Chicken Pot Pie
POT PIE FILLING:
• Boneless-Skinless Chicken Breasts – Or use chicken thighs, leftover chicken, or rotisserie chicken meat.
• Seasonings – Kosher Salt, Black Pepper, Garlic Powder, Onion Powder, Poultry Seasoning (or sage, rosemary, thyme). Pretty flexible.
• Veggies – Diced Onion, Diced Celery, Potatoes (peeled & diced), Frozen Mixed Vegetables
SAUCE:
• Cream of Chicken Soup – Or make Cream of Chicken Soup from scratch using my recipe.
• Milk – Any type, but I usually use whole milk.
• Chicken Broth – I use low sodium
TO FINISH:
• Grands Biscuits – We like the flaky layers style.
How to Make Chicken Pot Pie in the Crockpot
MAKE THE FILLING
• Prep your veggies, then place chicken breasts in the slow cooker and sprinkle on the salt, black pepper, garlic powder, onion powder, and poultry seasoning.
• Add the onion, celery, potatoes, and frozen mixed vegetables.
• In a bowl, whisk together the cream of chicken soup, milk, and chicken broth until smooth. Then pour it over the vegetables.
• Mix veggies and soup together, but don’t disturb the chicken at the bottom.
• Place the lid on the crock and cook on low for 6-8 hours or high for 3-4 hours, or until chicken has a 165°F internal temperature.
BAKE THE BISCUITS
• About 20 minutes before serving, heat the oven and start the biscuits baking according to the package directions.
FINISH
• Remove the chicken and shred it.
• Add shredded chicken back into the slow cooker and stir to combine everything.
• Serve hot with a biscuit on top of each serving (or see below for more ideas).
Topping Options for Crockpot Chicken Pot Pie
- Here are some easy and tasty ways to top your chicken pot pie:
- Oven-Baked Biscuits
Bake canned biscuits (like Grands) while the filling cooks. Serve one biscuit per bowl. - Slow Cooker Biscuits
Place raw biscuit dough on top of the hot filling during the last 1–1½ hours on HIGH. Cover with a towel under the lid to catch moisture. - Puff Pastry or Crescent Rolls
Bake separately and serve on top for a flaky option. - Mashed Potatoes
Spread over the filling in a casserole dish and broil until browned. - Homemade Biscuits
Drop spoonfuls of biscuit dough onto the filling or bake separately. - Bisquick or Cheddar Bay Biscuit Mix
• Bisquick: Mix 2 cups mix with ⅔ cup milk. Drop on filling and cook covered on HIGH for 30–40 minutes.
• Cheddar Bay Mix: Bake as directed, then top each serving with a biscuit.
Why are the methods different?
Bisquick works well for cooking directly on the filling in the slow cooker, like dumplings. Red Lobster Cheddar Bay Biscuit Mix is best baked in the oven to keep its cheesy, garlicky flavor and crisp texture—slow cooking would make them soggy.
More Easy Slow Cooker Dinner Ideas
Slow Cooker French Onion Pork Chops
Slow Cooker Marry Me Chicken
Slow Cooker Tamale Pie
Slow Cooker Sausage and Peppers
Let’s Eat!
This crockpot chicken pot pie is pure comfort in a bowl! The recipe is simple, the taste is satisfying, and it is so easy to make.
Whether you serve it with oven-baked biscuits or go all-in with slow-cooked dumplings, this is a dinner that brings everyone to the table with a smile.
If you try this slow cooker chicken pot pie recipe, I’d love to hear what you think! Leave a comment below and give it a ★★★★★ rating so more people can find and enjoy it, too.
Slow Cooker Chicken Pot Pie
Equipment
- 6-quart Slow Cooker
- medium Bowl
- large Spoon
Ingredients
Pot Pie Filling
- 3 Chicken Breasts (Boneless-Skinless)
- 1 teaspoon Kosher Salt
- ½ teaspoon Black Pepper
- 1 ½ teaspoons Garlic Powder
- ½ teaspoon Onion Powder
- ¾ teaspoon Poultry Seasoning (or sage, rosemary, thyme)
- ½ Yellow Onion diced
- ¾ cup Diced Celery
- 3 medium Potatoes (1 lb, peeled & diced)
- 16 oz bag Frozen Mixed Vegetables
Sauce
- 1 10.5 oz can Cream of Chicken Soup (or use homemade)
- 1 cup Milk
- ½ cup Chicken Broth
To Finish
- 16 oz tube Grands Biscuits (8 flaky layers style)
Instructions
Make the Filling
- Place chicken breasts in the slow cooker and sprinkle on the salt, black pepper, garlic powder, onion powder, poultry seasoning.
- Add the onion, celery, potatoes, and frozen mixed vegetables.
- In a bowl, whisk together the cream of chicken soup, milk, and chicken broth until smooth. Then pour over the vegetables and mix, but don't disturb the chicken at the bottom.
- Place the lid on the crock and cook on low for 6-8 hours or high for 3-4 hours.
Bake the Biscuits
- About 20 minutes before serving, heat the oven and bake the biscuits according to the package directions.
Finish
- Remove the chicken and shred it. Add it back into the slow cooker and stir to combine everything.
- Serve hot with a biscuit on top of each serving.
Notes
Topping Options: See article for more options.
Nutrition Information (per ~1.25 cup serving, plus 1 biscuit – serves 8) Calories: 294 Protein: 16.4g Fat: 9.7g Carbohydrates: 32.5g Sodium: 655mg
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hello, I am making this for a work luncheon, If I am using a rotisserie chicken do I stll cook for 3-4 hrs on high. Thank you
Hi! Since you’re using rotisserie chicken, the chicken itself doesn’t need much cooking time. The part that takes the longest is the onion, celery, and potato, since they need time to soften. If you want to speed things up, you can either dice the veggies smaller so they cook faster, or give them a quick sauté (or even a few minutes in the microwave with a splash of water) before adding them to the crockpot. That way, everything should be tender and ready in about 2 hours on high, or 3–4 hours on low, instead of the full 3–4 hours on high.
We loved this! It couldn’t have been easier to make. I used a mix of chicken breasts and thighs because that’s what I had and it worked great. I took some for lunch the next day.