Crockpot Chicken Pot Pie

This Crockpot Chicken Pot Pie is the definition of comfort food in my house. There’s something so incredibly satisfying about a creamy, savory filling loaded with tender chicken and soft vegetables, all waiting to be scooped up with a warm, fluffy biscuit. It’s a meal that feels like a hug from the inside out.

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I remember my mom making pot pie from scratch, and the aroma would fill our entire home for hours. I wanted to capture that same feeling but in a way that fits our busy lives. The slow cooker was the perfect answer, letting all those beautiful flavors meld together while I go about my day.

This recipe is designed to be incredibly low-stress while delivering a hearty, deeply satisfying meal. My best tip is to get everything chopped and ready the night before. In the morning, you just have to turn on the crockpot, and dinner is practically done!

What You Need to Make This Recipe

This recipe comes together with simple, wholesome ingredients you likely already have. Hearty chicken, potatoes, and carrots swim in a savory cream sauce, creating the perfect base for this Crockpot Chicken Pot Pie. The full list is in the recipe card below!

How to Make Crockpot Chicken Pot Pie

Making this Crockpot Chicken Pot Pie couldn’t be simpler. You’ll start by combining the chicken, veggies, broth, and seasonings in the slow cooker and letting it cook on low. Towards the end, you’ll shred the chicken and thicken the filling into a rich, creamy sauce. The final step is baking the biscuits and serving them hot over the filling!

Hearty Crockpot Chicken Pot Pie

A rich and creamy chicken pot pie filling, slow-cooked to perfection and topped with fluffy, golden-brown biscuits. It's the ultimate comfort food, made easy in your slow cooker!

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Prep Time 15 minutes mins

Cook Time 4 hours hrs 30 minutes mins

Total Time 4 hours hrs 45 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 562

Ingredients Equipment Method Notes

Ingredients

  

For the Creamy Filling

• 1.5 lbs boneless, skinless chicken breasts about 2-3 breasts
• 1 cup yellow onion diced
• 2 ribs celery diced
• 2 large carrots peeled and sliced
• 1 cup Yukon Gold potatoes diced into 1/2-inch cubes
• 1 tsp dried thyme
• 1/2 tsp dried sage
• 1 tsp garlic powder
• 1 tsp salt or to taste
• 1/2 tsp black pepper freshly ground
• 2 cups low-sodium chicken broth
• 1 can (10.5 oz) condensed cream of chicken soup do not dilute
• 1/2 cup heavy cream or half-and-half
• 2 tbsp cornstarch
• 1 cup frozen peas do not thaw

For the Biscuit Topping

• 1 can (16.3 oz) refrigerated buttermilk biscuits 8 count

Equipment

• 6-quart Crockpot or Slow Cooker
• Baking Sheet
• Mixing Bowl

Method

 

Prepare the Filling

• Place the chicken breasts in the bottom of a 6-quart slow cooker. Top with the diced onion, celery, carrots, and potatoes.
• In a medium bowl, whisk together the chicken broth, condensed cream of chicken soup, dried thyme, sage, garlic powder, salt, and pepper until smooth. Pour this mixture over the chicken and vegetables in the slow cooker.

Slow Cook

• Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the chicken is cooked through and the vegetables are tender.

Shred Chicken & Thicken

• Carefully remove the cooked chicken breasts from the slow cooker and place them on a cutting board. Use two forks to shred the chicken, then return it to the slow cooker and stir to combine.
• In a small bowl, whisk together the heavy cream and cornstarch until no lumps remain, creating a slurry. Pour the slurry into the slow cooker and stir well to combine.
• Stir in the frozen peas. Cover the slow cooker again and cook on HIGH for an additional 30 minutes, or until the filling has thickened.

Bake Biscuits & Serve

• About 15 minutes before the filling is done thickening, preheat your oven and bake the refrigerated biscuits according to the package directions until golden brown.
• Taste the pot pie filling and adjust seasoning with more salt and pepper if needed. Ladle the hot filling into bowls and top each serving with a warm, freshly baked biscuit.

Notes

Ingredient Swaps: Feel free to use a 16-ounce bag of frozen mixed vegetables (peas, carrots, corn, green beans) instead of the fresh carrots, celery, and peas to save on prep time. Add them during the last 30 minutes of cooking. You can also use cooked, shredded rotisserie chicken; just reduce the initial cooking time to 2-3 hours on HIGH or 4-5 hours on LOW.

Make it Thicker: If you prefer an even thicker filling, you can increase the cornstarch to 3 tablespoons.

Storage: Store the leftover filling and biscuits separately in airtight containers in the refrigerator for up to 3 days. Reheat the filling on the stovetop or in the microwave, and warm the biscuits in an oven or toaster oven.

Pro Tips for Making This Crockpot Chicken Pot Pie

Over the years, I’ve learned a few things that really elevate this dish from good to great. Here are some of my favorite tips to ensure your meal is perfect every time.

• Don’t Rush the Cook Time: The magic of this Crockpot Chicken Pot Pie recipe happens during that long, slow simmer. It’s what makes the chicken incredibly tender and allows the flavors of the thyme, sage, and veggies to meld beautifully.
• Create a Smooth Slurry: When it’s time to thicken the filling, make sure you whisk the cornstarch and heavy cream together until they are completely smooth before adding them to the crockpot. This is the key to a silky, lump-free sauce.
• Taste and Adjust: Before serving, always give the filling a final taste. Sometimes it might need a little extra salt or a fresh crack of black pepper to make the flavors pop.
• My Secret Trick: I love to brush the tops of the buttermilk biscuits with melted butter and a sprinkle of garlic powder before baking. It adds an incredible, savory crust that complements the creamy filling perfectly. If you love garlic-infused dishes, you might also enjoy this Lemon Garlic Chicken.

Fun Variations for Crockpot Chicken Pot Pie

One of the things I love most about cooking is making a recipe my own! This dish is wonderfully adaptable. Here are a few fun twists you can try:

• Add Different Herbs: While thyme and sage are classic, don’t be afraid to experiment. A bay leaf added at the beginning of cooking or some fresh parsley stirred in at the end can add a lovely new dimension.
• Switch Up the Veggies: This is a great recipe for cleaning out the vegetable drawer. Diced celery root, parsnips, or even sweet potatoes can be delicious additions. Just be mindful of cooking times for harder vegetables.
• Make it Cheesy: For an extra layer of comfort, stir in about a half-cup of shredded sharp cheddar or Gruyère cheese along with the peas at the end. My kids absolutely love this version!
• A Touch of Spice: If you enjoy bold flavors like in this Kung Pao Chicken, you can add a pinch of red pepper flakes to your Crockpot Chicken Pot Pie for a subtle, warming heat.

What to Serve With Crockpot Chicken Pot Pie

Because this Crockpot Chicken Pot Pie is such a complete meal-in-one, you don’t need much on the side. I like to keep it simple and fresh to balance the richness of the main dish.

• A simple green salad with a bright lemon vinaigrette.
• Steamed or roasted green beans with a sprinkle of sea salt.
• A side of cranberry sauce for a sweet and tangy contrast, especially around the holidays.

My kitchen philosophy is to keep things stress-free, so sometimes the best side is a simple one that doesn’t require any extra cooking!

How to Store Crockpot Chicken Pot Pie

Properly storing leftovers means you can enjoy this comforting meal for days to come. It’s one of those dishes that tastes just as good, if not better, the next day!

• In the Fridge: Allow the Crockpot Chicken Pot Pie filling to cool completely, then transfer it to an airtight container. It will keep for up to 4 days. I recommend storing the biscuits separately to prevent them from getting soggy.
• In the Freezer: The filling freezes beautifully! Once cool, portion it into freezer-safe bags or containers. It can be stored for up to 3 months. Thaw it overnight in the refrigerator before reheating.
• Reheating: My favorite way to reheat the filling is gently on the stovetop over medium-low heat. This helps bring back its creamy texture. You can warm the biscuits in the oven or toaster oven until they are fluffy again.

Nutritional Benefits

This Crockpot Chicken Pot Pie is packed with lean protein from the chicken, which helps keep everyone feeling full and satisfied. It’s also loaded with vitamins and fiber from the carrots, onions, and peas for a well-rounded family meal.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless chicken thighs would be delicious in this recipe. They have a bit more fat, which adds wonderful flavor and ensures they stay incredibly tender and juicy during the long cook time.

Can I make this dairy-free?

Yes, you can adapt this Crockpot Chicken Pot Pie to be dairy-free. Use a dairy-free condensed soup, swap the heavy cream for full-fat coconut milk, and choose a dairy-free refrigerated biscuit. The result will still be wonderfully creamy.

Do I have to use condensed soup?

The condensed soup is a great shortcut for a creamy, flavorful base. If you prefer to make your own, you can create a simple roux with 4 tablespoons of butter, 1/4 cup of flour, and about 1.5 cups of milk, whisking until thick.

Can I prepare this in advance?

Definitely! To save time in the morning, you can chop all your vegetables and store them in an airtight container in the fridge. You can also mix the broth and seasonings ahead of time. Then, just add everything to the slow cooker and turn it on!

Conclusion

There’s nothing quite like coming home to the incredible aroma of a slow-cooked meal, and this Crockpot Chicken Pot Pie delivers on every level. It’s warm, comforting, and packed with wholesome ingredients, but most importantly, it’s incredibly easy to make. I hope this recipe brings as much warmth and happiness to your family’s table as it does to mine.

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