Crockpot Chicken Pot Pie: The Easiest Comfort Food Dinner

Who doesn't love the warm, savory comfort of a chicken pot pie? This Crockpot Chicken Pot Pie recipe takes all the traditional flavors you adore and transforms them into an incredibly easy, comforting stew. 

Furthermore, by cooking the chicken, vegetables, and creamy sauce together in the slow cooker, the flavors meld perfectly, resulting in a deeply satisfying meal. 

The final result is a rich, creamy filling that you simply serve over pre-baked biscuits—skipping the crust stress entirely! This slow cooker chicken pot pie is the ultimate dump-and-go recipe for a cozy night.

Ingredients for a Classic Chicken Pot Pie Filling

Main Components:

• 3 boneless chicken breasts
• 1 can Cream of Chicken Soup (10.5 oz)
• 1 cup Milk
• 4 potatoes (peeled and diced)
• 16 oz bag of Frozen mixed vegetables
• 16 oz Grands Biscuits (8 count)

Aromatics and Seasoning:

• 1/2 onion chopped
• 1/2 cup chopped celery
• 1 tsp Garlic powder
• 1/2 tsp Poultry Seasoning
• 1 tsp Salt
• 1/2 tsp Pepper

How to Make Crockpot Chicken Pot Pie

This recipe is incredibly simple and requires only one short prep step before the slow cooker does all the work, followed by quick baking of the biscuits right before serving.

1. Assembly and Slow Cooking

This phase focuses on cooking the chicken, potatoes, and vegetables in the creamy, seasoned sauce until everything is fork-tender.

1. Combine Ingredients: Place everything in the crock pot except the biscuits. Ensure the chicken breasts are sitting in the liquid mixture.
2. Cook: Cook on low for 6-8 hours or on high for 3-4 hours.

2. Finishing and Serving

The final steps involve shredding the tender chicken and baking the crunchy biscuit topping.

1. Shred Chicken: Remove chicken and shred. Use two forks to quickly pull the chicken apart. Add back into the crock pot and stir to combine the shredded meat with the rich vegetable filling.
2. Bake Biscuits: Bake your biscuits according to the package directions. They should be golden brown and warm when serving.
3. Serve: Serve warm and top each bowl with a biscuit with serving. Enjoy!

Recipe Notes and Serving Suggestions

• Shredding Tip: If your slow cooker has been on the high setting, be careful when removing the chicken, as it will be very hot. Alternatively, you can use a hand mixer in the slow cooker to quickly shred the chicken, saving you a dish!
• Frozen Vegetables: Using frozen mixed vegetables (typically a blend of corn, carrots, peas, and green beans) is a fantastic shortcut. Crucially, do not thaw them before adding them to the slow cooker.
• Milk Consistency: The filling thickens naturally as the potatoes break down and the starch from the soup base sets. Therefore, if you prefer an even thicker filling, you can reduce the amount of milk used to 3/4 cup.
• Serving Suggestions: This dish is a complete meal on its own. However, a simple side salad with a vinaigrette dressing provides a nice, sharp contrast to the creamy filling.