Simplify pot pie by using your crockpot! Make this slow cooker chicken pot pie with minimal effort. No pie crust required! Great dinner for a busy weeknight.
Original post: February 2018 | Updated: September 2022
Why This Recipe Works
One of the meals that is most memorable from childhood is traditional, comforting chicken pot pie. I remember my stepmom pulling hot savory pot pies out of the oven on busy nights and just totally devouring them when they were still steaming hot and bubbling with deliciousness.
Is there a better comfort food on the planet? A perfectly baked crust that holds a savory, hot, delicious secret inside? Nothing could be better!
For this recipe, I wanted to transform the classic American dinner into an easy crock pot meal. Let the insides cook while you work (or clean, or shop or take care of the kiddos) and top it off with an easily-baked biscuit! It’s a comforting dream come true!
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Recipe Ingredients
- Chicken – Use boneless skinless chicken breasts or chicken thighs in place of breasts if you’re wanting more of a dark meat pot pie. Cooking hack: omit chicken breasts and add meat pulled from a Rotisserie chicken 30 minutes before cook time is up.
- Chicken stock – Chicken broth and chicken stock can be used interchangeably in this recipe. For a thicker end result, either cut the amount of stock used in half or omit it entirely.
- Veggies – Replace the peas and corn with frozen mixed vegetables or another combination of veggies, if desired.
- Biscuits – Any variety of refrigerated biscuits works great as a topper for this recipe.
How To Make Slow Cooker Chicken Pot Pie
Using your crock pot is the way to go when you need EASY. Let your slow cooker do the work for you and top off the “insides” with an easy biscuit! Follow these simple directions to make your next batch of crockpot chicken pot pie.
Step 1
Place 4 skinless chicken breasts in a large slow cooker. Add onion, carrots, celery, parsley, paprika, oregano, salt and pepper. Pour chicken stock and cream of chicken soup over top. Stir the mixture on top of the chicken.
Cover and cook on low for 6-8 hours or cook on high for 3-4 hours.
Step 2
Thirty minutes before cooking time is up, remove the chicken breasts and shred using two forks or chop chicken. Return the meat to the crock pot along with the frozen peas and corn and let everything cook for 30 minutes.
Step 3
Bake the biscuits in the oven according to what the package says during the remaining 10 minutes. Scoop the chicken pot pie filling into a bowl and place a baked biscuit on top. Dinner is served!
Recipe Notes
- If you have the time, I always recommend cooking this low and slow!
- Additional spices may be added, such as garlic powder, cayenne pepper or paprika.
- Add poultry seasoning to the chicken before placing it into the crock pot for an extra punch of flavor.
- This is a great recipe to serve at a party and it also works great as a week night dinner.
- I did not use heavy cream in this recipe in order to keep it on the healthy side. For a creamier recipe, add 1/2 to 1 cup of heavy whipping cream at the same time the peas and corn are added.
- Replace the chicken broth with bouillon cubes, if desired. 1 cup of stock = 1 bouillon cube mixed into 1 cup of boiling water.
- Top the mixture with a sprinkling ground black pepper just before serving.
What To Serve With Chicken Pot Pie
This meal is the ultimate comfort food to serve for family dinner or for a large gathering! But what do you serve alongside this main dish? Read on for 19 ideas about what to serve with pot pie, including:
How To Thicken Chicken Pot Pie
In order to thicken this classic meal, either cut the amount of stock or broth used in half or omit it entirely. Additionally, you can opt to add a cornstarch slurry to the mixture while cooking.
Whisk 1 to 2 teaspoons of corn starch into cold water until smooth. Gradually add to the mixture to thicken.
For a more creamy chicken pot pie, add a can of cream of mushroom soup to the mixture.
Can I Use Shredded Meat From a Rotisserie Chicken For This Recipe
Skip adding the chicken to the crock pot in the beginning and instead add meat that is already cooked and pulled from a Rotisserie chicken toward the end, when the peas and corn are added. This will save you a few minutes of effort!
FAQ About Chicken Pot Pie
You can freeze unbaked chicken pot pie that has been pre-assembled in a baking dish. Wrap tightly and freeze for up to 4 months. Or you can freeze it after it has been baked and cooled, as well.
Whether chicken pot pie is good for you depends on which version you are consuming. Store-bought varieties are loaded with fat, calories and sodium. Other pot pie recipe options are much healthier when they reduce the amount of cream and calories.
There are so many side dishes that pair well with chicken pot pie, such as vegetables of an variety, bread, rolls, potatoes or a leafy salad.
If you want to reheat chicken pot pie leftovers, you can do so right in the crock pot. Cook on low heat for 30 minutes, or until completely heated through. Stir once halfway through! Another option would be to scoop individual servings into a bowl and reheat for 1 to 2 minutes in the microwave until heated through.
Classic Comfort Food Recipes
- The Best Meatloaf – You need to make this classic meal. It is my mother’s delicious recipe with an added touch of delicious sauce. This dinner recipe will quickly become a favorite family meal!
- Homestyle Ground Beef Casserole – This dinner boasts flavor and creaminess over a bed of steaming egg noodles. This is a perfect hearty weeknight meal to put on the table.
- Chicken Bacon Ranch Casserole – This is a delicious combination of the tastiest flavors you will ever eat in a single bite. Dinner is on the table in under 30 minutes!
- Best Baked Ziti – Packed with flavorful meat sauce and layers of cheesy goodness, you will enjoy each flavorful bite. This delicious dinner feeds a lot of people and is super filling and hearty.
- Easy Classic Chicken Alfredo is the perfect recipe for busy nights. Done in 30 minutes and made in a single pan, everyone at the table will love this creamy chicken dish!
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Crock Pot Chicken Pot Pie Recipe
Equipment
- Crock Pot
Ingredients
- 4 chicken breasts boneless, skinless
- 1 yellow onion chopped
- 1 1/2 cups carrots chopped
- 1 1/2 cups celery sliced
- 1/4 cup Italian parsley chopped
- 1 tsp paprika
- 1 tsp oregano
- 1 tsp salt
- 1 tsp pepper
- 8 oz chicken stock
- 21 oz cream of chicken soup
- 1 1/2 cups peas frozen
- 1 1/2 cup corn frozen
- 16.3 oz refrigerated biscuits 8 count
Instructions
- Place chicken breasts in a large slow cooker. Add onion, carrots, celery, parsley, paprika, oregano, salt and pepper. Pour chicken stock and chicken soup over top. Stir mixture on top of chicken, cover crock pot and set to cook for 8 hours on low or 4 hours on high heat.
- Thirty minutes before cook time is up, remove chicken breasts from slow cooker and place on a cutting board. Shred the meat using two forks and return shredded meat to crock pot. Add peas and corn, mix well, and let cook for the remaining 30 minutes.
- Bake biscuits in oven according to package directions and serve one on top of each serving!
Video
Notes
- For a thicker end result, either cut the amount of stock used in half or omit it entirely.
- Chicken broth and chicken stock can be used interchangeably in this recipe.
- If you have the time, I always recommend going LOW and SLOW!
- Add poultry seasoning to the chicken before placing it into the crock pot for an extra punch of flavor.
- I did not use heavy cream in this recipe in order to keep it on the healthy side. For a creamier recipe, add 1/2 to 1 cup of heavy whipping cream at the same time the peas and corn are added.
- Replace the peas and corn with different frozen veggies, if desired!
- Use chicken thighs in place of breasts (go boneless!) if you’re wanting more of a dark meat pot pie.
Having the weight of the chicken breast would be good to know. I made this tonight and ended up adding chicken stock at the end. I think 4 breast were big and to much. Next time I’ll just do three.
Delicious! Made it for dinner two night ago and it turned out lovely
my family loved this dish! especially my 4 year old who has sworn off anything creamy. I used the suggestion of heavy whipping cream and everyone is devouring it. love this!
Y’all- this has become a regular rotation of meals anddd it’s just 2 of us! We do have to be gluten free so we opt for the gluten free red lobster cheddar bay biscuits- and just don’t add the cheddar cheese. This is soo yummy and flavorful and easssyy peasy!! THANK YOU FOR SHARING!
That’s great to hear, Sarah. Thank you for sharing! Those tips will be good for someone else, as well.
This was easy and tasty; my husband loved it! I rubbed the chicken down with poultry seasoning and omitted the oregano (I didn’t have any lol added some powdered garlic). I used a half cup of chicken stock and thickened a little with cornstarch. I also added the heavy whipping cream you suggested (probably around 1/4 cup). I must have had huge chicken breasts because after I shredded 2 and 1/2 of them I had plenty of chicken! I just saved the extra chicken to have with rice later in the week. Thanks for a great recipe!
Thank you, Trina. I appreciate you sharing your tweaks too!
After reading all the Comments I prepared the Recipe exactly as it was written. My Family Loved it and there weren’t any leftovers After 2nds were served for 4 Adults and 2 Grandkids 5 & 6 years old. Great Fall Meal…🎃 Happy Fall
That’s great to hear! Love when a meal is received.
Wow!! Easy to put together, easy to make, big on flavor. I highly recommend using poultry seasoning and the heavy cream as suggested in the recipe. I felt it really elevated the dish and made it even better. I made it for my Dad and I and he was giving me all the compliments on a great meal, so thank you for sharing with me, so I can share with my loved ones. I shared the recipe with my sisters so they can make for their families, it is a great family dinner.
Thank you, Brooke! I’m glad it was enjoyed!
there’s 15 grams of fat in one serving or the entire recipe??
Based on the nutrition for 8 people making these, that is what it’s showing. It’ll alter if you change up the ingredients of course to use alternatives.
Is there a typo in the nutrition information? 1 gram has 469kcal? 469kcal = 469,000 calories. 2 cups of the soup (no biscuits) will weigh about 350 grams. Therefore 2 cups of the soup has 164,150 calories! That can’t be right. Is there a typo? Or is my math wrong? What am I missing here because that can’t be how many calories are actually in this recipe.
Hi Stephanie! Calories and kcal are used interchangeably and refer to the same amount of energy. Thanks for asking!
this came out really good! I did cut back on the chicken stock and added heavy cream to help thicken it up! would definitely skip the chicken stock all together next time.
So glad you found the tweaks that were good for you!
If using condensed cream of chicken does the 21 oz included the added water. Or is it 21 oz of condensed soup?
This particular recipe has you use the cream of chicken but add no additional water, other than the chicken broth listed in the recipe. Thanks for asking!
I was in a hurry and accidentally put the peas and corn in at the beginning… will it make any difference on g
how it turns out in the end result??
Good question Natasha! Those veggies don’t really need to do more than warm up so the main reason they’re added in at the end is so avoid them being mushier. But it shouldn’t hurt your meal!
My son made this while I was visiting and it’s SO good! I had to have the recipe. I’m curious if you’ve ever tried it in an instant pot and if so how long? Since my kids are grown/gone, I’ve gotten really bad at preparing in time for the crockpot.
Thanks so much for sharing this recipe! It’s easy and delicious!
That’s really neat, Stacey! Thank you for sharing that. Using your Instant Pot to prepare this is a great idea! I haven’t tested it but I love how my cake mix turns out in it. I think the key is deciding if you’re going to cook it in the gravy or if you’ll cook them in a pan insert sitting on the trivet. If you try it, let me know!
Can you cook this with frozen chicken breast? Or should I thaw first?
Hi Lara, great question! You can use a frozen chicken breast but then I would recommend for sure using the low and slow method to give it time. You also have to consider the extra liquid it’ll add to your meal so stir it up and keep an eye on it.
Making this for dinner. Should i use fresh parsley or is dried ok?
It won’t break the recipe – dry will work. I hope you enjoy! Thanks for checking it out. Come back and let us know what you thought, Sydney.
This came out like soup. I even tried adding a flour slurry to thicken it and it was still too watery. The flavor was nice, but I definitely recommend that you leave out the chicken stock in hopes that it will be thicker. It also makes A LOT! I I would say 8 very large servings, so cut the recipe in half if you have a small family and don’t want to eat this all week. I’m going to try to thicken the leftovers and put them in an actual pie shell. I didn’t love the biscuit with the filling, but that may just be because it was too watery.
How much is in a serving?
This makes 8 servings and so divide up your pan 8 ways!