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.
I got ahead of myself and accidentally added the peas and carrots with the chicken! Will it still turn out?
No worries, Kaitlin! I’m sure you figured it out, that they are just more delicate and don’t need to be cooked like the meat. I hope you enjoyed every bite!
Anyone, do you add the water to the cream of chicken soup?
Hi Mike, you do not have to add additional water after dumping in the cream of chicken soup. Great question!
Wondering if I can cook all the chicken/veggies in slow cooker then put in into a pie shell and put it in the oven? I don’t want the buiscuits to be separate instead make it a pie. Might be easier for me to throw everything in slow cooker vs standing over stove if that makes sense!
Hi Caroline, I have another couple of pot pie recipes that might be more of interest to you then. Let me know if this answers your question.
https://pipandebby.com/pip-ebby/chicken-pot-pie-casserole/
https://pipandebby.com/pip-ebby/easy-chicken-pot-pie/
How will it turn out because I added too much chicken stock to mine?
This was absolutely amazing. Almost as good as a real pot pie and easy enough to toss together on a weekday for a busy family! I’m adding it to our regular rotation ❤️
Thank you Lisa! I’m so glad it was enjoyed. I agree, busy families need good filling food but no time to waste!
This deserves more than 5 stars! I made this for my family tonight and it was so good and I especially LOVED how easy it was to make! I added a little corn starch with water to thicken it, otherwise it was perfect!! I bought a package of frozen veggies that included carrots, so that was even less work for me. Everyone had seconds and really loved it with the biscuit on top! One question – my college aged son want to make this for himself, but doesn’t have a crockpot. Can he make it in a pot on the stovetop on low heat? If so, would you change the measurements and how long does the chicken take to cook that way?
I’m so glad it’s enjoyed! I love the simplicity of it. This recipe can easily be transferred to the stovetop too. I would recommend using a rotisserie chicken for the least amount of work, however if you’re using chicken thighs/breasts, you would just cook them in the dutch oven until mostly cooked through. This will help brown the chicken by searing it (4-5 min each side) and begin the cooking process. Once it finishes cooking in the soup, it’ll shred easily. If using frozen precut veggies, add them with broth and spices and let it simmer for an hour(s) or more. If using fresh veggies, add them to the pot when the chicken is cooking so the veggies begin to soften. Low and slow helps the flavors really seal into the chicken and each bite so you could let it sit while doing something else, similar to a crockpot.
One of my fall/winter favorite comfort meals to make for my family. We will be enjoying this tonight before the High School Football Game! I’ve been making this since I bought my crock pot in 2018. I think this is the only recipe I still use – it is a staple in our house!
Isn’t it filling and so good with those biscuits? I’m glad your family enjoys it!
Hi
Mine came out soup like , thin consistency. I know you mention to add cream , but i used thin slice breasts 2 packs with about 8-10 pieces total , would adding another can of the soup make it thicker without using the cream ? Or is this supposed to be more of a liquid consistency dish ?
Thank you.
Good question! This version of pot pie in the crock pot isn’t as gravy like without the cream. You can reduce the amount of broth as one option. Did you shred the chicken? That helps for it to mingle with the 2 containers of cream of chicken which should help thicken it up after 8 hours. Heavy cream would also help. Just enjoy tweaking it so you get it to what you enjoy!
This is go to favorite in my house. To customize for our household I add a few shakes of thyme (not too much) and at the end before serving I mix in 1 Heinz roasted chicken gray (value size) so yummy. I freeze the leftovers in quart size freezer bags which is the perfect portion to make a chicken pot pie with it at a later date.
That’s a great tip! Thank you for sharing that with us.
This is an excellent recipe when you’re looking for something comforting and simple. It takes almost no time to dump the ingredients in the slow cooker and then bake up some biscuits just before serving.
Agreed! It’s good to have a few of these kinds of recipes in your rotation. Thanks for sharing!
We had this tonight for dinner and we have a bunch left over. Can we freeze the leftovers? Thank you! So yummy!!
Yes! This will freeze well, just don’t recommend any bread placed in the same container. Either separate the bread or make new biscuits when it’s time to reheat it. I recommend reheating the leftovers in a covered dish on low heat in the oven or on the stovetop.
Could I use chicken broth instead of chicken stock?
Yes, that would work perfectly as well.
Hi! Can I make this early and reheat or leave on low in crock pot? Any suggestions would be appreciated.
You most definitely could prepare this and reheat it later back in the crockpot. Since you add the biscuits just before serving, it won’t impact them and the chicken, gravy and vegetables will taste just as good later. Enjoy!
I made this yesterday and it was very good. It is perfect because my 11 year old loves the insides of chicken pot pie but not the crust 🙂 This is sort of like a stew, we just ate toast with it and didn’t put biscuits on top. I also used a bag of frozen mixed veggies (carrots, peas, corn, green beans) because that’s what I had. So, I didn’t put fresh carrots in. Oh, and I didn’t have fresh parsley so used dried. My son ate two bowls full 🙂
That’s interesting that your 11 YO doesn’t like the crust! But the inside is very good too. I’m glad you tweaked it with what you had on hand and how your family likes it. I’ve also used puff pastries on the side, it works great too!
Have made this a bunch, love it every time, am making it for a big family dinner tomorrow, I hope everyone enjoys it as much as my little family does!
Oh and I never have fresh herbs so I just used dried parsley, shake until it looks good! ?
Perfect, it works still.
Oh yes, this is a good one for feeding a large crew! Merry Christmas!
How long would you suggest cooking this if I were to half the recipe?
Hi Tyra, You are still slow cooking chicken so it would be at least a couple of hours to cook, so keep your eye on the chicken. You’ll be able to tell when you cut into it or it shreds easily, there won’t be any pink or gel like color in the middle. Enjoy the meal!
Sounds awesome! I’d love to know if you’ve tried an alternative to the cream of chicken soup, we are dairy free. Would love your suggestions!
Hi Brittnei, I haven’t tried creating dairy free options but I know there are so many wonderful bloggers out there who have done the hard work for us. Here’s just one I found – I hope this helps and that you love the recipe! Thanks for asking the question!
https://mywisemom.com/dairy-free-cream-of-chicken-soup
I just made this recipe for my husband’s birthday, and we both thought it was great!! So wonderful to be able to make this with the option for gluten free because the bread is on the side.
I ended up finding condensed cream of chicken soup at the grocery store. To "uncondense" it, the soup called for an extra can of water. Instead of water, I poured my extra chicken stock instead. It was tasty with all that rich flavor!! I liked having it a little more juicy so the biscuits could soak up some of the extra broth. I think the next time I make it, I want to try to "uncondense" just one of the cream of chicken soups to see what it’s like a little thicker.
This is the beauty of sharing recipes!
I love that you tried that and shared here. Thank you! There may be more people that would enjoy the tweaked version. Great idea!
I make this for my family on a regular basis, I played around with the recipe and family loves it! The only tweek that I’ve added to the recipe is 1 jar of gravy that I stir in just before serving.
I freeze the leftovers in quart sized freezer bags. When ready to use frozen cpp mixture I thaw in bag and transfer to a pie crust. Bake until golden and it makes the most amazing homemade chicken pot pie too.
I’m so glad your family enjoys it! Thank you for the freezing tips too. Love to hear what works for everyone!
Is it 2 breasts that you cut in half to make 4 pieces, or is it 4 breasts?
I’m sorry that it was confusing – thanks for asking for clarification. It’s 4 chicken breasts, all cut in half!
Hi! Just made this tonight and it was delicious! Wanted to thank you for posting this cause it was a big hit with our family! Unfortunately, I just read the previous comment left… sorry people are so inconsiderate, cause I think it was great!!!
Thanks again,
Aimee
I’m really glad to hear you enjoyed it too! There are many ways to prepare a recipe but I love giving you my best version. So thank you for taking the time to share that with me!
Tried this recipe yesterday, here is what I think: overall it was decent, but by no means "best". I absolutely loathe the oregano in it as it overpowers the flavor completely. If I try it again it will be without oregano. If you plan inn doing the 4 hour crockpot on high keep inn mind the carrots will not be soft. Suggest cooking them slightly first. I would add potatoes to it also, and I thickened I think up a bit at the end with startch. Overall not bad, not my favorite.