This Crock Pot Chicken Pot Pie is the ultimate comfort food, made effortlessly in the slow cooker! It’s creamy, hearty, and packed with tender chicken, savory vegetables, and a rich, velvety sauce. With a golden, flaky biscuit topping, this dish brings all the cozy, homemade flavors of a traditional chicken pot pie without the fuss! Perfect for a weeknight dinner or a cozy Sunday meal.
Why You’ll Love This Recipe
- Easy & Hands-Off – The crock pot does most of the work for you.
- Rich & Creamy – Every bite is loaded with comfort-food goodness.
- Perfect for Busy Days – Set it and forget it!
- Family-Friendly – A meal the whole family will love.
- Customizable – Use your favorite veggies or make it dairy-free if needed.
Table of Contents
Ingredients Crock Pot Chicken Pot Pie
You’ll need just a few simple ingredients to make this slow cooker classic. Full measurements are in the recipe card below!
For the Chicken Pot Pie Filling
- Boneless, skinless chicken breasts – The star of the show! You can also use chicken thighs for extra flavor.
- Chicken broth – Adds depth and keeps the chicken moist.
- Cream of chicken soup – The secret to a thick, creamy sauce with minimal effort.
- Heavy cream – Makes the filling ultra-rich and creamy.
- Frozen mixed vegetables – A colorful mix of carrots, peas, corn, and green beans.
- Potatoes – Diced Yukon gold or russet potatoes add heartiness.
- Onion & garlic – For that irresistible savory flavor.
- Seasonings – Salt, pepper, thyme, and a pinch of poultry seasoning.
For the Biscuit Topping
- Refrigerated biscuit dough – The easiest way to get that classic pot pie topping without extra work.
- Butter – Brushed on top for a golden, buttery finish.
- Parsley (optional) – For a pop of fresh flavor.
How to Make Crock Pot Chicken Pot Pie
1. Cook the Chicken
Place the chicken breasts in the crock pot and pour in the chicken broth. Add the diced potatoes, onions, garlic, and seasonings. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is tender and easily shreddable.
2. Shred the Chicken & Add the Creamy Ingredients
Remove the chicken, shred it with two forks, and return it to the crock pot. Stir in the cream of chicken soup, heavy cream, and frozen mixed vegetables. Let everything cook for another 30 minutes to blend the flavors.
3. Prepare the Biscuit Topping
While the filling finishes cooking, bake the refrigerated biscuits according to package instructions. Brush them with melted butter for extra flavor.
4. Serve & Enjoy!
Ladle the creamy chicken mixture into bowls and top each serving with a warm, flaky biscuit. Garnish with fresh parsley if desired. Enjoy your cozy, homemade meal!
Pro Tips for Making Crock Pot Chicken Pot Pie
- For extra flavor, use chicken thighs instead of breasts.
- Want a thicker filling? Mix 2 tablespoons of cornstarch with a little water and stir it in during the last 30 minutes.
- Don’t overcook the biscuits – Bake them separately to ensure they stay crisp and golden.
- Love a cheesy touch? Stir in 1/2 cup of shredded cheddar cheese before serving.
How to Serve Crock Pot Chicken Pot Pie
Serve this Crock Pot Chicken Pot Pie hot, topped with a buttery biscuit. Pair it with a crisp green salad, roasted veggies, or a side of mashed potatoes for extra comfort-food goodness!
Make Ahead and Storage
- Make Ahead: Prepare the filling in advance and store it in the fridge for up to 2 days before reheating and serving.
- Storage: Store leftovers in an airtight container in the fridge for 3-4 days.
- Freezing: Freeze the filling (without biscuits) in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm on the stove over medium heat, adding a splash of broth or cream if needed.
FAQs
Can you just put raw chicken in a slow cooker?
Yes, you can put raw chicken in a slow cooker! It will cook slowly at a safe temperature, allowing the flavors to develop beautifully. Just make sure the internal temperature reaches 165°F (75°C) before serving.
How to keep the bottom crust of chicken pot pie from getting soggy?
To prevent a soggy bottom crust, pre-bake the crust before adding the filling, or use a thicker crust like puff pastry. For a Crock Pot version, serve the filling over biscuits or crescent rolls baked separately.
What is the difference between a chicken pie and a chicken pot pie?
A chicken pie is typically all about the chicken and crust, while a chicken pot pie has a creamy filling with veggies, making it a heartier dish.
Can you put crescent rolls in a crock pot?
Yes! You can place crescent rolls on top of your filling during the last 30 minutes to an hour of cooking. To help them brown, use a towel under the lid to absorb excess moisture.
Why put foil balls in a crock pot?
Foil balls help lift food off the bottom, allowing air to circulate for even cooking. They also prevent food from sitting in excess liquid, which can keep things from getting soggy.
Can you use Pillsbury crescent rolls instead of puff pastry?
Yes, but crescent rolls have a softer, bread-like texture, while puff pastry is flakier. If using crescent rolls, pinch the seams together for a smooth sheet.
What is the closest thing to puff pastry?
The best alternative is phyllo dough, though it’s thinner and crispier. Crescent roll dough can work in some recipes but will have a different texture.
What can you make out of Pillsbury crescent rolls?
You can make croissants, turnovers, mini pizzas, stuffed rolls, cinnamon twists, and even crusts for pot pies they’re super versatile!
What is the difference between puff pastry and crescent rolls?
Puff pastry is flaky and made with layers of butter, while crescent rolls are softer and more bread-like due to added yeast.
Enjoy this cozy, comforting Crock Pot Chicken Pot Pie a family favorite that’s easy, delicious, and perfect for any day of the week!
Crock Pot Chicken Pot Pie
Equipment
- Crock Pot
Ingredients
For the Chicken Pot Pie Filling
- 3 boneless, skinless chicken breasts or use chicken thighs for more flavor
- 3 cups chicken broth adds depth and moisture
- 1 can 10.5 oz cream of chicken soup makes the sauce creamy
- 1/2 cup heavy cream for extra richness
- 2 cups frozen mixed vegetables carrots, peas, corn, green beans
- 3 potatoes diced, Yukon gold or russet
- 1 onion chopped
- 2 cloves garlic minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp thyme
- 1/2 tsp poultry seasoning
For the Biscuit Topping
- 1 can 16 oz refrigerated biscuit dough baked separately
- 2 tbsp butter melted, for brushing
- 1 tbsp parsley chopped, optional
Instructions
- Cook the Chicken Place the chicken breasts in the crock pot and pour in the chicken broth. Add the diced potatoes, onions, garlic, and seasonings. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is tender and easily shreddable.
- Shred the Chicken & Add the Creamy Ingredients Remove the chicken, shred it with two forks, and return it to the crock pot. Stir in the cream of chicken soup, heavy cream, and frozen mixed vegetables. Let everything cook for another 30 minutes to blend the flavors.
- Prepare the Biscuit Topping While the filling finishes cooking, bake the refrigerated biscuits according to package instructions. Brush them with melted butter for extra flavor.
- Serve & Enjoy! Ladle the creamy chicken mixture into bowls and top each serving with a warm, flaky biscuit. Garnish with fresh parsley if desired. Enjoy your cozy, homemade meal!
Notes
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