Crock Pot Chicken Pot Pie

You know those days when all you want is a big, warm hug in food form? That’s exactly what this crock pot chicken pot pie is—pure comfort in a bowl. I first made it on a freezing winter night when the idea of standing over the stove felt like too much. I threw everything into my slow cooker, plopped some biscuits on top, and four hours later? Magic. The whole house smelled like a cozy diner, and my family practically licked their bowls clean.

What I love most (besides the fact that it’s ridiculously easy) is that it’s got all the classic chicken pot pie flavors—tender chicken, creamy sauce, those nostalgic mixed veggies—but with a golden, flaky biscuit topping that soaks up all that goodness. It’s the kind of meal that makes everyone at the table happy, especially the cook, because your crock pot does most of the work. Perfect for busy weeknights, lazy Sundays, or anytime you need a little edible comfort.

Why You’ll Love Crock Pot Chicken Pot Pie

• It’s the ultimate hands-off dinner. Just toss everything in the crock pot, set it, and forget it. No standing over the stove or babysitting a pot.
• Perfect for busy weeknights. Prep takes 15 minutes, and the slow cooker does the rest. Dinner practically cooks itself while you tackle life.
• Total comfort food vibes. Tender chicken, creamy sauce, and those classic mixed veggies—it’s like a hug in a bowl. And that biscuit topping? Pure heaven.
• Family-friendly and crowd-pleasing. Kids, adults, picky eaters—everyone loves this one. It’s a guaranteed hit at the dinner table.
• Great for leftovers. The flavors get even better the next day, so you’ve got lunch or dinner sorted for tomorrow too.
• Customizable to your taste. Swap veggies, use turkey, or try gluten-free biscuits—it’s super adaptable to what you’ve got on hand.

Trust me, once you try this, it’ll become a regular in your rotation. It’s easy, comforting, and just so darn good.

Ingredients You’ll Need for Crock Pot Chicken Pot Pie

Okay, let’s talk ingredients—nothing fancy here, just simple, comforting stuff you probably already have in your pantry or freezer. Here’s what you’ll need:

Protein

• 900 grams boneless, skinless chicken breasts or thighs (thighs are my go-to for extra juiciness, but breasts work great too!)

Soup Base

• 2 cans (300 grams each) cream of chicken soup (the condensed kind—trust me, it’s the secret to that creamy goodness)
• 1 can (300 grams) cream of celery soup (adds a little extra depth, but you can sub with another chicken soup if you prefer)

Vegetables

• 340 grams frozen mixed vegetables (the classic peas, carrots, corn, and green beans combo—no chopping required!)

Seasonings

• 2 teaspoons garlic powder, divided (because garlic makes everything better)
• 2 teaspoons onion powder, divided (for that cozy, savory flavor)
• 2 teaspoons ground black pepper, divided (adjust to taste—I like it peppery!)

Biscuit Topping

• 1 can (460 grams) homestyle biscuits (or homemade drop biscuits if you’re feeling fancy—but the canned ones work like a charm)

See? Nothing complicated. Just grab, dump, and let the crock pot work its magic. And don’t worry—I’ll walk you through every step next!

Step-by-Step Instructions for Crock Pot Chicken Pot Pie

Alright, let’s get cooking! This is so easy, you’ll wonder why you haven’t made it every week. Here’s how it all comes together:

Preparing the Chicken Mixture

1. First, grab your crock pot—no need to grease it or anything. Just plop those chicken breasts or thighs right in there. Don’t even bother chopping them; they’ll cook and shred beautifully as-is.
2. Now, pour in both cans of cream of chicken soup and the cream of celery soup. Add the frozen mixed vegetables (still frozen is fine—they’ll thaw as it cooks). Sprinkle in 1 teaspoon each of garlic powder, onion powder, and black pepper. Give it all a good stir so everything’s cozy and combined.
3. Pop the lid on and set your crock pot to low. Let it cook for 4 hours. Go fold some laundry, binge your favorite show, or just enjoy the amazing smells filling your kitchen.

Shredding the Chicken

4. After 4 hours, open that lid carefully—steam alert! The chicken should be super tender. Grab two forks and shred it right in the pot. It should fall apart easily; if not, give it another 15-20 minutes.
5. Once the chicken’s shredded, stir in the remaining 1 teaspoon each of garlic powder, onion powder, and black pepper. Taste it—need more pepper? Go for it! This is your moment to adjust.

Adding the Biscuit Topping

6. Time for the best part! Grab your biscuits—if they’re the canned kind, just separate them and place them gently on top of the chicken mixture. No need to press them down; they’ll puff up as they cook.
7. Put the lid back on and switch your crock pot to high. Let it cook for 1 hour. The biscuits will turn golden and fluffy, and the sauce will bubble up around the edges. If you want them extra crispy, pop the whole crock pot insert under the broiler for 2-3 minutes (watch closely—they brown fast!).

And that’s it! Spoon it into bowls while it’s piping hot, and prepare for the compliments. The biscuits will be soft on the bottom where they soak up all that creamy goodness, and crispy on top—pure perfection.

Variations for Crock Pot Chicken Pot Pie

One of the best things about this recipe? It’s like a blank canvas—you can tweak it a million ways to suit your mood or what’s lurking in your fridge. Here are some of my favorite twists:

• Veggie swap: Not feeling mixed veggies? Try frozen peas and carrots, chopped fresh potatoes, or even sautéed mushrooms and onions. Just keep the total veggie amount about the same.
• Protein switch-up: Leftover turkey after Thanksgiving? Throw that in instead! Rotisserie chicken works great too—just shred it first and reduce the cook time to 2 hours on low.
• Biscuit upgrades: Homemade drop biscuits take this to the next level—just dollop the dough right on top. Or use refrigerated crescent rolls stretched thin for a flaky crust!
• Dietary tweaks: Need gluten-free? Use GF cream soups and biscuits. Dairy-free? Swap in dairy-free cream soup and biscuits—it’ll still taste amazing.
• Flavor boosters: Stir in a splash of white wine or a handful of fresh herbs at the end. A sprinkle of grated cheddar under the biscuits never hurt either!

The point is—make it yours! This recipe is forgiving, so don’t stress. Half the fun is playing around.

Serving and Storage Tips for Crock Pot Chicken Pot Pie

Alright, you’ve made this glorious pot pie—now let’s talk about how to serve it up and keep the goodness going. First things first: dig in while it’s hot! I like to scoop it straight from the crock pot into bowls, making sure everyone gets a nice mix of that creamy chicken filling and a fluffy biscuit. If you’re feeling fancy, sprinkle on some fresh parsley or chives for a pop of color. A side salad or steamed green beans is a great way to balance out the coziness.

Got leftovers? No problem. Let the pot pie cool completely, then transfer it to an airtight container. It’ll keep in the fridge for up to 3 days. When you’re ready to reheat, just pop individual portions in the microwave for 1-2 minutes, or warm it up in the oven at 180°C until heated through. If the biscuits get a little soft, a quick broil for a minute or two will crisp them right back up.

And yes, you can freeze it! Portion it out into freezer-safe containers and store for up to 2 months. Thaw in the fridge overnight, then reheat as usual. Trust me, future-you will thank you for having this ready to go on a busy night.

Helpful Notes for Crock Pot Chicken Pot Pie

A few little tips to make sure your pot pie turns out perfect every time:

• Season as you go: Taste the filling after shredding the chicken—this is your chance to tweak it! Need more pepper? A pinch of salt? Go for it. The biscuits will tone down the seasoning a bit.
• Preheat your crock pot: If you're in a hurry, turn it on while you prep ingredients. A warm crock pot helps everything cook evenly from the start.
• Thickener trick: If your filling seems too thin, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir it in during the last 30 minutes.
• Shortcut alert: Rotisserie chicken cuts the cook time in half! Just shred 3 cups of meat, mix with other ingredients, and cook on low for 2 hours before adding biscuits.

And hey—if you're counting carbs, skip the biscuits and serve over cauliflower rice. Still cozy, still delicious!

Frequently Asked Questions About Crock Pot Chicken Pot Pie

Got questions? I’ve got answers! Here are the ones I hear most often—hope they help you out:

1. Can I use fresh vegetables instead of frozen?
   Absolutely! Just chop them small (about pea-sized) so they cook evenly. Add them at the beginning with the chicken—they’ll soften nicely as it cooks.
2. How do I make the biscuit topping crispier?
   Two tricks: First, pop the crock pot insert under the broiler for 2-3 minutes after cooking (watch closely!). Second, brush the biscuits with melted butter before adding them—it gives them a gorgeous golden crunch.
3. Can I make this ahead?
   You bet! Prep the chicken mixture up to a day in advance, store it in the fridge, then just add the biscuits and cook when ready. Or freeze the whole shebang (without biscuits) for later.
4. My filling seems thin—how can I thicken it?
   Mix 1 tablespoon cornstarch with 2 tablespoons cold water, stir it in during the last 30 minutes of cooking. It’ll tighten right up!
5. Can I use puff pastry instead of biscuits?
   Oh yes—just thaw a sheet, cut it to fit your crock pot, and bake at the end until puffed and golden. So fancy!

Still stumped? Drop me a comment—I’m happy to help troubleshoot!

Final Thoughts on Crock Pot Chicken Pot Pie

Honestly, this crock pot chicken pot pie is everything I want in a weeknight dinner—minimal effort, maximum comfort, and that unbeatable homemade taste. It’s the kind of meal that makes your kitchen smell incredible and has everyone asking for seconds. Whether you’re feeding a crowd, meal prepping for the week, or just craving something cozy, this recipe delivers every single time. So grab your crock pot, toss in those ingredients, and let the slow cooker do its magic. I promise, one bite of that creamy filling and fluffy biscuit topping, and you’ll be hooked. Happy cooking—and even happier eating!