Crockpot Chicken Pot Pie
Chicken pot pie is everyone’s favorite comfort food, and this slow cooker version makes it ridiculously easy to pull off, even on the busiest of days! Tender chicken slow cooks with potatoes, celery, onion, and veggies in a rich, savory sauce until everything is warm, hearty, and perfectly spoonable.
Instead of fussing with pie crust, this version gets topped with fluffy ready-made biscuits, because we’re keeping things as easy as possible here. It has all the classic chicken pot pie flavor that everyone at your table loves, just in an easier, weeknight-friendly form!
A few reasons this recipe earns a permanent spot in the comfort food rotation: it’s filling, family-friendly, and made with simple ingredients you’ll already recognize from classic pot pie recipes. The slow cooker handles most of the work, which means you get all those homemade flavors without hovering over the stove. It’s also easy to stretch for a crowd with extra biscuits and makes really great leftovers for the next day.
What You’ll Need
Note: There’s a printable version of the recipe card at the bottom of this post!
- Chicken breasts – Boneless and skinless so they cook up tender and shred easily into the creamy filling.
- Russet potatoes – Make the dish extra hearty and soak up all that cozy pot pie flavor.
- Onion, celery & garlic – The classic comfort-food trio that gives this its homemade pot pie taste.
- Cream of chicken soup – Helps create that rich, creamy base with minimal effort.
- Cream of mushroom soup – Adds extra depth and makes the filling even cozier.
- Chicken broth – Loosens everything up so the filling stays creamy and spoonable instead of too thick.
- Oregano & thyme – Simple herbs that give the whole dish that classic pot pie flavor.
- Salt & black pepper – Essential for rounding everything out and bringing the flavors together.
- Frozen peas & carrots – An easy shortcut that adds color, sweetness, and texture.
- Frozen corn – Brings a little sweetness that works perfectly with the creamy sauce.
- Fresh parsley or herbs – Optional, but a sprinkle on top makes everything feel fresher and brighter.
- Buttermilk biscuits – Warm, fluffy, and basically required for soaking up every bit of that creamy filling!
How To Make Crockpot Chicken Pot Pie
- Place the chicken breasts in the bottom of the slow cooker, then layer the potatoes, onion, celery, and garlic right over the top.
- In a bowl, stir together the cream of chicken soup, cream of mushroom soup, chicken broth, and seasonings until smooth. Pour the mixture over everything in the slow cooker.
- Cover and cook on low for 6–8 hours or high for 3–4 hours, until the chicken is tender and cooked through.
- About an hour before serving, remove the chicken and shred or chop it into bite-sized pieces. Add it back into the slow cooker, then stir in the peas, carrots, and corn. Cover again and let the veggies heat through until tender.
- While the filling finishes up, bake the biscuits according to the package directions so they’re warm, fluffy, and ready for serving.
- Top with fresh herbs if you’d like, then spoon the creamy chicken pot pie into bowls and serve with biscuits on the side for maximum comfort-food vibes.
Storing & Reheating
Store any leftovers in an airtight container in the fridge for up to 3–4 days.
When reheating, warm it gently on the stovetop or in the microwave, giving it a stir now and then so everything heats evenly.
The filling will thicken a bit as it sits, so if needed, stir in a splash of chicken broth while reheating to bring it back to that creamy, cozy consistency.
Recipe Notes & Extra Tips
- The consistency is really easy to adjust. If you want it richer and creamier, stir in a splash of heavy cream near the end of cooking. Prefer something a little looser and more soup-like? Add extra chicken broth until it’s exactly how you like it.
- Keep the biscuits separate until serving time. Trust me on this one. If they sit directly in the filling too long, the bottoms can get soggy fast. Serving them warm on the side (or placing one on top right before eating) keeps them fluffy and buttery instead.
- Try to cut the potatoes into evenly sized pieces so they cook at the same rate and you don’t end up with some too firm and others falling apart.
- If your slow cooker runs hot, check the chicken a little early. Once it’s tender enough to shred easily, it’s ready to go.
- Rotisserie chicken works here too if you want an even easier shortcut. Just stir it in during the last 30 minutes along with the frozen veggies.
- Fresh herbs at the end make a bigger difference than you’d think. Even a little parsley adds freshness and helps balance the richness of the filling.
Crockpot Chicken Pot Pie
Ingredients
- 1.5 lbs boneless skinless chicken breasts
- 4 russet potatoes peeled and diced
- 1 onion chopped
- 3 sticks celery chopped
- 3 garlic cloves minced
- 10.5 oz can cream of chicken soup
- 10.5 oz can cream of mushroom soup
- 1 cup chicken broth
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon salt
- ½ teaspoon black pepper
- 12 oz bag frozen peas and carrots
- 1 cup frozen corn
- Chopped parsley or fresh herbs for topping
- 8 Grands buttermilk biscuits for serving
Instructions
- Place the chicken breasts in the bottom of the slow cooker, then layer the potatoes, onion, celery, and garlic right over the top.
- In a bowl, stir together the cream of chicken soup, cream of mushroom soup, chicken broth, and seasonings until smooth. Pour the mixture over everything in the slow cooker.
- Cover and cook on low for 6–8 hours or high for 3–4 hours, until the chicken is tender and cooked through.
- About an hour before serving, remove the chicken and shred or chop it into bite-sized pieces. Add it back into the slow cooker, then stir in the peas, carrots, and corn. Cover again and let the veggies heat through until tender.
- While the filling finishes up, bake the biscuits according to the package directions so they’re warm, fluffy, and ready for serving.
- Top with fresh herbs if you’d like, then spoon the creamy chicken pot pie into bowls and serve with biscuits on the side for maximum comfort-food vibes.
If you love classic comfort food, I think this one might just become your next favorite! If you’ve got any questions that haven’t been covered, I’m happy to answer them in the comments section below. Enjoy!