Tender chicken, hearty vegetables, and a rich, creamy gravy come together in this easy slow cooker chicken pot pie. Topped with warm, fluffy biscuits, it’s the ultimate comfort food that the whole family will love.
Why This Recipe Works
- Ultra-Easy: Just 8 simple ingredients and 10 minutes of prep. Dump everything in the crock pot and let it work its magic.
- Comforting: Juicy chicken, tender veggies, and creamy gravy make this a classic stick-to-your-ribs meal.
- Mess-Free: Only your crock pot and a baking sheet needed for biscuits—minimal cleanup!
- Family-Friendly: Perfect for picky eaters—protein and veggies included with zero complaints.
Key Ingredients
- Chicken: Boneless, skinless breasts or thighs work well.
- Cream Soups: Cream of chicken and cream of celery create a flavorful, creamy gravy. Swap with cream of mushroom or onion if desired.
- Vegetables: Frozen mixed veggies save time; fresh veggies also work.
- Biscuits: Use canned homestyle biscuits, homemade drop biscuits, or even puff pastry for a fancy twist.
How to Make Crock Pot Chicken Pot Pie
1. Prepare the Crock Pot
Spray the crock pot liner with non-stick spray. Lay chicken breasts in the bottom and season with 1 teaspoon each of garlic powder, onion powder, and black pepper.
2. Add Soup and Veggies
Pour cream of chicken soup and cream of celery soup over the chicken. Spread frozen mixed vegetables on top and sprinkle the remaining garlic powder, onion powder, and black pepper over the veggies.
3. Cook
Cover and cook on low for 6–8 hours or on high for 4–6 hours, until the chicken is cooked through and easily shredded.
4. Prepare Biscuits
15–20 minutes before serving, bake the biscuits according to package instructions (or your homemade recipe).
5. Shred Chicken and Assemble
A few minutes before the biscuits are ready, shred the chicken with two forks and stir to combine with the gravy and vegetables. Serve topped with warm biscuits or split the biscuits and spoon filling on top.
Tips & Variations
- Vegetables: Use any combination of carrots, peas, green beans, onions, mushrooms, or corn to use up what you have on hand.
- Gravy Variations: Swap soups to change the flavor—cream of mushroom or onion works great.
- Fancy Topping: Use puff pastry or crescent dough instead of biscuits for a golden, flaky crust.
Storage
- Filling: Store in an airtight container in the fridge for up to 5 days. Reheat in the microwave in 30-second increments.
- Biscuits: Keep leftover biscuits at room temperature for 3 days or in the fridge for 1 week.
This crock pot chicken pot pie is hearty, creamy, and cozy—a true family favorite that’s perfect for weeknights, potlucks, or any time you need a comforting dinner!
Crock Pot Chicken Pot Pie
Prep Time: 10 minutes
Cook Time: 4–8 hours
Servings: 6
Ingredients
- 2 lbs boneless, skinless chicken breasts or thighs
- 2 (10.5 oz) cans cream of chicken soup
- 1 (10.5 oz) can cream of celery soup
- 12 oz frozen mixed vegetables
- 2 tsp garlic powder, divided
- 2 tsp onion powder, divided
- 2 tsp black pepper, divided
- 1 (16.3 oz) can homestyle biscuits, or homemade drop biscuits
Instructions
- Spray crock pot liner with non-stick spray. Place chicken in the bottom and season with 1 tsp each garlic powder, onion powder, and black pepper.
- Pour cream of chicken soup and cream of celery soup over the chicken. Spread frozen mixed vegetables on top. Sprinkle remaining 1 tsp garlic powder, onion powder, and pepper over the vegetables.
- Cover and cook on low for 6–8 hours or on high for 4–6 hours, until chicken is cooked through.
- 15–20 minutes before serving, bake biscuits according to package directions or your recipe.
- Shred chicken with two forks and stir to combine with gravy and vegetables. Serve topped with warm biscuits.