Crock Pot Chicken Pot Pie

Introduction

When the weather cools down or you simply crave a warm, homestyle meal, chicken pot pie always comes to mind. But let’s be honest—making a traditional chicken pot pie from scratch can be time-consuming. That’s why this Crock Pot Chicken Pot Pie recipe is a lifesaver. It has all the flavors you love—tender chicken, savory vegetables, creamy sauce, and a flaky topping—without hours spent in the kitchen. With a slow cooker doing the heavy lifting, you can enjoy a family-friendly dinner that tastes like you worked on it all day, even when you didn’t.

My recipe story

This Crock Pot version of chicken pot pie was born out of necessity during a busy week when I wanted comfort food without spending hours over the stove. Growing up, chicken pot pie was the ultimate weekend dinner in my family. My grandmother made hers with homemade crust and a creamy filling that felt like a warm hug. But once I started juggling work, family, and everything in between, I knew I had to find a shortcut. The slow cooker turned out to be the perfect solution. After a few trials, I found the perfect balance of soup base, veggies, and seasoning that gives you all the flavor of a traditional pot pie, but in a fuss-free, weekday-friendly way.

Ingredient breakdown

The beauty of this recipe is that it relies on simple ingredients you likely already have in your kitchen. Boneless chicken breasts or thighs form the base of the dish, creating a hearty protein that absorbs all the flavors of the slow cooker. Chicken thighs will give you richer flavor and juicier meat, while chicken breasts keep it leaner.

The soup base is what makes this dish creamy and indulgent. A combination of cream of chicken soup and cream of celery soup adds depth and smooth texture without the need for a roux. Add frozen mixed vegetables, potatoes, and onions, and you have a filling, colorful dish packed with nutrients. A few herbs and spices like thyme, parsley, garlic powder, salt, and pepper bring out that classic pot pie taste we all love.

For the crust element, you have flexibility—some people like to use refrigerated biscuit dough, crescent rolls, or puff pastry. By baking these separately and serving them on top, you maintain that golden, flaky bite without compromising the slow cooker’s texture.

Equipment you’ll need

• Slow cooker (6-quart recommended)
• Mixing spoon or spatula
• Sharp knife and cutting board
• Measuring cups and spoons
• Baking sheet (for biscuits or pastry topping)

Step-by-step directions

Step 1: Prepare the chicken. Place the boneless, skinless chicken breasts or thighs directly into the bottom of your slow cooker. No need to chop yet—the long cooking time will make shredding effortless later. Season lightly with salt, pepper, and garlic powder.

Step 2: Add the soup base. Pour in the cream of chicken soup and cream of celery soup. Stir in a cup of chicken broth to loosen the mixture. This will create a creamy, flavorful base that coats the chicken as it cooks.

Step 3: Layer in the vegetables. Add in your frozen mixed vegetables, diced potatoes, and onions. These will slowly cook down, releasing flavor into the sauce while staying hearty enough to bite into. Make sure they are evenly distributed across the crock pot.

Step 4: Season and set. Sprinkle in thyme and parsley for that classic homestyle taste. Cover the slow cooker and cook on low for 6–7 hours, or high for 3–4 hours, until the chicken is fully cooked and tender.

Step 5: Shred the chicken. Once the cooking time is up, remove the chicken pieces, shred them with two forks, and return them to the pot. Stir everything well to ensure the chicken is coated in the creamy sauce and evenly mixed with the vegetables.

Step 6: Prepare the topping. While the crock pot finishes, bake refrigerated biscuits, puff pastry, or crescent rolls according to package instructions. These will serve as your flaky “pie crust” topper.

Step 7: Assemble and serve. To serve, ladle the chicken mixture into bowls and top each serving with a warm biscuit or pastry square. Garnish with fresh parsley for a pop of color and freshness.

Variations & substitutions

Want to make this recipe your own? Swap the chicken for leftover turkey, making it a perfect post-holiday meal. If you’re avoiding cream-based soups, you can use homemade white sauce thickened with flour and milk instead. Vegetarian? Replace the chicken with canned chickpeas or white beans for a protein-packed meatless option. You can also change up the veggies—try mushrooms, leeks, or green beans to give the dish a fresh twist.

Storage, freezing & make-ahead

This crock pot chicken pot pie stores beautifully. Keep leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the chicken mixture (without the biscuit topping) in a freezer-safe bag or container for up to 3 months. Reheat gently on the stovetop or in the microwave, and pair with freshly baked biscuits for that just-made taste. To make ahead, prepare the filling in your slow cooker, store it, and bake biscuits fresh when ready to serve.

Serving ideas & pairings

This dish is hearty enough to stand alone, but it pairs wonderfully with light, fresh sides. A crisp green salad with a tangy vinaigrette balances the richness of the creamy filling. Steamed green beans, roasted Brussels sprouts, or sautéed spinach are also excellent choices. For a comforting touch, serve with cranberry sauce or applesauce for a sweet contrast. Don’t forget a glass of iced tea, white wine, or sparkling cider to round out the meal.

FAQ

Can I use rotisserie chicken instead of raw chicken?
Yes! Simply stir shredded rotisserie chicken into the crock pot during the last hour of cooking to warm it through.

Do I have to use cream of celery soup?
No, you can substitute with cream of mushroom or extra cream of chicken if preferred.

Can I cook this on high instead of low?
Yes, cooking on high for 3–4 hours works, though low and slow gives the most tender chicken.

What’s the best biscuit topping?
Refrigerated biscuit dough, crescent rolls, or puff pastry all work well. Bake separately for the best texture.

Can I make this gluten-free?
Yes, use gluten-free cream soup and pair with gluten-free biscuits or puff pastry alternatives.

Final thoughts

This Crock Pot Chicken Pot Pie is a comforting, family-approved dish that delivers classic flavor with minimal effort. Whether you’re feeding a crowd, meal prepping for the week, or simply craving cozy comfort food, this recipe is sure to satisfy. It’s versatile, easy to adapt, and perfect for busy weeknights when you want something hearty without spending all day in the kitchen. Try it once, and it’s bound to become a staple in your recipe collection.

Crock Pot Chicken Pot Pie

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• Author: Sarah White
• Total Time: 6 hours 15 minutes
• Yield: 6 servings

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Description

A cozy, creamy slow-cooker chicken pot pie packed with tender chicken, hearty veggies, and flaky biscuit topping. Perfect comfort food with minimal effort.

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Ingredients

• 2 pounds boneless, skinless chicken breasts or thighs

• 2 cans (10.5 oz each) cream of chicken soup
• 1 can (10.5 oz) cream of celery soup

• 1 cup chicken broth

• 1 medium onion, diced
• 2 cups frozen mixed vegetables (peas, carrots, corn, green beans)

• 2 medium potatoes, diced

• 1 teaspoon dried thyme
• 1 teaspoon dried parsley

• 1 teaspoon garlic powder

• Salt and black pepper, to taste
• 1 package refrigerated biscuits or puff pastry

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Instructions

1. Place chicken in the bottom of the slow cooker and season with salt, pepper, and garlic powder.

2. Add soups, chicken broth, onion, potatoes, and mixed vegetables. Stir to combine.
3. Sprinkle in thyme and parsley, cover, and cook on low for 6–7 hours or high for 3–4 hours.

4. Remove chicken, shred with two forks, then return it to the crock pot and mix well.

5. Bake biscuits or puff pastry according to package directions until golden brown.
6. Serve the creamy chicken mixture in bowls and top each with a warm biscuit or pastry square.
   

Notes

Bake biscuits separately to keep them flaky and crisp. Leftovers store in the fridge for up to 3 days or can be frozen for up to 3 months.

• Prep Time: 15 minutes
• Cook Time: 6 hours
• Category: Main Course
• Method: Slow Cooker
• Cuisine: American