There’s nothing quite like walking into your kitchen and being greeted by the warm, comforting aroma of Crock Pot Chicken Pot Pie. With tender chicken, hearty potatoes, sweet vegetables, and a rich, creamy sauce, this dish brings you all the nostalgic goodness of traditional pot pie—with zero pie crust stress. Instead, it’s topped with golden, fluffy Grands biscuits for that buttery finish. This recipe has saved my weeknight dinners more times than I can count. It’s the slow cooker version of a warm hug—and it’s about to become a staple in your home too.
Why You’ll Love This Crock Pot Chicken Pot Pie
You’re going to adore every spoonful of this Crock Pot Chicken Pot Pie, especially because:
- One Pot Magic: Everything simmers together in one slow cooker—no juggling pots and pans.
- Comfort Food Deluxe: Creamy chicken, soft potatoes, and flaky biscuits hit all the cozy notes.
- Beginner-Friendly: If you can layer ingredients and press a button, you can make this!
- Flexible & Filling: Perfect for meal prep, family dinners, or freezing for later.
Simple, satisfying, and oh-so-flavorful—this dish has your comfort food cravings covered.
The Story Behind Crock Pot Chicken Pot Pie
This slow cooker version of pot pie takes a classic and simplifies it beautifully:
- Humble Beginnings: The traditional chicken pot pie evolved from savory English meat pies.
- American Twist: Creamy filling became a hallmark of American comfort food.
- No-Crust Needed: Crock Pot versions skip the pastry but keep all the flavor.
- Modern Convenience: Baking biscuits separately adds that signature flaky bite with less fuss.
With Crock Pot Chicken Pot Pie, you get all the nostalgia without spending hours in the kitchen.
Key Ingredients in Crock Pot Chicken Pot Pie
Here’s what brings this dish to life, without exact amounts:
- Boneless Chicken Breasts: Cook low and slow for juicy, tender results perfect for shredding.
- Yukon Gold Potatoes: Add heartiness and soak up all that creamy flavor.
- Frozen Mixed Vegetables: A colorful mix of peas, carrots, and corn adds sweetness and crunch.
- Cream of Chicken Soup: Delivers that rich, savory sauce base we all love.
- Chicken Broth: Keeps everything moist and enhances the flavor depth.
- Herbs & Spices: Salt, pepper, rosemary, thyme, and onion powder for warm, homey flavor.
- Sour Cream: Stirred in at the end to create an extra silky finish.
- Grands Biscuits: Baked separately and served on top for a flaky, buttery crust alternative.
How to Make Crock Pot Chicken Pot Pie
Follow these clear, step-by-step instructions to build your perfect Crock Pot Chicken Pot Pie:
- Layer the Chicken
Place your boneless, skinless chicken breasts at the bottom of a 6-quart slow cooker and pour in the chicken broth. - Season Generously
Sprinkle the chicken with salt, black pepper, onion powder, dried thyme, and rosemary. - Add the Creamy Base
Pour the cream of chicken soup right over the seasoned chicken. - Mix in Veggies & Potatoes
Add diced Yukon gold potatoes, garlic, and a bag of frozen mixed vegetables. Stir lightly to combine. - Slow Cook to Perfection
Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours—until the chicken is tender and shreds easily. - Shred and Stir
Remove the chicken, shred it with two forks, then return it to the pot. Add sour cream and mix everything until smooth and creamy. - Bake Biscuits Separately
While the chicken mixture rests, bake the Grands biscuits according to package directions until golden brown. - Serve and Enjoy
Spoon your creamy chicken filling into bowls and top with a warm, fluffy biscuit. Pure comfort in every bite.
Crock Pot Chicken Pot Pie Tips and Twists
Here’s how to make your Crock Pot Chicken Pot Pie even more delicious and versatile:
Top Tips:
- Don’t skip the sour cream—it adds unmatched creaminess.
- Dice potatoes evenly for consistent cooking.
- Use low-sodium broth and soup to avoid an overly salty dish.
- Stir gently after shredding to keep texture intact.
- Bake biscuits while the pot pie finishes—timing is perfect!
Fun Variations:
- Spicy Spin: Add crushed red pepper flakes or hot sauce for a little kick.
- Cheddar Topper: Stir in shredded cheddar cheese before serving for extra richness.
- Low-Carb Swap: Serve over cauliflower mash instead of biscuits.
Storage, Reheating, and Make-Ahead Tips
Handle leftovers like a pro with these Crock Pot Chicken Pot Pie tips:
- Storage: Cool completely and store in an airtight container in the fridge for up to 4 days.
- Reheating: Microwave in 1-minute intervals or heat gently on the stovetop, adding a splash of broth if needed.
- Make-Ahead: Assemble ingredients (minus sour cream and biscuits) in your crock pot insert the night before. Refrigerate, then cook in the morning.
Perfect for busy weeks or cozy weekend meal prep.
Serving Suggestions for Crock Pot Chicken Pot Pie
This dish is already comforting on its own, but here’s how to round out your meal:
- Side Salad: A crisp green salad with vinaigrette offers freshness and balance.
- Roasted Carrots: Their sweetness pairs beautifully with the creamy filling.
- Chilled Apple Cider: A seasonal drink that brings the whole meal together.
- Mashed Potatoes: Double the comfort—especially if you skip the biscuits.
- Cranberry Sauce: Adds a sweet-tart contrast that’s surprisingly delicious.
No matter how you serve it, this pot pie shines with simple sides.
Frequently Asked Questions
Can I use rotisserie chicken?
Yes—skip step 1 and add it during the last 30 minutes after shredding.
Can I freeze leftovers?
Freeze the filling only (not the biscuits) in an airtight container for up to 3 months.
What if I don’t have cream of chicken soup?
You can substitute with cream of mushroom or make a quick homemade version.
Can I use other veggies?
Absolutely! Try green beans, mushrooms, or broccoli for a twist.
Can I make this dairy-free?
Use a dairy-free cream soup and skip the sour cream, or use a plant-based alternative.
Enjoy Your Crock Pot Chicken Pot Pie
You’ve just created a bowl of happiness—and your Crock Pot Chicken Pot Pie is ready to be devoured. The tender chicken, creamy sauce, and flaky biscuit topping all come together in the most satisfying way. Whether you’re feeding your family or prepping meals for the week, this recipe brings big flavor with very little effort. Keep it on hand for those days when you need something warm, comforting, and downright delicious. You’ll want to make it again and again!
Explore More Recipes
Looking to add more cozy comfort to your recipe box? Try these favorites:
- Our Crockpot Chicken and Gravy is another creamy, hands-off dinner option that’s big on flavor.
- These Grilled Chicken Wraps are perfect for a lighter lunch after a rich dinner.
- Want something sweet after dinner? These Best Carrot Cake Cookies are soft, spiced, and beginner-friendly.
- Try Sausage, Egg, and Cheese Muffins for a quick breakfast you can prep ahead.
- Don’t miss our Slow Cooker Tuscan Chicken Meatballs for another easy, elegant slow cooker dinner.
You’ve got options for every craving—happy cooking!
Crock Pot Chicken Pot Pie – Easy Comfort Food Classic
Ingredients
- 1½ lbs boneless skinless chicken breasts
- ½ cup low sodium chicken broth
- 1 tsp salt
- ½ tsp ground black pepper
- ¼ tsp dried thyme
- ¼ tsp dried rosemary
- 1 tsp onion powder
- 2 10.5 oz cans cream of chicken soup
- 3 medium Yukon gold potatoes diced
- 3 tsp minced garlic
- 1 12 oz bag frozen mixed vegetables
- ½ cup sour cream
- 1 16 oz can Grands biscuits (8-count Pillsbury Grands)
Instructions
- Place chicken in a 6-quart slow cooker and pour chicken broth over it.
- Season with salt, pepper, thyme, rosemary, and onion powder.
- Pour cream of chicken soup on top, then add diced potatoes, garlic, and frozen veggies.
- Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours until chicken is fully cooked.
- Remove chicken, shred it using two forks, and return to slow cooker.
- Stir in sour cream and mix until well combined and creamy.
- Bake biscuits separately according to package directions.
- Serve hot with one biscuit on top of each portion of the Crock Pot Chicken Pot Pie.
Notes
Calories: 410
Protein: 28g
Fat: 17g
Carbohydrates: 34g
Fiber: 4g
Sugar: 4g
Sodium: 890mg