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Crock Pot Chicken Pot Pie

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This easy crock pot chicken pot pie is classic comfort food made simple in the slow cooker. Creamy, hearty, and full of tender chicken and veggies, it’s topped with golden biscuits for a cozy, no-fuss dinner.

Ingredients

Scale
  • 2 lbs boneless, skinless chicken breasts
  • 3 cups frozen mixed vegetables (peas, carrots, corn, green beans)
  • 1 medium yellow onion, diced
  • 2 stalks celery, diced
  • 2 medium potatoes (about 10 oz), peeled and diced
  • 2 cloves garlic, minced
  • 2 cans (10.5 oz each) cream of chicken soup
  • 2 cups chicken broth
  • 1/2 cup heavy cream
  • 1 teaspoon poultry seasoning
  • Salt and black pepper, to taste
  • 1 can (8 count) refrigerated biscuits
  • Fresh parsley, chopped (optional, for garnish)

Instructions

  1. Peel and dice the potatoes, chop the celery and onion, and mince the garlic. Set aside. Place the chicken breasts in the bottom of your slow cooker.
  2. Scatter the potatoes, celery, onion, frozen mixed vegetables, and garlic over the chicken in the crock pot. Sprinkle with poultry seasoning, salt, and pepper.
  3. In a medium bowl, whisk together the cream of chicken soup, chicken broth, and heavy cream until smooth. Pour this mixture evenly over the chicken and veggies.
  4. Cover and cook on HIGH for 4-5 hours or LOW for 6-7 hours, until the chicken and potatoes are very tender. Do not lift the lid during cooking.
  5. Once everything is cooked, use two forks (or a hand mixer) to shred the chicken right in the crock pot. Stir well to combine. If the filling looks too thick, add a splash of broth or milk. If too thin, let it cook uncovered for 20-30 minutes to thicken.
  6. While the chicken filling finishes, bake the refrigerated biscuits according to package instructions on a baking sheet. For a golden top, brush with a little melted butter before baking.
  7. To serve, ladle the hot chicken pot pie filling into bowls and top each with a warm biscuit. Garnish with chopped parsley if desired. For a “pie” effect, you can also transfer the filling to a casserole dish, top with biscuits, and broil for 2-3 minutes for extra color.

Notes

For gluten-free, use GF biscuits and cream soup. For dairy-free, use plant-based cream and soup. Add extra veggies or herbs as desired. Bake biscuits separately for best texture. Store filling and biscuits separately for leftovers. Filling freezes well (omit potatoes for best texture). Taste and adjust seasoning at the end.

Nutrition

Keywords: crock pot chicken pot pie, slow cooker chicken pot pie, easy chicken pot pie, comfort food, chicken and biscuits, family dinner, weeknight meal, creamy chicken pot pie

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