Crock Pot Chicken Pot Pie (Easy & Comforting Family Dinner)

It hit me right around 3:45 pm — that “what’s-for-dinner” anxiety creeping in again. My kids were zoning out on cartoons, I hadn’t thawed anything, and my brain was mush from work. But then I remembered this Crock Pot Chicken Pot Pie recipe — warm, creamy, and so simple it basically cooks itself. Crisis warned. Everyone happy.

Why This Recipe Works

A No-Fuss Comfort Food Classic

Chicken pot pie has that unbeatable cozy factor. It wraps you in a hug with every bite. But making one from scratch? It can be a lot — chopping, sautéing, baking. This crock pot version keeps all the creamy goodness and rich flavor, but skips the stress. You throw everything in, walk away, and dinner greets you later like a warm blanket.

With just 10 minutes of prep and your slow cooker doing the heavy lifting, you get tender shredded chicken, soft veggies, and a velvety gravy. It’s a perfect dish for cold nights, busy days, or honestly, any time you just need a little comfort.

Family-Friendly and Freezer-Ready

This recipe feeds six hearty portions, so it’s great for families or easy meal-prep. The creamy filling keeps well and even freezes like a dream. Leftovers reheat beautifully, and you can even pack it for potlucks. It’s a crowd-pleaser that’s flexible enough for picky eaters, too.

Kids love the buttery biscuit topping, and grown-ups can dress it up with fresh herbs or a dash of hot sauce. And if you enjoy easy classics like creamy Crockpot Crack Chicken for busy weekends, this pot pie will slot right into your rotation.

Ingredients You’ll Need

Core Ingredients for the Filling

This crock pot chicken pot pie keeps it simple but flavorful. You’ll need:

• Chicken : 2 pounds of boneless, skinless chicken breasts or thighs
• Soup : Two cans of cream of chicken + one can of cream of celery (or mushroom/onion if you prefer)
• Veggies : 12 ounces of frozen mixed vegetables — peas, carrots, corn, green beans. Use fresh if you like, but frozen makes it easy
• Seasoning : Garlic powder, onion powder, black pepper — divided in two steps
• Optional : Salt isn’t included since the soups have plenty, but you can always add some at the end if needed

Topping Options: Biscuits or Pastry

For the classic finish, you’ll bake one can of homestyle biscuits separately. Serve them on top or split and fill like a sandwich. But if you’re in the mood to mix things up:

• Puff pastry or crescent dough gives a flakier texture
• Homemade drop biscuits bring even more flavor
• Or skip the biscuit and serve over mashed potatoes for a cozy twist

Step-by-Step Instructions

Prep and Layer in the Crock Pot

Start Your Crock Pot Chicken Pot Pie By Spraying The Crockpot Liner With Non-Stick Spray. This makes cleanup way easier later. Then:

1. Lay the chicken in the bottom of the pot
2. Sprinkle with half of the garlic powder, onion powder, and black pepper
3. Pour in the cream of chicken and cream of celery soups
4. Add frozen mixed veggies on top
5. Sprinkle the remaining seasonings over the vegetables

Don’t stir it yet — the layering helps keep the chicken juicy and the veggies tender.

Cook Low and Slow (or High and Fast)

Now, cover and let the magic happen. You can choose:

• 6–8 hours on low
• 4–6 hours on high

The chicken will be fork-tender and fall apart easily when it’s ready.

Bake and Serve with Biscuits

About 20 minutes before serving, pop those biscuits in the oven and bake according to package directions.

Meanwhile, shred the chicken right in the crockpot using two forks. Stir the chicken into the creamy vegetable mixture. It thickens a bit as you stir and cool, making the perfect spoonable filling.

Scoop into bowls and top with a biscuit, or split one open and spoon the filling inside. Either way, it’s satisfying, cozy, and downright delicious.

Tips, Variations, and Shortcuts

Swaps for Soups and Vegetables

You can swap out the soups to change the flavor slightly:

• Cream of mushroom or cream of onion for the celery
• Add fresh chopped carrots or mushrooms if you have time

for an extra creamy chicken pie filling, stir in a splash of milk or Heavy cream Near the end.

Homemade vs. Canned Biscuit Options

Canned biscuits are super convenient, but if you have time, homemade is worth it. Drop biscuits made with buttermilk or cheddar are amazing with this dish.

For a twist, try topping the filling with puff pastry and baking everything in a casserole dish for the last 20 minutes.

How to Make It Travel-Friendly

This is a great dish for potlucks. Just transport the filling in the crockpot and bring the biscuits on the side. Keep them warm in foil, or bake fresh on arrival.

You can also bring the filling into a sealed container and reheat gently on the stove — it stays creamy without separating.

Storage, Reheating, and Freezing

Best Way to Store Filling and Biscuits Separately

Store the filling and biscuits separately to keep everything tasting fresh. Refrigerate the filling in an airtight container for up to 5 days. Keep biscuits at room temperature for 3 days, or refrigerate for up to a week.

How to Freeze and Reheat for Later

The filling freezes beautifully. Cool it completely first, then freeze in a zip-top bag or airtight container for up to 3 months.

To reheat, thaw overnight in the fridge and warm on the stove or in the microwave. Add a splash of broth or milk if needed. Bake fresh biscuits for serving.

Crock Pot Chicken Pot Pie Recipe Card

Print

Explore Similar Recipes

If you love creamy comfort food like this crock pot chicken pot pie, you might also enjoy our hearty Chicken and Potatoes Crock Pot dinner— another full meal in one pot with comforting, rustic flavor.

Or try our cheesy Chicken Spaghetti in the Crockpot for a totally different vibe that’s still easy, rich, and incredibly satisfying.

Feeling adventurous? You’ll love the quick Mississippi Chicken with rich flavor and its peppery kick that sets it apart from the usual.

You can also browse more on Instagram or get inspired by even more easy dinners on Pinterest .

Frequently Asked Questions