How to know when chicken pot pie is cooked?

The chicken should shred easily with two forks. That's your sign it's fully cooked. The gravy will look creamy and slightly thickened. If you're unsure, a meat thermometer should read 165°F in the thickest part.

Can I make pot pie filling ahead of time?

Yes! This filling is make-ahead friendly. Cook it fully, cool, and store in the fridge for up to 5 days. Reheat gently and add fresh biscuits when serving.

Does crock pot chicken pot pie thicken?

Yes, it naturally thickens as it cooks and especially after stirring. If you want it extra thick, let it sit uncovered for 5–10 minutes before serving.

Are you supposed to cover chicken pot pie?

In the crockpot, yes — cover while it cooks to keep moisture in. But once the biscuits go in the oven, bake those uncovered so they get golden brown.

Crock Pot Chicken Pot Pie – Easy, Cozy, and Delicious

Name: Crock Pot Chicken Pot Pie (Easy & Comforting Family Dinner)
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 10 min
Cuisine: American
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

Description

Creamy, comforting, and cooked low and slow in your crockpot, this Chicken Pot Pie is the ultimate cozy family dinner — complete with a golden biscuit topping.

Ingredients

Scale

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

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Instructions

1. Spray crockpot liner with non-stick spray.

2. Place chicken in crockpot and season with 1 tsp each of garlic powder, onion powder, and black pepper.

3. Cover chicken with cream of chicken and celery soup.

4. Add frozen vegetables on top.

5. Sprinkle remaining garlic powder, onion powder, and pepper.

6. Cover and cook on low for 6–8 hours or high for 4–6 hours.

7. 20 minutes before serving, bake biscuits as directed.

8. Shred chicken with forks, stir with gravy and veggies.

9. Serve topped with biscuit or split biscuit with filling inside.

Notes

Try cream of mushroom or cream of onion instead of celery soup.

Use homemade or drop biscuits for added flavor.

Store filling and biscuits separately for best results.

Filling freezes well up to 3 months.

Prep Time: 10 minutes
Cook Time: 6 hours
Category: Crock Pot Recipes
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 bowl + 1 biscuit
Calories: 645
Sugar: 4g
Sodium: 2066mg
Fat: 26g
Saturated Fat: 5g
Unsaturated Fat: 17g
Trans Fat: 0.02g
Carbohydrates: 59g
Fiber: 4g
Protein: 42g
Cholesterol: 115mg