Crockpot Chicken Pot Pie is my go to recipe when it comes to comfort food. Juicy chicken bites, vegetables smothered in creamy sauce, served with warm biscuit is all you need for those chilled nights. This warm, satisfying, and protein-packed dinner is sure to keep you cozy no matter how cold it gets outside!
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Slow cooker recipes are always easy to cook, and my chicken pot pie with biscuits is no exception. I love the fact how simple ingredients come together in slow cooker to make a decadent and delicious chicken dinner without spending hours in the kitchen.
If you don’t have slow cooker, no problem!! Check my oven baked chicken pot pie.
Ingredients for Crockpot Chicken Pot Pie
- Boneless Chicken: I am using boneless and skinless chicken breasts. Leftover Rotisserie chicken or any cooked chicken is also a great alternative to use in pot pie recipe. I will add them in the last hour of cooking process since they are already cooked.
- Russet Potatoes: My first preference is to use russet potatoes for two reasons. One, they are easily available, handy, and budget-friendly. Second, being high on starchy content, they releases some of the starch that thickens while cooking and blends with the chicken pot pie. Yukon potatoes is another great option to use.
- Frozen Vegetables: I like to use frozen vegetables which makes the cooking process faster and easier. But if you prefer to use fresh ones go ahead and swap them with the same quantity.
- Cream of Chicken Soup: I am using a can of cream of chicken soup that gives the desired creamy consistency. But If not available, cream of mushroom or cream of celery are good alternatives. However, keep in mind that each have distinct flavor profiles.
- Milk: Using whole milk to have the creamy texture, but if required you can choose to use 2% or skim milk as well.
- Biscuits: I like to use Grands Biscuits for the best results. But any biscuits will work for this recipe. And if you really feel like showing off, feel free to make some Easy Buttermilk Biscuits to go on top of this pot pie!
Tips For Success
- Spraying the slow cooker with nonstick cooking spray helps to ensure that none of the creamy filling gets burned on the side, so don’t skip this step!
- Consider sprinkling in some fresh parsley or garlic powder if you want more flavor. Just don’t add too much!
- My personal choice of chicken is to use chicken breast meat, instead of chicken thigh meat. Thigh meat isn’t pot pie material, it is high in fat content that makes the pot pie filling too greasy.
- I personally prefer cooking this dish on low for 6-8 hours to really let the flavors settle in.
How to Store and Reheat
Refrigerate: It’s easy peasy, just store all the leftover chicken pot pie in an airtight container and keep it in the refrigerator. It stays fresh for 3-4 days.
Freeze: If I need to store it for longer or want to make it in advance, I would store in freezer friendly container and freeze up to 3 months.
Reheat: When it is time to reheat, thaw it in refrigerator overnight and heat in a saucepan over a medium heat. You have to reheat the biscuits separately and combine everything just before serving.
Serving Suggestions
Slow cooked chicken pot pie with buttery biscuits is a whole meal in itself, a dish that my family ask for more every time I make it. You can serve it with crunchy salads like bean almondine salad or Kale Caesar Salad, Baked green beans and asparagus au gratin are other cheesy sides that would certainly create magic with the richness of pot pie.
Crockpot chicken pot pie might not be quick, but it sure is worth the wait! Make this easy dinner ASAP
5-Star Review
“I made this last night and it was the moistest chicken we’ve ever had. A bit of crispy and the flavor was wonderful. I didn’t have buttermilk and did add lemon juice to 1% milk. I am making it again today. Thank you for this recipe.” – Dawn
Crockpot Chicken Pot Pie Recipe
Equipment
- 1 Crockpot
Ingredients
- 3 boneless, skinless chicken breasts cut into bite-sized pieces
- 1 onion diced
- 2 russet potatoes peeled and cubed
- 16 ounces frozen mixed vegetables
- 10.5 ounces cream of chicken soup 1 standard can
- 1 cup whole milk
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ½ teaspoon poultry seasoning
- 16 ounces Grands Biscuits 8-count package
Instructions
- Spray the slow cooker insert with nonstick cooking spray.
- Add the chicken, onion, potatoes, and frozen vegetables.3 boneless, skinless chicken breasts, 1 onion, 2 russet potatoes, 16 ounces frozen mixed vegetables
- In a medium bowl, whisk together the cream of chicken soup, milk, salt, pepper, and poultry seasoning.10.5 ounces cream of chicken soup, 1 cup whole milk, 1 teaspoon kosher salt, ½ teaspoon ground black pepper, ½ teaspoon poultry seasoning
- Pour this mixture into the slow cooker and stir until well combined.
- Cook on low for 6-8 hours or high for 3-4 hours.
- Preheat the oven to 350°F. Carefully, remove the insert from the slow cooker. Arrange the biscuits over the pot pie filling.16 ounces Grands Biscuits
- Bake in the oven for 30-40 minutes until the biscuits are golden and cooked through. Serve and enjoy!
Video
Becky’s Tips
- Biscuits: If your crockpot isn’t oven safe, bake the biscuits on a sheet pan according to the package directions. Prior to serving, top the pot pie filling with the baked biscuits.
- Milk: Use 2% or skim milk for healthier option.
- Seasoning: Sprinkle some finely chopped parsley or garlic powder for some extra flavors. Don’t use too much.
- Spray the slow cooker: Use non stick cooking spray for slow cooker. This will avoid any burning while cooking the creamy filling. Do not skip this step.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Crockpot Chicken Pot Pie Step by Step
Prepare the slow cooker: I would highly emphasize on the fact that spray the slow cooker’s insert with non stick cooking spray before adding ingredients. This step will make sure that creamy filling is not burned and flavors are intact without burning.
Add Chicken & Vegetables: Add bite size pieces of 3 boneless, skinless chicken breasts, 1 diced onion, 2 cubed russet potatoes, and 16 ounces frozen mixed vegetables to the slow cooker.
Prepare Pot pie Filling: In a separate bowl, combine the 10.5 ounces of cream of chicken soup, 1 cup of whole milk , 1 teaspoon of kosher salt, 1/2 teaspoon of ground black pepper, and 1/2 teaspoon of poultry seasoning.
Whisk all nicely and pour this mixture into the crockpot.
Cook: Cover the slow cooker and cook on low for 6-8 hours or high for 3-4 hours. This is the step where all magic happen.
Prepare For Biscuit Topping: To prepare the biscuit topping I start by preheating the oven to 350°F. Now I carefully remove the insert from the slow cooker and arrange the 16 ounces Grands biscuits over the pot pie filling.
Bake and Serve: Carefully place the slowcooker in the oven and bake for 30-40 minutes or until the biscuits are golden, whatever happens first.
Once this baking time over, serve the Best crockpot chicken pot pie and enjoy every bite.
My family loves this quick and easy meal.
Everyone raved about this fish crockpot chicken pot pie! It is definitely a warmer upper for this time of year. Thx cookie rookie
I’ve tried other recipes
I hope you get to enjoy more and more!
Wow this was really good a hit at my table
I’m always looking for something new to cook
Happy to hear this fits the bill!