Crock Pot Chicken Pot Pie: 7 Reasons You’ll Love It

If you’ve ever wished dinner could just magically appear after a long day—this Crock Pot Chicken Pot Pie is your new best friend. It’s creamy, comforting, and basically hugs you from the inside out. Plus, it’s the kind of meal that feels homemade and special, even though your slow cooker did 90% of the work.

I’m a big believer in slow cooker magic—it lets you focus on living your life while dinner quietly simmers away. Whether you’re juggling work, soccer practice, or just need a break from the daily dinner grind, this dish delivers warm, home-cooked goodness with almost zero effort.

Why You’ll Love This Crock Pot Chicken Pot Pie

Think of this as the coziest shortcut to comfort food heaven.
Here’s why my family—and probably yours—will fall in love with it:

• Effortless prep: Toss in a few simple ingredients, set it, and forget it.
• Creamy and hearty: Tender chicken, savory soups, and veggies all melt together into a luscious filling.
• Biscuits on top: Because no “pot pie” is complete without that golden, buttery biscuit moment.
• Family-approved: Even the picky eaters will be asking for seconds.

Ingredients You’ll Need

Simple pantry staples come together to create big flavor.

• 2 lbs boneless skinless chicken breasts or thighs
• 1 (10.5 oz) can cream of chicken soup
• 1 (10.5 oz) can cream of celery soup
• 2 cups frozen mixed vegetables
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp black pepper
• 1 can refrigerated buttermilk biscuits

Optional: shredded cheddar, fresh thyme, or rosemary for garnish

How to Make Crock Pot Chicken Pot Pie

This Crock Pot Chicken Pot Pie is one of those rare recipes that tastes like you spent hours in the kitchen—but really, your slow cooker did all the heavy lifting. It’s creamy, flavorful, and the kind of dinner that makes your house smell like pure comfort. Whether you’re feeding your family or meal-prepping for the week, this set-it-and-forget-it recipe will quickly become part of your regular rotation.

Let’s break it down step by step so you can create the perfect slow-cooked masterpiece every time.

Step 1: Layer the Base

Start by placing your chicken in the bottom of your Crock Pot. Boneless, skinless chicken breasts work great, but if you prefer juicier meat, chicken thighs are your secret weapon. (Pro tip: there’s no need to chop the chicken beforehand—it’ll shred beautifully once cooked.)

Step 2: Season with Love

Sprinkle on garlic powder, onion powder, and black pepper. This trio of spices builds a comforting, savory base that enhances every bite. You can also toss in a pinch of thyme or rosemary if you want to channel a little “Sunday dinner at Grandma’s” energy.

Step 3: Add the Creamy Goodness

Now for the magic—add both the cream of chicken and cream of celery soup. These create that rich, velvety texture we all crave in pot pie filling. Pour in your frozen mixed vegetables next (no need to thaw them first!). Give everything a gentle stir so the flavors start mingling together.

Step 4: Slow Cook to Perfection

Cover your Crock Pot and let it work its magic. Cook on LOW for 6–8 hours or HIGH for 4–6 hours, depending on your schedule. During this time, your chicken will turn tender, your veggies will soak up all that creamy flavor, and your kitchen will smell like comfort itself.

Step 5: Biscuit Time!

About 20 minutes before you’re ready to eat, pop your refrigerated buttermilk biscuits in the oven. They’ll bake to golden, buttery perfection—ready to soak up all that creamy filling. If you’re feeling fancy, brush them with melted butter and a sprinkle of garlic powder before baking.

Step 6: Shred and Stir

Once your chicken is tender, shred it right in the Crock Pot using two forks. Give everything a good stir so that the meat, veggies, and creamy sauce come together like a cozy pot pie filling. If you want a little extra indulgence, now’s the time to stir in some shredded cheddar or a splash of cream.

Step 7: Serve and Savor

Scoop the filling into bowls and top each serving with a warm biscuit—or go all in and split the biscuit open, letting that creamy filling seep into every nook and cranny. The result? Pure, spoon-licking satisfaction.

Mounia’s Cozy Cooking Tips

• Add cheese if you’re feeling indulgent. Stir in shredded cheddar at the end for extra richness.
• Want more veggies? Toss in extra corn, green beans, or diced potatoes.
• Make it ahead: This reheats beautifully, so it’s perfect for meal prep or leftovers.
• Shortcut idea: If you’re running late, use rotisserie chicken—just reduce the cook time and let the flavors mingle on LOW for an hour or two.

(P.S. If your sauce looks too thick, splash in a bit of chicken broth—it’s not a mistake, it’s just extra comfort waiting to happen!)

A Little Story from My Kitchen

This recipe actually saved me one week when life felt like one giant to-do list. I threw everything in the Crock Pot before work, crossed my fingers, and hoped for dinner magic. When I got home, the house smelled like I’d been cooking all day—when really, I’d just been trying to survive Monday. That’s when I knew this Crock Pot Chicken Pot Pie was a keeper.

FAQs About Crock Pot Chicken Pot Pie

Bring Comfort Home Tonight

This Crock Pot Chicken Pot Pie is more than a meal—it’s a moment of calm in your busy day. Each bite is creamy, cozy, and so full of love, you’ll swear it came straight from Grandma’s kitchen.

So grab your slow cooker, toss in those simple ingredients, and let dinner take care of itself. Because you deserve a break—and a bowl of something delicious.

More Cozy Slow Cooker Recipes You’ll Love

If this Crock Pot Chicken Pot Pie hit the spot, you’re going to adore these other comforting, slow-cooked favorites from the blog! Each one brings that same “set it and forget it” magic to your kitchen—perfect for busy nights, chilly weekends, or when you just want something deliciously homemade without the hassle.

• Try this Garlic Parmesan Crockpot Chicken and Potatoes for a creamy, savory dinner that pairs perfectly with a simple salad or roasted veggies.
• Looking for something a little sweet and savory? You’ll love the Maple Glazed Chicken with Sweet Potatoes —it’s fall flavor in every bite!
• For a twist on classic comfort food, this Creamy Smothered Chicken and Rice delivers rich flavor with minimal effort.
• And if you’re craving something hearty and beefy, cozy up with my Slow Cooker Beef and Mushroom Stew —it’s like a warm hug in a bowl.

Each of these recipes keeps that same slow-cooked comfort alive, making them perfect companions to your weeknight dinner lineup.

Crock Pot Chicken Pot Pie

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• Author: Mounia
• Total Time: 6 hours 10 minutes
• Yield: 6 servings 1x

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Description

This Crock Pot Chicken Pot Pie is creamy, cozy, and so simple. Tender shredded chicken, mixed veggies, and a rich, savory sauce are topped with golden biscuits for that classic pot pie comfort — without the fuss of making pie crust. It’s an easy slow cooker dinner the whole family will love.

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Ingredients

Scale 1x2x3x

• 2 lbs boneless skinless chicken breasts or thighs

• 1 (10.5 oz) can cream of chicken soup

• 1 (10.5 oz) can cream of celery soup

• 2 cups frozen mixed vegetables (peas, carrots, corn, green beans)

• 1 tsp garlic powder

• 1 tsp onion powder

• 1/2 tsp black pepper

• 1 can refrigerated buttermilk biscuits, baked according to package

• Optional: shredded cheddar cheese, fresh thyme or rosemary for serving

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Instructions

1. Place the chicken in the bottom of the slow cooker.

2. Season with garlic powder, onion powder, and black pepper.

3. Add the cream of chicken soup, cream of celery soup, and frozen mixed vegetables. Stir gently to combine.

4. Cover and cook on LOW for 6–8 hours or HIGH for 4–6 hours, until the chicken is tender and cooked through.

5. Near the end of the cook time, bake the buttermilk biscuits according to the package directions.

6. Shred the chicken directly in the slow cooker using two forks, then stir everything together until creamy and well combined.

7. To serve, spoon the chicken pot pie filling into bowls and top with a warm biscuit (or split a biscuit and spoon the filling over the top). Garnish with shredded cheddar and fresh herbs if desired.

Notes

Thighs stay extra juicy in the slow cooker, but chicken breasts work great too.
If the mixture is thicker than you like, stir in a splash of chicken broth or milk after shredding the chicken.
Want it cheesier? Stir in 1 cup shredded sharp cheddar at the end.
Leftovers keep in an airtight container in the fridge for up to 4 days. Store biscuits separately so they don’t get soggy.
Freezer tip: The filling (without biscuits) freezes well for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop or in the microwave.
This recipe is family-friendly, budget-friendly, and perfect for meal prep.

• Prep Time: 10 minutes
• Cook Time: 6 hours on LOW
• Category: Dinner
• Method: Slow Cooker
• Cuisine: American

Nutrition

• Serving Size: 1 serving (about 1 cup filling + 1 biscuit)
• Calories: 480 kcal
• Sugar: 5 g
• Sodium: 1320 mg
• Fat: 23 g
• Saturated Fat: 8 g
• Unsaturated Fat: 13 g
• Trans Fat: 0.5 g
• Carbohydrates: 39 g
• Fiber: 3 g
• Protein: 28 g
• Cholesterol: 95 mg