Chicken and vegetables are cooked in a creamy sauce and topped with a flaky biscuit topping in this easy recipe for Crock Pot Chicken Pot Pie. Chicken pot pie is classic comfort food that everyone loves and it's the perfect meal to enjoy with family and friends.

Chicken pot pie is a classic comfort food dish that originates from England. It's a hearty and satisfying meal that is perfect for chilly weather. The dish is made with chicken, vegetables, and a flaky biscuit or pastry crust. Chicken pot pie is usually served in individual portions but can also be made as one large pie.
While this dish is usually baked in the oven, this recipe is the perfect meal to make when you're short on time. The slow cooker does all the work for you, so all you have to do is sit back and relax. This dish is also great for leftovers because it reheats well!
Chicken pot pie is also a versatile dish that can be made with different types of vegetables. You can also use leftover cooked chicken or rotisserie chicken to make this recipe even easier!
Why You’ll Love This Recipe
- No babysitting the oven! This is an easy slow cooker recipe that doesn’t require any time spent in the kitchen.
- This is a hearty and filling meal that is perfect for chilly weather.
- Chicken pot pie is a great way to use up leftover cooked chicken or rotisserie chicken.
- This dish reheats well, so it’s perfect for leftovers.
Ingredients You’ll Need
- Chicken Breasts - Boneless, skinless chicken breasts are used to add hearty satisfying protein to the dish.
- Low Sodium Chicken Broth - Helps create the creamy base of chicken and vegetables while adding additional nutrients and flavor.
- Seasonings - A mixture of salt, pepper, dried thyme, rosemary, and onion powder help enhance the natural flavors and add a layer of herb flavor to the dish.
- Cream of Chicken Soup - One can of cream of chicken soup helps thicken the sauce and add more creaminess and flavor to the dish.
- Yukon Gold Potatoes - Potatoes add a creamy and starchy component to the dish. They also help thicken the sauce as they cook.
- Garlic - Freshly minced garlic adds a bold garlic flavor to the dish that pairs well with the other flavors.
- Frozen Mixed Vegetables - A mix of frozen vegetables like peas, carrots, and corn are used in this recipe to add texture and flavor.
- Sour Cream - Helps add a creamy texture and slightly tangy flavor to the filling.
- Grands Biscuits - This chicken pot pie is topped with pre-made Grands biscuits for a flaky and easy biscuit topping.
How To Make Chicken Pot Pie In The Crock Pot
Prepare the chicken: Pat the chicken breast dry with a paper towel and remove any excess fat. Place the chicken at the bottom of your slow cooker, then pour the chicken broth on top. Sprinkle in the dried seasonings.
Assemble the slow cooker chicken pie filling: Pour the cream of chicken soup over top of the chicken, broth, and spices, then add the potatoes, garlic, and frozen mixed vegetables.
Cover and cook: Place the lid on top and cook on LOW for 6-8 hours or HIGH for 3-4 hours or until the chicken is fully cooked through.
Shred and top: Carefully remove the chicken and shred it with two forks. Add it back to the slow cooker along with the sour cream. Mix until well combined.
Add biscuits: Bake the biscuits according to the instructions on the package. Place them on top of the chicken mixture or plate and serve with biscuits on top. Serve while hot and enjoy!
Recipe Tips
- If you don’t have low sodium chicken broth, you can use regular chicken broth and reduce the amount of salt used in the recipe.
- When dicing the potatoes, make sure they are all roughly the same size to ensure even cooking.
- You can also use frozen diced potatoes instead of Yukon gold potatoes.
- I recommend using a frozen vegetable mix that has peas, carrots, corn, and green beans for the best flavor and texture.
- If you don’t have fresh garlic, you can use garlic powder instead.
- The chicken is fully cooked through when the internal temperature reaches 165 degrees F.
Variations
- To make this recipe gluten-free, you can use a gluten-free biscuit mix or make your own biscuits using a gluten-free flour blend.
- Add other types of vegetables to the mix, including diced celery, green beans, or mushrooms.
- If you want a more cheesy flavor, you can add shredded cheddar cheese to the mixture before serving.
- Instead of chicken breasts, try using boneless, skinless chicken thighs.
- Take a shortcut and use pre-cooked shredded chicken. Lower the cooking time to HIGH for just two hours or on LOW for four hours.
- Try out other toppings such as puff pastry or pie crust in place of the biscuits.
Storing & Freezing
Storing: Cooled leftovers can be stored in individual airtight containers in the fridge for up to five days.
Freezing: You can also freeze this dish for later by storing it in a freezer-safe baking dish for up to three months. When you’re ready to eat, thaw it overnight in the fridge, then reheat on the stove or in the microwave until warmed through.
Reheating: To reheat, simply place individual servings in the microwave and heat until warmed through. You can also reheat on the stove over low heat until warmed through.
FAQ
You can cook it on high, but it is preferred to cook on low as it will prevent the chicken from drying out.
Yes, you can! Just add an extra hour or two to the cooking time.
You can assemble the ingredients for the chicken pot pie right in the crock pot and keep it in your fridge for 48 hours before cooking.
More Easy Crock Pot Chicken Dinners
- Slow Cooker King Ranch Chicken
- Crock Pot Ranch Pork Chops
- Crock Pot Salsa Verde Chicken
- Crock Pot Chicken and Stuffing
- Crock Pot Sweet And Sour Meatballs
- Crock Pot Philly Cheesesteak
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Crock Pot Chicken Pot Pie with Biscuits
Ingredients
- 1½ lbs Boneless, skinless chicken breasts
- ½ cup low sodium chicken broth
- 1 tsp salt
- ½ tsp ground black pepper
- ¼ tsp dried thyme
- ¼ tsp dried rosemary
- 1 tsp onion powder
- 2 (10.5 oz) cans cream of chicken soup
- 3 medium Yukon gold potatoes (diced)
- 3 tsp garlic
- 1 (12 oz) bag frozen mixed vegetables
- ½ cup sour cream
- 1 (16 oz) can Grands biscuits (8 count Pillsbury Grands)
Instructions
- Place chicken in a 6-quart slow cooker and pour chicken broth over the top.
- Season chicken with salt, pepper, thyme, rosemary, and onion powder.
- Pour cream of chicken soup over the top of the chicken. Then, add potatoes, garlic, and mixed vegetables.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Remove chicken and shred with two forks. Add back into the slow cooker with sour cream. Mix until well combined.
- Bake your biscuits per the instruction on the packaging.
- Serve with biscuit on top and enjoy!
Notes
- If you don’t have low sodium chicken broth, you can use regular chicken broth and reduce the amount of salt used in the recipe.
- When dicing the potatoes, make sure they are all roughly the same size to ensure even cooking.
- You can also use frozen diced potatoes instead of Yukon gold potatoes.
- I recommend using a frozen vegetable mix that has peas, carrots, corn, and green beans for the best flavor and texture.
- If you don’t have fresh garlic, you can use garlic powder instead.
- The chicken is fully cooked through when the internal temperature reaches 165 degrees F.
Nutrition
*All nutrition information provided is automatically calculated and is an estimate and will vary based on ingredients, brands, and changes in cooking methods listed in the recipe. If you need exact numbers on your ingredients, I would recommend calculating them with your prefered nutrition calculator.
Chris iadisernia
Great recipe! Easy and delicious! I will definitely make again. I also added a little poultry seasoning
Ryan Allen
I am so glad you liked it. Adding in the poultry seasoning is a great idea.
Patty H
Delish! This will go in my Tried and True collection. Super yummy and the crock pot does the work!
Ryan Allen
It is definitely a family favorite at my house. So glad you liked it.
Karen
So yummy ! I added some poultry seasoning! But otherwise followed recipe! Will make again !
Ryan Allen
I am so glad you liked it. This is one of my family's favorites.
Tami
It was delicious and I will definitely make again. I can’t wait for the leftovers tomorrow
Ryan Allen
I am so glad you liked it. It also makes great leftovers.