This easy crock pot chicken pot pie made with tender chicken and vegetables in a flavorful creamy sauce is a classic family favorite. Serve it with a biscuit on the top for a simple, rustic meal that fills up your belly, leaving you full of warmth and completely satisfied.
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Chicken pot pie is a comfort food classic that my family always loves. For years, I made it the old-fashioned way, by simmering the filling on the stove, making a homemade crust, and baking in the oven.
Then I discovered I could get similar results by using my slow cooker! The results? They're amazing! The flavor is even better when slow-cooked which my family loves, and I love that I don't have to spend hours in the kitchen. If you want more best crock pot dinners, try this jalapeno popper chicken, chicken pot pie soup, chicken cordon bleu, and chicken and rice casserole, next.
Why You’ll Love This Crock Pot Chicken Pot Pie Recipe
- Minimal Effort and Almost No Prep Required. This lazy chicken pot pie goes together so quickly and easily. You're going to be shocked at how little time it requires in the kitchen.
- Hearty, Comforting, and Satisfying. The perfect way to warm up when the temperature dips and it's feeling a bit chilly outside
- Versatile Recipe: It's a great way to use up leftover cooked chicken or rotisserie chicken to save time and repurpose leftovers. You can also swap the vegetables and potatoes as you prefer.
- Makes a Large Batch. This makes it great to serve a crowd or plan for leftovers. It reheats great and even tastes better when served a second time around.
Ingredients
- Chicken breasts: Boneless and skinless chicken makes this dish an easy-to-prep dish. Chicken thighs work too as long as you opt for thighs without the skin and bones.
- Low-sodium chicken broth: Low-sodium broth gives you a bit more control over the saltiness of your pot pie. If you use regular broth I suggest cutting back on the amount of salt you use to season the dish.
- Seasoning: I love using dried herbs and spices to save time and money. You will need dried thyme, dried rosemary, and onion powder to add more depth of flavor to the creamy sauce.
- Cream of chicken soup: An easy pantry staple to use for the base of the pot pie. You can also use cream of celery or cream of mushroom though they have a slightly different flavor profile.
- Yukon gold potatoes: These potatoes hold up especially well in the slow cooker but you can also use Russet potatoes or red potatoes if you prefer.
- Garlic: I love cooking with fresh garlic but garlic powder works well too. Replace the fresh minced garlic with ½ - 1 teaspoon of garlic powder.
- Frozen mixed vegetables: This zero prep easy-to-find grocery item makes this the ultimate dump-and-cook meal. A frozen vegetable mix of peas, carrots, corn, and green beans offers the classic veggie mixture. Feel free to swap it for fresh vegetables if that's what you prefer.
- Sour cream: Adds even more creaminess to the creamy pot pie sauce. Greek yogurt works too but it's slightly more tangy and less thick than sour cream.
- Grands biscuits: Served with the pot pie in place of a crust though feel free to use any brand of biscuits you love.
See the recipe card at the end of the post for the exact full ingredient list and the quantities of each ingredient.
Flavor Variations and Substitutions
- Homemade Biscuits: Skip the canned biscuits and use Bisquick to quickly and easily make your own homemade biscuits to serve with this deconstructed chicken pot pie.
- Different Veggies: Feel free to swap the frozen vegetables for your favorite frozen vegetable blend. You can even use frozen peas or frozen peas and carrots instead of mixed vegetables.
- Make It Cheesy: Add shredded cheddar cheese or parmesan cheese to the top before serving. Let it sit for 5-10 minutes to melt.
- Beef or Pork: Swap the chicken for pork or beef cubes to make different flavored pot pies. You can also swap the broth for beef or veggie broth as well.
How to Make Chicken Pot Pie in Crock Pot
1: Add the chicken, broth, seasonings, and cream of chicken soup to the slow cooker. Be sure to add it in the order listed.
2: Add the potatoes, garlic, and mixed vegetables on top.
3: Cook until the chicken is super tender and cooked through.
4: Remove the chicken, shred it, and mix it back into the slow cooker. Add the sour cream and stir everything together.
5: Bake the biscuits according to the package directions and serve them with the pot pie filling. Enjoy!
Hint
It's easier to shred the chicken while it's hot, so shred your chicken as soon as it's safe to handle rather than letting it cool all the way down.
Storage
- Storing: Refrigerate leftover slow cooker chicken pot pie in an air-tight container for up to 3 days. For longer storage, freeze it for up to 3 months in an air-tight, freezer-safe container. Defrost overnight in the fridge before reheating.
- Reheat: Place the leftovers in a saucepan and heat over medium-low heat until heated through. You can also portion it into bowls and microwave it covered at 1-minute intervals until hot. Reheat the biscuits separately and enjoy.
Serving Suggestions
Slow cooker chicken pot pie is a complete meal on its own whether you're serving it up for a weeknight dinner or a lazy weekend meal. It's also great to carry to a potluck dinner or to serve a crowd.
Sometimes we like to add on a salad or extra cooked vegetable to round out the meal. It's also great with a tasty dessert like this rich chocolate lava cake. For family gatherings, this crock pot apple cobbler, crock pot peach cobbler, and Cracker Barrel fried apples are always a hit.
Tips
- Prep the Potatoes. Dice your potatoes roughly the same size so they cook in your slow cooker pot pie evenly in the same amount of time.
- Adding the Sour Cream. Stir the sour cream into the soup at the end so it doesn't curdle.
- Let It Cool Slightly. Turn off the heat when you remove the chicken for shredding. This cools down the mixture perfectly for adding the sour cream.
- Adjusting the Consistency. You can add a bit more broth at the end of cooking if you want the sauce a bit less thick. If it's not thick enough, make a cornstarch slurry (one tablespoon of cornstarch mixed with one tablespoon of water), stir it into the slow cooker, and cook for a bit longer until it thickens.
Recipe FAQs
You can cook it on high, but it is preferred to cook on low so it cooks slowly which helps to keep the chicken from drying out.
Yes, you can! Just add an extra hour or two to the cooking time. Start the chicken cooking first and wait for an hour before adding the frozen vegetables so they don't overcook.
Definitely! 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. The dish also reheats well so you can also make the pot pie ahead of time. Then reheat it in the slow cooker a few hours before serving it.
Place it on a plate once it's fully cooked and let it cool slightly. Then use two forks to pull the chicken apart, shredding it.
Slow Cooker Chicken Pot Pie
Ingredients
- 1 ½ 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!
Video
Notes
- Prep the Potatoes. Dice your potatoes roughly the same size so they cook in your slow cooker pot pie evenly in the same amount of time.
- Adding the Sour Cream. Stir the sour cream into the soup at the end so it doesn't curdle.
- Let It Cool Slightly. Turn off the heat when you remove the chicken for shredding. This cools down the mixture perfectly for adding the sour cream.
- Adjusting the Consistency. You can add a bit more broth at the end of cooking if you want the sauce a bit less thick. If it's not thick enough, make a cornstarch slurry (one tablespoon of cornstarch mixed with one tablespoon of water), stir it into the slow cooker, and cook for a bit longer until it thickens.
Nutrition
*Nutrition information is an estimate. It may vary based on ingredients, brands, and changes in cooking methods listed in the recipe. If you need exact ingredient numbers, I recommend calculating them with your preferred nutrition calculator.
Chris iadisernia says
Great recipe! Easy and delicious! I will definitely make again. I also added a little poultry seasoning
Ryan Allen says
I am so glad you liked it. Adding in the poultry seasoning is a great idea.
Patty H says
Delish! This will go in my Tried and True collection. Super yummy and the crock pot does the work!
Ryan Allen says
It is definitely a family favorite at my house. So glad you liked it.
Karen says
So yummy ! I added some poultry seasoning! But otherwise followed recipe! Will make again !
Ryan Allen says
I am so glad you liked it. This is one of my family's favorites.
Kaci says
Very good and easy recipe! Will definitely be making again!
Ryan Allen says
I makes me so happy to hear you liked it.
Tami says
It was delicious and I will definitely make again. I can’t wait for the leftovers tomorrow
Ryan Allen says
I am so glad you liked it. It also makes great leftovers.
Tracy says
I made this, it turned out delicious. This was so easy to make too. Definitely will make this again. I used boneless chicken thighs because thats what I had, turned out great.
Ryan Allen says
I like to mix it up with boneless chicken thighs as well.
Blair says
So good!! Toddler approved! My prep time is always triple or quadruple what a recipe says. Thank you for sharing!
Ryan Allen says
You know it is good if it is toddler approved.
Christin says
I don’t see when the sour cream goes in.
Ryan Allen says
You add it in with step 5 after you shred the chicken.
Sandy says
I love this recipe. I added a little bit of parsley when I made it.
Ryan Allen says
Parsley is a great addition and I am so glad you enjoyed it.
Sandy Macauley says
I have made this a couple of times. It is very good and super easy to make.
Ryan Allen says
I am so glad you enjoyed it. It is one of my family's favorites.
JR says
So I thought the sour cream was left off the recipe on accident and I added it in with the other stuff to cook is it going to mess it up?
Ryan Allen says
It won't mess it up. But because it is a dairy product it can separate during the cooking process so it is not as creamy.
Stacy says
This is a delicious meal! Has anyone made it in an instant pot?
Ryan Allen says
I am so glad you enjoyed it and I haven't tried it in an instant pot.
Stacy says
UPDATE! I used my instant pot and set it for manual pressure, high for 30 minutes. It came out pretty good! I may try 25 minutes or layer it differently next time as the chicken seared a bit on the bottom and the veggies were a little soft. Overall, it was a success though!
Ryan Allen says
Thanks for sharing!
KC says
Made this for the first time today, and it was delicious! Definitely adding it to my recipe repertoire!
Ryan Allen says
Awesome! It is one of my family's favorites.
Katie says
I am going to make this with fresh vegetables do you think that will still work?
Ryan Allen says
Yes, it is so good with fresh vegetables.
Tyler says
Can I make this in a 4.5 quart crock pot?
Ryan Allen says
Yes, you can make it in a 4.5 quart crock pot. It will be filled to the top.
chrissy says
easy and delicious.
Ryan Allen says
I am so glad that you enjoyed it.
Nancy Ruth says
This was delicious! I added diced onions and a small can of sliced mushrooms. We wanted it to be a little more like soup, so I added a more broth and a splash of heavy cream during the last 20 minutes. So yummy! We will have this again!!
Ryan Allen says
I am so happy you enjoyed it and your changes sound delicious!
Selina (Tate) Thomas says
Any suggestions for substitutions. if I don't have biscuits to go on top? Cooking right now, and can't wait to try it!
Ryan Allen says
You can make homemade biscuits, pastry dough, bisquick mix or Cheddar bay biscuits. These are all things IO have used in the past.
SJT says
SOOO good! The entire family loved it!
Ryan Allen says
I am so glad your family loved it.
Natalie says
when adding the 2 cans of cream of chicken soup do I have to add the 2 cans of water with it ?
Ryan Allen says
No, just add the soup straight from the can.
Cass says
Even if it’s condensed cream of chicken?? I added the water/ milk to the condensed so hopefully I didn’t mess it up lol :s
Ryan Allen says
You definitely don't want to add the milk and water. It will make the recipe runny.
Charlie says
I would like to try this recipe with rotisserie chicken but I am confused as to when you would put the rotisserie chicken in the crock pot. Since it is already cooked when do you add it to the crockpot? Lets say I'm cooking on high for 3-4 hours. Thanks!
Ryan Allen says
I would ad it in the las hour to warm it up and so it does not over cook.
Daniel says
I really enjoyed this recipe! We ended up eating it more like biscuits and gravy and that was an amazing idea.
Ryan Allen says
I'm so glad you enjoyed it! Eating it like biscuits and gravy sounds like an amazing twist. Thanks for sharing!
Dion Allen says
I made this last night for dinner and it was a big hit. I used a different variety of frozen veggies (corn, carrots & asparagus), and it was delicious! And, so easy to make!!
Ryan Allen says
I like how you mixed it up with different veggies.
Bekah says
The crock pot was EMPTIED tonight!!! So good, will have to put this one on rotation.
Ryan Allen says
I am so glad that it ended up in your dinner rotation. Enjoy!