Crock Pot Chicken Pot Pie Recipe

If you’re searching for an effortless comfort food that tastes like pure nostalgia, Crock Pot Chicken Pot Pie is the answer to your cravings. This recipe delivers everything you love about the classic dish — tender chicken, savory sauce, hearty veggies, and those golden, irresistible biscuits on top — all with the convenience of your slow cooker. Whether it’s a chilly evening or a busy weeknight, this dish brings families around the table with minimal fuss and maximum flavor. With just a handful of pantry staples and a little prep, you can count on a cozy meal that feels homemade, tastes incredible, and fills your kitchen with the most mouthwatering aroma.

Ingredients You’ll Need

You’ll be amazed at how simple yet essential the ingredients for Crock Pot Chicken Pot Pie are. Each one adds its own layer of flavor, texture, or color, making the final result greater than the sum of its parts. Let’s take a look at what you’ll need and why they’re each important for this comforting family favorite.

• Chicken (2 lbs boneless, skinless breasts or thighs): The heart of the dish, chicken provides a tender, protein-packed base that soaks up all the savory flavors as it cooks.
• Cream of Chicken Soup (2 cans, 10.5 oz each): This creates a rich, velvety sauce that binds everything together and makes every bite creamy and satisfying.
• Cream of Celery Soup (1 can, 10.5 oz): Adds a subtle savory note and depth, balancing the flavors without overpowering the chicken and vegetables.
• Frozen Mixed Vegetables (12 oz): These bring color and a medley of textures, with carrots, peas, corn, and green beans in every bite, and they save you tons of prep time.
• Garlic Powder (2 teaspoons, divided): Garlic powder brings warmth and a gently pungent backdrop, echoing classic pot pie flavors.
• Onion Powder (2 teaspoons, divided): Onion powder helps boost the savory notes and rounds out the seasoning for a balanced taste.
• Black Pepper (2 teaspoons, divided): Freshly cracked or pre-ground, black pepper adds subtle heat and depth to each layer of the pot pie.
• Homestyle Biscuits (1 can, 16.3 oz, or homemade drop biscuits): The crowning glory! The biscuits soak up that incredible gravy and provide a fluffy, golden finish.

How to Make Crock Pot Chicken Pot Pie

Step 1: Prepare the Crockpot

Begin by spraying your crockpot liner with non-stick spray. This small step makes clean-up a breeze and ensures none of that luscious sauce sticks to the sides, so you get every last spoonful. Lay your chicken breasts or thighs in an even layer at the bottom for even cooking.

Step 2: Season the Chicken

Sprinkle one teaspoon each of the garlic powder, onion powder, and black pepper directly onto the chicken. This layering approach ensures the chicken picks up bold, flavorful notes as it cooks, becoming wonderfully seasoned all the way through.

Step 3: Add the Creamy Base

Next, pour the cream of chicken soup and cream of celery soup over the chicken. You don’t need to mix—just let the soups gently blanket the chicken. As everything cooks, these will melt down into a rich gravy that coats every ingredient.

Step 4: Layer on the Vegetables

Spread the frozen mixed vegetables evenly over the soup layer. Then, season with the remaining teaspoon of garlic powder, onion powder, and black pepper. This two-part seasoning ensures each spoonful is perfectly balanced with flavor and a bit of zip.

Step 5: Slow Cook to Perfection

Cover your crockpot and set it on low for 6 to 8 hours, or on high for 4 to 6 hours. The slow cooking process is where the magic happens: the chicken becomes fork-tender and the flavors meld into that classic pot pie taste everyone loves.

Step 6: Bake the Biscuits

About 15 to 20 minutes before serving, start baking your biscuits according to the package directions. This way, they’ll be soft, fluffy, and piping hot when the Crock Pot Chicken Pot Pie is ready to eat. If you’re using homemade drop biscuits, bake them fresh for the best texture and flavor.

Step 7: Shred and Finish

Just a few minutes before serving, shred the cooked chicken with two forks right in the crockpot. Stir everything together so the chicken is nicely coated in the creamy sauce and studded with those vibrant veggies.

Step 8: Serve It Up

Spoon the savory chicken and veggie filling into bowls, then top each serving with a warm biscuit. Some love to slice the biscuit open and nestle the filling inside, while others crown their bowl for a beautiful presentation. Either way, it’s pure comfort!

How to Serve Crock Pot Chicken Pot Pie

Garnishes

For a finishing touch on your Crock Pot Chicken Pot Pie, sprinkle on fresh chopped parsley, a pop of chives, or even a crack of black pepper. These little extras add brightness and make each bowl feel restaurant-quality, right in your own kitchen.

Side Dishes

This dish is incredibly hearty on its own, but if you want to round out the meal, consider pairing it with a simple green salad dressed in a tangy vinaigrette or some roasted green beans. A crisp apple slaw or sliced fresh fruit can add a nice contrast to all the savory richness.

Creative Ways to Present

If you’re feeling fancy, bake the biscuits as individual rounds and drop them right into the crockpot during the last 30 minutes of cooking, so they soak up extra gravy. Or, serve the filling in small ramekins for a personal pie feel, making Crock Pot Chicken Pot Pie a highlight of your next dinner party.

Make Ahead and Storage

Storing Leftovers

Leftovers of Crock Pot Chicken Pot Pie keep beautifully! Scoop any remaining chicken and veggie mixture into an airtight container, and store biscuits separately to keep them from getting soggy. Refrigerate for up to 3 days, and you’ll have a ready-made comfort meal for busy lunches or weeknights.

Freezing

You can freeze the chicken and vegetable filling (sans biscuits) for up to two months. Portion it into freezer-safe containers, leaving space for expansion, and skip freezing the biscuits since they’re best freshly baked. Thaw overnight in the refrigerator for best texture and flavor.

Reheating

When you’re ready to enjoy your Crock Pot Chicken Pot Pie again, reheat the filling gently on the stovetop or in the microwave, stirring occasionally until piping hot. Warm your biscuits separately either in the oven or toaster oven to revive their crisp, fluffy perfection before serving together.

FAQs

Can I use rotisserie or leftover cooked chicken?

Absolutely! Simply shred your cooked or rotisserie chicken and add it in the last hour of slow cooking, just long enough to heat through and absorb that creamy, savory sauce.

What if I only have fresh vegetables?

Feel free to substitute fresh chopped carrots, celery, peas, or potatoes, but be sure to cut them into small, even pieces so they cook thoroughly. Toss them in uncooked during assembly for a slightly firmer bite and extra freshness.

Can I make this crock pot chicken pot pie gluten-free?

Yes, just use gluten-free canned soups and swap in gluten-free biscuits or drop biscuit dough. Double-check labels to ensure all packaged items are certified gluten-free if you’re serving someone with an allergy or sensitivity.

Do I need to add any extra liquid?

No added liquid is necessary. The soups provide plenty of moisture, and any juices released from the chicken as it cooks will help create the perfect, creamy consistency for your Crock Pot Chicken Pot Pie.

How can I make my own biscuits for the top?

Homemade drop biscuits are super easy — mix flour, baking powder, salt, butter, and milk until just combined, then bake dollops until golden. There’s something special about fresh, warm biscuits with every bite of Crock Pot Chicken Pot Pie!

Final Thoughts

If you’re looking for a meal that delivers big on comfort and flavor with unbeatable convenience, Crock Pot Chicken Pot Pie truly fits the bill. It’s the kind of dish that makes everyone feel at home, even if you’re just serving it on a Tuesday night. Give it a try and get ready for a new family favorite that’ll warm your heart as much as your belly!

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