This Crockpot Chicken Pot Pie is pure comfort made easy. You get all the creamy, cozy flavors of the classic dish without turning on the oven or rolling out crust.
The filling cooks low and slow in the crockpot, and then we finish it off with fluffy biscuits on top.
It’s hearty, rich, and totally satisfying—perfect for a no-fuss dinner that still feels like a hug in a bowl.
Why I Love This Recipe
I started making this on cold weekdays when I didn’t want to mess with the oven but still craved a homemade meal. It’s creamy, rich, and loaded with flavor—and it takes almost no effort. Just throw it all in and let the crockpot do the work.
- Classic pot pie taste without the fuss
- Great way to use up leftover chicken or veggies
- Hands-off cooking—no babysitting the stove
- Stays warm and ready for hours
- Super satisfying and freezer-friendly
What You’ll Need
- 1½ pounds boneless skinless chicken breasts
- 1 onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 2½ cups chicken broth
- 1 (10.5 oz) can cream of chicken soup
- 1 cup frozen peas
- ½ cup heavy cream
- 1 tablespoon cornstarch (optional, for thickening)
- 1 (16 oz) can refrigerated biscuit dough
- Optional: chopped fresh parsley for garnish
Pro Tips
- Add peas at the end so they stay bright and fresh
- Don’t overcook the biscuits—pop them in just until golden
- Use rotisserie chicken to save time (skip cooking it in the crockpot)
- Stir gently after cooking so the chicken stays in chunks
- For extra flavor, use homemade broth if you’ve got it
Tools You’ll Need
- Black oval crockpot
- Knife and cutting board
- Measuring cups and spoons
- Mixing spoon
- Baking sheet for biscuits
- Serving spoon or ladle
Substitutions and Variations
- Use cooked turkey instead of chicken
- Swap in frozen mixed veggies for carrots/celery
- Use cream of mushroom or cream of celery soup
- Try puff pastry instead of biscuits
- Add mushrooms for a heartier dish
Make Ahead Tips
- You can chop all the veggies 1–2 days ahead
- Mix everything in the crockpot insert the night before, cover, and refrigerate
- Freeze the filling (before cream) and add cream after reheating
How to Make Crockpot Chicken Pot Pie
Step 1: Add Chicken and Veggies to Crockpot
Place 1½ pounds raw chicken breasts, 1 diced onion, 2 diced carrots, 2 diced celery stalks, and 3 minced garlic cloves into the black oval crockpot.
Step 2: Add Seasonings and Broth
Sprinkle in 1 teaspoon salt, ½ teaspoon black pepper, 1 teaspoon dried thyme, and 1 teaspoon dried parsley. Pour in 2½ cups chicken broth.
Step 3: Add Cream Soup
Spoon 1 (10.5 oz) can of cream of chicken soup over everything. Do not stir.
Step 4: Cook on Low
Cover the crockpot and cook on LOW for 6–7 hours, or until the chicken is cooked through and tender.
Step 5: Shred Chicken and Add Peas
Remove chicken and shred with two forks. Return it to the crockpot. Stir in 1 cup frozen peas.
Step 6: Add Cream and Thicken (Optional)
Stir in ½ cup heavy cream. If needed, mix 1 tablespoon cornstarch with 2 tablespoons water and stir into the crockpot to thicken. Cook 15 more minutes.
Step 7: Bake Biscuits
Bake 1 (16 oz) can of biscuit dough on a baking sheet according to package instructions, until golden brown.
Step 8: Serve
Spoon the filling into bowls and top each with a biscuit. Garnish with fresh chopped parsley if you like.
Leftovers & Storage
- Store in an airtight container for up to 4 days
- Reheat gently on the stove or microwave
- Keep biscuits separate to avoid sogginess
- Freeze filling in a sealed container for up to 3 months
Macros (per serving, based on 6 servings)
- Calories: 420
- Protein: 30g
- Carbs: 28g
- Fat: 22g
- Fiber: 3g
- Sugar: 5g
Why This Recipe Works (Quick Science)
The slow cooking process lets the chicken soak up all the flavor from the broth, herbs, and aromatics. Cream of chicken soup adds body and creaminess without needing a roux. Adding cream at the end keeps it from curdling, and baking the biscuits separately avoids sogginess.
Common Mistakes
- Stirring too early: Leave the layers alone until the chicken is cooked
- Adding peas too soon: They’ll overcook and lose their color
- Baking biscuits on top in the crockpot: They’ll get soggy—not recommended
- Using frozen chicken: Always thaw first to cook evenly and safely
What to Serve With
- Side salad with vinaigrette
- Roasted green beans or Brussels sprouts
- Applesauce or cranberry sauce
- Sparkling water or iced tea
FAQ
Can I cook this on HIGH?
Yes, cook on HIGH for 3½–4 hours instead of LOW.
Can I use frozen vegetables?
Yes, just add them in the last hour so they don’t get mushy.
Can I skip the cream of chicken soup?
You can use a homemade roux and extra broth, but it won’t be quite as creamy.
What if I don’t have cream?
Whole milk works, but won’t be as rich.
Final Thoughts
Crockpot Chicken Pot Pie is the best kind of slow cooker comfort food—rich, filling, and full of cozy flavors without a ton of work. It’s got all the love of the original, just made easier. Try it out and let me know how it goes—I’d love to hear how it turned out for you!