Crockpot Chicken Pot Pie

By Becky Hardin

Updated Sep 16, 2025

ShareJump to Recipe

Crockpot Chicken Pot Pie is my go-to whenever I’m craving serious comfort food. I love how the tender chicken and hearty veggies soak up that rich, creamy sauce—it’s pure coziness in a bowl. And once I top it off with a warm, fluffy biscuit? That’s all I need to feel cozy on a chilly night.

Easy Crockpot Chicken Pot Pie Recipe

Slow cooker recipes are always easy to prepare, and my chicken pot pie with biscuits is no exception. I love how simple ingredients come together in the slow cooker to make a decadent and delicious chicken dinner without spending hours in the kitchen. How’s that for a set it and forget meal? If you don’t have a slow cooker, no problem, try my oven baked chicken pot pie instead.

Tips For Beginners

• Spray the slow cooker. Nonstick cooking spray helps to ensure that the creamy filling doesn’t burn, so don’t skip this step!
• Up the flavor. Consider sprinkling in fresh parsley or garlic powder if you want more flavor. Just don’t add too much.
• Chicken breast. My preference is to use chicken breast meat instead of chicken thigh meat. Thigh meat isn’t pot pie material as it’s high in fat, which makes the filling too greasy. Leftover cooked chicken is a great alternative. Add it in the last hour of the cooking process since it is already cooked.
• Cook on low. I personally prefer cooking this dish on low for 6-8 hours to really let the flavors develop.
•  Bake the biscuits. If your crockpot isn’t oven safe, bake the biscuits on a sheet pan according to the package directions. Before serving, top the pot pie filling with the baked biscuits.

Recipe Card

Crockpot Chicken Pot Pie Recipe

4.57 from 37 votes

Prep: 10 minutes mins

Cook: 4 hours hrs

Bake Time: 30 minutes mins

Total: 4 hours hrs 40 minutes mins

Servings: 8

Author: Becky Hardin

Print Rate Pin

Try this comforting Crockpot Chicken Pot Pie recipe! Tender chicken bites and vegetables coated in a creamy sauce, served with warm biscuits, are all you need on those chilly nights.

Step-by-step photos can be seen below the recipe card.

Save this recipe!

Enter your email and we’ll send the recipe directly to you, plus new recipes weekly!

Please enable JavaScript in your browser to complete this form.

Name *

Email *

Go

Equipment

• 1 Crockpot

Ingredients 

1x2x3x

• ▢ 3 boneless, skinless chicken breasts cut into bite-sized pieces
• ▢ 1 onion diced
• ▢ 2 russet potatoes peeled and cubed, Yukon also work
• ▢ 16 oz. frozen mixed vegetables fresh will also work
• ▢ 10.5 oz. cream of chicken soup 1 standard can, cream of mushroom and cream of celery are good alternatives
• ▢ 1 cup whole milk 2% or skim also work
• ▢ 1 tsp kosher salt
• ▢ ½ tsp ground black pepper
• ▢ ½ tsp poultry seasoning
• ▢ 16 oz. Grands Biscuits 8-count package, homemade also work

Video

Instructions 

• Spray the slow cooker insert with nonstick cooking spray.
• Add the chicken, onion, potatoes, and frozen vegetables.
  3 boneless, skinless chicken breasts, 1 onion, 2 russet potatoes, 16 oz. frozen mixed vegetables
• In a medium bowl, whisk together the cream of chicken soup, milk, salt, pepper, and poultry seasoning.
  10.5 oz. cream of chicken soup, 1 cup whole milk, 1 tsp kosher salt, ½ tsp ground black pepper, ½ tsp poultry seasoning
• Pour this mixture into the slow cooker and stir until well combined.
• Cook on low for 6-8 hours or high for 3-4 hours.
• Preheat the oven to 350°F. Carefully, remove the insert from the slow cooker. Arrange the biscuits over the pot pie filling.
  16 oz. Grands Biscuits
• Bake in the oven for 30-40 minutes until the biscuits are golden and cooked through. Serve and enjoy!

Calories: 440kcalCarbohydrates: 50gProtein: 27gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 61mgSodium: 1227mgPotassium: 864mgFiber: 4gSugar: 5gVitamin A: 3028IUVitamin C: 11mgCalcium: 98mgIron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!

How to Make Crockpot Chicken Pot Pie Step by Step

Prepare the slow cooker: Spray the slow cooker’s insert with non-stick cooking spray.

Add chicken & vegetables: Add bite-sized pieces of 3 boneless, skinless chicken breasts, 1 diced onion, 2 cubed russet potatoes, and 16 oz. frozen mixed vegetables to the slow cooker.

Prepare the cream sauce: In a separate bowl, whisk together 10.5 oz. of cream of chicken soup, 1 cup of whole milk, 1 tsp of kosher salt, ½ tsp of ground black pepper, and ½ tsp of poultry seasoning.

Pour the sauce mixture into the crockpot.

Cook: Cover the slow cooker and cook on low for 6-8 hours or high for 3-4 hours.

Prepare the biscuit topping: Preheat the oven to 350°F, carefully remove the insert from the slow cooker, and arrange the Grands biscuits over the pot pie filling.

Bake: Carefully place the slow cooker in the oven and bake for 30-40 minutes or until the biscuits are golden brown.

Serve: Serve the crockpot chicken pot pie and enjoy.

How to Store

Store leftover chicken pot pie in an airtight container in the refrigerator for 3-4 days.

If you need to store it longer or want to make it in advance, store the pie in a freezer-friendly container. If frozen, the pot pie will keep for up to 3 months. Thaw in the fridge overnight before heating.

Reheat in a saucepan over a medium heat. You may have to remove the biscuits and heat them separately, and then place them back on top of the filling before serving.

Serving Suggestions

Slow-cooked chicken pot pie with buttery biscuits is a meal in itself, a dish that my family asks for more every time I make it. You can serve it with crunchy salads like bean almondine salad or kale Caesar salad. For sides, I like to prepare baked green beans or asparagus au gratin.

More Crockpot Chicken Recipes we Love

Crockpot Chicken Fajitas

Crockpot Chicken Wild Rice Soup

Crockpot Chicken Marsala

Crockpot Chicken Tacos