Crockpot Chicken Pot Pie

Crockpot Chicken Pot Pie is a revolutionary recipe in the world of easy to make comfort food! Simple and savory ingredients meld together to creamy perfection in your slow cooker to make a decadent and delicious chicken dinner. This might just be your new favorite pot pie recipe!

Slow Cooker Chicken Pot Pie

Everyone loves those two magical words – slow cooker! Wait, I mean the other two magic words – pot pie! Well, I guess this whole recipe is pretty magical, actually. It’s the most comforting dinner ever, and it’s easy as pie to make! (See what I did there?!)

I know what you must be thinking, too. How is the crust formed for the pot pie if it’s cooked in the slow cooker? Well, you’ll need your oven for just a little bit at the end to get the biscuits perfectly golden brown. However, the warm, creamy, flavorful filling is all cooked in the Crockpot.

With the EASIEST steps to follow and simple, inexpensive ingredients, this slow cooker recipe is sure to become a staple in your kitchen.

How to Make Crockpot Chicken Pot Pie

You can jump to the recipe card for full ingredients & instructions!

1. Spray the inside of the slow cooker with nonstick spray.
2. Add the chicken, onion, potatoes, and frozen veggies.
3. In a separate bowl, combine the cream of chicken soup, milk, and seasonings. Pour this mixture into the Crockpot and stir.
4. Cook on low for 6-8 hours or on high for 3-4 hours.
5. Preheat the oven to 350°F near the end of your cook time.
6. Remove the insert from the slow cooker.
7. Place the biscuits on top of the creamy filling.
8. Bake for 30-40 minutes.

Recipe Notes

• For the biscuits, I like to use Grands Biscuits for the best results.
• If you need to substitute the russet potatoes, you can use Yukon gold instead.
• Spraying the slow cooker with nonstick cooking spray helps to ensure that none of the creamy filling gets burned on the side, so don’t skip this step!

This warm, creamy, and protein-packed dinner is sure to keep you cozy no matter how cold it gets outside!

Slow cooked chicken pot pie topped with buttery biscuits is what all my dreams are made of.

What if my Crockpot isn’t oven safe?

If your Crockpot isn’t oven safe, bake the biscuits on a sheet pan according to the package directions. Prior to serving, top the pot pie filling with the baked biscuits.

Can I use homemade biscuits?

If you really feel like showing off, feel free to make some Easy Buttermilk Biscuits to go on top of this pot pie!

Can I use fresh instead of frozen vegetables?

It’s a lot easier to use frozen vegetables for this recipe, as they tend to hold their shape a bit better while cooking – especially peas. However, fresh veggies can also be used.

More Delicious Crockpot Recipes We Love

• Crockpot Buffalo Wings
• Crockpot Chicken Wild Rice Soup
• Crockpot Swedish Meatballs
• Crockpot Meatloaf
• Crockpot Spaghetti Casserole

Crockpot chicken pot pie is might not be quick, but it sure is worth the wait! Make this easy dinner ASAP – your family will thank you.

More Easy Chicken Recipes to Try:

• Baked Chicken Thighs
• Instant Pot Chicken Noodle Soup
• White Chicken Chili
• Chicken and Dumplings
• One Pot Chicken Alfredo
• Cuban Mojo Chicken

If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy! You can also jump to recipe.

Recipe

Crockpot Chicken Pot Pie Recipe

4.50 from 22 votes

Author: Becky Hardin

Prep: 10 minutes

Cook: 4 hours

Total: 4 hours 40 minutes

Serves8

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Crockpot Chicken Pot Pie is a revolutionary recipe in the world of easy to make comfort food! Simple and savory ingredients meld together to creamy perfection in your slow cooker to make a decadent and delicious chicken dinner. This might just be your new favorite pot pie recipe!

Ingredients

• ▢ 3 boneless, skinless chicken breasts cut into bite-sized pieces
• ▢ 1 onion diced
• ▢ 2 russet potatoes peeled and cubed
• ▢ 16 ounces frozen mixed vegetables
• ▢ 10.5 ounces cream of chicken soup 1 standard can
• ▢ 1 cup whole milk
• ▢ 1 teaspoon kosher salt
• ▢ ½ teaspoon ground black pepper
• ▢ ½ teaspoon poultry seasoning
• ▢ 16 ounces Grands Biscuits 8-count package

Equipment

• 1 Crockpot (click for my favorite)

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 ounces frozen mixed vegetables
  
• In a medium bowl, whisk together the cream of chicken soup, milk, salt, pepper, and poultry seasoning. Pour this mixture into the slow cooker and stir until well combined.
  10.5 ounces cream of chicken soup, 1 cup whole milk, 1 teaspoon kosher salt, ½ teaspoon ground black pepper, ½ teaspoon poultry seasoning
  
• 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 ounces Grands Biscuits
  
• Bake in the oven for 30-40 minutes until the biscuits are golden and cooked through. Serve and enjoy!
  

Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!

Becky’s tips

Biscuits: If your crockpot isn’t oven safe, bake the biscuits on a sheet pan according to the package directions. Prior to serving, top the pot pie filling with the baked biscuits.

Nutrition Information

Calories: 440kcal (22%) Carbohydrates: 50g (17%) Protein: 27g (54%) Fat: 15g (23%) Saturated Fat: 3g (19%) Polyunsaturated Fat: 4g Monounsaturated Fat: 6g Trans Fat: 1g Cholesterol: 61mg (20%) Sodium: 1227mg (53%) Potassium: 864mg (25%) Fiber: 4g (17%) Sugar: 5g (6%) Vitamin A: 3028IU (61%) Vitamin C: 11mg (13%) Calcium: 98mg (10%) Iron: 4mg (22%)

Did You Make This?I want to see! Be sure to upload an image below & tag @thecookierookie on social media!

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