This crockpot chicken pot pie is pure comfort food made easy. With tender chicken, a creamy filling, and a flaky biscuit topping, it brings all the flavors of the classic dish with hardly any effort. Just let the slow cooker do the work for a warm, hearty meal everyone will love.
Key Benefits of crockpot chicken pot pie
Making crockpot chicken pot pie is a game-changer for busy days. This set-it-and-forget-it meal delivers all the comforting flavors of the classic dish with minimal effort. Here’s why you’ll love it:
- Effortless Cooking – The slow cooker does the work, so you can enjoy a hearty meal without spending hours in the kitchen.
- Rich, Creamy Filling – The tender shredded chicken and savory sauce create a satisfying, comforting bite every time.
- Family-Friendly – A warm, wholesome dish that pleases even picky eaters.
- Customizable – Easily switch up the vegetables, use rotisserie chicken for convenience, or opt for a gluten-free biscuit topping.
- Perfect for Meal Prep – Make ahead and store leftovers for a quick, delicious meal later.
This slow cooker classic takes the stress out of dinner while delivering homemade comfort food everyone will love.
Ingredients for crockpot chicken pot pie
Boneless, Skinless Chicken Breasts – The main protein for the dish. Fresh chicken works best, but rotisserie chicken can be used for a quicker option.
Frozen Mixed Vegetables – Convenient veggies that can be swapped for your favorites.
Cream of Chicken Soup – The creamy base for the filling. Stick with this unless you need a dairy-free option.
Chicken Broth – Adds flavor to the dish. You can use homemade or low-sodium broth.
Garlic Powder – Adds savory flavor. Fresh garlic can be used as a substitute.
Onion Powder – Complements garlic powder for extra flavor. Fresh onions can also work if sautéed.
Dried Thyme – Gives an earthy flavor. Fresh thyme can be used in larger amounts.
Salt and Black Pepper – Season to taste.
Refrigerated Biscuits – The easy flaky topping. You can substitute with homemade dough or pie crust.
Instructions
Follow these simple steps to make a hearty, creamy crockpot chicken pot pie with minimal effort:
Prepare the Base – Add the chicken breasts, frozen mixed vegetables, cream of chicken soup, chicken broth, garlic powder, onion powder, thyme, salt, and pepper to the slow cooker. Stir gently to combine.
Slow Cook – Cover and cook on low for 6–7 hours or on high for 3–4 hours until the chicken is fully cooked and tender.
Shred the Chicken – Remove the chicken, shred it using two forks, then return it to the crockpot. Stir to mix everything evenly.
Thicken the Filling (Optional) – If you prefer a thicker consistency, mix 2 tablespoons of cornstarch with ¼ cup cold water and stir it into the crockpot. Let it cook for another 15–20 minutes until thickened.
Bake the Biscuits – While the filling finishes, bake the refrigerated biscuits according to the package instructions until golden brown.
Serve and Enjoy – Spoon the creamy chicken pot-pie filling into bowls and top each serving with a warm, flaky biscuit.
This easy slow cooker recipe delivers rich, homemade comfort food with little hands-on time—perfect for a cozy, stress-free meal!
Pro Tips
To make your crockpot chicken pot pie even more delicious and stress-free, keep these helpful tips in mind:
Use Rotisserie Chicken – For even quicker prep, swap the raw chicken breasts for shredded rotisserie chicken. Just add it to the slow cooker in the last hour to warm through.
Add Extra Veggies – Feel free to toss in some extra carrots, potatoes, or even corn for more texture and flavor. Frozen peas work great, too!
Make It Creamier – For an extra-rich filling, add a splash of heavy cream or a dollop of cream cheese.
Ensure a Golden Biscuit Topping – For the best biscuit texture, bake the refrigerated biscuits separately and place them on top of the filling just before serving. This keeps them light and crisp.
Thicken the Sauce – If you prefer a thicker filling, stir in a mixture of cornstarch and water near the end of cooking. This will give your pot pie a more substantial texture.
Go Gluten-Free – For a gluten-free version, swap the biscuits with your favorite gluten-free biscuits or a gluten-free pie crust.
These pro tips will help you elevate your crockpot chicken pot pie, making it even more customized to your tastes!
Variations
Make this crockpot chicken pot pie your own with these delicious variations to suit different tastes and dietary preferences:
Swap the Protein – If you’re not a fan of chicken, try using turkey, rotisserie chicken, or even shredded beef for a hearty twist.
Vegetarian Option – For a meatless version, substitute the chicken with tofu or extra vegetables like zucchini, sweet potatoes, or mushrooms. Add vegetable broth for a more flavorful base.
Different Toppings – Instead of biscuits, top your pot pie with a pie crust, crescent roll dough, or mashed potatoes for a different take on the classic.
Make It Spicy – Add some heat with a pinch of cayenne pepper, jalapeños, or a splash of hot sauce for a zesty flavor.
Dairy-Free Version – Use a dairy-free cream soup or coconut milk in place of cream, and opt for dairy-free biscuits or a crust made from almond flour.
Gluten-Free Option – For a gluten-free dish, use gluten-free biscuits or try a gluten-free pie crust. You can also make your own with almond flour or rice flour.
These variations allow you to tailor the recipe to your personal preferences or dietary needs, ensuring that everyone can enjoy this comforting dish.
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Serving Suggestions
This crockpot chicken pot pie is a filling meal on its own, but you can easily pair it with a few sides for a well-rounded dinner. Here are some simple serving suggestions to elevate your meal:
Green Salad – A fresh green salad with a light vinaigrette is the perfect balance to the creamy, hearty filling. Add some avocado, cucumbers, and cherry tomatoes for extra flavor and crunch.
Garlic Bread – Serve alongside crispy garlic bread or a slice of buttery baguette to dip into the savory sauce.
Steamed Rice – For a lighter option, serve over a bed of steamed white rice or brown rice to absorb all the delicious filling.
Mashed Potatoes – If you’re craving a truly indulgent meal, serve this pot pie with a side of creamy mashed potatoes. The extra comfort will be a hit!
FAQs about crockpot chicken pot pie
Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken in the crockpot! Just make sure to cook it on low for 7-8 hours to ensure it’s fully thawed and tender. Avoid using high heat with frozen chicken, as it can lead to uneven cooking.
Can I make this chicken pot pie ahead of time?
Absolutely! You can prepare the filling the night before and store it in the fridge. In the morning, simply add the ingredients to your slow cooker and let it cook while you go about your day. You can also bake the biscuits ahead of time and store them separately for a fresh, crisp topping when you’re ready to serve.
Can I double the recipe?
Yes, this recipe can easily be doubled! Just ensure your slow cooker is large enough to accommodate the extra ingredients. You may need to increase the cooking time slightly, but always check that the chicken is fully cooked and tender before serving.
How can I make this recipe spicier?
For a little kick, try adding some jalapeños, cayenne pepper, or a splash of your favorite hot sauce to the filling. You can adjust the spice level to your liking, making it as mild or spicy as you prefer!
crockpot chicken pot pie
Ingredients
For the Filling:
- 2 boneless skinless chicken breasts
- 2 cups frozen mixed vegetables
- 1 can 10.5 oz cream of chicken soup
- 2 cups chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon dried thyme
- Salt and black pepper to taste
For the Biscuit Topping:
- 1 can of refrigerated biscuits
Instructions
- Prepare the Base – Add chicken, vegetables, soup, broth, garlic, onion powder, thyme, salt, and pepper to the slow cooker. Stir to combine.
- Slow Cook – Cover and cook on low for 6–7 hours or high for 3–4 hours until the chicken is cooked.
- Shred the Chicken – Remove the chicken, shred it with forks, and return it to the crockpot. Stir to mix.
- Thicken the Filling (Optional) – Mix cornstarch and cold water, add to the crockpot, and cook for 15–20 minutes until thickened.
- Bake the Biscuits – Bake the biscuits according to package instructions until golden brown.
- Serve and Enjoy – Spoon the filling into bowls and top with biscuits.