Crockpot Chicken Pot Pie
Today’s recipe is one for the comfort food lovers! Nothing beats a classic chicken pot pie on a chilly day when you need something warm and cozy, and this crockpot version makes things super simple. You add the chicken, potatoes, and vegetables straight to the slow cooker, pour over a creamy, savory sauce, and let it all cook together until tender and comforting. Serve it with warm biscuits on the side, and you’re good to go. Ready to make it? Let me show you how!
By the way, if you love crockpot comfort food, I’ve got tons more inspiration for you! I think you’ll also enjoy my crockpot beef bourguignon, crockpot creamy chicken noodle soup, crockpot stuffed pepper casserole, crockpot pork tenderloin, crockpot beef and barley soup, and crockpot chicken and wild rice soup.
Ingredients
Note: You’ll find the printable recipe card at the bottom of this post!
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Boneless skinless chicken breasts: Cook up tender and easy to shred or chop. Chicken thighs can be used if you prefer a richer, juicier result.
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Russet potatoes: Hold their shape well in the slow cooker while still becoming soft and comforting. Yukon Golds also work nicely.
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Onion: Adds savory depth and classic pot pie flavor as it cooks down.
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Celery: A must for that familiar chicken pot pie base flavor.
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Garlic: Adds warmth and extra flavor without overpowering the dish.
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Cream of chicken soup: Creates the creamy, comforting base of the filling.
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Cream of mushroom soup: Adds extra richness and depth to the sauce.
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Chicken broth: Helps thin the sauce slightly so it’s spoonable, not too thick.
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Dried oregano: Adds a subtle herby note without standing out too much.
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Dried thyme: A classic pot pie herb that gives cozy, familiar flavor.
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Salt: Season lightly at the start, then adjust once everything is cooked.
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Black pepper: Adds gentle warmth without making it spicy.
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Frozen peas and carrots: Added near the end so they stay tender and bright.
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Frozen corn: Adds a little sweetness and extra texture.
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Fresh parsley or herbs: Optional, but nice for a pop of color and freshness before serving.
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Buttermilk biscuits: Baked separately so they stay fluffy and golden, then served alongside or on top.
How To Make Crockpot Chicken Pot Pie
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Add the chicken breasts to the slow cooker.
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Layer the potatoes, onion, celery, and garlic over the top.
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In a bowl, stir together the cream of chicken soup, cream of mushroom soup, chicken broth, and seasoning. Pour the mixture into the slow cooker.
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Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until the chicken is cooked through and tender.
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During the last hour of cooking, remove the chicken and either shred or chop it into bite-sized pieces.
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Return the chicken to the slow cooker, then stir in the frozen peas, carrots, and corn. Cover again and cook until veggies are done.
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While the pot pie finishes cooking, prepare the biscuits according to the package directions.
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Finish with a sprinkle of fresh herbs, if you like, and serve the chicken pot pie warm with the biscuits on the side.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently on the stovetop or in the microwave, stirring occasionally so everything warms evenly. If the filling thickens as it sits, just add a splash of chicken broth while reheating to loosen it back up.
Recipe Notes
If you prefer an extra creamy chicken pot pie, stir in about ½ cup of heavy cream toward the end of the cook time. For more of a chicken pot pie soup situation, simply add a little extra chicken broth until it reaches your desired consistency.
Serve this with your favorite biscuits. Refrigerated, frozen, or homemade all work great. I recommend serving them on the side so they stay fluffy and don’t soak up too much of the filling on the bottom! I’ve tested this many times, and this is the approach that works best.
Troubleshooting
This recipe is tried and tested, but if you do run into any problems, here’s how to fix them…
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My filling is too thick: This can happen as the potatoes release starch and the soup base cooks down. Just stir in a splash of chicken broth until it reaches your desired consistency.
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My filling is too thin: Let it cook uncovered for the last 20–30 minutes to help it thicken, or give it a little time to cool. It’ll naturally thicken as it sits.
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The potatoes aren’t tender yet: Cut them slightly smaller next time and make sure they’re fully submerged in the liquid while cooking.
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The chicken seems dry: Chicken breasts can dry out if overcooked. Try shredding earlier next time (slow cookers can vary) or swapping in chicken thighs for a juicier result.
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My biscuits got soggy: Biscuits are best baked separately and served on the side so they stay fluffy and don’t soak up the filling.
Variations
Swap the chicken breasts for thighs if you want extra tender meat (it’s also more budget friendly!). If you’d like more vegetables, add green beans, mushrooms, or extra carrots. I sometimes stir in spinach right at the end if I have some in my fridge that needs using up. For a richer filling, stir in a little heavy cream toward the end of cooking. You can also turn this into more of a soup by adding extra chicken broth. And while biscuits are the classic, this filling is just as good served with puff pastry, crescent rolls, or over mashed potatoes!
Crockpot Chicken Pot Pie
Ingredients
- 1.5 lbs boneless skinless chicken breasts
- 4 russet potatoes peeled and diced
- 1 onion chopped
- 3 sticks celery chopped
- 3 garlic cloves minced
- 10.5 oz can cream of chicken soup
- 10.5 oz can cream of mushroom soup
- 1 cup chicken broth
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon salt
- ½ teaspoon black pepper
- 12 oz bag frozen peas and carrots
- 1 cup frozen corn
- Chopped parsley or fresh herbs for topping
- 8 Grands buttermilk biscuits for serving
Instructions
- Add the chicken breasts to the slow cooker.
- Layer the potatoes, onion, celery, and garlic over the top.
- In a bowl, stir together the cream of chicken soup, cream of mushroom soup, chicken broth, and seasoning. Pour the mixture into the slow cooker.
- Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until the chicken is cooked through and tender.
- During the last hour of cooking, remove the chicken and either shred or chop it into bite-sized pieces.
- Return the chicken to the slow cooker, then stir in the frozen peas, carrots, and corn. Cover again and cook until veggies are done.
- While the pot pie finishes cooking, prepare the biscuits according to the package directions.
- Finish with a sprinkle of fresh herbs, if you like, and serve the chicken pot pie warm with the biscuits on the side.
This one is such a comfort food classic, and I hope that you and your family will love it just as much as I do! Once you’ve tried it, I’d love to hear from you. You can leave a star rating below, and don’t forget to tag me in your pics on Instagram @slimmingviolet. You feedback means so much to me, and it also helps me to create and develop more slow cooker recipes for you to try at home!
