There’s something magical about the way this Crock Pot Chicken Pot Pie fills the house with the scent of home warm, buttery biscuits and savory chicken gravy bubbling away while you go about your day. It’s cozy comfort food without the mess, perfect for busy weeknights, slow Sundays, or feeding a hungry family with minimal effort.
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Why You’ll Love This Crock Pot Chicken Pot Pie
This slow cooker chicken pot pie is everything we love about classic comfort food with none of the fuss. It’s rich, creamy, and loaded with tender chicken and vegetables, yet comes together with pantry staples and barely any prep. Just dump it all in, walk away, and return to a hearty, mess-free meal.
This easy crockpot chicken pot pie is great for chilly nights, lazy weekends, and anyone craving a fuss-free homemade dinner. Whether you’re meal-prepping for the week or need something kid-approved and satisfying, this one delivers cozy, creamy perfection every time.
Ingredients You’ll Need
- Chicken breasts or thighs (2 lbs) – Tender and juicy when slow-cooked
- Cream of chicken soup (2 cans) – Makes the base extra creamy
- Cream of celery soup (1 can) – Adds depth and herbaceous flavor
- Frozen mixed vegetables (12 oz) – Classic pot pie mix, no chopping needed
- Garlic powder (2 tsp) – Boosts savory flavor
- Onion powder (2 tsp) – Layers in a mellow, comforting warmth
- Black pepper (2 tsp) – For a touch of heat and depth
- Refrigerated biscuits (1 can) – Fluffy, golden-topped magic
Ingredient Substitutions & Variations
You can easily swap in what you have on hand. Try fresh veggies like carrots, mushrooms, or green beans. No cream of celery? Use cream of mushroom or onion. For a biscuit-free version, use puff pastry, crescent dough, or even mashed potatoes for a twist. Gluten-free biscuits or dairy-free soups also work great if needed.
How to Make Crock Pot Chicken Pot Pie
- Spray your slow cooker with nonstick spray to prevent sticking.
- Add the chicken to the crockpot and season with 1 tsp each of garlic powder, onion powder, and black pepper.
- Top with the soups (cream of chicken and celery), frozen vegetables, and remaining seasonings.
- Cover and cook:
- Low: 6–8 hours
- High: 4–6 hours
- About 20 minutes before serving, bake the biscuits in the oven according to package directions.
- Once chicken is cooked, shred it with two forks directly in the pot and stir into the creamy mixture.
- Serve warm, topping with whole or halved biscuits.
Pro Tips for Perfect Texture
- For the juiciest chicken, cook on the low setting if time allows.
- To avoid mushy peas, stir them in during the last 30 minutes.
- Don’t skip shredding the chicken it helps the meat absorb all that creamy goodness.
- For crisp biscuits, always bake separately rather than inside the slow cooker.
Storage & Reheating Tips
- Fridge: Store the filling and biscuits separately. Filling lasts up to 5 days; biscuits stay fresh for 3 days at room temp or up to a week refrigerated.
- Freezer: The filling freezes beautifully for up to 3 months. Thaw overnight in the fridge.
- Reheat: Gently warm the filling in a pot over medium-low heat or microwave in 60-second bursts. Warm biscuits in the oven for best texture.
FAQ – Crock Pot Chicken Pot Pie
Can I use rotisserie chicken instead of raw chicken?
Absolutely. Just add the shredded rotisserie chicken in the last hour of cooking so it doesn’t dry out.
What’s the best biscuit topping to use?
Refrigerated biscuit dough is quick and easy, but puff pastry, crescent rolls, or homemade herb drop biscuits are also delicious!
Can I make this recipe ahead of time?
Yes! Prep everything the night before and store it in the fridge. Just place in the crockpot the next day and start cooking.
Printable Crock Pot Chicken Pot Pie Recipe
Here’s everything you need in one cozy, printable snapshot:
Print
Crockpot Garlic Parmesan Chicken Pasta – Creamy, Easy & Flavor-Packed
- Total Time: 5 hours 40 minutes
- Yield: 8 servings 1x
Description
This Crock Pot Chicken Pot Pie is the ultimate comfort food rich, creamy, and filled with tender chicken and veggies under a golden biscuit topping.
Ingredients
2 to 3 boneless, skinless chicken breasts
1 tablespoon taco seasoning
Salt and black pepper to taste
2 cans (10 oz each) red enchilada sauce
1 can (10 oz) tomatoes with diced green chiles, drained
12 oz corn tortillas, cut into 1-inch wedges
2 cups shredded fiesta blend cheese, divided
Instructions
1. Spray slow cooker liner with nonstick spray.
2. Place chicken in bottom of cooker, season with taco seasoning, salt, and pepper.
3. Pour enchilada sauce and tomatoes over chicken.
4. Cover and cook on low for 4–5 hours until chicken is very tender.
5. Shred chicken with two forks in the slow cooker.
6. Stir in half the tortilla wedges and 1 cup of cheese.
7. Press into even layer, top with remaining tortilla wedges and cheese.
8. Cover and cook an additional 30 minutes on low until hot and bubbling.
Notes
Shred the chicken while hot for easiest handling.
Use medium-heat enchilada sauce for flavor balance.
Optional add-ins: corn, black beans, or use rotisserie chicken.
Leftovers are perfect for tacos, nachos, or baked potatoes.
- Prep Time: 10 minutes
- Cook Time: 5 hours 30 minutes
- Category: Slow Cooker, Chicken, Comfort Food
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 274
- Sugar: 3g
- Sodium: 598mg
- Fat: 13g
- Saturated Fat: 3g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 17g
- Cholesterol: 41mg
If you’re a fan of creamy slow cooker meals, don’t miss our Creamy Crockpot Garlic Parmesan Chicken Pasta or the ultra-filling Hearty Slow Cooker Cowboy Casserole. For another saucy twist, try our Slow Cooker Chicken Enchilada Casserole.
Looking for more cozy comfort inspiration? Check out all our warmest weeknight favorites over on Pinterest at Her Cozy Recipes!
