This recipe gives my entire family all of the joys of delicious comfort food without all the work.  I know your family will love this best chicken pot pie crock pot recipe.

Close up image of chicken pot pie in a bowl

This crock pot chicken pot pie recipe is simple and delicious!

Here is the best Crockpot Chicken Pot Pie Recipe – yes you read that right… we are making it in the crockpot. Basically you are just making the “insides” of the pie.

What to Serve with Chicken Pot Pie Slow Cooker:

Then you serve it with some yummy biscuits or crescent rolls on top. I also suggest that you serve this with our easy to make homemade biscuits.

You could even serve it with some yummy drop biscuits too! The possibilities are endless with this recipe.

Close up image of chicken pot pie in a bowl

Our favorite one pot chicken pot pie recipe!

Now this recipe does call for a can of cream of chicken soup – however, if you want, you can EASILY make your own can of cream of chicken soup.  Make sure you check out that recipe to make this crock pot chicken pot pie healthy.

If you love this recipe I hope you try these other delicious Crock Pot Recipes!

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Ingredients needed - chicken breast, cream of chicken soup, milk, onion, potatoes, frozen vegetables, celery, salt and pepper, garlic powder, poultry seasoning, buttermilk biscuits

Ingredients for chicken pot pie in the crock pot

  • Chicken breasts frozen (no need to thaw)
  • Cream of Chicken Soup
  • Milk
  • Onion
  • Potatoes, peeled and diced
  • Frozen mixed vegetables (the ones with the frozen peas)
  • Celery
  • Salt and Pepper
  • Garlic Powder
  • Poultry Seasoning
  • Buttermilk Biscuits

This slow cooker chicken pot pie recipe does not require overly complicated ingredients.  I love simple recipes and this one is no different.  I promise, you won’t have to sacrifice any flavor either!

How to make Crock Pot Chicken Pot Pie:

First place everything in the crock pot except the biscuits.

Then cover and cook on low all day in your favorite crock pot (usually for 8-10 hours).  You can also cook on high for 4-6 hours if you need dinner on the table quicker.

Ingredients for chicken pot pie in the slow cooker

Next remove the chicken and shred.  Add the chop chicken back into the crock pot and stir to combine this chicken with the other ingredients.

Towards the end of the cook time of this great recipe, bake the biscuits and serve a biscuit on top of each bowl when serving.  I like using the refrigerated biscuits as it’s easier than having to create a pie crust!  I’m all about saving time in the kitchen.

It is delicious and very easy!

This recipe is so easy to make but simply tastes delicious. It has the comfort food of a chicken pot pie without all the work of actually making a pie.

Close up image of chicken pot pie in a bowl
Close up image of chicken pot pie in a bowl

Variations

You can use your favorite type of biscuits for the topping.  I usually use the large ones that are on sale.  I recommend that you use your favorite kind!

You can make crock pot chicken pot pie bisquick by making your own biscuits from a biquick mix.

Also, if you love creamy chicken pot pie, you can mix in heavy cream instead of the milk.  I would not add it in the crock pot until the last hour of the cook time.

Another quick variation to this recipe is to use vegetables that you love.  If you do not love carrots, celery, corn or peas then you can definitely leave them out and add in your favorite instead.  I have made this recipe with green beans before and it was delicious!

Use chicken thighs – Chicken chicken thighs would also be delicious in this recipe.

How to thicken chicken pot pie in crock pot

If your chicken pot pie recipe is not as thick as you would prefer after the cooking time, you can easily thicken the sauce right in your crock pot.

My favorite way to thicken sauces in my recipes is by creating a corn starch slurry and adding it to my crock pot.

To make this cornstarch slurry, I mix ¼ cup of corn starch with 1 cup of cold water or chicken broth until the corn starch is completely dissolved.  Then I add this mixture to the crock pot and cook on high for 30 minutes until the sauce is the consistency that I want for this recipe.

You can also follow this same process with flour instead of corn starch if you prefer.

Why does my Chicken Pot Pie get Watery:

If you chicken mixture is bit watery it is possible that it not done cooking. The chicken pot pie ingredients need time to set up and create a thick filling. If you find that your is getting to dark or burning, place a piece of foil over the top.

Close up image of chicken pot pie in a bowl

Can I use Fresh Vegetables?

Yes, you can use fresh vegetables. This is a great recipe to add any leftover vegetables that you need to use. We normally use frozen veggies, but fresh work just as great.

Can I use Leftover Rotisserie Chicken?

Yes, you can use leftover rotisserie chicken. Use 3 cups of leftover rotisserie and add to the crock pot. This recipe is great to use any type of leftover chicken.

How to freeze chicken pot pie

This recipe is VERY freezer friendly.

To make freezer crock pot chicken pot pie, all you have to do is toss all the ingredients except the potatoes in a freezer bag. (potatoes do not freeze well uncooked). Then freeze the pot pie.

Next I just toss the freezer bag of ingredients into a crockpot, add your potatoes and cook like normal.

If you want to freeze the potatoes, then substitute diced hash browns for the potatoes and you will still get the same delicious meal and it will be frozen ready to cook.

Freezing it ahead of time really saves you money in the long run. All you have to do is toss it in the crockpot in the morning. Done!

Check out our What to serve with Chicken Pot Pie for the best chicken pot pie side dishes.

Print your recipe for easy slow cooker chicken pot pie recipe: 

Crockpot Chicken Pot Pie

4.95 from 450 votes
The Best Crock pot Chicken Pot Pie Recipe. You are going to love this easy chicken pot pie recipe. It is our favorite crock pot recipe!
Prep Time 5 mins
Cook Time 6 hrs
Total Time 6 hrs 5 mins
Servings 8
Cuisine American
Course Main Course
Calories 459
Author Eating on a Dime

Ingredients

  • 3 boneless chicken breasts
  • 1 can Cream of Chicken Soup (10.5 oz)
  • 1 cup Milk
  • 1/2 onion chopped
  • 4 potatoes (peeled and diced)
  • 16 oz bag of Frozen mixed vegetables
  • 1/2 cup chopped celery
  • 1 tsp Garlic powder
  • 1/2 tsp Poultry Seasoning
  • 1 tsp Salt
  • 1/2 tsp Pepper
  • 16 oz Grands Biscuits (8 count)

Instructions

  • Place everything in the crock pot except the biscuits.
  • Cook on low for 6-8 hours or on high for 3-4 hours.
  • Remove chicken and shred. Add back into the crock pot and stir to combine.
  • Bake your biscuits according to the package directions.
  • Serve warm and top each bowl with a biscuit with serving. Enjoy!

Recipe Video

Recipe Notes

The nutritional information includes the biscuits. 
Refrigerate the leftovers in an air tight container for up to 5-7 days.  

Nutrition Facts

Calories 459kcal, Carbohydrates 60g, Protein 19g, Fat 17g, Saturated Fat 4g, Trans Fat 1g, Cholesterol 34mg, Sodium 1170mg, Potassium 877mg, Fiber 5g, Sugar 5g, Vitamin A 3068IU, Vitamin C 13mg, Calcium 107mg, Iron 4mg

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If you enjoy freezer cooking as much as I do, I encourage you to check out our Lazy Day Cooking Club.

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The Best Crock pot Chicken Pot Pie Recipe. You are going to love this easy chicken pot pie recipe with biscuits. It is our favorite crock pot recipe that is a family favorite! #eatingonadime #crockpotrecipes #slowcookerrecipes #chickenrecipes #chickenpotpie

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Hi, I’m Carrie. Welcome to Eating on a Dime!

I’m on a mission to help you cook delicious meals without busting your budget. Together we are going to cook real food… for real families.

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Comments

  1. i made this yesterday and it was amazing. Thank you for the food inspiration 🙂

  2. I want to make this tomorrow for my husband who loves chicken pot pies and just had surgery on his ankle. But howuch of the garlic salt and poultry seasoning do you add?

  3. I don’t really measure. You only need about a teaspoon of each. I just eyeball it. I hope you love it!

  4. This was absolutely delicious! I also added a can of cream of mushroom soup and a full can of milk and full can of water. I wanted it less thick, more like a soup. Sooooo good and flavorful! Definitely a new favorite!

  5. Would canned vegetables work? I have everything I need to make this if they would and it looks awesome! Do you think canned veggies might get too mushy? If so, could they be added later? 🙂

  6. I think that should work too. I just normally use frozen since they are cheaper. 😉

  7. Made this per recipe and it is very soupy…this seems to happen when I make creamy crockpot recipes. Any suggestions? (It smells great btw!)

  8. Hmm… mine tends to not be very soup. I would first eliminate any extra water and then if that doesn’t work, I would use a bigger crockpot. I hope that helps!

  9. Once I removed the cooked chicken breasts, I thickened it a bit with corn starch. Then added a splash of sour cream and mustard. Chopped chicken and added it back in. Yummy!!

  10. I made this yesterday. My teenage sons and I loved it! They asked me to make it again soon….

  11. Made this last night, soooo good! I used chicken broth instead of water and it adds an extra savory flavor. I put it in the crockpot around 2:30 p.m. during my lunch break at home and kept it on high… boyfriend came home before me around 5:30 p.m. and said it was practically done, turned it down to the “keep warm” button for another 25 mins, and it was ready for dinner by the time I got back home. New staple favorite of ours, thanks of sharing this!

  12. I’am just now making this Delicious looking recipe. .. how many hours if I put it on “high” ?

  13. To make this insanely easy meal even easier, I tossed in a big of the Ore Ida steam and mash potatoes-frozen. Came out great. No need to peel potatoes!

  14. I found this on Pinterest and gave it a try – it turned out awesome! Thank you! I plan on exploring your blog for other great ideas 🙂

  15. I made this a week ago! It was amazingly easy and so yummy! Instead of the biscuits I tried a more traditional route. When the inside of the pie (what was in the crock) was finished cooking I poured it into a greased cast iron skillet (you could use a baking dish), placed the pie crust on top, painted egg whites on to the crust, and baked at the recommended temperature; until brown. It was perfect and no one would have guessed how easy it was to make! I am making this for my freezer exchange group tomorrow!
    Thanks!

  16. No it doesn’t. I just do that for convenience. You can probably cut an hour off the cooking time if your chicken is thawed. Thanks Melissa!

  17. I don’t have any biscuits on hand, so can I use bisquick to drop in when it’s almost done? I haven’t experimented with this and wanted to know if anyone has tried it. Not sure if they will cook correctly. Thanks=)

  18. Yes, I would think that would be perfect to try. Come back and let us know how it turns out.

  19. I made this last year and am making it again tomorrow, hands down a favorite and the leftovers are great too!

  20. 5 stars
    Made this for the second time today! My husband and two girls (14 & 6) love this recipe! Yum! Yum! I was especially glad I threw it together this morning before leaving for work since we only had 30 mins after work before the next activity. So easy & delicious!

  21. Love this recipe! Very easy, cooks well over a long period of time. I was studying (aka cramming!) for finals all day and needed something I could fix in the morning for dinner. I didn’t have cream of chicken on hand so I used cream of mushroom instead with a full can of milk, no water, plus added a tbsp sour cream for a slightly tart flavor (my mom did this for her chicken pot pie filling). I added 1/4 cup white rice flour (gluten free family) to help thicken it even more. I used fresh veggies (potatoes, carrots, celery, onion) and they got so soft and flavorful that my husband ate them right up (he’s a meat and potato guy). I made gluten free bisquits on the side. Amazing combo! Thanks for the idea 🙂 I am terrible with gluten free pie crust but missed that home cooked soul food meal, and this was just as satisfying.

  22. 5 stars
    WOW! I bought a big package of boneless skinless chicken thighs last week, and a lovely new programmable crock pot. Then I realized that I didn’t like any of the recipes I had for crock pot chicken. I was SO delighted when this recipe came across my newsfeed on Facebook! I’m going to try it as written, but I’m also going to try a version with rice instead of potatoes. I also think you utterly, totally ROCK for sharing links to various crock pots. And liners? Sweetie, I didn’t even know such things existed, and cleaning the crock pot is the only thing I dislike about having one (arthritic hands make lifting the heavy crock both painful and tricky). I’m ordering some liners today. Thank you! You ROCK!

  23. I am going to make this. I can avoid the crust of the pie and choose the veggies to add which will help me with my diabetic diet. I had never thought about making just the middle of the pie and crockpot cooking is even easier. Thank you so much for posting this recipe!

  24. Thanks so much Lizzie. Make sure you come back and let us know how it tastes with rice. I can’t wait to hear. Oh… and the crock pot liners are awesome! 🙂

  25. I followed this recipe word for word and after making it I suggest not to put the chicken in until the potatoes have been in for a while. Otherwise, you’ll have raw potatoes (even after 8 hours of cooking) and dry chicken.

  26. Oh I’m sorry – if you make sure you dice up the potatoes, they cook up nicely.

  27. I’m making this for dinner tonight. Curious as you don’t specify tho, do you put crescent rolls on top of it in crockpot or on the side when served? I was just gonna cook them in oven. But then I see the drop biscuits so not sure..

  28. Sorry- We just serve the crescent rolls with the dinner – we just place ours on top. My kid though like them on the side so they can scoop up their chicken pot pie with their biscuits. 🙂

  29. Oh my… this recipe is amazing!!! I realized when I went to bake the biscuits, I didn’t have any! First I thought about adding some cooked pasta into it but my little one was hungry already. I ran to my pantry and searched for some kind of carb to add to this (I didn’t add the potatoes) and found a box of Ritz crackers. Wow!!! The crispy buttery crackers made it feel like it had an actually crust! It took the already amazing meal to the next level I recommend trying it next time!! Thank you for this one!!

  30. 4 stars
    I made this for my parents hoping to entice a bigger meal and something for the freezer. You know it’s good when my sister, who doesn’t Cook much, asks for recipe!

  31. Did not add potatoes. Thickened with instant potatoes at the end.
    Gives potato flavor and nice consistency.

  32. I like the way you post nutrition facts. My question is if there are 189 calories per serving in the crockpot chicken pot pie, how much is a serving? Thank you.

  33. This full recipe is 8 servings so 1/8 f the entire recipe would be a serving size. It’s hard to put an exact amount on the serving as each batch is a little bit different. Thank you!

  34. 5 stars
    I made this and substituted Cream of Celery instead of Cream of Chicken soup. Also used Chicken Base instead of Poultry Seasoning as a thickener. Family I cook for, loved it. Going to make it again, but this time I’m actually making flakey crust and putting them in seperate little pie tins! GREAT RECIPE

  35. I am making this now. I am very excited to try it. Am I supposed to add the can of water to the cream of chicken soup as the can suggests and also a cup of milk? Or just the soup and a cup of milk without the water? I added the can of water but now I’m not sure if I should still add the cup of milk or not.

  36. 5 stars
    This came out so good! but instead of adding potatoes (I actually forgot them) I had mashed potatoes on the side. Delicious!

  37. im am using a can of condensed soup does the 1 cup of milk cover the the liquids or should i add the extra can of water or milk the soup calls for

  38. I’m making this tomorrow and saw someone said they substitute chicken broth instead of water… amateur chef over here. Where does it say to add water?!

  39. 5 stars
    Made this yesterday and decided to leave out the celery and potatoes and added in frozen cauliflower instead. Went with onion powder in place of chopped onions. Used 3 frozen chicken breasts but doubled the frozen veggies (tossed in some fresh chopped carrots as well) and cream of chicken soup, plus the milk also (used part unsweetened almond milk and part heavy cream since that’s what I had on hand). Cooked on high for about 5 hours. Came out great! 🙂

  40. 4 stars
    This turned out really great! Although I added an additional cup of milk and an extra can of cream of chicken because without it it was super dry. I also added extra veggie cause we can’t get enough of that and I had to use up my rotisserie chicken leftovers. Definitely will make again!

  41. Making as we speak.. only difference I made is frozen veggies putting in in last hour, to avoid soggy veggies.. otherwise cannot wait for 6pm ??

  42. I love chicken pot pie, especially from scratch, but it’s such a pain to make. I would love to find a quick and easy crock pot version. I am very interested in trying this – but, the crust is my favorite part!!! Do you think I could add just a pre-made crust on top of the mix toward the latter part of the cooking time???

  43. I do not add water to this recipe. The chicken releases water as it cooks and this is enough for this recipe. Thank you!

  44. 5 stars
    A great recipe! So easy and everyone loves it. We used to go into Canada to buy deli chicken pot pies, but no more!

  45. 5 stars
    This recipe is soooo delicious! I never could get my mom’s recipe down so I finally gave up until I came across this recipe & thought it looks so simple I just gotta give it a shot & guess what? My hubby & daughter luved it!! Thank u 4 makin cookin soooo simple & yummy!!

  46. 5 stars
    made this a few weeks ago plan on making it again and putting the crescent roll on top this time…great on a cold night to warm you up

  47. 5 stars
    My family loves this recipe! I use frozen hashbrowns instead of peeling/cutting potatoes and sometimes bake a Pillsbury pie crust flat and cut into pieces instead of biscuits. So easy to throw in the crockpot and have after work!

  48. Do you have a recipe for homemade chicken soup? The stuff in cans is not healthy.
    Thank you!

  49. 5 stars
    It was very good. My husband loved it he had a second bowl. Thanks for the refresher for using corn starch.

  50. Made this for my granddaughter’s family. Loved it! My daughter asked to have this as her birthday dinner with her family. Great recipe and very easy!

  51. 5 stars
    Question when using the rotisserie chicken, do I put it in at the end or beggining – like I would do with raw chicken?

    Thanks

  52. You can do it either. I would throw it in in the beginning so the flavors will combine, but you would want to lessen the the cooktime by cutting it in half. You could even do the recipe on the stove top with rotisserie chicken.

  53. Yes thawed chicken works great too. You could reduce the cooking time by an hour if cooking on low.

  54. 4 stars
    Easy recipe. It was a little plain tasting. I will make it again i will just try to add some more flavor.

  55. Looks great, can’t wait to make it! I’ve made it before just on the stove and then put in ramekins with pie crust. Wondering how long you’d recommend doing that for this recipe. I like the crock pot as a less laborious way to make the filling, but I do prefer the classic pie crust.