Introduction

Oh, chicken pot pie! Does any dish just scream “cozy hug” louder than this? For me, it’s the ultimate comfort food, whisking me back to chilly evenings and warm kitchens. And the best part? You don’t need hours in the kitchen to make this magic happen. This Crock Pot Chicken Pot Pie recipe is so incredibly simple, you’ll wonder why you haven’t made it a weekly tradition already. It’s perfect for those busy weeknights when you crave something hearty and delicious without all the fuss.

Why You’ll Love This Recipe

Fast: Minimal prep time means you can set it and forget it!
Easy: Seriously, if you can dump ingredients into a pot, you can make this.
Giftable: Imagine bringing a warm, comforting crock pot meal to a friend in need. So thoughtful!
Crowd-pleasing: From picky eaters to seasoned foodies, everyone adores a classic chicken pot pie.

Ingredients

Gathering your ingredients is the first step to happiness! Here’s what you’ll need for this creamy, dreamy pot pie:

2 lbs boneless, skinless chicken breasts or thighs: I usually go with breasts because they shred so easily, but thighs add a wonderful richness if you have them!
2 (10.5 oz) cans cream of chicken soup: This is our creamy base, bringing all those delicious flavors together.
1 (10.5 oz) can cream of celery soup: A little bit of celery soup adds a subtle depth that’s just chef’s kiss.
12 oz frozen mixed vegetables: Peas, carrots, corn, green beans – whatever your heart desires! It’s like a little garden party in your pot.
2 teaspoons garlic powder, divided: For that irresistible savory kick.
2 teaspoons onion powder, divided: The perfect partner to garlic, adding a sweet, aromatic note.
2 teaspoons black pepper, divided: To wake up all those yummy flavors.
1 (16.3 oz) can homestyle biscuits or homemade drop biscuits: The fluffy, golden crown for our pot pie. Store-bought is a total lifesaver here!

How to Make It

Alright, apron on! Let’s get this easy-peasy Crock Pot Chicken Pot Pie going. It’s so straightforward, you’ll have plenty of time to put your feet up before dinner is ready.

Step 1: Chicken in the Pot! Pop those chicken pieces right into your crock pot. No need to chop or anything!
Step 2: Mix Up the Magic. In a separate bowl (this is where we get a little fancy!), combine the cream of chicken soup, cream of celery soup, your frozen mixed vegetables, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and 1 teaspoon of black pepper. Give it a good stir until everything is nicely blended.
Step 3: Pour it Over. Gently pour this luscious soup mixture all over the chicken in your crock pot. Make sure it’s nice and coated.
Step 4: Let the Crock Pot Work its Wonders. Cover your crock pot and let it cook on the LOW setting for 4-6 hours, or if you’re in a bit of a hurry, you can use the HIGH setting for 2-3 hours. You’ll know it’s ready when the chicken is cooked through and super tender.
Step 5: Shred and Stir. This is the fun part! Carefully remove the tender chicken from the crock pot. Using two forks, shred it into bite-sized pieces. Then, return the shredded chicken back into the crock pot and stir it into the creamy vegetable mixture. Oh, it smells amazing already!
Step 6: Biscuits, Glorious Biscuits! While your chicken is getting all cozy again, prepare your biscuits according to the package instructions. Whether you’re baking them in the oven or even a quick air fryer session, you want them golden and fluffy.
Step 7: Serve and Savor! Ladle generous portions of the warm chicken pot pie mixture into bowls and top each one with a couple of those warm, buttery biscuits. Dig in and enjoy pure comfort!

Substitutions & Additions

Feeling creative? You can totally make this recipe your own! Here are a few ideas:

Veggies: Don’t love mixed veggies? Swap them out for fresh broccoli florets, diced potatoes, or even some sweet corn. Just make sure they’re cut small enough to cook through.
Herbs: A sprinkle of fresh parsley or thyme stirred in at the end adds a lovely fresh flavor.
Spices: A pinch of dried rosemary or sage can take this to another level.
Creaminess: For an extra decadent touch, stir in a splash of heavy cream or milk in the last 30 minutes of cooking.
Biscuit Topping: If biscuits aren’t your jam, a simple pie crust baked on top or even some mashed potatoes would be delicious too!

Tips for Success

We all want our Crock Pot Chicken Pot Pie to be a showstopper! Here are a few little tricks I’ve learned along the way:

Don’t Overcook: While we want tender chicken, cooking on high for too long can sometimes make the creamy sauce a bit watery. Keep an eye on it!
Shredding Tip: If you’re not a fan of shredding by hand, you can put the cooked chicken in a stand mixer with the paddle attachment and let it shred for you in seconds!
Prep Ahead: You can totally mix up the soup mixture and pour it over the chicken the night before and store it in the fridge. Just start it up in the morning!
Thickening: If your pot pie seems a little thinner than you like after shredding the chicken, you can mix 1-2 tablespoons of cornstarch with a little water to make a slurry, then stir it into the crock pot and let it cook for another 15-20 minutes on high until thickened.

How to Store It

Leftovers are the best! Store any remaining Crock Pot Chicken Pot Pie in an airtight container in the refrigerator. It should keep for about 3-4 days. Reheat gently on the stovetop or in the microwave. If you’re reheating, you might want to add a splash of milk or broth to loosen it up a bit.

FAQs

Got questions? I’ve got answers!

Q: Can I use pre-cooked chicken?
A: Absolutely! If you have leftover rotisserie chicken, you can add it in during the last 30 minutes of cooking just to heat through and absorb those yummy flavors. You won’t need to cook it for the full 4-6 hours.

Q: What if I don’t have canned soup?
A: You can absolutely make a homemade cream sauce base! You’d typically start by making a roux (butter and flour), then whisking in chicken broth and milk until thickened, and adding your seasonings. It’s a bit more work but definitely doable!

Q: Can I freeze Crock Pot Chicken Pot Pie?
A: Yes, you can! It’s best to freeze the filling portion without the biscuits. Once cooled, store it in freezer-safe containers for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop or in the crock pot before serving with fresh biscuits.

Easy Crock Pot Chicken Pot Pie

This Crock Pot Chicken Pot Pie recipe is incredibly simple and perfect for busy weeknights when you crave something hearty and delicious without all the fuss.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 4

Servings 6 servings

Equipment

Crock Pot
bowl for mixing soup mixture
Forks for shredding chicken
Oven for baking biscuits
Stand Mixer optional, for shredding chicken

Ingredients

Main ingredients

2 lbs boneless, skinless chicken breasts or thighs breasts shred easily, thighs add richness
2 cans cream of chicken soup 10.5 oz each
1 can cream of celery soup 10.5 oz
12 oz frozen mixed vegetables peas, carrots, corn, green beans
2 teaspoons garlic powder divided
2 teaspoons onion powder divided
2 teaspoons black pepper divided
1 can homestyle biscuits or homemade drop biscuits 16.3 oz

Instructions

Pop those chicken pieces right into your crock pot. No need to chop or anything!
2 lbs boneless, skinless chicken breasts or thighs
In a separate bowl, combine the cream of chicken soup, cream of celery soup, your frozen mixed vegetables, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and 1 teaspoon of black pepper. Give it a good stir until everything is nicely blended.
2 lbs boneless, skinless chicken breasts or thighs
Gently pour this luscious soup mixture all over the chicken in your crock pot. Make sure it’s nice and coated.
2 lbs boneless, skinless chicken breasts or thighs
Cover your crock pot and let it cook on the LOW setting for 4-6 hours, or on the HIGH setting for 2-3 hours. You'll know it's ready when the chicken is cooked through and super tender.
Carefully remove the tender chicken from the crock pot. Using two forks, shred it into bite-sized pieces. Then, return the shredded chicken back into the crock pot and stir it into the creamy vegetable mixture.
2 lbs boneless, skinless chicken breasts or thighs
While your chicken is getting all cozy again, prepare your biscuits according to the package instructions.
2 lbs boneless, skinless chicken breasts or thighs
Ladle generous portions of the warm chicken pot pie mixture into bowls and top each one with a couple of those warm, buttery biscuits. Dig in and enjoy pure comfort!
2 lbs boneless, skinless chicken breasts or thighs

Notes

For extra creaminess, stir in a splash of heavy cream or milk in the last 30 minutes of cooking. If the pot pie seems a little thin after shredding chicken, mix 1-2 tablespoons of cornstarch with water to make a slurry, then stir into the crock pot and cook on high for another 15-20 minutes until thickened.