Crock Pot Chicken Pot Pie is the ultimate comfort food where tender chicken and veggies in a creamy sauce are topped with golden, flaky biscuits—all made effortlessly in your crock pot.
Why You’ll Love It
- Effortless Preparation: This Crock Pot Chicken Pot Pie recipe takes the hassle out of preparing a classic comfort dish. With minimal effort, you can enjoy the rich flavors and hearty goodness of a pot pie.
- Leftovers Welcome: If you have leftovers, they’re just as good the next day. The flavors tend to meld even more, making it a great option for meal prepping or enjoying a second serving.
- Customizable: While the recipe outlines specific ingredients, you can customize it to suit your taste. Add more veggies, switch up the seasoning, or use turkey or leftover chicken for variation.
» You might also like this Chicken Hashbrown Casserole.
Ingredients You’ll Need
- Small onion – Use a yellow or white onion, diced very small.
- Celery – A stalk of celery diced very small.
- Russet potato – I find the russet potatoes work really well it this dish – they don’t get too soggy or fall apart.
- Boneless skinless chicken breasts – I think cubed chicken breast has the best texture for this dish, but you can also use boneless chicken thighs if you prefer.
- Condensed cream of chicken soup – You’ll need one can of soup, or you can make your own with this recipe.
- Milk – I use 2% milk. You can also use an alternative like almond or oat milk.
- Low-sodium chicken broth – Regular chicken broth can be used, but low-sodium is recommended for better control of the dish’s saltiness.
- Salt & ground black pepper
- Poultry seasoning – If you don’t have poultry seasoning, you can use thyme, sage, and rosemary instead.
- Frozen peas & carrots – These can be found in a bag to make it easier.
- Biscuits – Store-bought biscuit dough can be found in the refrigerated section of your grocery store or you can make homemade biscuits.
Equipment Needed
RECOMMENDED – 7-Quart Crock-Pot
- Programmable Slow Cooker
- Portable
- Timer
- Locking Lid
Tips for Making Crock Pot Chicken Pot Pie
- This recipe can be easily doubled for a larger group or to have extra for future meals. If you more than double it, you might need to use a larger slow cooker or two smaller ones to accommodate the increased volume.
- It’s tempting to lift the lid and check on your dish, but each time you do, you extend the cooking time. Try to resist the urge to peek too frequently to keep the heat consistent.
- To save even more time, you can chop the onions, celery, and potatoes the night before and store them in an airtight container in the refrigerator. This way, you can quickly assemble the ingredients in the morning.
Other Slow Cooker Recipes to Try
- Slow Cooker Beef Ragu with Pappardelle
- Pork Belly in the Slow Cooker
- Slow Cooker Beef Short Ribs in Red Wine Sauce
- 15 Fantastic Fall Crock Pot Recipes
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Crock Pot Chicken Pot Pie
Crock Pot Chicken Pot Pie is the ultimate comfort food where tender chicken and veggies in a creamy sauce are topped with golden, flaky biscuits—all made effortlessly in your crock pot.
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Servings: 6 Servings
Calories: 220kcal
Ingredients
- 1 small onion diced
- 1 stock celery diced
- 1 large russet potato peeled and diced
- 2 boneless skinless chicken breasts diced
- 1 can condensed cream of chicken soup 10.5 ounce can
- 1/2 cup (118 ml) milk
- 1 cup (237 ml) low-sodium chicken broth
- 1/2 teaspoon (3 g) salt
- 1/2 teaspoon (1 g) poultry seasoning
- 1/4 teaspoon (0.5 g) ground black pepper
- 2 cups (280 g) frozen peas and carrots
- 6 biscuits homemade or store-bought dough
Instructions
- Pour everything into the crock pot, except the biscuits.
- Cook on low for 6 hours or on high for 3 hours.
- Flatten the biscuit to half its original size so it has a larger surface area. Bake according to the package instructions, until golden brown.
- Serve in a bowl with a biscuit on top.
Equipment Needed
- Crock Pot
Notes
- This recipe can be easily doubled for a larger group or to have extra for future meals. If you more than double it, you might need to use a larger slow cooker or two smaller ones to accommodate the increased volume.
- It’s tempting to lift the lid and check on your dish, but each time you do, you extend the cooking time. Try to resist the urge to peek too frequently to keep the heat consistent.
- To save even more time, you can chop the onions, celery, and potatoes the night before and store them in an airtight container in the refrigerator. This way, you can quickly assemble the ingredients in the morning.
Nutrition
Calories: 220kcal | Carbohydrates: 28g | Protein: 14g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 26mg | Sodium: 559mg | Potassium: 546mg | Fiber: 3g | Sugar: 3g | Vitamin A: 4500IU | Vitamin C: 9mg | Calcium: 67mg | Iron: 2mg
Angela’s passion for discovering and experimenting with new flavors and recipes is at the heart of her culinary philosophy. Residing in a quaint Oregon town, she finds joy and inspiration in her kitchen. Angela has a lot of expertise in cooking and she eagerly shares her discoveries and unique creations with you.