This Crockpot Chicken Pot Pie is a fast and simple way to make a hearty meal the whole family loves. The chicken is perfectly baked in a creamy sauce with healthy vegetables and topped with buttery biscuits. It literally makes itself in the crockpot.
Imagine enjoying the rich and satisfying flavors of a classic chicken pot pie without the hassle of spending hours in the kitchen.
With my easy crockpot version, you can still treat your family to the heartwarming taste of a homemade pot pie, even on the busiest of weeknights.
Delight your loved ones with a comforting meal that brings everyone together, all while saving precious time and effort. Let me help you create a stress-free, tasty dinner option that will become a new family favorite.
Why you’ll love this Crock Pot Chicken Pot Pie
There’s just something about a homemade pot pie. It feels like love and comfort food, all wrapped up in one.
I’ve been eating homemade pot pies for years and I love the flavor of this comforting meal. I love making this during the cooler months since it’s a warm meal. It’s perfect for a cold day.
The best part is how easy this slow cooker chicken pot pie recipe is to make. It’s just as good as the classic chicken pot pie. Since the recipe calls for simple ingredients like frozen vegetables, it makes it an easy meal you can whip up for dinner.
The main difference between this crockpot version and the pie version is that we use a biscuit topping instead of the traditional top crust.
Crockpot Chicken Pot Pie Ingredients
- 3 skinless boneless chicken breasts, can be frozen
- 1 large onion, diced
- 1 large potato, peeled and diced (Yukon Gold or Russet)
- 1 can cream of chicken soup, 10.5 ounces
- 1 can cream of mushroom soup, 10.5 ounces
- 1 cup chicken broth
- ½ teaspoon poultry seasoning
- 1 tsp salt
- 1 tsp pepper
- 1 tablespoon fresh parsley
- 16 oz. bag frozen mixed vegetables
- 16 oz. baked biscuits homemade or refrigerated (8 count canned biscuits)
Chicken Pot Pie Crock Pot Substitutions
- frozen vegetables – If you’re running low on time or just don’t have a chance to get to the store, use whatever frozen veggies that you have in your fridge. I typically add mixed but anything is fine. You can even just add it right to the recipe in the beginning without waiting to add them later on in the cooking process.
- crescent rolls – you could easily substitute crescent rolls if you prefer them over the rolls.
- homemade biscuits – you can always make homemade biscuits for this recipe, but sometimes we just want the east of a canned biscuit
How to make Crock Pot Chicken Pot Pie
- Spray the bottom of a crockpot with non stick cooking spray or use a crockpot liner.
- Add frozen chicken breasts to the bottom of the crockpot.
- Add chopped onion and potato.
- In a medium-sized mixing bowl combine both soups, chicken broth and seasonings. Whisk together until combined.
- Pour soup mixture on top of chicken and potatoes.
- Cook on high 4 hours or low 6-7 hours.
- One hour before you’re ready to eat, add in the frozen vegetables and continue cooking until allotted time is up.
- Right before the pot pie mixture is finished cooking, bake biscuits according to package instructions.
- While biscuits are baking, remove the chicken and put on cutting board. Using two forks shred the chicken. Add salt and pepper to the shredded chicken and place back in crockpot.
- Spoon chicken filling into large bowls and place a biscuit on top.
What to serve with Chicken Pot Pie in Crock Pot:
- Salad – A fresh green salad with a light vinaigrette is a perfect side dish to this comfort food.
- Mashed Potatoes – The creamy texture of mashed potatoes can be a delightful addition to your meal.
- Steamed Vegetables – Although vegetables are already in this dish, a medley of steamed vegetables, such as carrots, peas, and green beans, can add more veggies to this meal.
- Biscuits or Rolls – We put biscuits right on top of the pot pie as it’s served in the bowl. Other beads can also be served with this dish.
Storing Leftover Slow Cooker Chicken Pot Pie:
Place leftover chicken pot pie in an airtight container and store it in the refrigerator for up to 3-4 days. If you want to store it for a longer period, you can freeze it for up to 2-3 months. Make sure to label the container with the date to keep track of its freshness.
Slow Cooker Chicken Pot Pie FAQs
How to Avoid Soggy Biscuits?
If you put the biscuits in and cook them with the rest of the pot pie mixture, they may get soggy. Wait until the end and good the biscuits separately and place them on top of the pot pie.
Do I Need to Thaw the Frozen Vegetables Before Adding Them to the Slow Cooker?
You actually don’t! You can just add them right into the slow cooker to thaw and cook. The big difference between using fresh veggies and frozen veggies is that there is a chance that the frozen veggies will become a bit mushy during the cooking process which if why we tend to wait a bit before putting them in the crock pot.
What are the Best Vegetables to Add to Slow Cooker Chicken Pot Pies?
I’m all for green beans, white beans, corn, okra, and anything else that you want to add. Broccoli is a great choice for mixed veggies, too!
This easy crock pot chicken pot pie recipe is perfect after a long day. Do a tiny bit of prep work in the morning and you’ll have a great meal at dinner time.
Why is my Chicken Pot Pie so Watery:
If your chicken pot pie is watery, it might be due to excess liquid or not enough thickening agent. Here are some tips to avoid this issue:
Increase the amount of thickening agents, such as flour or cornstarch, to achieve the desired consistency. Add cornstarch with a bit of water and mix, then place in the crockpot with the pot pie mixture and stir. This will help thicken the dish.
Can you put Frozen Chicken in Crock Pot:
Yes, you can put frozen chicken in a slow cooker. However, it’s important to note that frozen chicken will take longer to cook, and this might affect the overall cooking time of the recipe. To ensure food safety, it’s recommended to use a meat thermometer to check if the chicken has reached the minimum internal temperature of 165°F (74°C) before consuming. Additionally, consider adding extra cooking time to your recipe when using frozen chicken.
Slow Cooker Chicken Pot Pie
Ingredients
- 3 skinless boneless chicken breasts can be frozen
- 1 large onion diced
- 1 large potato peeled and diced (Yukon Gold or Russet)
- 10.5 ounces cream of chicken soup 1 can
- 10.5 ounces cream of mushroom soup 1 can
- 1 cup chicken broth
- 1/2 teaspoon poultry seasoning
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 Tablespoon fresh parsley
- 16 ounces frozen mixed vegetables
- 1 can baked biscuits homemade or refrigerated (8 count canned biscuits)
Instructions
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Spray crock pot lining.
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Add chicken breasts to the bottom of the crockpot.3 skinless boneless chicken breasts
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Add chopped onion and potato.1 large onion, 1 large potato
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In a medium-sized mixing bowl combine both soups, chicken broth and seasonings. Whisk together until combined.10.5 ounces cream of chicken soup, 10.5 ounces cream of mushroom soup, 1 cup chicken broth, 1/2 teaspoon poultry seasoning, 1 teaspoon salt, 1 teaspoon pepper, 1 Tablespoon fresh parsley
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Pour soup mixture on top of chicken and potatoes.
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Cook on high 4 hours or low 6-7 hours.
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One hour before you’re ready to eat, add in the frozen vegetables and continue cooking until allotted time is up.16 ounces frozen mixed vegetables
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Right before the pot pie mixture is finished cooking, bake biscuits according to package instructions.1 can baked biscuits homemade or refrigerated
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While biscuits are baking, remove the chicken and put on cutting board. Using two forks shred the chicken. Add salt and pepper to the shredded chicken and place back in crockpot.
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Serve pot pie in large bowls with biscuit on top.
Nutrition
