If you’re craving a hearty, comforting dinner that feels like a warm hug on a plate, this Crock Pot Chicken Pot Pie Recipe is exactly what you need. It takes all the cozy flavors of traditional chicken pot pie—tender chicken, creamy savory gravy, and vibrant vegetables—and puts them together effortlessly in your slow cooker. The best part? It’s both simple and satisfying, letting you come home to the aroma of a homemade classic without the fuss. Whether you’re a busy weeknight warrior or simply love a comforting dish full of nostalgia, this recipe delivers flavor, texture, and ease all in one pot.

Ingredients You’ll Need

Inside a white slow cooker, there are two layers visible: the bottom layer is a smooth, thick light yellow sauce with a creamy texture, and on top is a colorful mix of diced frozen vegetables including green beans, peas, corn, and carrots. The vegetables add a bright contrast with green, orange, and yellow tones over the sauce. The slow cooker sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

The magic of this Crock Pot Chicken Pot Pie Recipe lies in its straightforward ingredients that blend perfectly to create layers of flavor and comforting textures. Each component plays a role—from the juicy chicken and creamy soups to the crisp, flaky biscuits on top—making sure every bite feels like a little celebration.

2 lbs boneless, skinless chicken breasts (or thighs): The star protein that becomes tender and shreddable after slow cooking.
2 (10.5 oz) cans cream of chicken soup: Adds rich creaminess and a deep chicken flavor to the sauce.
1 (10.5 oz) can cream of celery soup: Introduces a subtle celery note for authentic pot pie flavor.
12 oz frozen mixed vegetables: Bring vibrant color, texture, and nutrition to the dish all in one convenient package.
2 teaspoons garlic powder (divided): Gives a warm, aromatic underpinning without overpowering the dish.
2 teaspoons onion powder (divided): Provides subtle savory sweetness that enhances the overall flavor.
2 teaspoons black pepper (divided): Adds gentle heat and depth, balancing the creamy components.
1 (16.3 oz) can homestyle biscuits (or homemade drop biscuits): The perfect fluffy topping that adds texture and completes the pot pie experience.

How to Make Crock Pot Chicken Pot Pie Recipe

Step 1: Prepare the Crockpot and Chicken

Start by giving your crockpot a quick non-stick spray to keep everything from sticking to the sides. Lay the chicken breasts flat at the bottom, seasoning them with half of the garlic powder, onion powder, and black pepper. This foundational seasoning ensures the chicken itself is flavorful before it even starts cooking.

Step 2: Layer the Creamy Soups

Next, pour both cans of cream of chicken and cream of celery soups over the seasoned chicken. These soups are what make the pot pie filling irresistibly creamy and full-bodied, soaking into the chicken during the slow cooking process.

Step 3: Add the Vegetables and Final Seasoning

Spread the frozen mixed vegetables evenly across the soup layer. Then, sprinkle the remaining garlic powder, onion powder, and black pepper over the top. This boosts the seasoning in every bite while keeping the veggies fresh and tasty.

Step 4: Slow Cook to Perfection

Cover the crockpot with a lid and set it on low for 6 to 8 hours or on high for 4 to 6 hours. The chicken should be perfectly cooked, tender, and ready to shred, while the flavors meld into a savory, comforting filling.

Step 5: Bake the Biscuits

About 15 to 20 minutes before serving, pop your homestyle biscuits into the oven according to their package instructions. The warm, flaky biscuits will be the beautiful finishing touch for this dish.

Step 6: Shred the Chicken and Stir

Just before the biscuits come out, shred the chicken directly in the crockpot using two forks. Stir thoroughly so every strand of chicken is coated with the creamy gravy and nestled among the veggies, preparing it for the perfect bite.

Step 7: Serve and Enjoy

Serve the pot pie filling either alongside warm biscuits or topped directly over halved biscuits for a rustic, homey presentation that’s pure comfort food bliss.

How to Serve Crock Pot Chicken Pot Pie Recipe

A close-up view of a wooden spoon lifting creamy chicken and vegetable stew from a large white bowl, showing layers of soft shredded chicken mixed with small, diced orange carrots, yellow corn kernels, green beans, and bits of parsley in a thick, smooth beige sauce with visible black pepper specks. The background and surface have a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of fresh chopped parsley or thyme adds a pop of color and a touch of freshness to contrast that creamy richness. A little cracked black pepper on top also works wonders for a final flavor boost.

Side Dishes

This dish shines as a complete meal, but a crisp green salad or some roasted Brussels sprouts offer a nice crunchy, fresh balance if you want to add a vegetable side. Simple homemade cranberry sauce adds a subtle sweetness that pairs surprisingly well.

Creative Ways to Present

Try serving the pot pie mixture over biscuits in shallow bowls for family-style sharing or even spoon it into individual ramekins topped with biscuit halves for a charming, personal pot pie experience. Either way, it feels like a homemade celebration on every plate.

Make Ahead and Storage

Storing Leftovers

Leftover Crock Pot Chicken Pot Pie Recipe stores beautifully in an airtight container in the refrigerator for up to 3 days. The flavors deepen overnight, making it just as delicious the next day.

Freezing

You can freeze the pot pie filling (without biscuits) in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating and topping with fresh biscuits for best results.

Reheating

Reheat leftovers gently on the stove over low heat or in the microwave until warmed through. Reheat biscuits separately in the oven to keep them flaky and fresh.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs add extra moisture and flavor to the dish, making your pot pie even more tender and juicy.

Can I make this recipe without cream of celery soup?

If cream of celery soup isn’t available, cream of mushroom soup or even more cream of chicken soup can be used as a substitute, though it will slightly change the flavor profile.

What if I don’t have frozen mixed vegetables?

Fresh or canned vegetables like peas, carrots, and corn work well too. Just adjust cooking times slightly if using fresh to ensure they become tender.

Do I need to cook the biscuits ahead of time?

While you bake the biscuits right before serving, you can prepare them ahead and warm them up quickly in the oven when ready to eat for convenience.

Can I make this in an Instant Pot instead?

Yes! You can use the slow cooker setting or adapt the recipe for pressure cooking, but be mindful of cooking times and liquid adjustments.

Final Thoughts

This Crock Pot Chicken Pot Pie Recipe is pure comfort in a bowl and beyond easy to make, perfect for busy days when you want a homemade meal without standing over the stove. It’s a dish that invites cozy conversations, happy bellies, and full hearts. Give it a try soon—you’ll wonder how you ever lived without this slow cooker staple in your recipe rotation!

Crock Pot Chicken Pot Pie Recipe

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4.2 from 77 reviews

Author: Ezabella
Total Time: 4 hours 15 minutes
Yield: 6 servings

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Description

This comforting Crock Pot Chicken Pot Pie recipe combines tender chicken, creamy soups, and mixed vegetables slow-cooked to perfection and topped with flaky biscuits. It’s an easy, hearty meal perfect for busy days when you want a delicious homemade dinner with minimal effort.

Ingredients

Chicken and Seasonings

2 lbs boneless, skinless chicken breasts or thighs
2 teaspoons garlic powder, divided
2 teaspoons onion powder, divided
2 teaspoons black pepper, divided

Soups and Vegetables

2 (10.5 oz) cans cream of chicken soup
1 (10.5 oz) can cream of celery soup
12 oz frozen mixed vegetables

Biscuits

1 (16.3 oz) can homestyle biscuits or homemade drop biscuits

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Instructions

Prepare Crockpot: Spray the crockpot liner with non-stick cooking spray to prevent sticking.
Layer Chicken and Season: Place the chicken breasts in the bottom of the crockpot. Season with 1 teaspoon each of garlic powder, onion powder, and black pepper evenly over the chicken.
Add Soups: Cover the seasoned chicken with both cans of cream of chicken soup and the can of cream of celery soup, spreading evenly.
Top with Vegetables and Seasoning: Spread the frozen mixed vegetables over the top of the soups. Sprinkle the remaining 1 teaspoon each of garlic powder, onion powder, and black pepper over the vegetables.
Cook in Crockpot: Cover with the crockpot lid and cook on low for 6 to 8 hours or on high for 4 to 6 hours, until the chicken is cooked through and shreds easily.
Bake Biscuits: About 15 to 20 minutes before serving, bake the biscuits according to package instructions until golden and fluffy.
Shred Chicken and Combine: A few minutes before the biscuits are done, use two forks to shred the chicken inside the crockpot. Stir well to combine the shredded chicken with the creamy vegetable mixture.
Serve: Serve the chicken pot pie mixture warm with the freshly baked biscuits either on the side or split and topped with the chicken mixture.

Notes

You can use chicken thighs for a juicier result or breasts for leaner meat.
If you prefer, substitute cream of mushroom soup for cream of celery for varied flavor.
Frozen mixed vegetables can be any blend you like, such as peas, carrots, and corn.
Homemade biscuits or refrigerated biscuit dough both work well.
Make sure to spray the crockpot liner or insert thoroughly to prevent sticking and make cleanup easier.

Prep Time: 15 minutes
Cook Time: 4 hours
Category: Main Course
Method: Slow Cooking
Cuisine: American