Name: Crockpot Chicken Pot Pie
Prep time: 15 min
Cook time: 390 min
Total time: 405 min
Ingredients: 1 1/2 lb boneless skinless chicken breasts or thighs ((680 g)); 1 medium onion (diced); 2 ribs celery (sliced); 3 cloves garlic (minced); 1 can condensed cream of chicken soup (10.5 oz); 1 1/2 cups chicken broth ((360 ml)); 1 tsp dried thyme; 1 tsp salt; 1/2 tsp black pepper; 12 oz frozen mixed vegetables ((340 g)); 1/2 cup heavy cream ((120 ml)); 2 tbsp cornstarch (mixed with 2 tbsp cold water); 1 can refrigerated biscuits (16 oz, baked)

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This crockpot chicken pot pie has everything you love about the classic: tender chicken and vegetables in a creamy, savory sauce, topped with golden, flaky biscuits. The filling cooks all day in the slow cooker, and the biscuits bake in the oven for the last 15 minutes.

No rolling pastry, no fuss, and it tastes like a Sunday dinner on a Tuesday.

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Why You Will Love This Crockpot Chicken Pot Pie

Creamy, savory filling. Broth, cream of chicken and a splash of cream.
Raw chicken goes right in. It shreds easily after cooking.
Flaky topping, no crust. Bake canned biscuits or puff pastry separately.
Freezer friendly. The filling freezes well.

Ingredients for Crockpot Chicken Pot Pie

Chicken: 1 1/2 lb (680 g) boneless skinless breasts or thighs.
Frozen mixed vegetables: 12 oz (340 g) peas, carrots, corn and green beans, added near the end so they stay bright.
Biscuits: 1 can (16 oz) refrigerated biscuits, or puff pastry squares.

How to Make Crockpot Chicken Pot Pie

Step 1: Add the filling

Add the chicken, onion, celery, garlic, cream of chicken soup, broth, thyme, salt and pepper to a 6-quart slow cooker and stir.

Step 2: Slow cook

Cover and cook on LOW for 5 to 6 hours or HIGH for 3 hours, until the chicken reaches 165°F (74°C).

Step 3: Shred and add vegetables

Shred the chicken in the crock. Stir in the frozen vegetables, cream and cornstarch slurry.

Step 4: Thicken

Cover and cook on HIGH for 30 minutes, until the sauce is thick and the vegetables are hot.

Step 5: Bake the biscuits

Meanwhile, bake the biscuits according to the package. Serve the filling in bowls topped with a split biscuit.

Tips for the Best Crockpot Chicken Pot Pie

Add vegetables late. Frozen vegetables cooked all day turn dull and soft.
Make it thicker. Add another tablespoon of cornstarch slurry if you like a very thick filling.
Puff pastry option. Bake squares of puff pastry at 400°F for 15 minutes for flaky lids.
Use thighs for extra flavor. They stay moist and tender.

What to Serve with Crockpot Chicken Pot Pie

Spoon into bowls and top with a hot biscuit, or ladle over mashed potatoes. For more ideas, see our crockpot chicken recipes.

Easy Variations

From scratch sauce. Skip the canned soup; use 2 cups broth and 1/3 cup flour whisked with 1/2 cup milk at the end.
Turkey pot pie. Use leftover turkey and cook 3 hours on LOW.
Potato. Add 1 diced potato at the start.

How to Store and Reheat

Refrigerate the filling up to 4 days. Freeze for up to 3 months. Bake fresh biscuits when serving.

Equipment I Used

6-quart slow cooker: the right size for this recipe. Fill it between half and two-thirds full for even cooking.
Large ceramic pasta and soup bowls: deep enough for stews, soups and saucy dinners.
3-piece ceramic serving bowl set: takes food straight from the crock to the table.
Teak wood soup ladle: will not scratch the ceramic crock insert.

New to slow cooking? The Easy Slow Cooker Recipes guide is a beginner-friendly collection of easy crockpot breakfasts and dinners.

Crockpot Chicken Pot Pie

Creamy slow cooker chicken pot pie filling with tender chicken, carrots, peas and celery, served under golden biscuits for all the comfort with none of the pie crust work.

Print Recipe

Prep Time 15

Cook Time 6 30

Total Time 6 45

Servings: 6 servings

Course: Main Course

Cuisine: American

Ingredients Method Notes

Ingredients

1 1/2 lb boneless skinless chicken breasts or thighs (680 g)
1 medium onion diced
2 ribs celery sliced
3 cloves garlic minced
1 can condensed cream of chicken soup 10.5 oz
1 1/2 cups chicken broth (360 ml)
1 tsp dried thyme
1 tsp salt
1/2 tsp black pepper
12 oz frozen mixed vegetables (340 g)
1/2 cup heavy cream (120 ml)
2 tbsp cornstarch mixed with 2 tbsp cold water
1 can refrigerated biscuits 16 oz, baked

Method

Add the chicken, onion, celery, garlic, cream of chicken soup, broth, thyme, salt and pepper to a 6-quart slow cooker and stir.
Cover and cook on LOW for 5 to 6 hours or HIGH for 3 hours, until the chicken reaches 165°F (74°C).
Shred the chicken in the crock. Stir in the frozen vegetables, cream and cornstarch slurry.
Cover and cook on HIGH for 30 minutes, until the sauce is thick and the vegetables are hot.
Meanwhile, bake the biscuits according to the package. Serve the filling in bowls topped with a split biscuit.

Notes

Cook time is for LOW plus 30 minutes on HIGH to thicken.

Crockpot Chicken Pot Pie FAQ

Can you make chicken pot pie in a crockpot?

Yes. The filling cooks in the slow cooker and you top it with biscuits or puff pastry baked separately.

Can I use raw chicken?

Yes. Raw, thawed chicken cooks in the sauce until it reaches 165°F, then shreds easily.

How do I thicken crockpot pot pie filling?

Stir in a cornstarch slurry and cook 30 minutes on HIGH.

Can I bake the biscuits on top in the crockpot?

They tend to stay doughy. Baking them in the oven gives a golden, flaky topping.