Crockpot Chicken Pot Pie – A Family Comfort Classic Recipe

Introduction

This Crockpot Chicken Pot Pie offers all the comforting flavors of a classic pot pie without the fuss of making crust. Tender chicken and hearty vegetables slow-cooked in a creamy sauce make it a perfect, easy weeknight meal.

Ingredients

• 3 boneless, skinless chicken breasts
• 1 can (10.5 oz) cream of chicken soup
• 1 cup milk
• 0.5 onion, chopped
• 4 potatoes, peeled and diced
• 16 oz frozen mixed vegetables
• 0.5 cup chopped celery
• 1 tsp garlic powder
• 0.5 tsp poultry seasoning
• 1 tsp salt
• 0.5 tsp black pepper
• 1 8-count can buttermilk biscuits

Instructions

1. Step 1: Place the chicken breasts in the bottom of your crockpot. Layer the diced potatoes, chopped onion, celery, and frozen mixed vegetables on top of the chicken.
2. Step 2: Sprinkle garlic powder, poultry seasoning, salt, and black pepper evenly over the ingredients for balanced flavor.
3. Step 3: In a bowl, whisk together the cream of chicken soup and milk until smooth. Pour this mixture evenly over the chicken and vegetables in the crockpot.
4. Step 4: Cover and cook on low for 6–8 hours or on high for 3–4 hours, until the chicken is tender and the sauce is creamy.
5. Step 5: Remove the chicken from the crockpot and shred it using two forks. Return the shredded chicken to the crockpot and stir gently to combine with the sauce and vegetables.
6. Step 6: While the filling finishes cooking, bake the buttermilk biscuits separately according to the package directions until golden and fluffy.
7. Step 7: Serve the creamy chicken pot pie filling hot in bowls and top each serving with a warm biscuit for a satisfying meal.

Tips & Variations

• For extra richness, stir in a splash of heavy cream or a handful of shredded cheddar cheese before serving.
• Substitute frozen vegetables with fresh seasonal vegetables for a fresher taste.
• If you prefer a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the crockpot during the last 30 minutes of cooking.
• Use homemade biscuit dough or puff pastry as a topping for a homemade crust variation.

Storage

Store leftover pot pie filling in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat or in the microwave, stirring occasionally to warm evenly. Keep biscuits separate and reheat them wrapped in foil in the oven to maintain softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken breasts instead of fresh?

Yes, you can use frozen chicken breasts. Just increase the cooking time by about an hour on the low setting to ensure the chicken cooks through completely.

Can I make this recipe in an Instant Pot instead of a crockpot?

Absolutely. Use the sauté function to cook the vegetables briefly, then add all ingredients and cook on high pressure for about 15 minutes, followed by a quick release. Shred chicken and stir before serving.

Crockpot Chicken Pot Pie – A Family Comfort Classic Recipe

---

★★★★★

4.5 from 65 reviews

• Author: Ella
• Total Time: 6 hours 15 minutes (low) or 3 hours 45 minutes (high)
• Yield: 6 servings 1x

Pin Recipe

Print Recipe

Description

This Crockpot Chicken Pot Pie is a comforting, family-friendly meal that combines tender chicken, hearty potatoes, mixed vegetables, and a creamy sauce slow-cooked to perfection. Served with warm buttermilk biscuits, it’s an easy one-pot dinner that delivers the classic flavors of chicken pot pie without the fuss of making a crust.

---

Ingredients

Scale 1x2x3x

Proteins

• 3 boneless, skinless chicken breasts

Vegetables

• 0.5 onion, chopped
• 4 potatoes, peeled and diced
• 16 oz frozen mixed vegetables
• 0.5 cup chopped celery

Liquids and Canned Goods

• 1 can (10.5 oz) cream of chicken soup
• 1 cup milk

Seasonings

• 1 tsp garlic powder
• 0.5 tsp poultry seasoning
• 1 tsp salt
• 0.5 tsp black pepper

Other

• 1 8-count can buttermilk biscuits

---

Instructions

1. Layer Ingredients: Place the chicken breasts at the bottom of the crockpot. Add the diced potatoes, chopped onion, celery, and frozen mixed vegetables on top to create an even layer.
2. Season the Mixture: Sprinkle garlic powder, poultry seasoning, salt, and black pepper evenly over the layered ingredients to ensure well-balanced flavor throughout the dish.
3. Prepare Creamy Sauce: In a separate bowl, whisk together the cream of chicken soup and milk until smooth and fully combined, creating the creamy sauce base.
4. Cook in Crockpot: Pour the creamy soup mixture evenly over the chicken and vegetables in the crockpot. Cover and cook on low for 6–8 hours or on high for 3–4 hours until the chicken is fully cooked, tender, and the sauce is creamy and heated through.
5. Shred Chicken: Remove the chicken breasts from the crockpot and shred them using two forks. Return the shredded chicken back to the crockpot and gently stir to combine evenly with the creamy vegetables.
6. Bake Biscuits: While the chicken finishes cooking or just before serving, bake the buttermilk biscuits separately according to the package directions until golden and fluffy.
7. Serve: Spoon the creamy chicken pot pie filling into bowls and top each serving with a warm buttermilk biscuit for a classic, comforting meal.

Notes

• You can substitute frozen veggies with fresh vegetables if desired; just ensure to adjust cooking time slightly.
• If you prefer a thicker sauce, mix in a slurry of cornstarch and water during the last hour of cooking.
• For extra flavor, add fresh herbs like thyme or parsley before serving.
• Leftovers can be refrigerated for up to 3 days and reheated gently in a microwave or stovetop.
• No pie crust is needed, making this recipe quicker and less fussy than traditional pot pies.

• Prep Time: 15 minutes
• Cook Time: 6 hours (low) or 3.5 hours (high)
• Category: Main Course
• Method: Slow Cooking
• Cuisine: American

Keywords: Crockpot chicken pot pie, slow cooker chicken pot pie, easy chicken pot pie, comfort food, chicken dinner, slow cooker recipe