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

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

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.
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.
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.
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.
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.
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.
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