Crockpot Chicken Pot Pie is the ultimate comfort food, perfect for chilly evenings when you crave something warm and hearty. With tender chicken and a mix of veggies simmered in a rich, creamy sauce, this dish is both satisfying and easy to prepare. Plus, it’s made in a slow cooker, which means you can set it and forget it while you attend to other things. Serve it up with warm, flaky biscuits, and you’ve got a meal that will please the entire family.

What You’ll Need for Crockpot Chicken Pot Pie

Here’s what you’ll need to whip up this delicious dish:

4 boneless, skinless chicken breasts (about 1.2 kg)
1 cup carrots, chopped (about 120 g)
1 cup peas (about 150 g)
1 cup potatoes, diced (about 150 g)
1 small onion, diced
2 cups chicken broth (about 480 ml)
1 can cream of chicken soup (about 300 g)
1 teaspoon garlic powder
1 teaspoon thyme
Salt and pepper to taste
1 roll of refrigerated biscuit dough (approximately 340 g)

Step-by-Step Crockpot Chicken Pot Pie Recipe

Making this comforting dish is straightforward! Just follow these easy steps:

Place the chicken breasts in the crockpot.
Add the chopped carrots, peas, diced potatoes, and diced onion. Toss them in with the chicken.
Pour in the chicken broth and the cream of chicken soup.
Sprinkle in the garlic powder, thyme, salt, and pepper. Give everything a good stir to combine.
Cover the crockpot and cook on low for 6-8 hours or high for 4 hours, until the chicken is tender and cooked through.
About 20 minutes before you’re ready to serve, preheat your oven according to the biscuit package instructions.
Bake the biscuits according to the package directions until golden brown.
Once the chicken is done cooking, shred it right in the crockpot using two forks. Stir it well to mix everything together.
Serve the hearty chicken mixture in bowls, topped with a warm biscuit.

How to Serve Crockpot Chicken Pot Pie

This dish is best served warm, right out of the crockpot, with the biscuits on top. To plate it up, spoon a generous amount of the chicken and veggie mixture into a bowl, then lay a warm, flaky biscuit on top. If you like, you can drizzle a little gravy over everything for extra flavor. It pairs beautifully with a light green salad or some roasted vegetables on the side for a complete meal. Everyone will love digging into this comforting bowl of goodness!

Helpful Tricks for Crockpot Chicken Pot Pie

Here are a few tips to make your Chicken Pot Pie even better:

Mix Up the Vegetables: Feel free to change the veggies based on what you have. Corn, green beans, or even mushrooms can be great additions.
Add Fresh Herbs: Toss in some fresh parsley or thyme right before serving for a pop of flavor and color.
Make it Creamier: If you like a creamier filling, consider adding a splash of heavy cream or a bit of sour cream before serving to enrich the flavor.

Crockpot Chicken Pot Pie: Frequently Asked Questions

Q1: Can I use frozen vegetables?
Yes! Frozen vegetables work great in this recipe and can save you time on prep.

Q2: How can I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave.

Q3: Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs will add even more flavor and stay juicy during the slow cooking process.

Give this Crockpot Chicken Pot Pie a try, and you’re sure to find it becomes a beloved staple in your home. It’s perfect for busy weeknights, and the leftovers (if there are any) are just as delicious the next day! Enjoy your cooking adventure!

Crockpot Chicken Pot Pie

Crockpot Chicken Pot Pie is the ultimate comfort food, perfect for chilly evenings when you crave something warm and hearty with tender chicken and a mix of veggies simmered in a rich, creamy sauce.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 8

Total Time 8 20

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 450

Ingredients Method Notes

Ingredients

Main Ingredients

4 pieces boneless, skinless chicken breasts about 1.2 kg
1 cup carrots, chopped about 120 g
1 cup peas about 150 g
1 cup potatoes, diced about 150 g
1 small onion, diced
2 cups chicken broth about 480 ml
1 can cream of chicken soup about 300 g
1 teaspoon garlic powder
1 teaspoon thyme
to taste Salt and pepper
1 roll of refrigerated biscuit dough approximately 340 g

Method

Preparation

Place the chicken breasts in the crockpot.
Add the chopped carrots, peas, diced potatoes, and diced onion. Toss them in with the chicken.
Pour in the chicken broth and the cream of chicken soup.
Sprinkle in the garlic powder, thyme, salt, and pepper. Give everything a good stir to combine.
Cover the crockpot and cook on low for 6-8 hours or high for 4 hours, until the chicken is tender and cooked through.
About 20 minutes before you’re ready to serve, preheat your oven according to the biscuit package instructions.
Bake the biscuits according to the package directions until golden brown.
Once the chicken is done cooking, shred it right in the crockpot using two forks. Stir it well to mix everything together.
Serve the hearty chicken mixture in bowls, topped with a warm biscuit.

Notes

Mix up the vegetables based on what you have; feel free to add fresh herbs for flavor; and consider adding a splash of heavy cream or sour cream for a creamier filling. Store leftovers in an airtight container in the fridge for up to 3 days.