Get ready to fall in love with the coziest, creamiest weeknight dinner you’ll ever make—my Crock Pot Pot Pie Chicken! Picture fork-tender chicken, colorful veggies, and a heavenly, creamy sauce, all slow-cooked to perfection and topped with buttery, golden biscuits.
This recipe is pure comfort in a bowl—rich, flavorful, and impossibly easy. It’s a one-pot wonder that feeds a crowd and leaves you with soul-satisfying leftovers, ideal for busy families or lazy Sundays.
Inspired by the flavors of classic chicken pot pie but way easier, this dish is perfect for chilly evenings, potlucks, or whenever you crave a homemade classic without the fuss. Trust me, once you try it, you’ll want to make this slow cooker pot pie again and again!
Why You'll Love This Recipe
- Set-and-forget slow cooker magic: Toss in your ingredients, then let your Crock Pot do all the work.
- Ultimate comfort food: Creamy, hearty, and loaded with classic pot pie flavors.
- Family-friendly and picky-eater approved: Both kids and grown-ups will be scraping their bowls.
- Customizable and forgiving: Swap in your favorite veggies or biscuit toppings with ease.
Key Ingredients for Crock Pot Pot Pie Chicken
See recipe card below for full list of measurements, ingredients, and instructions.
Boneless, Skinless Chicken Breasts
Chicken breasts are the heart of this dish, becoming juicy and tender as they slow cook. Cut them into large, even chunks so they cook uniformly and shred effortlessly at the end. If you prefer, boneless, skinless thighs add even more flavor and stay super moist, especially after hours in the crock pot.
Frozen Mixed Vegetables
Frozen veggies make this meal as easy as pie—literally! They provide colorful bursts of flavor and nutrition and save time on chopping. You can use classic peas, carrots, corn, and green beans or any blend your family likes. If you have fresh veggies, chop them into bite-sized pieces, and add a bit of extra liquid if needed.
Cream of Chicken Soup
The secret to the irresistibly creamy sauce is cream of chicken soup. It thickens beautifully and binds everything together. You can substitute cream of mushroom or cream of celery soup for a slight twist. For a lighter version, use the reduced-fat kind or make your own homemade cream soup base.
Refrigerated Biscuit Dough
Flaky, golden biscuits transform this crock pot meal into pot pie heaven. Simply layer canned biscuit pieces on top in the last hour, and they’ll soak up the savory sauce. Crescent roll dough or even homemade drop dumplings can work as alternative toppings if you prefer.
Poultry Seasoning
A blend of sage, thyme, and other comforting herbs gives this dish its distinctive pot pie flavor. No poultry seasoning? No problem! A dash of dried thyme, sage, and a hint of rosemary will deliver similar warmth and aroma.
Instructions for Crock Pot Pot Pie Chicken
See recipe card below for full list of measurements, ingredients, and instructions.
Prep the Ingredients
Start by cutting the chicken into large bite-sized chunks and dicing your onion. Mince the garlic for even flavor distribution. Open the canned soup, measure out the broth and spices, and cut the refrigerated biscuit dough into quarters.
Layer Ingredients in the Crock Pot
Add the chicken to the bottom of your slow cooker. Scatter the frozen mixed vegetables, onion, and garlic evenly on top. Pour the cream of chicken soup and chicken broth over everything, then sprinkle in the poultry seasoning, thyme, parsley, salt, and pepper. Gently stir to roughly combine.
Slow Cook Until Tender
Cover and cook on LOW for 5 to 6 hours, or HIGH for 3 to 4 hours, until the chicken is cooked through and tender. Stir once or twice if possible, but don’t worry if you can’t.
Add Biscuit Topping
About 1 hour before serving, open the crock pot and gently stir the mixture. Arrange the biscuit dough pieces in a single layer over the chicken mixture. Brush with melted butter, then cover and continue to cook on HIGH for about 1 hour, or until the biscuits are fluffy and cooked through (center should not look doughy).
Serve and Enjoy
Serve the pot pie hot, scooping chicken, veggies, creamy sauce, and biscuits into each bowl. Garnish with extra parsley if desired, and enjoy pure comfort!
Recipe Variations
Make It Gluten-Free
Use gluten-free biscuit dough or top with gluten-free dumplings for a hearty gluten-free twist. Also, substitute the cream of chicken soup with a homemade, gluten-free version to keep the sauce perfectly thick and creamy.
Go Dairy-Free
Swap the cream of chicken soup with a dairy-free cream soup alternative, and use a vegan or dairy-free biscuit dough. The result is just as luscious and satisfying as the original.
Veggie-Loaded Version
Add extra vegetables like diced potatoes, sweet corn, or fresh spinach for even more color and nutrition. Just dice any extra vegetables small so they cook at the same rate.
Use Rotisserie Chicken
Pressed for time? Use shredded rotisserie chicken instead of raw. Reduce the cooking time—just heat until vegetables are tender, since the chicken is already cooked.
Herby Upgrade
Stir in chopped fresh herbs like parsley, thyme, or tarragon right before serving for a bright, aromatic finish.
Serving Suggestions
Round out this Crock Pot Pot Pie Chicken with a crisp green salad or simple steamed green beans for a well-balanced meal. A sprinkle of fresh parsley or chives on top before serving adds a pop of color and freshness. For a cozy touch, serve with extra biscuits or a chunk of rustic bread to soak up all that rich, creamy sauce.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave until hot, or warm larger amounts gently in a covered dish in the oven at 325°F. This dish freezes well, although biscuits may soften slightly; freeze for up to 3 months and thaw overnight in the fridge before reheating.
Frequently Asked Questions About Crock Pot Pot Pie Chicken (FAQ)
Q: Can I use chicken thighs instead of breast in this recipe?
A: Absolutely! Chicken thighs are very flavorful and stay moist in the slow cooker. Just use the same weight and trim any excess fat.
Q: Can I put raw biscuit dough in the slow cooker?
A: Yes, just place the uncooked biscuit pieces on top during the last hour of cooking. They’ll steam up fluffy and soak up all the delicious flavor.
Q: Is fresh or frozen vegetables better for pot pie?
A: Either works! Frozen mixed vegetables are easiest and require no prep, but fresh diced veggies add great texture and flavor. Just keep them in small, uniform pieces.
Your bowl of Crock Pot Pot Pie Chicken is sure to become a family favorite—creamy, hearty, and pure comfort with every bite. Give it a try, and let me know how your crew likes it by leaving a comment or rating below!
Crock Pot Pot Pie Chicken
Crock Pot Pot Pie Chicken is a comforting, creamy one-pot slow cooker recipe with tender chicken, veggies, and a flaky biscuit topping—weeknight dinner perfection.
Ingredients
Instructions
- 1Cut chicken into large chunks, dice onion, and mince garlic; quarter the biscuits and set all aside.
- 2In a 6-quart slow cooker, layer chicken, frozen vegetables, onion, and garlic.
- 3Pour in cream of chicken soup and chicken broth. Sprinkle in poultry seasoning, thyme, parsley, salt, and pepper. Stir gently to combine.
- 4Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours, until chicken is cooked through and veggies are tender.
- 5Uncover, stir the mixture, and place biscuit quarters evenly on top. Brush biscuits with melted butter.
- 6Re-cover and cook on HIGH for 1 hour, or until biscuits are cooked through and fluffy.
- 7Serve hot, garnish with fresh parsley if desired, and dig in!
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