Welcome to the ultimate guide for creating a heartwarming and incredibly delicious Crock Pot Chicken Pot Pie. This recipe simplifies classic comfort food, transforming it into an effortless slow cooker masterpiece that’s perfect for busy weeknights or lazy weekends. Imagine tender chicken, fluffy potatoes, and vibrant vegetables swimming in a rich, creamy sauce, all ready to be spooned over warm, flaky biscuits. It’s a dish that promises to gather your family around the table with its irresistible aroma and comforting flavors, delivering that cherished “cooked-all-day” taste without the fuss.
An Easy, Family-Friendly Dinner for Any Occasion
There’s something uniquely satisfying about a homemade chicken pot pie, but the traditional oven-baked version can often feel like a project. That’s where the slow cooker steps in as your culinary superhero! Our Crock Pot Chicken Pot Pie recipe harnesses the magic of slow cooking to bring you a deeply flavorful meal with minimal active prep time. This method ensures the chicken is unbelievably tender, the vegetables are perfectly cooked, and the creamy sauce develops a depth of flavor that tastes like it simmered for hours.
This dish is a fantastic alternative to classic stovetop or oven recipes, offering a hands-off approach that fits seamlessly into any schedule. It’s not just easy; it’s a budget-friendly option, especially when utilizing ingredients like frozen chicken breasts and economical vegetables. Whether you’re feeding a hungry crowd or simply seeking a cozy meal for your family, this slow cooker chicken pot pie is a guaranteed hit. If you’re a fan of other hearty slow cooker dishes like my Crock Pot Chicken and Dumplings, you’re sure to fall in love with this creamy, savory sensation.
“This was delicious and I made your biscuits (so easy and so good too!) A huge hit with everyone and I will definitely make again! – Kara K.”
Frequently Asked Questions About Slow Cooker Chicken Pot Pie
While this rich and savory filling would be absolutely delicious encased in a traditional pie crust, serving it with biscuits offers several distinct advantages. Firstly, biscuits deliver a wonderfully fresh, homemade taste and texture that can sometimes be lost when baking a crust directly in the slow cooker. Pie crusts, especially store-bought ones, don’t always hold up well to the moist, extended cooking environment of a slow cooker. By preparing your biscuits separately, you ensure they are perfectly golden and flaky. However, if you prefer the classic pie experience, feel free to use your favorite store-bought or homemade pie crust, or even try my Wham Bam Pie Crust for a proper pot pie. You could certainly experiment with topping the pot pie mixture with a store-bought crust for the last hour of cooking to see how it turns out!
Using frozen chicken breasts is a fantastic hack for several reasons! They are often significantly more affordable than fresh chicken, making this recipe even more budget-friendly. Furthermore, having a bag of frozen chicken breasts on hand means you can whip up this comforting meal even when you haven’t had time for extensive meal planning. In the slow cooker, frozen chicken breasts cook down beautifully, becoming incredibly tender and absorbing all the wonderful flavors of the sauce. They are just as flavorful as their raw counterparts and perfectly suited for the long, slow cooking process. Plus, for those who prefer to minimize handling raw meat, frozen chicken offers a convenient, “hands-off” starting point.
While traditional pot pies often feature a medley of smaller vegetables, adding potatoes to our slow cooker version is a brilliant addition that significantly enhances the dish. They contribute a wonderful heartiness and make the meal even more filling, especially if you choose to enjoy it without biscuits. The potatoes soak up the creamy sauce, adding a delightful texture and a robust element that truly stretches the meal, making it an excellent choice for feeding a larger family or ensuring satisfying leftovers. Feel free to adjust the amount of potatoes based on your preference for a thicker, more substantial pot pie.
The beauty of this slow cooker chicken pot pie recipe lies in its versatility. While peas and carrots are classic pot pie staples, you can easily customize the vegetables to suit your taste or what you have available. Feel free to omit them entirely if you’re not a fan, or substitute them with other frozen vegetables you enjoy. Popular alternatives include sweet corn, tender broccoli florets, or crisp green beans. You can even experiment with a mix of your favorite veggies to create your signature pot pie.
Storing leftovers correctly ensures you can enjoy this delicious pot pie for days to come. Any remaining chicken pot pie filling should be transferred to an airtight container and stored in the refrigerator. It will keep beautifully for up to three days. When you’re ready to enjoy it again, simply reheat individual portions in the microwave until warmed through. For best results, reheat uncovered to maintain texture. It makes for a fantastic quick lunch or an easy second dinner!
Essential Ingredients for Your Slow Cooker Chicken Pot Pie
Crafting this incredible slow cooker chicken pot pie requires a few simple, accessible ingredients. Here’s a closer look at what you’ll need and why each component contributes to the perfect comfort dish:
- Frozen Chicken Breasts: This is our secret weapon for both affordability and convenience. Frozen chicken breasts are often more budget-friendly than fresh, and they cook down wonderfully in the slow cooker, becoming incredibly tender and absorbing all the flavors. If fresh chicken is what you have on hand, that works perfectly too! The slow cooking process ensures the chicken is cooked thoroughly and develops a rich flavor profile.
- Dried Minced Onion: A convenient way to add aromatic depth without the need for chopping. While you could use a freshly diced onion, minced dried onion works perfectly in a slow cooker, especially since fresh onions sometimes don’t soften completely unless submerged in plenty of liquid.
- Poultry Seasoning: This blend of herbs is key to that classic pot pie flavor. It typically includes thyme, sage, rosemary, and marjoram, offering a warm and savory profile. If you don’t have poultry seasoning, a pinch of dried thyme or a mix of your favorite savory herbs will work as a substitute.
- Salt and Pepper: Essential for seasoning and bringing out the best in all the ingredients. Adjust to your taste, starting with about half a teaspoon of each.
- Cream of Chicken Soup: The foundation of our rich and creamy sauce. Opting for a store-brand version is perfectly fine and helps keep the cost down. For those who prefer a homemade touch or want to avoid canned soups, I also have a delicious Homemade Cream of Chicken Soup recipe that would elevate this dish even further.
- Russet Potatoes: These hearty potatoes add substance and a wonderful texture to the pot pie, making it a more filling and satisfying meal. You can leave the skin on for added rustic charm and nutrients after a good scrub, or peel them if you prefer. Dicing them into one-inch chunks ensures they cook evenly alongside the chicken.
- Frozen Peas & Carrots: The classic duo for pot pie, providing color, sweetness, and essential nutrients. Feel free to use a mixed vegetable blend or substitute with your preferred frozen vegetables such as corn, green beans, or broccoli.
- Heavy Cream: This is what gives our pot pie its luxurious, velvety texture and richness. If heavy cream is outside your budget or dietary preference, evaporated milk makes an excellent, slightly lighter substitute that still delivers a wonderful creaminess.
- Refrigerated Biscuits: The perfect accompaniment for serving this hearty pot pie. Any brand of refrigerated biscuits will do the trick – the basic store brand works beautifully. For an extra layer of flavor and a truly homemade feel, consider serving this over some Cheddar Chive Drop Biscuits! They are incredibly easy to make and pair wonderfully with the creamy filling.
How to Make Easy Crock Pot Chicken Pot Pie: A Step-by-Step Guide
Making this chicken pot pie in your slow cooker is incredibly straightforward, requiring minimal effort for maximum flavor. Follow these simple steps for a truly satisfying meal:
Step 1: Layer the Chicken and Seasonings
Begin by placing the frozen chicken breasts evenly at the bottom of your slow cooker. This foundational layer will slowly cook to perfection, infusing the entire dish with savory chicken flavor. Sprinkle the chicken generously with dried minced onion, poultry seasoning, and a dash of salt and pepper. These seasonings are crucial for developing the authentic pot pie taste.
Step 2: Add the Creamy Base
Next, pour the contents of both cans of cream of chicken soup directly over the seasoned frozen chicken breasts. This forms the rich, creamy base of your pot pie, which will thicken and blend with the chicken juices as it cooks. The canned soup is a convenient shortcut that provides a consistent and flavorful sauce.
Step 3: Introduce the Potatoes and Slow Cook
Carefully add your diced russet potatoes on top of the creamy soup mixture. We recommend leaving the skin on the potatoes for added texture and a rustic appearance, just be sure to scrub them thoroughly beforehand. Cover your slow cooker with the lid and set it to cook on low for approximately 6 hours. This extended cooking time ensures the chicken becomes incredibly tender and the potatoes soften perfectly.
Step 4: Shred Chicken and Add Vegetables
Once the initial 6 hours are up and the chicken is fully cooked and tender, use two forks to shred the chicken directly in the pot, or carefully remove it, dice it into bite-sized pieces, and return it to the slow cooker. Stir in the frozen peas and carrots, which will quickly cook in the hot liquid and add vibrant color and essential nutrients to the pot pie.
Step 5: Finish with Cream and Final Simmer
Pour in the heavy cream and stir everything together until well combined. The heavy cream adds a final touch of richness and ensures a wonderfully smooth, velvety sauce. Cover the slow cooker once more and continue to cook on low for an additional 20-30 minutes. This short final cooking period allows the flavors to fully meld and the sauce to reach its perfect consistency.
Step 6: Prepare Your Biscuits
While the pot pie is finishing its final simmer, it’s the perfect time to prepare your biscuits. Bake them according to the package directions of your chosen refrigerated biscuits. If you’re feeling ambitious or want an extra burst of flavor, consider using one of my homemade biscuit recipes from the blog, such as the delightful Cheddar and Chive Drop Biscuits. These add an incredible dimension to the dish!
Step 7: Serve and Enjoy!
Once your biscuits are golden and ready, split them open and place them into bowls or onto plates. Ladle generous portions of the hot, creamy chicken pot pie mixture over the biscuits. This creates a comforting and satisfying meal that’s both hearty and flavorful. The soft biscuits soak up all the delicious sauce, making every bite a true delight. Serve immediately and watch it disappear!
Craving More Comforting Recipes?
If you’ve enjoyed this delightful Crock Pot Chicken Pot Pie, you’ll love exploring other hearty and easy-to-make recipes that bring warmth and flavor to your kitchen. Discover more of our family favorites:
- Mini Chicken Pot Pies
- Puff Pastry Chicken Pot Pie
- Crock Pot Chicken Stew
- Crock Pot Chicken Pot Pie Casserole
- Crock Pot Pork Chops & Gravy
- Crock Pot Chicken and Ranch
- Crock Pot Chicken and Gravy
- Crock Pot Cubed Steaks
- Turkey Pot Pie Casserole
- Chicken Pot Pie Bubble Up
- Chicken a la King
- Chicken Wellingtons
- 30 Chicken Breast Recipes
Originally published: September 2015
Updated & republished September 2025
Crock Pot Chicken Pot Pie
This Crock Pot Chicken Pot Pie is easy and delicious! Full of chicken, potatoes, peas, carrots, seasoning in a creamy sauce on biscuits!
Prep Time: 10 minutes
Cook Time: 6 hours 30 minutes
Total Time: 6 hours 40 minutes
Servings: 6
Author: Brandie Skibinski
Ingredients
- 4 frozen chicken breasts
- 1 teaspoon dried minced onion
- ½ teaspoon poultry seasoning
- Salt and pepper, to taste (about half a teaspoon each)
- 2 (10 ounce) cans cream of chicken soup
- 3-4 russet potatoes, diced into one-inch chunks (if they are large, just use 3)
- 2 cups frozen peas and carrots
- ½ cup heavy cream
- 1 can refrigerated biscuits (for serving: can use frozen biscuits or homemade biscuit recipe, prepared)
Instructions
- Place 4 frozen chicken breasts into the bottom of the crock pot. Season chicken with 1 teaspoon dried minced onion, 1/2 teaspoon poultry seasoning and salt and pepper, to taste.
- Pour the contents of 2 (10 ounce) cans cream of chicken soup over the frozen chicken breasts.
- Top with 3-4 russet potatoes, diced into one-inch chunks. Cover and cook on low for about 6 hours (until potatoes are tender and chicken is cooked through.)
- Using two forks, shred the chicken or take it out and dice it up, then put it back in the crock pot.
- Stir in 2 cups frozen peas and carrots.
- Pour in 1/2 cup heavy cream and stir again. Cover and cook for an additional 20-30 minutes.
- While it’s finishing up, this would be a good time to start preparing 1 can refrigerated biscuits. Make the biscuits according to the package directions. Once biscuits are done. Split them open and put into a bowl or on a plate.
- Serve the chicken pot pie mixture on top of the biscuits.
Video
Notes
- You can use any of your favorite refrigerated biscuits to serve this with. Or try using my easy Cheddar and Chive Drop Biscuits. They are simple to make and taste amazing with this filling!
Course: Main Course
Cuisine: American