Name: Crockpot Chicken Pot Pie
Prep time: 15 min
Cook time: 390 min
Total time: 405 min
Ingredients: 2 lbs boneless, skinless chicken breasts; 3 medium Yukon gold potatoes (diced); 1 medium yellow onion (diced); 2 ribs celery (diced); 3 cloves garlic (minced); 2 cans cream of chicken soup (10.5 oz each); 1 cup low sodium chicken broth; 1 tsp poultry seasoning; 1/2 tsp dried thyme; 1 tsp salt; 1/2 tsp black pepper; 4 oz cream cheese (cubed, softened); 1/2 cup heavy cream; 2 tbsp cornstarch; 2 tbsp cold water; 1 bag frozen mixed vegetables (12 oz); 1 can Grands biscuits (16.3 oz, 8 count); 2 tbsp butter (melted); 1/4 tsp garlic powder; 1 tbsp fresh parsley (chopped, optional)

Chicken, potatoes and veggies in a creamy gravy with a biscuit on top, chicken pot pie is pure comfort food. But a traditional chicken pot pie isn’t exactly the easiest dish to pull off. Between the pie crust, the stovetop pot pie filling and the baked dish, there’s a lot of work to be done. Enter: this crockpot chicken pot pie recipe!

It’s slow-cooker dinner perfection! Just load up the slow cooker and walk away for a few hours. When you return, you’ll find the filling has a rich and thick flavor like you cooked it for days. Top each bowl with a baked biscuit, brushed with garlic butter, and your family will be begging for this to be on the dinner menu again.

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Why You’ll Love This Crockpot Chicken Pot Pie

Finished chicken pot pie filling in the crockpot next to a tray of baked biscuits

A few extra steps (that don’t add much work) make this slow cooker pot pie so much tastier than others. Instead of relying on canned soup and dried herbs for flavor, this recipe starts with fresh onion, celery and garlic. Stirring in cream cheese and heavy cream toward the end gives the gravy a rich, silky texture (don’t worry, you won’t taste the cream cheese; it just makes everything creamier).

This recipe has just 15 minutes of hands-on time. I’m always a fan of this, having spent years cooking in restaurants. If a meal can do most of the work for itself, I’m all in!

What You’ll Need

Ingredients for crockpot chicken pot pie: chicken breasts, Yukon gold potatoes, onion, celery, chicken broth, cream of chicken soup and frozen mixed vegetables

For the filling, use Yukon gold potatoes, not russets, because they hold their shape but still get buttery and soft in the slow cooker. The other ingredients include boneless, skinless chicken breasts, onion, celery and garlic.

For the gravy, combine two cans of cream of chicken soup with low sodium chicken broth, poultry seasoning (this is what gives it that pot pie flavor, as it has sage, rosemary, and marjoram), thyme, salt, and pepper. I finished it off with cream cheese, a little bit of heavy cream, and a quick cornstarch slurry to thicken it all up.

As for the veggies, any combination of carrots, peas, corn, and green beans will work well here, so if you’re anything like me, a bag of frozen mixed vegetables will likely be sitting in your freezer. As for the biscuit topping, I used a can of Grands biscuits along with some butter, garlic powder, and fresh parsley.

How to Make Chicken Pot Pie in the Crockpot

Diced Yukon gold potatoes, onion and celery on a cutting board

Layer the bottom of a 6-quart slow cooker with the diced potatoes, onion, celery, and garlic. (It’s important to layer the potatoes on the bottom since they’ll cook closest to the heat source and will be sure to cook through and become tender.)

Diced potatoes, celery, onion and garlic in the bottom of a slow cooker

Top with the chicken breasts. Season with poultry seasoning, thyme, salt, and pepper.

Chicken breasts seasoned with poultry seasoning and thyme on top of the vegetables

Stir together soup and broth.

Cream of chicken soup in a bowl with chicken broth and a whisk

Pour over chicken. Cover and cook on LOW 8 hours or on HIGH 6 hours, until the potatoes are fork tender.

Soup and broth mixture poured over the chicken in the slow cooker

Remove cooked chicken from slow cooker and shred with two forks.

Stir cream cheese and cream into the sauce in the slow cooker. In a separate bowl, mix corn starch with cold water and add to slow cooker. Add frozen vegetables.

Frozen peas, carrots, corn and green beans added to the creamy filling

Add the shredded chicken. Cover and cook on high for another 30 minutes or until the sauce has thickened and the vegetables are heated through.

Shredded chicken added back into the slow cooker

In the meantime, prepare the biscuits according to package directions. As soon as biscuits are done, brush with garlic butter (melted butter mixed with garlic powder). Ladle into bowls and top each bowl with a biscuit and a sprinkle of parsley.

Chicken pot pie filling in a bowl with a biscuit on top

Tips for the Best Crockpot Chicken Pot Pie

Give it the full cook time. The first time I made this, I cooked it on high for 4 hours and the potatoes were still hard. Make sure the potatoes are fork tender before you shred the chicken. The chicken should shred easily and hit an internal temperature of 165°F.

Do not add the frozen vegetables right away, if you do they will turn a mushy gray color. I like to add the frozen peas and green beans during the last 30 minutes, this way the color is brighter and the texture more tender.

Add cubed cream cheese (cream cheese that’s still cold can leave lumps in the sauce, so it’s best to let it soften a bit on the counter before cubing). Stir until smooth.

I highly recommend baking biscuits separately rather than on top of the filling in the slow cooker as they will be nice and golden and fluffy rather than pale and doughy.

Easy Swaps and Variations

For extra juicy chicken use boneless, skinless chicken thighs which are also more forgiving if over cooked. Leftover turkey from Thanksgiving works too. Skip the chicken, cook the potatoes and gravy, then stir in the cooked turkey with the frozen vegetables.

Variations: Substitute 3/4 cup heavy cream or 1/2 cup sour cream (stirred in at the end for a little tang) in place of the cream cheese. For a different presentation, spoon the filling over mashed potatoes or top with squares of puff pastry and bake until golden.

What to Serve With Chicken Pot Pie

Overhead view of a bowl of chicken pot pie with a biscuit

Apple crisp or warm cookies can fill out the cozy feeling for dessert. Since this is a complete meal in a bowl, you won’t need much alongside. If you’d like to include a side dish, keep it simple. A light green salad with vinaigrette dressing complements the creaminess. Other easy options include steamed broccoli, roasted green beans, or a simple cucumber salad.

How to Store and Reheat Leftovers

If you’ve got any filling left over, you can store that in an airtight container in the refrigerator for up to four days. To reheat it, place it in a pan on the stovetop or nuke it in the microwave. If you find that it’s a little too thick, stir in a splash of milk or broth to thin it out. Leftover biscuits can be stored in a bag or container separate from the filling to keep them from getting soggy. Reheat the biscuits for a few minutes in a toaster oven or the oven to revive the crispy exterior.

You can also freeze the filling for up to 3 months. It will still taste delicious, but the potatoes may be a tad softer once thawed. Simply defrost the filling in the refrigerator overnight, reheat gently, and top with freshly baked biscuits.

Can I Make This Ahead of Time?

Everything can be prepped ahead, too. Chop the potatoes, onion, celery and garlic the night before. Keep potatoes in water to prevent browning (drain before using), and refrigerate all ingredients. In the morning it only takes a few minutes to put it all together in the slow cooker.