Crock Pot Chicken Pot Pie – chunks of chicken and vegetables in a savory creamy sauce, topped with flaky biscuits. Comfort food at its finest!
When I know I’m going to be gone in the afternoon, I like to rely on slow cooker recipes like this one. We also love Crock Pot BBQ Ribs and Slow Cooker Scalloped Potatoes.
GREAT RECIPE FOR BUSY FAMILIES
Sundays are such a hectic day at our house that I often use crock pot recipes to make life a bit easier. A good friend gave me this recipe for Crock Pot Chicken Pot Pie awhile back, but it has been a long time since I have made it.
I had forgotten how delicious it is! Everyone in my family loves it, and it makes a fairly large batch, so sometimes we even have leftovers the next day. I definitely need to make it more often.
I usually have one of my kids help me chop the vegetables, and that cuts down on the prep time. We put it all together before we head to church, and when we come home it’s just about ready.
Unlike traditional pot pie that is topped with pastry crust and baked in the oven, for this recipe you just cook the filling in a crock pot. When it is all done, you top it with fresh baked biscuits. Comfort food at its finest!
HOW TO MAKE SLOW COOKER CHICKEN POT PIE
(To skip my tips and just see the recipe card, scroll to the bottom of the post.)
- potatoes (I use russets or red potatoes. For russets, I peel them, if I use red potatoes I just scrub them well.)
- carrots (regular or baby carrots will both work)
- onion (I use a regular yellow onion, but sweet white onions work as well.)
- garlic (I use fresh minced garlic, but dry minced garlic will also work.)
- salt and black pepper
- boneless, skinless chicken breasts
- cream of chicken soup (I love made from scratch cream of chicken soup, but for this recipe, canned is better, it doesn’t curdle in the slow cooker.)
- frozen peas
- biscuits (I like to make homemade biscuits, but you can use canned biscuit dough if you prefer.)
PREP WORK: Defrost chicken breasts. Spray crock pot with non stick spray. (Or if you prefer, you can use a crock pot liner for extremely easy clean-up.)
BROWN CHICKEN: This step is optional, but I like to brown the chicken in a bit of oil before I chop them. If you will not be browning the chicken, it is a little easier to chop if it is still partially frozen.
CHOP: If desired, peel the potatoes and carrots. Chop the potatoes, carrots, onion, and chicken breasts.
ASSEMBLE: Place the potatoes, carrots, and onions in the prepared crock pot. Add garlic and sprinkle with salt and pepper. Top vegetables with chicken, then spread soup on top.
COOK: Set slow cooker to LOW, and cook for 4-5 hours or until vegetables are tender. Add frozen peas and cook an additional 20 minutes, or till heated through.
SERVE: You have two options. One -split the biscuits, place them on plates, and spoon the filling over the top. Or two, place the hot filling on plates or in bowls, and top with biscuits. Half of my family does it one way, half does it the other.
- Instead of topping with biscuits, you can use cooked puff pastry, baked pie crusts, crescent rolls, or even toast.
- Feel free to switch out the vegetables for ones that your family likes. I have used frozen mixed vegetables with good results. I add them at the end, just like I do the frozen peas.
- If you prefer chicken thighs, you can use them in place of chicken breasts. Just make sure you use the boneless variety. No need to chop them first, it’s easier to shred them after they have cooked, then return them to the crock pot and stir till well combined.
- If you prefer a less thick filling, stir in a half a cup of milk, heavy cream, or chicken broth with the frozen peas.
If you have any leftover filling, let it cool completely, then place in an airtight container. Store it in the refrigerator and it will last for about 4 days.
Personally, I don’t recommend freezing leftovers. Cooked potatoes tend to get quite mushy when frozen, so they make for an undesirable texture.
I recommend storing the biscuits separately in a ziplock bag. They are definitely best fresh, but they will keep for 2-3 days at room temperature.
To serve, heat the filling in the microwave for a minute or two, or until hot. Heat the biscuits separately, they only take a few seconds to reheat.
MORE TASTY CROCK POT RECIPES:
- Incredible Crock Pot Roast
- Crock Pot Pulled Pork
- Glazed Crock Pot Chicken
- Easy Crock Pot Rice Pudding
MORE COMFORT FOOD:
- Chicken Pot Pie Soup
- Garlic Bread Grilled Cheese
- Chicken ala King
- Poppy Seed Chicken Casserole
- Banana Cream Pie
SLOW COOKER CHICKEN POT PIE
Crock Pot Chicken Pot Pie
Creamy chicken pot pie filling cooked in the crock pot and served with biscuits.
- 4-potatoes, peeled or scrubbed, then diced
- 3 cups sliced carrots
- 1 onion, diced
- 2 cloves garlic, minced
- 1/2 tsp salt
- 1/4 tsp pepper
- 4 boneless skinless chicken breasts, cubed
- 2 (10.5 ounce) cans cream of chicken soup
- 1 1/2 cups frozen peas
- 8 biscuits
- Place all of the veggies in a large crock pot (mine is 6 quarts). Sprinkle with salt and pepper.
- Brown chicken in a skillet with a little bit of oil- you don’t need to cook it through, just brown it. (This is an optional step, you can just leave the chicken raw.)
- Place chicken on top of veggies and cover with soup. Cover and cook on low for 4-5 hours.
- Add frozen peas and cook 20 minutes longer or till heated through.
- Serve over fresh baked biscuits, crescent rolls, pie crust, or toast.
We like our pot pie filling quite thick. If you prefer a more saucy filling, feel free to stir in 1/2 cup of heavy cream or milk with the frozen peas.
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Amount Per Serving: Calories: 456Total Fat: 13gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 54mgSodium: 713mgCarbohydrates: 57gFiber: 6gSugar: 6gProtein: 28g
(originally published 10/13/2008, updated April 2020).
This slow cooker chicken pot pie served with biscuits is satisfying and comforting any day of the week! A tasty chicken dinner the whole family will love!
I have made this version for years! If I forget to get it ready in the crockpot I will cook it in my Dutch oven. So good!
Great idea to cook it in a Dutch oven! I’m always forgetting to start dinner early enough to cook it in the crock pot. 😉
Mmmmm! Adding another of your recipes to my ‘ make this ‘ list. Need to wait till I have $ for food tho. I like so many of your recipes and love to cook. No oven and no stove so crockpot is the only answer. I do have a BBQ, but baking doesn’t come out well there so far. Doesn’ t mean I won’t try 🙂
Having no stove or oven must be a challenge!
I’ve made this recipe for my kids and I love it and they love it! Very easy and flavorful!
Please would it be possible for you to give some recipes for just one or two people please as I am on my own and only have a 1.5lte slow cooker. Thanking you Nancie Jones. Western Australia
Your recipies are great. But when I try to print I get all the comments of the people who have tried it. That is a waste of paper. The recipe said print friendly. Bah.
So sorry. Not sure why that happens. 🙁
I am in the process of updating the recipes to a different format that is more print-friendly, but it will take awhile for me to get to all of them.
It’s fixed and prints out fine. Looking forward to this recipe. Thanks!
I tried your recipe- but the only similarity betweeen chicken pot pie and this is that it has chicken. It came out watery more like a stew..Very bland and nothing like a chicken pot pie. I will not be making this recipe again.
This looks delicious! I would love if you entered this in our comfort food Blog Hop. We’re giving away a prize from Wilton to the blogger recipe with the most “likes”, come check it out and tell your friends to vote for you! 🙂
This would be great over the frozen puff pastry shells,,,going to try, Thanks
What a fun idea! I think that those little pie crusts would be so cute. This is definitely comfort food at it’s finest. 🙂
Thanks for linking up to the CSI Project!
PS We have a link party every Saturday and we would love to have you come share this!
TRU @ TRU TALES FEATS
Visiting from the CSI Project. This sounds yummy. I like the idea of making pie crust shells over the bottoms of muffin tins.
Shari @ The Daily Dish
Hi there! First time stopping over to your site. This dish looks incredible. So much so that I felt the need to share it with my readers for my Foodie Friday feature (where I compile recipes from around the internet that i’m dying to try). Be sure to stop on over to see all of the other fabulous recipes that were featured! 🙂 dailydishblog.com/2011/09/foodie-friday-winner.html