Chicken Pot Pie in Crock Pot

The comforting hug of a homemade chicken pot pie can be a staple in any household, but when you combine that warmth with the convenience of a slow cooker, it transforms into a weeknight dream. This Chicken Pot Pie in a Crock Pot not only captures the essence of what we love about the classic dish but also makes it effortless to prepare. Perfect for busy evenings or a relaxed family meal, it’s the ideal solution when you want something hearty without much fuss.

Why you’ll love this dish

Imagine coming home after a long day to the tantalizing aroma of a homemade pot pie wafting through your door. This recipe delivers all the rich flavors and comforting textures you adore, while being easy on your schedule and your budget. It’s a hit with the whole family—kids and adults alike will relish every spoonful. Plus, you can enjoy that delightful flaky biscuit on top, which makes for a warm and satisfying meal.

“This slow-cooked chicken pot pie is my go-to for busy weeknights. It’s so easy to throw together, and my kids just love it!” – Sarah, busy mom and home chef

Preparing Chicken Pot Pie in a Crock Pot

This recipe is remarkably simple and involves creating layers of flavor with minimal effort. You can expect tender chicken, hearty vegetables, and a creamy sauce, all topped with fluffy biscuits. What sets this apart is the slow cooking method, which allows the flavors to meld beautifully, resulting in a filling that’s rich and delectable.

1. Start by spraying the crock pot lining for easy cleanup.
2. Layer in the chicken breasts first, followed by the diced onion and potato.
3. Mix up the creamy combination of soups, chicken broth, and seasonings, then pour it over the chicken and veggies.
4. Let it cook—either on high for a quick fix or low for a leisurely meal.
5. About an hour before serving, stir in the frozen vegetables.
6. As a final touch, bake the biscuits and pile them on top just before serving.

What you’ll need

To recreate this delicious dish, gather these ingredients:

• 3 skinless boneless chicken breasts
• 1 large onion, diced
• 1 large potato, peeled and diced
• 10.5 ounces cream of chicken soup
• 10.5 ounces cream of mushroom soup
• 1 cup chicken broth
• 0.5 teaspoon poultry seasoning
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 tablespoon fresh parsley
• 16 ounces frozen mixed vegetables
• 1 can baked biscuits (8 count canned biscuits)

Feel free to swap in your favorite veggies or use leftover cooked chicken for a quicker preparation!

Step-by-step instructions

1. Spray the crock pot lining with non-stick spray.
2. Place the chicken breasts at the bottom of the crock pot.
3. Add the chopped onion and potato over the chicken.
4. In a medium bowl, combine the cream of chicken soup, cream of mushroom soup, chicken broth, poultry seasoning, salt, and pepper. Whisk until well mixed.
5. Pour the soup mixture over the chicken and vegetables.
6. Cook on high for 4 hours or low for 6-7 hours.
7. One hour before serving, stir in the frozen vegetables.
8. While the pot pie is finishing, bake the biscuits according to the package instructions.
9. Once the chicken is cooked, remove it from the crock pot and shred it with two forks. Season with additional salt and pepper if desired.
10. Return the shredded chicken to the crock pot, stir to combine, and serve the pot pie in large bowls, topped with a biscuit.

How to serve it

Serving is a cinch! Dish out generous portions of the chicken pot pie into deep bowls and top with a warm biscuit. You could sprinkle a bit of fresh parsley on top for a pop of color and flavor. For a balanced meal, consider pairing it with a simple green salad or steamed vegetables for added freshness.

Storage and reheating tips

If you find yourself with leftovers, don’t worry—this dish stores wonderfully! Keep it in an airtight container in the fridge for up to 3-4 days. For long-term storage, you can freeze the filling (minus the biscuits) for up to three months. When reheating, ensure it’s heated through to at least 165°F to be safe for consumption.

Helpful cooking tips

• For a creamier filling, consider adding a splash of milk or a dollop of sour cream to the soup mixture before pouring it over the chicken.
• You can cut your prep time in half by using rotisserie chicken.
• To make it even heartier, feel free to toss in your favorite seasonings, like garlic powder or thyme, to enhance the flavor profile.

Creative twists

Feel free to get creative! Try swapping out the chicken for turkey, or mix in other veggies like peas or corn. If you’re looking for a lighter version, replace the cream soups with a homemade white sauce, and throw in some fresh herbs like thyme or rosemary for added flavor.

Common questions

How long does it take to prep this dish?

Prep time is quick—about 15-20 minutes! Once everything is in the crock pot, you can relax while it cooks.

Can I use frozen chicken breasts?

Absolutely! For convenience, frozen chicken breasts can also be used; just extend the cooking time slightly.

Is it possible to make this dish ahead of time?

Yes! You can assemble the ingredients in the crock pot the night before and refrigerate. Just take it out in the morning and start cooking!

What can I do if I don’t have cream of chicken or mushroom soup?

You can substitute with cream of celery soup or make a simple white sauce with butter, flour, and chicken broth for a homemade alternative.

This Chicken Pot Pie in a Crock Pot is more than just a meal; it’s an invitation to gather around the table and share in the warmth and comfort of homemade goodness. Enjoy every bite!

Chicken Pot Pie

A comforting and hearty chicken pot pie made effortlessly in a slow cooker, perfect for busy weeknights.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 7 hours hrs

Total Time 7 hours hrs 20 minutes mins

Servings: 8 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 3 pieces skinless boneless chicken breasts Use fresh or frozen.
• 1 large onion, diced
• 1 large potato, peeled and diced
• 10.5 ounces cream of chicken soup
• 10.5 ounces cream of mushroom soup
• 1 cup chicken broth
• 0.5 teaspoon poultry seasoning
• 1 teaspoon salt Or to taste.
• 1 teaspoon pepper Or to taste.
• 1 tablespoon fresh parsley Chopped, for garnish.
• 16 ounces frozen mixed vegetables Add one hour before serving.
• 1 can baked biscuits 8 count canned biscuits.

Method

 

Preparation

1. Spray the crock pot lining with non-stick spray.
2. Place the chicken breasts at the bottom of the crock pot.
3. Add the chopped onion and potato over the chicken.
4. In a medium bowl, combine the cream of chicken soup, cream of mushroom soup, chicken broth, poultry seasoning, salt, and pepper. Whisk until well mixed.
5. Pour the soup mixture over the chicken and vegetables.

Cooking

1. Cook on high for 4 hours or low for 6-7 hours.
2. One hour before serving, stir in the frozen vegetables.
3. While the pot pie is finishing, bake the biscuits according to package instructions.
4. Once the chicken is cooked, remove it from the crock pot and shred it with two forks. Season with additional salt and pepper if desired.
5. Return the shredded chicken to the crock pot, stir to combine, and serve the pot pie in large bowls, topped with a biscuit.

Notes

For a creamier filling, add a splash of milk or sour cream to the soup mixture. You can also use rotisserie chicken to save time. For creative variations, swap chicken with turkey or add different veggies.