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Crock Pot Chicken Pot Pie

If you’re looking for the ultimate comfort food that’s incredibly easy to make, this crock pot chicken pot pie is going to be one of your new favorites.

This recipe takes everything you love about a classic chicken pot pie — tender chicken, creamy sauce, hearty vegetables, and warm biscuits — and turns it into a simple slow cooker meal.

The chicken cooks until it’s tender and easy to shred, while the soup, broth, vegetables, and seasonings create a rich and flavorful filling.

Once everything is cooked, a little cream and sour cream make the mixture extra thick, creamy, and comforting.

Serve it over hot flaky biscuits and you have an easy family dinner that tastes like homemade comfort food without all the work.

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Why You’ll Love This Recipe

  • Easy crockpot comfort food with minimal prep.
  • Creamy, hearty, and loaded with chicken and vegetables.
  • Perfect served over warm flaky biscuits.
  • Great for busy weeknights or feeding the family.

Ingredients

This recipe uses simple ingredients like chicken, frozen vegetables, cream of chicken soup, broth, seasonings, heavy cream, and biscuits.

The cream soup creates the base, the broth helps loosen everything up, and the vegetables give it that classic chicken pot pie flavor.

The biscuits are baked separately so they stay fluffy and golden instead of getting soggy in the crockpot.

  • 2 lbs boneless, skinless chicken breasts or thighs
  • 3 cups frozen mixed vegetables
  • 2 cans cream of chicken soup
  • 1 cup low-sodium chicken broth
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tbsp Kinder’s Buttery Garlic seasoning
  • 1/4 cup heavy cream or half-and-half
  • 1/2 cup sour cream or Greek yogurt, optional
  • 1 can flaky biscuits, baked separately

How To Make Crock Pot Chicken Pot Pie

Step 1: Add Chicken

Add the chicken breasts or thighs to the crockpot.

Step 2: Season Chicken

Season with salt, pepper, garlic powder, onion powder and Kinders buttery garlic and herb

Step 3: Add Garlic

Add garlic to the crockpot

Step 4: Add Cream of Chicken Soup

Add the cream of chicken soup to the crockpot.

Step 5: Add Milk

Fill one of the cans of cream of chicken with milk and add to the crockpot.

Step 6: Add Vegetables

Add the frozen mixed vegetables.

Step 7: Add Chicken Broth

Add the chicken broth.

Step 8: Stir

Stir everything together so the chicken, vegetables, soup, broth, and seasonings are combined.

Step 9: Cook

Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is fully cooked and tender.

Step 10: Cook Biscuits

Cook the biscuits at the recommended temp and time

Step 11: Shred Chicken

Shred the chicken and add it to the crockpot.

Step 12: Add Heavy Cream

Stir in the heavy cream or half-and-half.

Step 13: Add Sour Cream

Add sour cream or Greek yogurt if using, then stir until creamy.

Step 13: Mix Until Creamy

Mix everything together and cook for another 10–15 minutes on high.

Step 15: Serve Over Biscuits

Serve warm and enjoy.

Recipe Variations

  • Use rotisserie chicken to save time and reduce the cooking time.
  • Swap biscuits for puff pastry or crescent rolls.
  • Add diced potatoes for an even heartier filling.
  • Use chicken thighs instead of chicken breasts for extra flavor.
  • Add a little shredded cheddar at the end for a cheesy version.

Tips for Success

  • Bake the biscuits separately so they stay fluffy instead of getting soggy.
  • Add the cream and sour cream at the end for the smoothest texture.
  • Shred the chicken directly in the crockpot so it absorbs the creamy sauce.
  • If the filling gets too thick, add a splash of chicken broth to loosen it up.
  • Use low-sodium broth so the final dish does not get too salty.

Crock Pot Chicken Pot Pie

5 from 1 vote
This crock pot chicken pot pie is a creamy, hearty comfort food dinner made with tender chicken, mixed vegetables, cream of chicken soup, broth, seasonings, and flaky biscuits.
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Prep Time 10 minutes
Cook Time 6 hours
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 lbs boneless, skinless chicken breasts or thighs
  • 3 cups frozen mixed vegetables
  • 2 cans cream of chicken soup
  • 1 cup low-sodium chicken broth
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tbsp Kinder’s Buttery Garlic seasoning
  • 1/4 cup heavy cream or half-and-half
  • 1/2 cup sour cream or Greek yogurt optional
  • 1 can flaky biscuits baked separately

Method
 

  1. Add the chicken breasts or thighs to the crockpot.
  2. Season with salt, pepper, garlic powder, onion powder, and Kinder’s Buttery Garlic seasoning.
  3. Add the frozen mixed vegetables and cream of chicken soup.
  4. Pour in the chicken broth and stir everything together.
  5. Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is fully cooked and tender.
  6. Shred the chicken and return it to the crockpot.
  7. Stir in the heavy cream and sour cream if using. Cook another 10–15 minutes on high until creamy and heated through.
  8. Bake the biscuits separately according to the package directions.
  9. Spoon the chicken pot pie filling over hot biscuits and serve warm.

Tried this recipe?

Let us know how it was!

Frequently Asked Questions

Can I use chicken thighs instead of chicken breasts?

Yes, boneless skinless chicken thighs work great and add extra flavor.

Can I use rotisserie chicken?

Yes, but add it later since it is already cooked. Let the filling heat through, then stir in the shredded rotisserie chicken.

Do I bake the biscuits separately?

Yes, baking the biscuits separately keeps them fluffy and golden. Spoon the chicken pot pie filling over them when serving.

How do I store leftovers?

Store the filling in an airtight container in the refrigerator for up to 3–4 days. Store biscuits separately if possible.

Can I freeze crock pot chicken pot pie?

Yes, you can freeze the filling, but the texture may change slightly because of the creamy ingredients. Freeze without the biscuits.

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Hey, I'm Scotty

What started as just messing around in the kitchen and posting recipes online quickly turned into something way bigger than I ever expected. At first, it was just a side hustle—sharing simple, easy meals that anyone could make without overthinking it.

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