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Make the BEST, easy crockpot chicken pot pie with minimal effort & maximum flavor – a creamy, hearty, comforting, family-favorite meal-prep dinner for busy weeknights!
This easy crock pot chicken pot pie is a hearty and comforting meal that the whole family will love. It combines chicken, potatoes, and mixed vegetables in a creamy sauce, and is topped with flaky biscuits. Taking just minutes to prep, this set-it-and-forget-it meal will have you coming back time and time again – and it makes great leftovers.
Table of contents
Crockpot chicken pot pie ingredients
- Chicken: I prefer boneless, skinless chicken breasts for a lean, delicious protein. Chicken thighs or even leftover rotisserie chicken (added in the last 30 minutes) can also work.
- Mixed veg: For ease and convenience, frozen mixed veg works great. My mix combines peas, corn, and carrots. Use fresh veg, if preferred.
- Aromatics: Celery, onion (white/yellow), and garlic.
- Potatoes: Use Yukon Gold or Russet potatoes for a hearty addition to the pot pie and to naturally thicken the sauce with their starches.
- Cream soups: Use a combination of store-bought or homemade cream of mushroom soup and cream of chicken soup.
- Milk: To thin the sauce to the correct consistency. For a super creamy chicken pot pie, use cream instead. For a lighter option, use chicken broth.
- Lemon: For a subtle citrusy brightness.
- Spices: Sea salt, black pepper, dried oregano.
- Parsley: Just a little for color and subtle, fresh, herby flavor.
- Biscuits: I used my simple homemade biscuits.
How to make crockpot chicken pot pie
Prep the ingredients: First, peel and dice the potatoes (about ½-inch thick) and onion, slice the celery, and chop the garlic. Then, place all the ingredients (except the biscuits) in the crockpot, with the veggies beneath and the chicken breasts on top in a single layer.
Slow cook: Add the lid and cook the chicken pot pie in the crock pot on LOW for 6-8 hours or HIGH for 3-4 hours. The cooking time varies based on the chicken size, type (breasts or thighs), and your crockpot. To check for doneness, the vegetables should be tender, and a thermometer inserted into the thickest part of the chicken should read 165ºF/74ºC to be safe to eat.
Rest, shred, and serve: Remove the chicken from the crockpot and leave it to rest for at least 5 minutes before shredding it (using two forks or a hand mixer). Then, return it to the crock pot and stir. Taste the mixture and adjust the amount of salt & pepper now if needed.
Finally, serve the crockpot chicken pot pie topped with fluffy biscuits (bake these just before the pot pie mixture finishes cooking), and enjoy!
Serving suggestions
The combination of protein, starches, and veg in a creamy sauce, all topped off with fluffy biscuits, makes this one-pot chicken pot pie a satisfying, complete meal. However, you could pair it with:
- Buttery rice or quinoa
- Roasted or steamed veggies
- Cauliflower or cabbage steaks
- Sauteed spinach (or kale)
- A light, leafy green salad.
Storage and reheating
- Refrigerate: Allow the crock pot chicken pot pie to cool and transfer it to the fridge within 2 hours of cooking. Store the leftovers in an airtight container for 3-4 days.
- Freeze: Transfer the pot pie, in portions, to airtight containers/Ziplock bags to freeze for up to 3 months. Allow it to thaw in the refrigerator overnight when needed.
- Reheat: You can microwave smaller portions (for 2-3 minutes), simmer them on the stovetop, or add them back to the crockpot for 30 minutes on LOW. Add a splash of milk if needed.
More easy slow cooker recipes
If you try this easy crockpot chicken pot pie recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!
Easy Crockpot Chicken Pot Pie
Equipment
Ingredients
- 18 oz boneless skinless chicken breast 3 medium
- 25 oz potatoes 3 medium – Russet or Yukon Gold
- 10.6 oz frozen mixed vegetables 3 cups – or fresh veggies like corn, peas, carrots, green beans, broccoli, etc (finely chopped)
- 3.5 oz onion 1 medium – yellow or white
- 4.1 oz celery 2 stalks (1 cup chopped)
- 1.5 cups cream of mushroom soup 1 can
- 1.5 cups cream of chicken soup 1 can
- 1 cup milk or heavy cream
- 0.45 oz garlic 2 cloves
- 1 tsp dried oregano
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 1 lemon peel optional
- Biscuits to serve with
Instructions
- Peel and dice the potatoes (about ½-inch thick) and onion, slice the celery, and chop the garlic.
- Place all the ingredients (except the biscuits) in the crockpot, with the veggies beneath and the chicken breasts on top in a single layer.
- Add the lid and cook the chicken pot pie in the crock pot on LOW for 6-8 hours or HIGH for 3-4 hours.The cooking time varies based on the chicken size, type (breasts or thighs), and your crockpot. To check for doneness, the vegetables should be tender, and a thermometer inserted into the thickest part of the chicken should read 165ºF/74ºC to be safe to eat.
- Remove the chicken from the crockpot and leave it to rest for at least 5 minutes for the juices to settle and redistribute before shredding it (using two forks or a hand mixer). Then, return it to the crock pot and stir. Taste the mixture and adjust the amount of salt & pepper now if needed.
- Serve the crockpot chicken pot pie topped with fluffy biscuits (bake these just before the pot pie mixture finishes cooking), and enjoy!
Video
Notes
- To thicken:  The sauce doesn’t need a “thickener” as the combination of naturally thick cream soups and the potato starches ensures it’s thick enough. If it isn’t as thick as you’d like, add a small amount of cornstarch slurry (2-3 Tbsp) to cook on HIGH for the last 30 minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
