Crock Pot Chicken Pot Pie

This slow-cooked chicken pot pie delivers all the comfort of the classic dish with far less fuss. It simmers gently all day in your Crock Pot, freeing up time and filling your home with a warm, inviting aroma. The creamy base combined with tender chicken and mixed vegetables offers a hearty meal everyone will ask for again and again.

I first made this on a busy weeknight when I needed dinner done without standing at the stove. It quickly became a family favorite because it tastes like homemade comfort with very little work.

Ingredients

• Two pounds boneless skinless chicken breasts or thighs: tender protein that shreds easily
• One can cream of chicken soup: adds creamy depth and richness
• One can cream of celery soup: balances flavor with subtle herbs
• Two cups frozen mixed vegetables: contribute color and nutrients with no chopping
• One teaspoon garlic powder: for savory warmth
• One teaspoon onion powder: to boost flavor complexity
• Half teaspoon black pepper: for a gentle bite
• One can refrigerated buttermilk biscuits: for a golden, flaky topping or an easy side
• Optional shredded cheddar, fresh thyme, or rosemary: to personalize flavor and add brightness

Instructions

Sear the Chicken:

Place chicken in the Crock Pot base. Sprinkling garlic powder, onion powder, and black pepper evenly over the meat ensures every bite is flavorful.

Layer in Soups and Veggies:

Pour in both cans of soup and scatter the frozen mixed vegetables on top. Gently stir just enough to combine but keep the veggies layered so they don’t overcook into mush.

Slow Cook Low and Slow:

Cover and cook on LOW for 6 to 8 hours or switch to HIGH for 4 to 6 hours depending on your schedule. The low temperature lets the chicken become tender while flavors meld perfectly.

Prepare Biscuits:

About 20 minutes before serving, pop the refrigerated biscuits into the oven following package instructions so they come out warm and puffy.

Shred and Stir:

Carefully shred the chicken directly in the Crock Pot using two forks. Mix everything together to create the luscious creamy filling.

Serve Comfort:

Scoop the creamy chicken and veggie mixture into bowls and place a warm biscuit on top or split open alongside for dipping.

This dish is my go-to for busy days when I want something soothing and satisfying without standing over the stove. The chicken shreds so beautifully after hours of slow cooking, and the creamy soups give it that classic pot pie taste. One winter evening, it became a family tradition when everyone gathered around after playing in the snow, eager for bowls of warmth and flaky biscuits.

Storage Tips

Cool the pot pie filling completely before transferring it into airtight containers. It will keep in the fridge for up to four days. When reheating, add a splash of broth or water to loosen the sauce as it thickens during storage. For longer storage, freeze in portions. Thaw overnight in the fridge before reheating gently on the stove or in the microwave.

Ingredient Substitutions

Use chicken thighs if you prefer juicier meat with more flavor. Swap the cream of celery soup for cream of mushroom to change the flavor profile while maintaining creaminess. Fresh veggies like peas, carrots, and corn can replace frozen ones—just add them about halfway through cooking to maintain texture.

Serving Suggestions

Serve with a simple green salad to balance the richness. Top with shredded cheddar just before serving for a melty twist. Add fresh herbs like thyme or rosemary to brighten the creamy filling and make it feel special.

This recipe transforms simple ingredients into a deeply satisfying meal with minimal effort. Slow cooking is the key to tenderness and flavor melding.

FAQs about Recipes

→ Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs can be used interchangeably for juicier, richer flavor.

→ What vegetables work best in this dish?

Frozen mixed vegetables like peas, carrots, and corn blend well and add color and texture.

→ How long should it cook on LOW versus HIGH?

Cook on low for 6–8 hours or on high for 4–6 hours for perfectly tender chicken.

→ Can I add fresh herbs for extra flavor?

Yes, fresh thyme or rosemary can be stirred in before serving to enhance aroma and taste.

→ How should I prepare the biscuits for the topping?

Bake refrigerated buttermilk biscuits according to package instructions and serve warm on top or beside the dish.

→ Is shredding the chicken necessary?

Shredding disperses the chicken evenly throughout the creamy mixture for balanced texture and flavor.