Crockpot Chicken Pot Pie
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I’ve made this Crockpot Chicken Pot Pie more times than I can count when I need a comforting, no-fuss meal. It’s essentially creamy chicken and veggies slow-cooked until cozy, then finished with buttery biscuits on top — perfect for busy weeknights, picky eaters, or when you want dinner to feel like a hug without standing at the stove.
What makes this recipe special
This version of Crockpot Chicken Pot Pie keeps things simple: shredded cooked chicken, a can of cream of chicken, frozen mixed veggies, and pantry spices all simmered in the slow cooker. The biscuit topping adds the pot-pie feel without rolling pastry. It’s low-effort, kid-approved, and ready when you are.
“A real weeknight lifesaver — creamy, savory filling with golden biscuits on top. I get homemade comfort with minimal cleanup.” — family dinner tried-and-true
Why it’s handy: it stretches cooked chicken into a filling meal, uses mostly pantry staples, and keeps well for leftovers. If you want a casserole-style twist, see this crockpot chicken pot pie casserole for a slightly different finish.
Preparing Crockpot Chicken Pot Pie
Step-by-step overview so you know what to expect:
- Toss shredded chicken, frozen mixed vegetables, cream of chicken soup, and broth into the crockpot.
- Season with garlic and onion powder, salt, and pepper, then stir to combine.
- Slow cook until everything is hot and flavors are melded (low 6–8 hours or high 3–4 hours).
- Top with refrigerated biscuit dough about 30 minutes before serving and finish cooking until biscuits are golden.
This method keeps active hands-on time under 10 minutes and lets the crockpot do the work.
Gather these items
Key ingredients
- 2 cups cooked chicken, shredded (rotisserie chicken works great)
- 1 cup frozen mixed vegetables (peas, carrots, corn, green beans)
- 1 can (10.5–11 oz) cream of chicken soup
- 1 cup chicken broth (use low-sodium if preferred)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 can refrigerated biscuit dough
Substitution notes:
- Swap cream of chicken with cream of celery or mushroom for a flavor twist.
- For a lighter version, use half-and-half plus a tablespoon of cornstarch instead of the canned soup.
- No canned biscuits? Top with flaky puff pastry or a homemade drop-biscuit (adjust timing).
For alternate slow-cooker techniques and timing, check this Crockpot Chicken Pot Pie guide.
Directions to follow
- Place the shredded chicken, frozen mixed vegetables, cream of chicken soup, and chicken broth in the crockpot.
- Add garlic powder, onion powder, and a pinch of salt and pepper. Stir until well combined.
- Cover and cook on low for 6–8 hours or on high for 3–4 hours, until the filling is hot and bubbling.
- About 30 minutes before serving, open the lid and arrange the refrigerated biscuits over the top of the filling.
- Cover again and continue cooking until the biscuits are puffed and golden brown, roughly 25–30 minutes.
- Serve hot. Spoon filling into bowls and place biscuits on top or break them into pieces and mix in.
Quick notes while cooking:
- If the filling seems thin near the end, whisk 1 tablespoon cornstarch with 2 tablespoons cold water and stir into the filling; cook 15–20 minutes more.
- Avoid opening the lid too often — heat loss extends cook time.
What to serve it with
Best ways to enjoy it
- A crisp green salad or simple arugula with lemon vinaigrette cuts through the richness.
- Steamed green beans or roasted Brussels sprouts add texture and color.
- For a cozy bowl, serve with a pat of butter on the biscuit or a sprinkle of chopped parsley.
Pair with a chilled glass of apple cider in fall or a light white wine if you want something fancier.
For inspiration on classic pot pie pairings, this roundup of techniques may help: best chicken pot pie tips and ideas.
How to store & freeze
Storage and reheating tips
- Refrigerator: Transfer cooled leftovers to an airtight container. Keep up to 3–4 days.
- Freezer: Place cooled filling in a freezer-safe container for up to 3 months. Freeze biscuits separately or leave them off and add fresh biscuits when reheating.
- Reheating: Thaw overnight in the fridge. Reheat filling in a saucepan over medium heat until hot (165°F/74°C internal temp). If frozen, reheat in a 350°F oven covered with foil until hot, then add biscuits and bake until warmed through and golden.
Food safety: don’t leave cooked food at room temperature for more than 2 hours. Reheat leftovers to 165°F to ensure safety.
Pro chef tips
Helpful cooking tips
- Use rotisserie chicken for a time-saving, flavorful option.
- Dry-shake frozen veggies (no thawing necessary) to avoid watering down the filling.
- For a richer filling, stir in ¼ cup sour cream or cream cheese 10–15 minutes before serving.
- If your crockpot runs hot, check the biscuits 20 minutes after adding; you may need to finish them under the broiler for a few minutes (transfer to an oven-safe dish first).
- Lightly coat the inside of the crockpot with nonstick spray to help cleanup.
Creative twists
Recipe variations
- Gluten-free: Use a gluten-free cream soup and gluten-free biscuit dough or top with mashed potato dollops.
- Low-carb: Skip the biscuits and top with a cauliflower mash or almond-flour biscuits.
- Spicy: Add a pinch of cayenne or chopped jalapeño to the filling for heat.
- Herb-forward: Stir in fresh thyme, rosemary, or chopped tarragon right before serving.
- Make it creamy vegan by swapping chicken for chickpeas, cream of chicken for vegan cream soup or blended cashews, and biscuits for a vegan dough.
Your questions answered
Q: Can I use raw chicken instead of cooked?
A: You can, but adjust cook time. Use boneless skinless chicken breasts or thighs and cook on low 6–8 hours; shred the chicken in the crockpot before adding biscuits. Ensure the chicken reaches 165°F.
Q: Will the biscuits get soggy on top?
A: To prevent sogginess, place biscuits gently without pressing, and add them only about 25–30 minutes before serving. If biscuits are slow to brown in the crockpot, finish under a broiler for 2–3 minutes in an oven-safe insert.
Q: Can I double this recipe?
A: Yes. Use a large crockpot (at least 6–7 quarts). Doubling time is similar, but ensure the crockpot isn’t overfilled — leave about 1 inch from the rim.
Q: What if my filling is too thin at the end?
A: Whisk 1–2 tablespoons cornstarch with equal cold water and stir into the hot filling. Cook 10–15 minutes to thicken.
Q: Is this freezer-friendly once baked?
A: Baked pot pie with biscuits on top is best frozen before baking or with biscuits stored separately. Freeze the filling and reheat; add fresh biscuits for the best texture.
Conclusion
If you want more slow-cooker inspiration or alternate methods for the classic dish, try this Best Crock pot Chicken Pot Pie Recipe for another family-friendly take. For a different slow-cooker approach and extra tips, this Best Slow Cooker Chicken Pot Pie – Simply Happy Foodie article is a helpful companion.
Crockpot Chicken Pot Pie
Ingredients
Method
- Place the shredded chicken, frozen mixed vegetables, cream of chicken soup, and chicken broth in the crockpot.
- Add garlic powder, onion powder, and a pinch of salt and pepper. Stir until well combined.
- Cover and cook on low for 6–8 hours or on high for 3–4 hours, until the filling is hot and bubbling.
- About 30 minutes before serving, open the lid and arrange the refrigerated biscuits over the top of the filling.
- Cover again and continue cooking until the biscuits are puffed and golden brown, roughly 25–30 minutes.
- Serve hot. Spoon filling into bowls and place biscuits on top or break them into pieces and mix in.
