Crock Pot Chicken Pot Pie
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I grew up on pot pie, but this crock pot version is the one I turn to when I want comfort without the last-minute fuss. It layers shredded cooked chicken with mixed veggies and a creamy base, then finishes with biscuit dough on top for a homestyle crust — all cooked slowly so flavors meld and hands-on time is tiny. If you like set-it-and-forget-it dinners or need something kid-approved and budget-friendly, this is your go-to. For a couple of quick variations and serving ideas I like, check out Crock Pot Chicken Pot Pie variations.
Why you’ll love this dish
This crock pot chicken pot pie gives you all the cozy flavor of a classic pot pie without fussing with pastry or the stove at dinnertime. It’s ideal for busy weeknights, baby showers, potlucks, or any day you want warm, familiar comfort. The slow, gentle heat concentrates flavor and keeps the chicken tender, while adding refrigerated biscuit dough at the end creates a soft, pillowy top that soaks up the sauce.
"Comfort food that practically cooks itself — every spoonful tastes like home." — a regular in my recipe rotation
Benefits at a glance:
- Low-effort: most work is shredding chicken and stirring.
- Budget-friendly: pantry staples + frozen veggies.
- Family-friendly: mild, familiar flavors kids usually eat.
- Make-ahead friendly: cooks while you’re at work and reheats beautifully.
How this recipe comes together
Step-by-step overview so you know what to expect before you start:
- Combine shredded cooked chicken, frozen mixed vegetables, cream of chicken soup, chicken broth, and seasonings in the slow cooker.
- Let the mixture cook gently for several hours so flavors deepen and the sauce heats through.
- About 30 minutes before you want to eat, scatter cut-up refrigerated biscuit dough over the top.
- Continue cooking until biscuits are cooked through (and optionally brown the tops in the oven for color).
- Serve warm, straight from the crock pot.
This format makes timing easy: prep is about 10 minutes, long cook time does the heavy lifting, and a short finish with biscuits gives you a comforting crust without making pastry.
What you’ll need
Key ingredients (serves about 4):
- 2 cups cooked chicken, shredded (rotisserie chicken works great)
- 2 cups mixed vegetables (carrots, peas, corn, green beans) — frozen is fine
- 1 can (10.5 oz) cream of chicken soup
- 1 cup chicken broth
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- Salt and black pepper, to taste
- 1 package refrigerated biscuit dough
Notes and swaps:
- For a richer sauce swap half the chicken broth for half-and-half or a splash of heavy cream.
- Use a can of cream of mushroom for earthier flavor.
- For gluten-free, use a gluten-free biscuit dough or make dumplings from gluten-free flour. See more ingredient swap ideas at ingredient swaps.
Step-by-step instructions
- Add shredded chicken, mixed vegetables, cream of chicken soup, chicken broth, onion powder, garlic powder, thyme, salt, and pepper to the crock pot. Stir until well combined.
- Cover and cook on low for 6–7 hours or on high for about 4 hours. The goal is to heat everything through and let the flavors meld.
- Thirty minutes before serving, cut the refrigerated biscuit dough into quarters (or bite-sized pieces) and arrange them on top of the chicken mixture in a single layer.
- Cover the crock pot and continue cooking until the biscuits are cooked through. This usually takes about 25–35 minutes. If you want the tops browned, transfer the crock pot insert (if oven-safe) or spoon the filling into an oven-safe dish and bake at 425°F (220°C) for 8–10 minutes to color the biscuits.
- Serve warm. Stir gently when serving so each bowl gets sauce, veggies, chicken, and a biscuit piece.
Short, active verbs make this easy: add, stir, cook, cut, arrange, cover, finish, serve.
Best ways to enjoy it
Serving and pairing ideas:
- Spoon into shallow bowls and top with fresh parsley for brightness.
- Serve with a simple green salad and a crisp vinaigrette to cut the richness.
- Pair with roasted Brussels sprouts or sautéed green beans for extra vegetables.
- For a brunch twist, serve smaller portions alongside scrambled eggs and fruit.
- If you want handheld comfort, spoon the filling into biscuit halves for mini pot-pie sandwiches.
Presentation tip: use a ladle and plate shallowly so the biscuits sit on top and don’t become soggy in the sauce.
Storage and reheating tips
How to store:
- Refrigerate leftovers in an airtight container within 2 hours of cooking. Use within 3–4 days.
- To freeze, portion into airtight containers or freezer bags and freeze up to 2–3 months. Thaw overnight in the fridge before reheating.
Reheating:
- Microwave individual portions until hot throughout, stirring halfway. Heat to an internal temperature of 165°F (74°C).
- Oven method (best for texture): place in a baking dish, cover with foil, and reheat at 350°F (175°C) for 20–25 minutes, removing the foil in the last 5–10 minutes to refresh biscuit tops.
Food safety: always reheat to 165°F and never refreeze previously frozen leftovers unless they were thawed in the refrigerator and not at room temperature.
Helpful cooking tips
- Use cooked or rotisserie chicken to save time; if you prefer to use raw chicken breasts, add them at the start with a little extra broth and cook until the chicken reaches 165°F, then shred.
- If your filling looks too thin toward the end, thicken it with a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons cold water, stir it in, and cook 15–20 minutes until thickened.
- For browner, crisper biscuits, finish under a broiler or in a hot oven as noted above — crock pots rarely brown well.
- Taste and adjust seasoning before adding biscuits; salt and pepper can be harder to fix afterward.
- For extra flavor, add 1 teaspoon Dijon mustard or 1/2 teaspoon Worcestershire sauce to the filling.
- For more slow-cooker techniques and timing adjustments see these slow-cooker tips.
Creative twists
Try these variations to change the mood of the dish:
- Cheesy: stir in 1 cup shredded cheddar before adding biscuits.
- Herby lemon: add 1 teaspoon chopped fresh rosemary and 1 teaspoon lemon zest for brightness.
- Southwestern: swap mixed vegetables for corn and black beans, add 1 teaspoon chili powder, and top with jalapeño cheddar biscuits.
- Vegetarian: replace chicken with cubed potatoes and chickpeas, use vegetable broth, and a dairy-free cream soup.
- Dumpling version: skip the biscuit dough and drop biscuit-style dumplings (flour, baking powder, milk) onto the top for a rustic stew.
These spins are great for tailoring the dish to dietary needs or whatever’s in your fridge.
Common questions
Q: Can I use raw chicken instead of cooked?
A: Yes — but adjust. Add raw boneless, skinless chicken breasts or thighs at step one with the broth. Cook on low for 6–7 hours (or high 4 hours) and shred in the pot when tender. Ensure chicken reaches 165°F before adding biscuits.
Q: Will the biscuits brown in the crock pot?
A: Not usually. Slow cookers don’t get hot enough on top to brown well. For golden color, transfer to a baking dish and broil or bake briefly, or use an oven-safe crock insert and pop it under the broiler for a few minutes.
Q: How long can I freeze leftovers?
A: Up to 2–3 months for best quality. Freeze in portioned containers. Thaw overnight in the fridge before reheating.
Q: Can I make this dairy-free?
A: Yes. Use a dairy-free cream soup alternative (or make your own with dairy-free milk and a roux) and dairy-free biscuit dough. Check labels for hidden dairy.
Q: Is this freezer-friendly as a full recipe?
A: You can prepare the filling and freeze it separately (without biscuits). When ready to eat, thaw, reheat, and add fresh biscuit dough for best texture.
Conclusion
If you want another tested slow-cooker take on this classic, I like comparing methods and timing with other cooks; a popular option is the Best Crock pot Chicken Pot Pie Recipe which offers a slightly different approach to thickening and vegetable mix-ins. For a variation that focuses on finish techniques and biscuit placement, check out Best Slow Cooker Chicken Pot Pie – Simply Happy Foodie.
Crock Pot Chicken Pot Pie
Ingredients
Method
- Add shredded chicken, mixed vegetables, cream of chicken soup, chicken broth, onion powder, garlic powder, thyme, salt, and pepper to the crock pot. Stir until well combined.
- Cover and cook on low for 6–7 hours or on high for about 4 hours. The goal is to heat everything through and let the flavors meld.
- Thirty minutes before serving, cut the refrigerated biscuit dough into quarters (or bite-sized pieces) and arrange them on top of the chicken mixture in a single layer.
- Cover the crock pot and continue cooking until the biscuits are cooked through. This usually takes about 25–35 minutes. For a golden color, transfer the crock pot insert or spoon the filling into an oven-safe dish and bake at 425°F (220°C) for 8–10 minutes.
- Serve warm, stirring gently so each bowl gets sauce, veggies, chicken, and biscuit piece.
