by Ryan Allen 40 Comments
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This easy crock pot chicken pot pie is an easy recipe full of classic flavor. Tender chicken and vegetables in a creamy sauce is served topped with your favorite biscuits for a simple, rustic meal that satisfies your belly and your heart.
Chicken pot pie is classic comfort food that everyone loves. For years, I made it the old fashioned way, pouring a simmered filling over a crust, topping with another crust, and baking in the oven. Eventually, I figured out that using my crock pot made things so much easier. And we all love delicoius.
This recipe was inspired by another chicken pot pie variation on my site, and it pairs well with this rich chocolate lava cake for dessert.
Jump to:
- Why You’ll Love Crock Pot Chicken Pot Pie Recipe
- Ingredients
- Flavor Variations and Substitutions
- How to Make Crock Pot Chicken Pot Pie
- Hint
- Storage
- What to Serve with Crock Pot Chicken Pot Pie
- Tips
- FAQ
- More Easy Crock Pot Chicken Dinners
- Crock Pot Chicken Pot Pie Recipe
Why You’ll Love Crock Pot Chicken Pot Pie Recipe
- It's an easy slow cooker recipe that doesn’t require any time spent in the kitchen.
- It's a hearty and filling meal that is perfect for chilly weather.
- It's a great way to use up leftover cooked chicken or rotisserie chicken.
- This dish reheats well, so it’s perfect for leftovers.
Ingredients
- Boneless, skinless chicken breasts
- Low-sodium chicken broth
- Satl
- Ground black pepper
- Dried thyme
- Dried rosemary
- Onion powder
- Cream of chicken soup
- Yukon gold potatoes - diced
- Garlic
- Frozen mixed vegetables
- Sour cream
- Grands biscuits
See the recipe card at the end of the post for exact quantities.
Flavor Variations and Substitutions
- Use Bisquick to quickly and easily make your own homemade biscuits for this recipe.
- You can add your favorite vegetables to this chicken pot pie.
- Add shredded cheddar cheese before serving for a cheesy variation.
- You can use chicken thighs or pork or beef cubes to make different pot pies.
How to Make Crock Pot Chicken Pot Pie
1: Add the chicken, broth, seasonings, and creamy of chicken soup to the slow cooker in that order.
2: Add the potatoes, garlic, and mixed vegetables.
3: Cook until the chicken is super tender and cooked through.
4: Remove the chicken, shred it, and mix it back into the slow cooker, along with the sour cream.
5: Bake the biscuits according to the package directions and serve them with the pot pie filling. Enjoy!
Hint
It's easier to shred hot meat, so shred your chicken as soon as it's safe to handle.
Storage
Refrigerate this crock pot chicken pot pie in an air-tight container for up to 3 days. For longer storage, freeze it for up to 3 months in an air-tight, freezer-safe container. Defrost overnight before reheating.
To reheat the pot pie, add it to a saucepan over medium-low heat and cook until heated through. You can also portion it into bowls and microwave it covered at 1-minute intervals until hot.
What to Serve with Crock Pot Chicken Pot Pie
This pot pie is a full meal on its own, so there's no need for sides. Instead, I have some great desserts you can serve after you've finished your pot pie.
- Crock Pot Apple Cobbler
- Crock Pot Peach Cobbler
- Cracker Barrel Fried Apples
Tips
- Dice your potatoes roughly the same size for even cooking.
- A frozen vegetable mix of peas, carrots, corn, and green beans offers the classic veggie mixture.
- Stir the sour cream into the soup at the end so it doesn't curdle.
- Turn off the heat when you remove the chicken for shredding. This cools down the mixture perfectly for adding the sour cream.
FAQ
Is it better to cook chicken in a crock pot on high or low?
You can cook it on high, but it is preferred to cook on low as it will prevent the chicken from drying out.
Can I cook frozen chicken in a crock pot?
Yes, you can! Just add an extra hour or two to the cooking time. Wait for an hour before adding the frozen vegetables so they don't overcook.
Can I make crock pot chicken pot pie ahead of time?
You can assemble the ingredients for the chicken pot pie right in the crock pot and keep it in your fridge for 48 hours before cooking. It reheats so well, you can also make the pot pie ahead of time, leave it in the slow cooker, and start reheating it a few hours before serving it.
More Easy Crock Pot Chicken Dinners
- Slow Cooker King Ranch Chicken
- Crock Pot Ranch Pork Chops
- Crock Pot Salsa Verde Chicken
- Crock Pot Chicken and Stuffing
- Crock Pot Sweet And Sour Meatballs
- Crock Pot Philly Cheesesteak
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Crock Pot Chicken Pot Pie Recipe
Author: Ryan Allen
Make life easy with this Crock Pot Chicken Pot Pie recipe! Tender chicken and veggies swim in a creamy sauce, topped with buttery and flaky biscuits. Chicken pot pie is a classic comfort food everyone loves and is a perfect weeknight dinner to share with your family.
5 from 110 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 3 hours hrs
Total Time 3 hours hrs 10 minutes mins
Course Main Course
Cuisine American
Servings 6
Calories 245 kcal
Ingredients
- 1½ lbs Boneless, skinless chicken breasts
- ½ cup low sodium chicken broth
- 1 tsp salt
- ½ tsp ground black pepper
- ¼ tsp dried thyme
- ¼ tsp dried rosemary
- 1 tsp onion powder
- 2 (10.5 oz) cans cream of chicken soup
- 3 medium Yukon gold potatoes (diced)
- 3 tsp garlic
- 1 (12 oz) bag frozen mixed vegetables
- ½ cup sour cream
- 1 (16 oz) can Grands biscuits (8 count Pillsbury Grands)
Instructions
Place chicken in a 6-quart slow cooker and pour chicken broth over the top.
Season chicken with salt, pepper, thyme, rosemary, and onion powder.
Pour cream of chicken soup over the top of the chicken. Then, add potatoes, garlic, and mixed vegetables.
Cover and cook on low for 6-8 hours or on high for 3-4 hours.
Remove chicken and shred with two forks. Add back into the slow cooker with sour cream. Mix until well combined.
Bake your biscuits per the instruction on the packaging.
Serve with biscuit on top and enjoy!
Video
Notes
- If you don’t have low-sodium chicken broth, you can use regular chicken broth and reduce the amount of salt used in the recipe.
- When dicing the potatoes, make sure they are all roughly the same size to ensure even cooking.
- You can also use frozen diced potatoes instead of Yukon gold potatoes.
- I recommend using a frozen vegetable mix that has peas, carrots, corn, and green beans for the best flavor and texture.
- If you don’t have fresh garlic, you can use garlic powder instead.
- The chicken is fully cooked through when the internal temperature reaches 165 degrees F.
Nutrition
Calories: 245kcalCarbohydrates: 18gProtein: 27gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 84mgSodium: 541mgPotassium: 843mgFiber: 2gSugar: 1gVitamin A: 168IUVitamin C: 20mgCalcium: 47mgIron: 1mg
*Nutrition information is an estimate. It may vary based on ingredients, brands, and changes in cooking methods listed in the recipe. If you need exact ingredient numbers, I recommend calculating them with your preferred nutrition calculator.
Keyword Chicken Pot Pie, Crock Pot Chicken Pot Pie
Tried this recipe?Let us know how it was!
More Easy Crock Pot Dinners
- Slow Cooker Mushroom Chicken
- Crock Pot Pizza
- Crock Pot Shepherd Pie
- Crock Pot Garlic Parmesan Chicken and Potatoes
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Reader Interactions
Comments
Chris iadisernia
Great recipe! Easy and delicious! I will definitely make again. I also added a little poultry seasoningReply
Ryan Allen
I am so glad you liked it. Adding in the poultry seasoning is a great idea.
Reply
Patty H
Delish! This will go in my Tried and True collection. Super yummy and the crock pot does the work!Reply
Ryan Allen
It is definitely a family favorite at my house. So glad you liked it.
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Karen
So yummy ! I added some poultry seasoning! But otherwise followed recipe! Will make again !
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Ryan Allen
I am so glad you liked it. This is one of my family's favorites.
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Kaci
Very good and easy recipe! Will definitely be making again!Reply
Ryan Allen
I makes me so happy to hear you liked it.
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Tami
It was delicious and I will definitely make again. I can’t wait for the leftovers tomorrowReply
Ryan Allen
I am so glad you liked it. It also makes great leftovers.
Reply
Tracy
I made this, it turned out delicious. This was so easy to make too. Definitely will make this again. I used boneless chicken thighs because thats what I had, turned out great.Reply
See AlsoBruschetta Chicken Bake RecipeRyan Allen
I like to mix it up with boneless chicken thighs as well.
Reply
Blair
So good!! Toddler approved! My prep time is always triple or quadruple what a recipe says. Thank you for sharing!Reply
Ryan Allen
You know it is good if it is toddler approved.
Reply
Christin
I don’t see when the sour cream goes in.Reply
Ryan Allen
You add it in with step 5 after you shred the chicken.
Reply
Sandy
I love this recipe. I added a little bit of parsley when I made it.Reply
Ryan Allen
Parsley is a great addition and I am so glad you enjoyed it.
Reply
Sandy Macauley
I have made this a couple of times. It is very good and super easy to make.Reply
Ryan Allen
I am so glad you enjoyed it. It is one of my family's favorites.
Reply
JR
So I thought the sour cream was left off the recipe on accident and I added it in with the other stuff to cook is it going to mess it up?
Reply
Ryan Allen
It won't mess it up. But because it is a dairy product it can separate during the cooking process so it is not as creamy.
Reply
Stacy
This is a delicious meal! Has anyone made it in an instant pot?Reply
Ryan Allen
I am so glad you enjoyed it and I haven't tried it in an instant pot.
Reply
Stacy
UPDATE! I used my instant pot and set it for manual pressure, high for 30 minutes. It came out pretty good! I may try 25 minutes or layer it differently next time as the chicken seared a bit on the bottom and the veggies were a little soft. Overall, it was a success though!Reply
Ryan Allen
Thanks for sharing!
Reply
Katie
I am going to make this with fresh vegetables do you think that will still work?
Reply
Ryan Allen
Yes, it is so good with fresh vegetables.
Reply
Tyler
Can I make this in a 4.5 quart crock pot?
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Ryan Allen
Yes, you can make it in a 4.5 quart crock pot. It will be filled to the top.
Reply
chrissy
easy and delicious.Reply
Ryan Allen
I am so glad that you enjoyed it.
Reply
Selina (Tate) Thomas
Any suggestions for substitutions. if I don't have biscuits to go on top? Cooking right now, and can't wait to try it!
Reply
Ryan Allen
You can make homemade biscuits, pastry dough, bisquick mix or Cheddar bay biscuits. These are all things IO have used in the past.
Reply
SJT
SOOO good! The entire family loved it!Reply
Ryan Allen
I am so glad your family loved it.
Reply
Dion Allen
I made this last night for dinner and it was a big hit. I used a different variety of frozen veggies (corn, carrots & asparagus), and it was delicious! And, so easy to make!!Reply
Ryan Allen
I like how you mixed it up with different veggies.
Reply
Bekah
The crock pot was EMPTIED tonight!!! So good, will have to put this one on rotation.Reply
Ryan Allen
I am so glad that it ended up in your dinner rotation. Enjoy!
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