If you’re craving comfort food that feels like a warm hug on a chilly day, this Crock Pot Chicken Pot Pie is exactly what you need. It’s a simple yet deeply satisfying dish that combines tender chicken, creamy sauce, hearty potatoes, and vibrant peas and carrots, all slow-cooked to perfection in your crock pot. Using frozen chicken breasts and pantry staples, this recipe creates a luscious filling that you serve right over buttery, flaky biscuits for a cozy meal that’s both fuss-free and full of flavor. There’s something genuinely magical about how the slow cooker transforms these humble ingredients into a pot pie experience that everyone at the table will adore.

Ingredients You’ll Need

The beauty of this Crock Pot Chicken Pot Pie lies in its straightforward ingredients—all easy to find and each playing a crucial role in building layers of flavor and texture. From the hearty russet potatoes to the creamy soup base, every component works together to create that classic pot pie taste you love.

Frozen chicken breasts: Convenient and perfect for slow cooking, they become incredibly tender and juicy.
Dried minced onion: Adds subtle savory onion notes without overpowering the dish.
Poultry seasoning: A classic blend that gives the chicken that comforting, home-cooked flavor.
Salt and pepper: Essential for balancing all the flavors.
Cream of chicken soup: Creates the creamy, rich base that ties everything together.
Russet potatoes: Chunky and hearty, these give the dish its filling texture.
Frozen peas and carrots: Bring pops of color and natural sweetness, making the dish vibrant and fresh.
Heavy cream: Adds a silky finish to the sauce, making each bite luxe and comforting.
Refrigerated biscuits: Flaky and buttery, they serve as the perfect crust-free pie base.

How to Make Crock Pot Chicken Pot Pie

Step 1: Layer the Chicken and Seasonings

Start by placing the frozen chicken breasts directly in the crock pot. No thawing needed—this saves time and ensures the chicken stays juicy. Sprinkle on the dried minced onion, poultry seasoning, and salt and pepper to infuse the chicken with warmth and a fragrant base of flavor right from the start.

Step 2: Add the Creamy Soup Base

Pour the cream of chicken soup cans over the chicken breasts. This soup creates the luscious sauce that will cook down slowly, enveloping the chicken in a cozy creaminess that’s the hallmark of traditional pot pie.

Step 3: Top with Potatoes and Cook

Scatter the diced russet potatoes on top. Their chunky size means they’ll hold their shape nicely after hours of slow cooking. Cover the crock pot and set it to low for about 6 hours, until the potatoes are fork-tender and the chicken is fully cooked through.

Step 4: Shred the Chicken

Once everything is tender, it’s time to shred or dice the chicken for the perfect texture. You can easily use two forks right in the crock pot or lift the chicken out, shred, then return it. This ensures every bite has tender, flavorful chicken distributed throughout the dish.

Step 5: Stir in Peas, Carrots, and Cream

Add the frozen peas and carrots for color, sweetness, and a touch of brightness. Pour in the heavy cream and give it a good stir. This step enriches the sauce, making it decadently smooth and silky. Cover again and let it cook another 20 to 30 minutes to meld all the flavors beautifully.

Step 6: Prepare the Biscuits and Serve

While the filling finishes cooking, get your refrigerated biscuits ready according to the package instructions. Split them open once baked and plate them ready to be topped with your delicious chicken pot pie mixture straight from the crock pot. The contrast of flaky biscuit and creamy chicken filling makes every bite a delight.

How to Serve Crock Pot Chicken Pot Pie

Garnishes

A sprinkle of freshly chopped parsley or thyme brightens up this Crock Pot Chicken Pot Pie beautifully. Not only do the fresh herbs add color, but their subtle earthiness complements the creamy sauce perfectly without overwhelming the dish.

Side Dishes

Since this pot pie is so filling, pair it with light and fresh sides like a crisp green salad or steamed green beans. These additions provide a refreshing balance, letting the rich, comforting flavors of the pot pie really shine on their own.

Creative Ways to Present

Get playful by serving the filling in individual ramekins topped with a biscuit for a charming single-serving pot pie. Another fun idea is to serve the crock pot chicken pot pie over mashed potatoes or even inside hollowed-out bread bowls for a unique twist that will wow guests.

Make Ahead and Storage

Storing Leftovers

Leftover Crock Pot Chicken Pot Pie can be kept in an airtight container in the refrigerator for up to 3 days. To maintain freshness, store the filling and biscuits separately if possible, then reheat before serving.

Freezing

This dish freezes well if you plan on making it ahead. Freeze the filling in a sealed container for up to 2 months. It’s best to freeze biscuits separately so they retain their texture after reheating.

Reheating

To reheat, warm the filling gently on the stove or in the microwave until hot, then serve over freshly baked biscuits for that “just made” feeling. If the sauce seems thickened too much, stir in a splash of milk or cream to loosen it up.

FAQs

Can I use fresh chicken instead of frozen for this Crock Pot Chicken Pot Pie?

Absolutely! Fresh chicken breasts work just as well and will cook a bit faster. Just keep an eye on the cooking time to avoid overcooking.

Do I have to use refrigerated biscuits or can I use homemade?

Homemade biscuits are wonderful if you have the time—they add a personal touch and fresh flavor. Refrigerated or frozen biscuits are perfect for convenience and still taste fantastic.

Can I add other vegetables to this slow cooker pot pie?

Definitely! Feel free to toss in celery, mushrooms, or corn to customize the veggie mix to your liking, just keep the cooking times in mind to ensure everything gets tender.

Is it possible to make this recipe in an Instant Pot?

You can, though cooking times will differ. Use the slow cooker function or adjust pressure cooking times carefully so the potatoes don’t overcook.

What can I use instead of heavy cream if I want it lighter?

Milk or half-and-half can work as substitutes, but the sauce won’t be quite as rich. You could also try a lighter cream alternative for a healthier twist.

Final Thoughts

There’s just something so satisfying about coming home to a warm, creamy Crock Pot Chicken Pot Pie that has been slowly cooking away all day. It’s a dish that brings comfort and smiles to every table with minimal effort and maximum flavor. Give this recipe a try—you might just find it becoming your new weeknight favorite!

Crock Pot Chicken Pot Pie Recipe

★★★★★

4.7 from 5 reviews

Author: Harry
Total Time: 6 hours 40 minutes
Yield: 6 servings 1x
Diet: Low Lactose

Print Recipe

Description

This easy Crock Pot Chicken Pot Pie recipe simplifies the classic comfort food by using frozen chicken breasts, canned soup, and refrigerated biscuits. Cooked low and slow with potatoes, peas, and carrots, it delivers a creamy, hearty, and satisfying meal with minimal effort.

Ingredients

Scale

Chicken and Seasonings

4 frozen chicken breasts
1 teaspoon dried minced onion
1/2 teaspoon poultry seasoning
Salt and pepper, to taste (about 1/2 teaspoon each)

Soup and Vegetables

2 (10 ounce) cans cream of chicken soup
3–4 russet potatoes, diced into one-inch chunks (use 3 if large)
2 cups frozen peas and carrots

Dairy

1/2 cup heavy cream

Baking

1 can refrigerated biscuits (for serving; can substitute frozen biscuits or homemade biscuits)

Instructions

Season the Chicken: Place the 4 frozen chicken breasts into the bottom of the crock pot. Sprinkle the chicken evenly with 1 teaspoon dried minced onion, 1/2 teaspoon poultry seasoning, and salt and pepper to taste (about 1/2 teaspoon each).
Add the Soup: Pour the contents of 2 (10 ounce) cans of cream of chicken soup over the seasoned chicken breasts, making sure they are well coated.
Add Potatoes and Cook: Top the chicken and soup with the diced russet potatoes. Cover the crock pot and cook on low for about 6 hours, or until the potatoes are tender and the chicken is thoroughly cooked through.
Shred the Chicken: Using two forks, shred the cooked chicken directly in the crock pot or remove it, dice it, and then return it to the pot for easier mixing.
Add Frozen Vegetables: Stir in 2 cups of frozen peas and carrots to the crock pot, distributing them evenly through the mixture.
Add Cream and Finish Cooking: Pour in 1/2 cup of heavy cream and stir everything together well. Cover and cook on low for an additional 20-30 minutes to let flavors meld and vegetables heat through.
Prepare Biscuits: While the chicken pot pie mixture finishes cooking, bake 1 can of refrigerated biscuits according to the package directions. Once baked, split the biscuits open and place them on plates or in bowls for serving.
Serve: Spoon the creamy chicken pot pie filling over the warm biscuits and serve immediately for a comforting meal.

Notes

You can substitute fresh vegetables for the frozen peas and carrots if preferred, adding them near the end of cooking to avoid overcooking.
For a thicker filling, reduce the amount of heavy cream or use less soup.
If you prefer a crispy top, transfer the mixture to a baking dish, add biscuit dough on top, and bake in the oven until golden brown.
This recipe freezes well; store leftovers in an airtight container and reheat gently on the stovetop or microwave.
Adjust seasonings according to taste, especially salt and poultry seasoning.

Prep Time: 10 minutes
Cook Time: 6 hours 30 minutes
Category: Main Dish
Method: Slow Cooker
Cuisine: American