Craving a comforting, hearty meal without the fuss? This Easy Crockpot Chicken Pot Pie delivers tender chicken, fresh vegetables, and a creamy sauce all cooked low and slow in your slow cooker. Pair it with fluffy biscuits for the ultimate cozy dinner the whole family will love.
Why You’ll Love Easy Crockpot Chicken Pot Pie
Dive into the ultimate weeknight winner that transforms simple ingredients into a hug-in-a-bowl experience. You’ll adore this recipe because it requires minimal prep—just dump and go—while yielding restaurant-quality results.
- Effortless preparation: Layer everything in the crockpot and let it simmer all day.
- Family-friendly flavors: Creamy, savory filling packed with chicken and veggies kids and adults crave.
- Make-ahead magic: Perfect for busy schedules, freeing up your evening.
- Customizable comfort: Easily tweak for dietary needs without sacrificing taste.
- Budget-friendly: Uses pantry staples and frozen veggies for under $15 to feed six.
Ingredients
Gather these straightforward pantry heroes for six generous servings:
- 3 boneless, skinless chicken breasts (fresh or frozen)
- 1 can (10.5 oz) cream of chicken soup
- 1 cup milk (or chicken broth for lighter option)
- 1/2 onion, chopped
- 4 medium potatoes, peeled and diced
- 16 oz bag frozen mixed vegetables (peas, carrots, corn)
- 1/2 cup chopped celery
- 1 tsp garlic powder
- 1/2 tsp poultry seasoning
- 1 tsp salt
- 1/2 tsp black pepper
- 1 can (16 oz) refrigerated biscuits (like Grands, for topping)
- Optional: 1 tbsp cornstarch slurry for thickening
Step-by-Step Instructions
Achieve pot pie perfection with these no-fail steps:
- Place chicken breasts in the bottom of a 6-quart slow cooker. Season with salt, pepper, garlic powder, and poultry seasoning.
- Layer chopped onion, diced potatoes, celery, and frozen mixed vegetables on top.
- In a bowl, whisk cream of chicken soup with milk until smooth. Pour over vegetables without stirring into chicken.
- Cover and cook on low for 6-8 hours or high for 3-4 hours, until chicken reaches 165°F and potatoes are tender.
- Remove chicken, shred with two forks, and return to cooker. Stir in cornstarch slurry if needed for thicker gravy. Cook 10 more minutes.
- Bake biscuits per package instructions. Serve pot pie filling topped with split biscuits.
How to Serve Easy Crockpot Chicken Pot Pie
Serving this comforting dish can be both simple and elegant. Here are some ways to enjoy it:
- Spoon the creamy chicken and vegetable filling into deep bowls.
- Top each serving with a warm, flaky biscuit split open to soak up the gravy.
- Garnish with fresh chopped parsley or thyme for a pop of color and flavor.
- Pair with side dishes like:
- Roasted bacon Brussels sprouts for a savory crunch.
- A crisp green salad dressed with vinaigrette to balance richness.
- Cornbread muffins for a Southern-inspired touch.
- For gatherings, serve in a large casserole dish and let guests help themselves.
- Reheat leftovers by adding a splash of broth or milk to loosen the sauce, then warm in a pot or microwave.
- Add extras like shredded cheddar, a drizzle of hot sauce, or a squeeze of lemon to customize flavors.
This variety in serving options makes it great for casual family dinners, potlucks, or meal prepping lunches.
How to Store Easy Crockpot Chicken Pot Pie
Proper storage helps keep your pot pie fresh and delicious for future meals:
- Allow the pot pie to cool completely before storing.
- Store in airtight containers to maintain moisture and prevent odors.
- Refrigerate leftovers for up to 4 days.
- For longer storage, freeze the filling (without biscuits) in freezer-safe bags or containers for up to 3 months.
- To reheat:
- Microwave single portions covered for 2-3 minutes, stirring halfway.
- Rewarm on stovetop over medium-low heat with a splash of milk or broth.
- Heat in the oven at 350°F for 15-20 minutes in a covered dish.
- Bake or re-crisp biscuits separately after reheating for best texture.
- Label containers with dates to keep track.
- Avoid refreezing leftovers to preserve quality.
These steps ensure your pot pie stays creamy and flavorful even after storing.
Tips to Make Easy Crockpot Chicken Pot Pie
Ensure your crockpot chicken pot pie is always a hit with these practical tips:
- Use frozen chicken breasts to save prep time; they thaw and cook evenly in the crockpot.
- Chop potatoes uniformly to ensure even cooking.
- Season well with garlic powder, poultry seasoning, salt, and pepper for depth of flavor.
- For richer taste, sauté onions briefly before adding to the slow cooker.
- Add frozen peas during the last 30 minutes to keep them vibrant and avoid mushiness.
- Use a cornstarch slurry (cornstarch mixed with water) to thicken gravy if it’s too thin.
- If you prefer a quicker cook, consider using the high setting for 3-4 hours.
- Label your slow cooker or use a liner bag for easier cleanup.
- Taste and adjust seasoning after cooking, as slow cooking can mellow flavors.
Following these tips helps achieve creamy, flavorful pot pie filling every time.
Variations of Easy Crockpot Chicken Pot Pie
Keep your pot pie exciting and versatile with these delicious variations:
- Turkey Pot Pie: Substitute cooked shredded turkey for chicken, perfect for using leftovers.
- Vegetarian Version: Replace chicken with chickpeas or tofu; use cream of mushroom soup and vegetable broth.
- Mexican Style: Add black beans, corn, cumin, and chili powder; serve topped with cornbread.
- Italian Twist: Incorporate diced tomatoes, spinach, and Italian herbs; serve over polenta.
- Buffalo Flavor: Mix in buffalo wing sauce and blue cheese crumbles after cooking.
- Gluten-Free: Use gluten-free cream soup, cornstarch, and gluten-free biscuits.
- Low Carb: Swap potatoes for cauliflower mash and use almond flour biscuits as topping.
- Cheesy Pot Pie: Add cheddar or cream cheese to the sauce for extra richness.
Also consider pairing with related recipes like a tater tot sausage breakfast casserole or easy chicken quesadillas to extend your meal options. These variations enable you to tailor the dish to preferences and occasions.
FAQs
Can I use frozen vegetables?
Yes, frozen mixed veggies work perfectly—no thawing required. They release just enough water for ideal gravy consistency.
What if my gravy is too thin?
Stir in a cornstarch slurry (1 tbsp cornstarch + 1 tbsp water) during the last 10 minutes. Uncover to reduce further.
Are biscuits cooked in the crockpot?
No, bake separately per package for flakiness. Place on top post-cook or serve alongside.
Can I make this gluten-free?
Use gluten-free cream soup, cornstarch, and GF biscuits. Potatoes and veggies stay naturally GF.
How spicy can I make it?
Add red pepper flakes, cayenne, or hot sauce to the sauce for heat—start mild for family.
Final Thoughts
This Easy Crockpot Chicken Pot Pie proves comfort food need not complicate life. It nurtures with wholesome ingredients, adapts to your day, and delights every palate.
Pin this recipe, share your twists, and savor the joy of home cooking. Your crockpot awaits—what will you create next?
Print
Easy Crockpot Chicken Pot Pie Recipe
- Total Time: 6 hours 10 minutes
- Yield: 6 servings 1x
Description
Easy Crockpot Chicken Pot Pie features tender chicken, hearty vegetables, and creamy gravy slow-cooked to perfection. Top with fluffy biscuits for ultimate comfort.
Ingredients
3 boneless skinless chicken breasts
1 can (10.5 oz) cream of chicken soup
1 cup milk
½ onion chopped
4 potatoes peeled and diced
16 oz frozen mixed vegetables
½ cup chopped celery
1 tsp garlic powder
½ tsp poultry seasoning
1 tsp salt
½ tsp pepper
16 oz refrigerated biscuits
Instructions
1. Place chicken in 6-quart slow cooker and season.
2. Layer onion, potatoes, celery, and frozen vegetables.
3. Whisk soup and milk; pour over top.
4. Cook low 6-8 hours or high 3-4 hours.
5. Shred chicken, return to cooker, thicken if needed.
6. Bake biscuits separately and serve on top.
Notes
Use frozen chicken—no thawing needed.
For thicker gravy, add cornstarch slurry last 10 min.
Freeze filling up to 3 months without biscuits.
Gluten-free: GF soup and biscuits.
Vegetarian: Swap chicken for chickpeas.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 450
- Sugar: 6g
- Sodium: 950mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 110mg