Ultimate 6-Hour Crock Pot Chicken Pot Pie for Epic Comfort

There’s something magical about the smell of chicken pot pie filling the house—that rich, creamy aroma that makes everyone gather in the kitchen, asking, “When’s dinner?” But let’s be honest: making it from scratch can feel like a chore. That’s why my Crock Pot Chicken Pot Pie became my weeknight hero. Toss everything in the slow cooker, let it work its magic, and boom—comfort food with minimal effort. It’s the dish I turn to after long days, when I want something hearty but don’t want to babysit the stove.

I’ll never forget the first time I tried this method. My toddler was clingy, the laundry pile was laughing at me, and the thought of rolling out pie crust felt impossible. Then it hit me: why not let the crock pot do the heavy lifting? The result? Tender chicken, veggies swimming in velvety sauce, and golden biscuits that soak up all that goodness. Now it’s my go-to for potlucks, snowy Sundays, and those “I need a hug in a bowl” kind of days. Trust me, once you try this version, you’ll wonder why you ever bothered with the oven.

Why You’ll Love This Crock Pot Chicken Pot Pie

This recipe quickly became my family’s favorite weeknight lifesaver—here’s why it’ll win you over too:

• Dump-and-go magic: Toss everything in the crock pot (no pre-cooking!) and let the slow cooker work while you nap, work, or chase kids. I’ve even prepped it the night before—just refrigerate the insert and pop it in the base in the morning.
• Creamy dreamy filling: The sauce thickens perfectly as it cooks, coating every bite of chicken and veggie with cozy, velvety goodness. No watery mess here!
• Golden biscuit clouds: Those refrigerated biscuits puff up into buttery, flaky crowns that soak up the rich gravy beneath—my kids fight over the crispy edges.
• Vegetable sneak attack: Picky eaters? The sweet corn and peas disguise themselves beautifully in the creamy sauce. I’ve watched broccoli-haters clean their plates.
• Leftover goldmine: It reheats like a dream (unlike traditional pot pie crusts), and the flavors deepen overnight. My husband swipes cold slices straight from the fridge!

Ingredients for Crock Pot Chicken Pot Pie

One of the best things about this recipe? You probably have most of these ingredients in your fridge or pantry right now! Here’s everything you’ll need, broken down so you can prep like a pro:

The Protein

• 2 lbs boneless, skinless chicken breasts (diced into 1-inch pieces—I like to trim any funky bits first)

The Veggie Crew

• 1 cup carrots, sliced (about 2 medium carrots—don’t skip the fresh ones, they add such nice texture!)
• 1 cup celery, chopped (3-4 stalks, leafy tops and all for extra flavor)
• 1 cup frozen peas (no need to thaw—they’ll cook perfectly)
• 1 cup frozen corn (same deal as the peas—straight from freezer to pot)
• 1 small onion, diced (yellow or white works great here)
• 2 cloves garlic, minced (or 1 tsp pre-minced if you’re in a hurry)

The Sauce Team

• 1 can (10.5 oz) cream of chicken soup (the condensed kind—this is our flavor secret weapon!)
• 1/2 cup chicken broth (low-sodium if you’re watching salt)

The Flavor Boosters

• 1 tsp dried thyme (rub it between your fingers first to wake up the oils)
• 1/2 tsp black pepper (freshly cracked if you’ve got it)
• 1/2 tsp salt (adjust to taste after cooking)

The Crowning Glory

• 1 can (16.3 oz) refrigerated biscuits (the classic flaky kind—but see my notes below for fun variations)

See? Nothing fancy—just good, honest ingredients that come together into something magical. Pro tip: I keep a bag of mixed frozen veggies in my freezer at all times just for this recipe. It’s saved me from many a “what’s for dinner?” panic!

How to Make Crock Pot Chicken Pot Pie

This is where the magic happens, friends! I’ll walk you through each step so your pot pie turns out perfect every time. Don’t let the simple instructions fool you—this dish tastes like you spent all day in the kitchen.

Step 1: Layer Chicken and Vegetables

First things first—grab your crock pot insert and start layering like you’re building a flavor lasagna. Toss in the diced chicken, then scatter all those beautiful veggies over the top. I like to spread them out evenly—no clumps!—so everything cooks at the same rate. Pro tip: I sometimes layer the carrots and celery on the bottom since they’re the heartiest, then add the frozen peas and corn last. But honestly? It’ll all work out either way!

Step 2: Mix the Sauce

Now for the glue that holds this whole dish together. In a medium bowl, whisk together the cream of chicken soup and chicken broth until it’s smooth as silk. No lumps allowed! Then stir in those aromatic spices—that thyme, pepper, and salt combination is what makes this taste like grandma’s recipe. Pour this golden elixir over your chicken and veggies, and give everything a gentle stir to coat. You’ll know it’s right when you see every piece gets some saucy love.

Step 3: Slow Cook the Filling

Time to walk away and let your crock pot do its thing! Pop the lid on tight and set it to low for 6 hours or high for 3 hours. Here’s my biggest tip: resist the urge to peek! Every time you lift that lid, you let out precious heat and add to your cooking time. Trust the process—when you finally do open it, you’ll be greeted with tender chicken and vegetables swimming in a velvety sauce that’s thickened to perfection.

Step 4: Add the Biscuit Topping

Here comes the fun part! Remove the lid (finally!) and give your filling a quick stir. Now grab those refrigerated biscuits—I like to separate them first and give each one a gentle press to flatten slightly. Arrange them like little golden islands on top of your saucy filling, spacing them out so they have room to puff up. Press them down just enough so the bottoms start soaking up that delicious sauce. Pop the lid back on (this is crucial!) and cook on high for about 30 minutes, until the biscuits are golden and cooked through. When you tap them, they should sound hollow—that’s when you know they’re done!

Tips for the Best Crock Pot Chicken Pot Pie

After making this recipe dozens of times (my family won’t let me stop!), I’ve picked up some tricks that take it from good to “can I get your recipe?” levels of amazing:

• Thaw those frozen veggies if you can—I pop them in the fridge overnight for super-even cooking. No icy surprises in your first bite!
• Homemade biscuits steal the show if you’ve got time. My buttermilk drop biscuits make the topping extra flaky—just dollop them over the filling in Step 4.
• Gentle stirring is key when combining ingredients. Overmixing can make the chicken shred instead of staying tender and chunky.
• Let it rest 10 minutes after cooking—this helps the sauce thicken up perfectly so it doesn’t run everywhere when you scoop.

Oh! And don’t skip pressing the biscuits slightly into the filling—those saucy bottoms are the best part!

Crock Pot Chicken Pot Pie Variations

One of my favorite things about this recipe? How easily you can mix it up depending on what’s in your fridge or what mood strikes you! Here are some of my go-to twists that keep this dish exciting:

• Turkey swap: After Thanksgiving? Use leftover turkey instead of chicken—just add it during the last hour so it doesn’t dry out.
• Potato power: Toss in diced potatoes (about 2 cups) with the veggies for extra heartiness—they’ll soak up all that saucy goodness.
• Puff pastry magic: Feeling fancy? Swap biscuits for thawed puff pastry—just drape a sheet over the filling during the last 45 minutes (no lid!).
• Cheesy upgrade: Stir in a handful of shredded cheddar with the sauce or sprinkle some parmesan over the biscuits before cooking.

The beauty is, once you’ve got the basic method down, your imagination (and leftovers) are the only limits!

Serving Suggestions for Crock Pot Chicken Pot Pie

This pot pie is practically a meal in itself—rich, filling, and packed with veggies—but I love rounding it out with a few simple sides. My go-to? A crisp green salad with tangy vinaigrette to cut through the creaminess. The contrast is just *chef’s kiss*. For colder nights, roasted Brussels sprouts or sautéed garlic green beans make perfect veggie partners. Oh, and always serve it warm—those biscuits are at their flaky best fresh from the crock pot!

Pro tip: Let it sit for 5-10 minutes after cooking—the filling thickens up beautifully, making it easier to scoop without turning into soup. And don’t forget to scrape up those crispy biscuit bits stuck to the sides—those are the cook’s reward!

Storing and Reheating Crock Pot Chicken Pot Pie

Here’s the good news—this pot pie tastes even better the next day! But there’s an art to keeping leftovers perfect. I always store mine in an airtight container (those biscuits go stale fast if exposed to air) where it’ll keep beautifully for 3 days in the fridge. Pro tip: Keep the filling and biscuits separate if you can—it makes reheating way easier!

When it’s time to revive your masterpiece, skip the microwave (unless you want soggy biscuits—yuck!). Instead, pop individual portions in the oven at 350°F for about 15 minutes until bubbly. If your biscuits need freshening up, brush them with melted butter first. The oven brings back that just-made texture better than any microwave ever could!

Crock Pot Chicken Pot Pie FAQs

I’ve gotten so many questions about this recipe over the years—here are the ones that pop up most often with my tried-and-true answers:

Can I use frozen chicken breasts?
Yes! Just add them whole (no need to dice first) and increase cooking time by 1 hour on low. The chicken will shred beautifully when done—perfect for a “deconstructed” pot pie vibe!

What if I want to make this gluten-free?
Easy swap! Use gluten-free cream of chicken soup (Pacific Foods makes a great one) and your favorite GF biscuit mix. I’ve had success with King Arthur’s GF biscuit mix—just drop spoonfuls over the filling.

Can I prep this ahead?
Absolutely! Layer everything except the biscuits in the crock pot insert the night before and refrigerate. In the morning, pop it in the base and start cooking as usual. Add 15-30 minutes since it’ll be cold.

Help! My filling is too thin—how can I thicken it?
No worries! Mix 1 tbsp cornstarch with 2 tbsp cold water and stir into the hot filling during the last 30 minutes. Or, remove the lid entirely for the last hour to let excess moisture evaporate.

Can I freeze leftovers?
The filling freezes beautifully for up to 3 months—just make fresh biscuits when reheating. Thaw overnight in the fridge, then warm at 350°F until bubbly (about 25 minutes).

Nutritional Information

Here’s the scoop on what you’re getting in each comforting bowl of Crock Pot Chicken Pot Pie—but remember, these numbers can wiggle a bit depending on your exact ingredients. (Did you use low-sodium broth? Homemade biscuits? Extra peas? It all counts!)

Per serving (about 1/6th of the recipe):

• 420 calories – Just right for a hearty main dish!
• 14g fat (4g saturated) – Mostly from that dreamy creamy sauce and flaky biscuits
• 46g carbs (5g fiber) – The biscuits and sweet veggies do the heavy lifting here
• 28g protein – Thanks to all that lean chicken keeping you full

A quick heads-up: If you’re tracking sodium, you might want to use low-sodium soup and broth—the canned stuff can pack a salty punch. And for my gluten-free friends? Swapping in GF biscuits and soup will change these numbers slightly, but the comfort factor stays exactly the same!

Ultimate 6-Hour Crock Pot Chicken Pot Pie for Epic Comfort

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A hearty and comforting chicken pot pie made easy in your crock pot. Tender chicken, vegetables, and creamy sauce come together under a golden biscuit topping.

• Author: Kitchen Hub
• Prep Time: 15 mins
• Cook Time: 6 hours
• Total Time: 6 hours 15 mins
• Yield: 6 servings 1x
• Category: Main Dish
• Method: Slow Cooking
• Cuisine: American
• Diet: Low Lactose

Ingredients

Scale 1x2x3x

• 2 lbs boneless, skinless chicken breasts, diced
• 1 cup carrots, sliced
• 1 cup celery, chopped
• 1 cup frozen peas
• 1 cup frozen corn
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 can (10.5 oz) cream of chicken soup
• 1/2 cup chicken broth
• 1 tsp dried thyme
• 1/2 tsp black pepper
• 1/2 tsp salt
• 1 can (16.3 oz) refrigerated biscuits

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Instructions

1. Place chicken, carrots, celery, peas, corn, onion, and garlic in the crock pot.
2. In a bowl, mix cream of chicken soup, chicken broth, thyme, black pepper, and salt. Pour over the chicken and vegetables.
3. Cover and cook on low for 6 hours or high for 3 hours.
4. Remove the lid and place biscuits on top of the mixture. Cover and cook on high for 30 minutes or until biscuits are golden and cooked through.
5. Let cool slightly before serving.

Notes

• You can use store-bought or homemade biscuits.
• For extra flavor, add 1/2 tsp of rosemary or sage.
• Leftovers can be stored in the fridge for up to 3 days.

Nutrition

• Serving Size: 1 serving
• Calories: 420
• Sugar: 8g
• Sodium: 980mg
• Fat: 14g
• Saturated Fat: 4g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 46g
• Fiber: 5g
• Protein: 28g
• Cholesterol: 65mg