I remember those evenings when I was juggling work and family, staring blankly at the fridge and wondering, “What’s for dinner?” That’s when I discovered this easy Crockpot Chicken Pot Pie recipe — a true “dump and go” meal that fills your kitchen with comforting aromas and frees up your time. It’s the perfect cozy dinner for busy weeknights like mine.
Table of Contents
Why You’ll Love This Easy Crockpot Chicken Pot Pie
- Minimal prep time means you can throw everything in the crockpot and relax while it cooks.
- Rich, creamy flavors with tender chicken and veggies that taste like delicious homemade comfort food.
- Foolproof recipe that even beginner cooks can master without stress.
- Perfect for busy adults needing a warm dinner after a hectic day. It’s reminiscent of other comforting meals like lasagna soup that also make weeknights easier.
Ingredients for Your Crockpot Chicken Pot Pie
I’m sharing two delicious paths: the Quick & Easy version using canned ingredients for speed, and a simple from-scratch sauce alternative that’s still super simple but with richer flavor.
Quick & Easy Version (Classic Comfort in a Hurry)
- 3 boneless chicken breasts
- 1 can Cream of Chicken Soup (10.5 oz)
- 1 cup Milk
- 1/2 onion (chopped)
- 4 potatoes (peeled and diced)
- 16 oz bag of Frozen mixed vegetables
- 1/2 cup chopped celery
- 1 tsp Garlic powder
- 1/2 tsp Poultry Seasoning
- 1 tsp Salt
- 1/2 tsp Pepper
- 16 oz Grands Biscuits (8 count)
For a Richer, From-Scratch Sauce
If you’d rather skip the canned soup, try this quick homemade sauce: melt 1/2 cup butter, whisk in 1/2 cup flour, then slowly add 2 cups chicken broth and 1 cup milk. Season with salt and pepper. This replaces the cream of chicken soup and milk in the original list and adds a lovely depth of flavor.
Ingredient Substitutions & Variations
| Ingredient | Option 1 | Option 2 | Notes |
|---|---|---|---|
| Chicken | Boneless chicken breasts | Chicken thighs | Thighs add extra juiciness and flavor |
| Potatoes | Russet potatoes | Yukon Gold potatoes | Yukon Gold gives a creamier texture, Russet is fluffier |
| Dairy-Free | Sub almond or oat milk + vegan butter | Use GF dairy-free cream soup or from-scratch with substitutes | |
| Gluten-Free | Gluten-free cream soup or cornstarch slurry | Replace biscuits with GF biscuits or skip topping |
Step-by-Step Instructions
- Place everything in the crock pot except the biscuits. Add all ingredients from the Quick & Easy list except the biscuits into your crockpot.
- Cook on low for 6-8 hours or on high for 3-4 hours. Let the crockpot work its magic while you go about your day.
- Remove chicken and shred. Add back into the crock pot and stir to combine. Take out the chicken, use two forks to shred, then mix it back in for that perfect texture.
- Bake your biscuits according to the package directions. While your pot pie finishes, get those biscuits golden and warm in the oven.
- Serve warm and top each bowl with a biscuit with serving. Enjoy! Spoon into bowls and crown with a biscuit for the ultimate cozy meal.
Aisha’s Expert Tips for the Perfect Pot Pie
- The Easiest Way to Shred Chicken: Use a hand mixer right inside the pot to shred chicken quickly and mess-free. Just pulse briefly until shredded.
- How to Prevent Mushy Potatoes: Cut potatoes into slightly larger 1-inch cubes and choose waxier potatoes like Yukon Gold or red for firmer texture.
- To Thicken Your Filling: Mix 2 tablespoons cornstarch with 2 tablespoons cold water to make a slurry. Stir this into the crockpot in the last 30 minutes if your filling looks thin.
Topping Variations (Beyond the Biscuit)
| Topping Type | How to Cook | Aisha’s Tip |
|---|---|---|
| Canned Biscuits | Bake separately as directed on the package | Classic and convenient, the original cozy finish |
| Puff Pastry Squares | Bake until golden and flaky | Adds a fancy, flaky texture that’s irresistible |
| Simple Drop Biscuits | Mix from basic biscuit dough; drop spoonfuls on baking sheet and bake | Quick homemade biscuits for extra fresh flavor |
Making Crockpot Chicken Pot Pie a Freezer Meal
- Combine all ingredients except milk/soup and biscuits in a gallon-sized freezer bag.
- Label the bag clearly with the recipe name, date, and cooking instructions.
- Important: Do not freeze the fresh potatoes; instead, use frozen diced hash brown potatoes or add fresh potatoes on cooking day.
- To cook from frozen, thaw overnight in the fridge or add 1-2 hours to the cooking time if partially frozen.
What to Serve With Your Pot Pie
Pair your pot pie with a crisp green salad dressed in a simple lemon vinaigrette for brightness. Quick-steamed green beans also add a fresh pop of color and texture to balance the richness. If you’re looking for another ultimate comforting dinner, a good chili recipe is always a winner.
Frequently Asked Questions
How do I fix a watery pot pie filling?
Make a simple cornstarch slurry by mixing 2 tablespoons cornstarch with 2 tablespoons cold water and stir it into your pot pie filling during the last 30 minutes of cooking. This is the quickest and most reliable fix.
Can I cook raw, frozen chicken breasts in the crockpot for this recipe?
Yes! Just add 1-2 extra hours to the low cooking time. Always check that the chicken reaches an internal temperature of 165°F before serving.
Can I cook the biscuits directly on top of the filling in the slow cooker?
You can, but it often results in soggy bottoms. If you want to try, place a layer of paper towels under the slow cooker lid to catch condensation and add the biscuits on top for the last hour of cooking.
Conclusion
This easy Crockpot Chicken Pot Pie is my go-to when I want a hearty, comforting meal without the fuss. It’s the perfect example that cooking doesn’t have to be complicated to be delicious. What’s your family’s favorite comfort food? I’d love to hear if this pot pie makes the list! Leave a comment and a rating below to let me know how it turned out!
Crockpot Chicken Pot Pie
Ingredients
Equipment
Method
- Add chicken, soup, milk, onion, potatoes, mixed vegetables, celery, garlic powder, poultry seasoning, salt, and pepper to the slow cooker; stir to combine.
- Cover and cook on Low for 6–8 hours or on High for 3–4 hours, until chicken is tender and potatoes are soft.
- Remove chicken, shred with two forks, return it to the crockpot, and stir to mix into the sauce.
- Bake the biscuits according to package directions until golden and cooked through.
- Ladle the filling into bowls and top each serving with a warm biscuit; serve immediately.
