Crock Pot Chicken Pot Pie Recipe – Slow, Cozy Comfort in a Bowl

Introduction

That warm, steamy smell that fills the kitchen on a blustery evening — that’s the first thing I think of when I make this Crock Pot Chicken Pot Pie. Because it cooks low and slow, the kitchen hums with savory aromas, and you can practically feel the house sigh with comfort. I love to make it on Sundays, and sometimes I tweak the filling while listening to old family stories. If you like hands-off dinners, then you’ll want to peek at my take on a classic like this one; and for other pot pie ideas, try this version of a classic chicken pot pie.

Why You’ll Love It

• Quick and easy to make — toss everything in and relax.
• Comforting homemade flavor that warms the whole house.
• Made with simple ingredients you likely already have.
• Great for busy weeknights, Sunday dinners, or a cozy lunch.
• Always a crowd-pleaser, and leftovers taste even better the next day.
  Also, if you love rich comfort foods, you might enjoy this other chicken pot pie twist for inspiration.

Ingredients You’ll Need

• 2 lbs chicken breasts or thighs — use thighs if you want juicier, more flavorful meat. (Tip: see my favorite thighs preparation here: creamy thyme chicken thighs skillet)
• 1 can (10.5 oz) cream of chicken soup
• 1 cup chicken broth
• 1 cup frozen peas & carrots
• 1 cup frozen corn
• 1 small onion, diced
• 2–3 cloves garlic, minced — fresh garlic gives it that extra flavor boost.
• 1 tsp poultry seasoning
• 1 tsp garlic powder
• Salt & pepper to taste
• 1 can refrigerated biscuits (for topping) — bake per package for golden tops.
• Fresh parsley for garnish

How to Make It

1. Add the chicken, cream of chicken soup, chicken broth, frozen peas & carrots, frozen corn, diced onion, minced garlic, poultry seasoning, garlic powder, and a pinch of salt and pepper into the crock pot. Then stir gently so the soup mixes with the broth. You’ll already smell the garlic and onion waking up.
2. Cover and cook on LOW for 6 hours or HIGH for 4 hours. Meanwhile, relax or prep the table. For tips on low-and-slow cooking, I often read techniques like those used for a good crock pot roast.
3. When it’s done, shred the chicken right in the pot with two forks. Next, stir until the filling becomes thick and creamy. The sauce should cling to the meat and veggies.
4. While the filling finishes, bake the refrigerated biscuits separately according to package directions until they’re puffed and golden. The smell of baking biscuits is irresistible.
5. Serve the creamy pot pie filling in bowls, and top each bowl with a warm, golden biscuit. Then sprinkle with fresh parsley and finish with freshly cracked pepper.
6. Pro Tip: For extra richness, stir in a splash of heavy cream or a tablespoon of butter at the end. It makes the sauce silkier and more decadent.

Kitchen Tips

• Time-saver: Use pre-diced frozen onions or a bag of mixed frozen vegetables when you’re short on time.
• Common mistake fix: If the filling feels too thin, cook uncovered for the last 20–30 minutes to thicken, or whisk a teaspoon of cornstarch with cold water and stir it in.
• Flavor variation: Add a teaspoon of Dijon mustard or a handful of shredded cheddar before serving for a tangy, cheesy twist.

Serving Ideas

Serve this bowl of cozy goodness for family dinner, Sunday brunch, or a rainy-night comfort meal. Also try these pairings:

• A crisp green salad with lemon vinaigrette for brightness.
• Steamed green beans or roasted Brussels sprouts for texture.
• Sweet potato casserole or creamy sides for extra comfort; for a great pairing try this sweet potato casserole.

Storing & Leftovers

• Fridge: Store in an airtight container for up to 3–4 days. Warm gently before serving.
• Freezer: Freeze filling (without biscuits) for up to 3 months. Thaw overnight in the fridge.
• Leftover idea: Turn leftovers into sandwiches or pot pie-stuffed baked potatoes for a fun second meal.

FAQs

Q: Can I make this ahead of time?
A: Definitely! It often tastes even better the next day when the flavors meld. Reheat gently on the stove or in the oven.

Q: Can I swap any ingredients?
A: Of course! Swap chicken for turkey or add mushrooms and celery. This Crock Pot Chicken Pot Pie recipe is forgiving.

Q: What’s the best way to serve it?
A: Serve it warm with a golden biscuit on top and parsley for freshness. It’s happiest hot and steamy.

Q: How do I know it’s perfectly cooked?
A: Look for tender, shreddable chicken and bubbling edges of the filling — the smell will tell you it’s ready!

Conclusion

I hope this cozy recipe nudges you into the kitchen on a cool night. If you’d like another take on the same idea, check the Best Crock pot Chicken Pot Pie Recipe for a slightly different slow-cooker spin. Also, for more slow-cooker inspiration, see the Best Slow Cooker Chicken Pot Pie – Simply Happy Foodie. Try this Crock Pot Chicken Pot Pie, make it yours, and enjoy the warm hug of a bowlful tonight.

Crock Pot Chicken Pot Pie

A comforting and easy-to-make chicken pot pie cooked slowly in a crock pot, filled with tender chicken, vegetables, and topped with golden biscuits.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 15 minutes mins

Servings: 6 servings

Course: Comfort Food, Dinner, Main Course

Cuisine: American

Calories: 450

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 2 lbs chicken breasts or thighs Use thighs for juicier, more flavorful meat.
• 10.5 oz can cream of chicken soup
• 1 cup chicken broth
• 1 cup frozen peas & carrots
• 1 cup frozen corn
• 1 small onion, diced
• 2-3 cloves garlic, minced Fresh garlic gives it that extra flavor boost.
• 1 tsp poultry seasoning
• 1 tsp garlic powder
• Salt & pepper to taste
• 1 can refrigerated biscuits Bake per package for golden tops.
• Fresh parsley for garnish

Method

 

Preparation

1. Add the chicken, cream of chicken soup, chicken broth, frozen peas & carrots, frozen corn, diced onion, minced garlic, poultry seasoning, garlic powder, and a pinch of salt and pepper into the crock pot. Stir gently to mix.

Cooking

1. Cover and cook on LOW for 6 hours or HIGH for 4 hours.
2. When done, shred the chicken right in the pot with two forks and stir until the filling becomes thick and creamy.
3. Bake the refrigerated biscuits according to package directions until puffed and golden.
4. Serve the creamy pot pie filling in bowls topped with a warm, golden biscuit and sprinkle with fresh parsley.

Notes

For a richer sauce, stir in a splash of heavy cream or a tablespoon of butter at the end.