Crock Pot Chicken Pot Pie is just 10 minutes to prep and comes out thick, rich and delicious, with juicy chicken pieces, tender veggies, a creamy gravy and fluffy biscuits to serve with it.

A silver ladle scooping up chicken pot pie and a biscuit from a slow cooker.

I’ve been playing with this recipe for months now to get it just right.

Basically, my original healthy chicken pot pie (with a biscuit topping) is so damn good that I had to keep working to get a slow cooker version that could stand up to it.

Several versions that I tried and tinkered with were just a little flat on flavor or a bit watered down tasting. (The occasional downside to slow cooker recipes.)

But I was persistent and kept at it.

And it was worth it. Today’s recipe is a serious winner.

It’s thick and rich, with really deep flavor.

A silver ladle scooping up chicken pot pie and a biscuit from a crock pot.

We’ve got a killer combination of the creamy soup, gravy mixture, a bit of milk and just the right amount of seasonings. Plus a cornstarch slurry at the end is going to thicken this up just right.

And the chicken stays juicy, the veggies get tender and everything is just married together beautifully.

It’s going to be a comfort food winner for sure!

Plus, it takes just 10 minutes to prep to get it going, which is great for an easy slow cooker recipe that you can put together at lunchtime or in the early afternoon.

Then, just bake the biscuits, chop the chicken and you’re ready for dinner!

So let’s get cooking.

Three chicken breasts in the insert of a slow cooker.

Frozen vegetables on top of chicken breasts in a slow cooker insert.

Cooked onion and veggie mixture with a gravy sauce in a slow cooker insert.

Chunks of chicken with a mixture of vegetables and a creamy gravy in a slow cooker.

Now, I’ve got some notes, tips and substitutions coming up below on how to make chicken pot pie in the crock pot. Just tryin’ to be helpful.

If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.

Ingredient Notes:

Chicken: Boneless, skinless chicken breasts work great here. You could also use a mix of breasts and thighs if you like.
Veggies: The frozen veggie mix I use is peas, carrots, corn and green beans. Get your favorite mix. And it can go in frozen, no worries.
Soup: The cream of chicken soup really helps with the consistency and flavor. You could also use a cream of mushroom or cream of celery soup if you prefer.
Milk: It’s fine to use skim milk or you could use 2% or whole milk for a richer flavor.
Gravy mix: I prefer the chicken gravy packet over a brown gravy for this recipe.
Cornstarch: We make a quick and easy cornstarch slurry at the end of the cook time, while cutting the chicken, to help thicken the gravy for this pot pie. I’ve skipped that step and the flavor was still good, but I prefer the thicker gravy for consistency.

A white decorative soup bowl with chicken pot pie with a biscuit on top beside a crock pot where it was cooked.

OK, so as I’ve mentioned, I’ve tested and re-tested and tweaked this recipe to try it a number of different ways.

And I have some tips to share on different options you can try - or avoid - so you have success from the get go.

Tips and Tricks:

Chicken - I prefer leaving the breasts whole while they cook in the crock pot and chopping them after. It keeps them juicier. I also prefer chopping and not shredding for a heartier feel. (I’ve tried all the ways.)
Cornstarch slurry - Once the cook time is up, remove the chicken breasts to your cutting board to chop. Then go ahead and mix and add in the cornstarch slurry to the sauce and veggies in the slow cooker insert. Leave it uncovered and continue to cook on either low or high (whatever you had the recipe set on already) while you chop the chicken. It just needs a few minutes to work its magic. Then add the chicken back in.
Let it sit - Once you return the chicken to the slow cooker, let everything sit together for 5-10 minutes. It helps the chicken soak in all those flavors.
Bake the biscuits - These bake separately, not in the slow cooker, so plan accordingly to have them hot and ready when you are ready to serve. Feel free to use any style of biscuits you like (or make your own homemade biscuits)!

A white soup bowl with chicken pot pie with a biscuit on top beside a slow cooker where it was cooked.

Last thing, let's talk about what to do with any leftovers.

Leftover chicken pot pie, once cooled, can be stored in a covered container in the refrigerator for up to 4-5 days.

Reheat on the stove or in the microwave until warmed through. (And be sure to store the biscuits separately so they don't get soggy.)

You can also freeze leftovers in a freezer-safe ziplock bag or container. Label and date it and freeze for up to 4-5 months. Thaw overnight in the refrigerator before warming through when ready to serve.

A spoon resting in a bowl of chicken pot pie with a biscuit on top.

So there you have it, you can totally make crock pot chicken pot pie that’s as delicious as an original baked version.

And if you need some other comfort food favorites, try my mom’s chicken divan or this chicken and dumplings. So very cozy.

Or if the slow cooker is your BFF, check out slow cooker cream cheese chicken and crock pot crack chicken for some more delicious dinner ideas.

Wishing you all the yummy, warm and comforting foods this fall.

Enjoy!

XO,

Kathryn

Yield: 6-8 servings

Crock Pot Chicken Pot Pie

Name: Crock Pot Chicken Pot Pie
Prep time: 10 min
Cook time: 2 h 30 min
Total time: 2 h 40 min
Yield: 6
Cuisine: American
Ingredients: 3 (6-7 oz.) boneless, skinless chicken breasts; 1 onion, chopped; 3 cups mixed frozen vegetables; 1 small can cream of chicken soup; 1/2 cup milk (skim, 2% or whole); 1 0.9 oz chicken gravy dry mix packet; 1 teaspoon garlic powder; 1 teaspoon poultry seasoning; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1 tablespoon cornstarch; 1 (8 count) can of biscuits

Crock Pot Chicken Pot Pie is just 10 minutes to prep and comes out thick, rich and delicious, with juicy chicken pieces, tender veggies, a creamy gravy and fluffy biscuits to serve with it.

Prep Time 10 minutes

Cook Time 2 hours 30 minutes

Total Time 2 hours 40 minutes

Ingredients

3 (6-7 oz.) boneless, skinless chicken breasts
1 onion, chopped
3 cups mixed frozen vegetables
1 small can cream of chicken soup
½ cup milk (skim, 2% or whole)
1 0.9 oz chicken gravy dry mix packet
1 teaspoon garlic powder
1 teaspoon poultry seasoning
½ teaspoon salt
½ teaspoon black pepper
1 tablespoon cornstarch
1 (8 count) can of biscuits

Instructions

Place the chicken breasts in the bottom of a slow cooker insert. Top with the chopped onion and mixed vegetables.
In a small bowl, combine the cream of chicken soup, milk and gravy packet. Add the garlic powder, poultry seasoning, salt and pepper and stir to combine. Pour the gravy mixture over the veggies in the slow cooker. No need to mix.
Cover and cook on low for 5-6 hours or high for 2 ½-3 hours, until the chicken is cooked through.
Bake the biscuits according to package directions just before the cook time is up.
Remove the chicken breasts from the slow cooker and place on a cutting board.
In a small bowl, combine the cornstarch with 1 tablespoon of water and stir to mix. Add the slurry to the crock pot and mix into the sauce and vegetables. Let the mixture cook (on either high or low, whatever you had set previously), uncovered, for 5 minutes to thicken.
Meanwhile, chop the chicken into bite-sized pieces.
Return the chicken to the slow cooker insert and stir to combine. Let sit for 5-10 minutes to allow the flavors to mingle.
Serve the chicken pot pie hot with freshly baked biscuits to go with it.

Notes

Chicken: Boneless, skinless chicken breasts work great here. You could also use a mix of breasts and thighs if you like. I prefer leaving the breasts whole while they cook in the crock pot and chopping them after. It keeps them juicier. I also prefer chopping and not shredding for a heartier feel.

Veggies: The frozen veggie mix I use is peas, carrots, corn and green beans. Get your favorite mix. And it can go in frozen, no worries.

Soup: The cream of chicken soup really helps with the consistency and flavor. You could also use a cream of mushroom or cream of celery soup if you prefer.

Milk: It’s fine to use skim milk or you could use 2% or whole milk for a richer flavor.

Gravy mix: I prefer the chicken gravy packet over a brown gravy for this recipe.

Cornstarch: We make a quick and easy cornstarch slurry at the end of the cook time, while cutting the chicken, to help thicken the gravy for this pot pie. I’ve skipped that step and the flavor was still good, but I prefer the thicker gravy for consistency.

Leftovers: Leftovers can be stored in a covered container in the refrigerator for up to 4-5 days. Reheat on the stove or in the microwave until warmed through. (And be sure to store the biscuits separately so they don't get soggy.) You can also freeze leftovers in a freezer-safe ziplock bag or container for up to 4-5 months.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 146Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 17mgSodium: 466mgCarbohydrates: 18gFiber: 3gSugar: 4gProtein: 9g