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Crock Pot Chicken Pot Pie
Crock Pot Chicken Pot Pie is the ultimate comfort food made easy. With tender chicken, hearty vegetables, creamy soup,
and fluffy biscuits, this slow cooker recipe delivers the flavors of a classic pot pie without the hassle of pie crust.
Perfect for weeknights, busy families, or cold evenings, this dish from deesviral brings all the cozy homemade goodness
straight from your crock pot.
Ingredients
- 2 lbs boneless, skinless chicken breasts or thighs
- 1 can (10.5 oz) cream of celery soup
- 1 can (10.5 oz) cream of chicken soup
- 12 oz frozen mixed vegetables
- 2 cups chicken broth
- 2 tsp garlic powder, divided
- 2 tsp onion powder, divided
- 2 tsp ground black pepper, divided
- 1 tsp salt (or to taste)
- 1 can (16.3 oz) homestyle biscuits or homemade drop biscuits
- 2 tbsp butter, melted (optional, for brushing biscuits)
- Fresh parsley, chopped (optional garnish)
You can substitute cream of celery with cream of mushroom or cream of chicken for variation. Fresh veggies work as well—just dice them before adding.
Instructions
- Place chicken breasts or thighs in the bottom of the crock pot. Season with half the garlic powder, onion powder, pepper, and salt.
- Add cream of celery soup, cream of chicken soup, chicken broth, and frozen vegetables. Stir gently to combine.
- Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until chicken is tender.
- Remove chicken, shred with two forks, and return to the pot. Stir everything together. Adjust seasoning if needed.
- 30 minutes before serving, prepare biscuits according to package directions (or drop homemade biscuit dough on top of the mixture in the crock pot).
- If using oven-baked biscuits, place the shredded chicken mixture into bowls and top each serving with a warm biscuit. If cooking biscuits in the crock pot, cover and cook until biscuits are fully cooked through and fluffy.
- Brush biscuits with melted butter if desired. Garnish with parsley and serve hot.
Storage & Make-Ahead
- Refrigerate leftovers in an airtight container for up to 3 days.
- Reheat gently on the stove or in the microwave until warmed through.
- Freeze filling (without biscuits) for up to 2 months. Thaw overnight in the fridge and reheat before adding fresh biscuits.
Why This Recipe Works
- Slow cooking: Ensures tender chicken and deeply flavored filling.
- Creamy base: Soups and broth create a luscious sauce without extra steps.
- Easy shortcut: Using canned biscuits saves time while keeping things cozy and homemade.
- Family-friendly: Balanced flavors and hearty ingredients appeal to all ages.
Expert Tips
- For extra flavor, add a splash of heavy cream or 1/4 cup sour cream before serving.
- Try topping with puff pastry instead of biscuits for a flaky twist.
- Season chicken generously before adding soup base for richer taste.
- Use chicken thighs for extra juicy results, though breasts also work well.
