Nothing says comfort like a warm, creamy chicken pot pie. This crock pot version makes it even easier. With simple ingredients and minimal effort, you’ll have a hearty meal ready to serve. The slow cooker does the work, while you enjoy the rich flavors of tender chicken, vegetables, and a golden topper. Perfect for busy weeknights or cozy weekends, this recipe is a family favorite you’ll want to make again and again.

Table of Contents

Why You’ll Love This Crock Pot Chicken Pot Pie Recipe

This recipe takes everything you love about classic chicken pot pie and makes it easier with the crock pot. Instead of spending hours in the kitchen, the slow cooker brings all the flavors together while you go about your day.

Effortless cooking: Simply add the ingredients, set the crock pot, and let it do the work.
Comfort in every bite: Tender chicken, creamy sauce, and hearty vegetables create the ultimate comfort food.
Family-friendly: Kids and adults alike enjoy this dish, making it perfect for weeknight dinners.
Versatile recipe: Use fresh or rotisserie chicken, swap veggies, or add biscuits or puff pastry on top.
Great for leftovers: Stores well and tastes just as good the next day.

Essential Ingredients and Substitutions

The beauty of crock pot chicken pot pie is that it uses simple, everyday ingredients. You don’t need anything fancy, and most items are likely already in your pantry or fridge. Here’s what you’ll need, along with smart substitutions to make the recipe flexible:

Chicken

Boneless, skinless chicken breasts or thighs work best. They cook tender in the slow cooker and shred easily.

Substitute: Leftover rotisserie chicken is a great shortcut. Just add it during the last hour of cooking to prevent it from drying out.

Vegetables

A classic mix includes carrots, peas, corn, green beans, and celery. Fresh or frozen? Both work. Frozen veggies are quick and convenient, while fresh add extra flavor and texture.

Substitute: Use what you have—broccoli, mushrooms, or even diced potatoes can fit right in.

Creamy Base

A can of cream of chicken soup or homemade roux creates the creamy filling.

Substitute: Cream of mushroom soup or cream of celery soup works for a flavor twist. For a lighter version, use half-and-half or Greek yogurt stirred in at the end.

Seasonings

Keep it simple with salt, pepper, garlic powder, onion powder, and dried thyme.

Substitute: Fresh herbs like parsley or rosemary add brightness. A pinch of poultry seasoning also enhances the classic pot pie flavor.

Broth

Chicken broth or stock adds depth to the filling.

Substitute: Vegetable broth works too if you want a lighter base.

Toppers

Traditional pot pies use a pastry crust, but in the crock pot, biscuits or puff pastry make an easy topper.

Substitute: Crescent roll dough, refrigerated pie crust, or even crackers on the side for crunch.

Equipment You’ll Need

One of the best things about this recipe is that it doesn’t require fancy gadgets—just a few basics you likely already own. Having the right tools, however, makes the process smoother and the results more consistent.

Slow Cooker (Crock Pot)

The star of this recipe. A 6-quart crock pot is ideal for family-sized portions. Smaller models work if you’re cooking for two, but adjust ingredient amounts. Programmable models with timers are helpful if you’re away during the day.

Mixing Bowls

Handy for prepping vegetables or mixing seasonings before adding them to the crock pot.

Sharp Knife and Cutting Board

Essential for dicing chicken (if not using rotisserie) and chopping vegetables.

Wooden Spoon or Silicone Spatula

Use for stirring ingredients in the crock pot without scratching the insert.

Measuring Cups and Spoons

To keep seasoning and broth amounts consistent for the perfect balance of flavors.

Biscuit Cutter or Baking Sheet (Optional)

If you’re making biscuits or puff pastry separately to serve on top, you’ll need a baking sheet or cutter.

Ladle or Serving Spoon

Makes scooping out the creamy pot pie filling easy and mess-free.

Step-by-Step: How to Make Chicken Pot Pie in a Crock Pot

This recipe is simple and mostly hands-off. The crock pot slowly cooks the chicken until tender, blends the flavors of the vegetables, and builds a creamy filling. Here’s how to bring it all together:

Prepare the Ingredients

Dice the chicken (unless using whole breasts to shred later). Chop fresh vegetables or measure out frozen ones. Gather broth, cream soup, and seasonings so everything is ready to go.

Load the Crock Pot

Place chicken in the bottom of the slow cooker. Add vegetables on top of the chicken. Pour in cream of chicken soup and broth. Sprinkle in seasonings (salt, pepper, garlic powder, thyme, or your favorite mix). Stir lightly to combine, but don’t worry if it looks uneven—the heat will bring it together.

Cook

Cover with the lid and cook on low for 6–7 hours or high for 3–4 hours. The chicken should be fully cooked (165°F) and tender enough to shred.

Shred and Creamify

Remove chicken breasts and shred them with two forks. Return shredded chicken to the crock pot and stir until well mixed. If the filling is too thin, whisk in a slurry of 2 tablespoons cornstarch + 2 tablespoons water and cook for 15–20 minutes more to thicken.

Biscuit or Pastry Time

While the filling finishes, bake biscuits, puff pastry, or crescent rolls according to package directions. For a rustic touch, drop biscuit dough right on top of the hot filling and let it cook until fluffy (about 1 hour on high).

Serve and Enjoy

Spoon the creamy chicken and veggie filling into bowls. Top with biscuits or pastry for that classic pot pie finish. Garnish with fresh parsley if desired.

Tips for the Perfect Chicken Pot Pie

Even though crock pot chicken pot pie is simple to make, a few smart tricks can take it from good to amazing. These tips will help you avoid common mistakes and get the best flavor and texture every time.

Prevent a Watery Filling

Too much liquid can make the pot pie soupy. Stick to the recommended broth amount. If it still looks thin near the end, stir in a cornstarch slurry (2 tbsp cornstarch + 2 tbsp water) and cook for 15–20 minutes more.

Don’t Start with Frozen Chicken

Raw frozen chicken can stay at unsafe temperatures too long in a slow cooker. Always thaw before cooking, or use cooked rotisserie chicken added near the end.

Balance the Vegetables

Too many watery vegetables (like zucchini) can thin out the filling. Stick with classic pot pie veggies: carrots, peas, corn, and green beans. Fresh vegetables give more texture, while frozen are convenient and save prep time.

Shred Chicken at the Right Time

Shred only when the chicken is fully cooked and tender. Returning shredded chicken to the sauce helps it soak up more flavor.

Choose the Right Toppers

For a classic finish, bake biscuits or puff pastry separately and serve on top. If you prefer less work, drop biscuit dough into the crock pot for a dumpling-like texture.

Add Fresh Herbs Before Serving

A sprinkle of parsley, thyme, or rosemary right before serving adds a fresh pop of flavor.

Adjust to Taste

Like it creamier? Stir in a splash of heavy cream at the end.
Want extra flavor? Add a pinch of poultry seasoning or garlic powder.

Serving Suggestions

Crock pot chicken pot pie is hearty enough to stand on its own, but pairing it with the right sides or toppers can turn it into a complete, comforting meal. Here are some tasty ideas to serve alongside:

Classic Biscuit or Pastry Toppers

Flaky Biscuits: Bake buttermilk or canned biscuits and place one on top of each serving.
Puff Pastry Squares: Cut puff pastry into squares, bake until golden, and serve on top for a restaurant-style touch.
Crescent Rolls: Quick and buttery, they pair perfectly with the creamy filling.

Bread on the Side

Garlic Bread: Adds a flavorful crunch and helps soak up the sauce.
Dinner Rolls: Soft rolls keep the meal cozy and family-friendly.
Crusty Baguette: Great if you want a rustic touch.

Vegetable Sides

Simple Side Salad: A fresh green salad with light vinaigrette balances the richness.
Roasted Vegetables: Roasted Brussels sprouts, asparagus, or broccoli add color and texture.
Steamed Greens: Spinach or green beans keep it light and healthy.

Comfort Add-Ons

Mashed Potatoes: Spoon the pot pie filling right over mashed potatoes for an extra-comforting twist.
Rice or Egg Noodles: Serve over a base for more hearty portions.

Finishing Touches

Sprinkle with fresh parsley or thyme before serving for a pop of color. Add a dash of black pepper or paprika on top for a little extra flavor.

Storage and Freezer Prep

One of the best things about crock pot chicken pot pie is how well it keeps. You can make it ahead, save leftovers, or even prep a freezer meal for later. Here’s how to store it the right way:

Storing Leftovers

Refrigerator: Let the filling cool to room temperature, then transfer to an airtight container. Store in the fridge for up to 3–4 days.
Reheating: Warm on the stovetop over medium heat, or microwave individual portions until hot. If the filling has thickened too much, stir in a splash of broth or milk.

Freezing for Later

Before Cooking: Assemble all ingredients (except the biscuits or pastry) in a freezer-safe bag or container. Freeze flat for easy storage. When ready to cook, thaw in the fridge overnight, then transfer to the crock pot.
After Cooking: Cool the filling completely, then portion into airtight containers. Freeze for up to 2 months.
Reheating Frozen Filling: Thaw overnight in the fridge. Warm gently on the stovetop or in the slow cooker on low until heated through.

Freezer-Friendly Toppers

Biscuits and puff pastry don’t freeze well once baked, but you can freeze unbaked biscuit dough or puff pastry sheets separately and bake fresh when serving.

Nutrition and Recipe Notes

Crock pot chicken pot pie is a cozy, filling meal, but it can also be adjusted to fit different dietary needs. Here’s what to know about its nutrition and how you can make it work for your lifestyle.

Estimated Nutrition (per serving)

(Based on 6 servings, without biscuit topping)

Calories: ~320–350
Protein: 28–30g
Carbohydrates: 20–22g
Fat: 12–14g
Fiber: 3–4g
Sodium: 600–700mg

Adding biscuits, puff pastry, or crescent rolls will increase calories and carbs, so adjust portions based on your needs.

Recipe Notes & Adjustments

Make it lighter: Use low-fat cream of chicken soup, reduce butter or cream, and serve with a side salad instead of biscuits.
Gluten-free option: Swap canned soup for a homemade gluten-free cream sauce and use gluten-free biscuits or skip the topper.
Dairy-free option: Replace cream soup with a dairy-free substitute like coconut milk or cashew cream.
Low-sodium option: Use low-sodium broth and season with herbs instead of extra salt.

Portion Guide

This recipe makes about 6 hearty servings. Double the recipe in a large crock pot if you’re feeding a crowd or want freezer portions.

Conclusion

With just a few simple steps, this crock pot chicken pot pie turns everyday ingredients into a warm, satisfying meal the whole family will love. It’s easy, versatile, and full of comfort in every bite. Whether you serve it with biscuits, puff pastry, or a simple side salad, this recipe proves that homemade comfort food doesn’t have to be complicated. Give it a try—you’ll want to make it again and again.

FAQS

How do you cook chicken pot pie in a slow cooker?

To cook chicken pot pie in a slow cooker, start by adding raw chicken, vegetables (like carrots, peas, celery, and potatoes), broth, and seasonings into the crock pot. Let it cook on low for 6–7 hours or high for 3–4 hours until the chicken is tender. Shred the chicken and stir in cream, milk, or condensed soup to create a creamy filling. For the “pie” topping, you can either add refrigerated biscuit dough or puff pastry on top in the last 30–60 minutes of cooking, or bake a crust separately and serve it over the filling.

Is it okay to put raw chicken in a crock pot?

Yes, it is completely safe to put raw chicken in a crock pot. Slow cookers are designed to bring food up to a safe temperature (165°F / 74°C for chicken). Just make sure you cook it long enough—at least 4 hours on high or 6–7 hours on low—to ensure it’s fully cooked.

Can you bake a pie in a crock pot?

Yes, you can bake a pie in a crock pot, though it won’t be as crisp as in the oven. For chicken pot pie, you can place biscuit dough or crescent roll dough on top of the filling and let it cook until golden brown. Alternatively, bake the crust separately in the oven and serve it over the slow-cooked filling for the best texture.

What are the most common mistakes when making chicken pot pie?

Soggy crust: Adding crust directly into the crock pot too early can make it mushy. Overcooking veggies: Slow cooking too long can cause vegetables like peas or potatoes to get mushy. Not seasoning enough: A bland filling is a common issue—season generously with herbs and spices. Too runny or too thick filling: Not balancing broth, cream, and flour/cornstarch can cause the filling to turn out watery or overly thick. Undercooked crust topping: Not giving enough time for biscuits or pastry to fully cook through.

What is a good seasoning for chicken pot pie?

Classic seasonings include salt, black pepper, garlic powder, onion powder, thyme, parsley, and rosemary. Some recipes also use poultry seasoning or a pinch of nutmeg for depth. Fresh herbs like thyme or parsley added at the end brighten the flavor.

Why is chicken pot pie unhealthy?

Traditional chicken pot pie can be considered unhealthy because it’s often high in calories, saturated fat, and sodium. The buttery crust, creamy filling, and sometimes heavy use of cream or condensed soups contribute to this. However, you can make a lighter version by using: A single crust or biscuit topping instead of double crust Low-sodium broth Milk or Greek yogurt instead of heavy cream Lean chicken breast and lots of vegetables

Crock Pot Chicken Pot Pie Recipe

Make dinner easy and comforting with this crock pot chicken pot pie recipe. A creamy, hearty dish packed with tender chicken, vegetables, and rich flavor, perfect for busy weeknights.

Print Recipe Pin Recipe

Prep Time 5

Cook Time 6

Total Time 6 5

Servings: 8

Course: Main Course, pot

Cuisine: American

Ingredients Method

Ingredients

3 boneless chicken breasts
1 can Cream of Chicken Soup 10.5 oz
1 cup Milk
½ onion chopped
4 potatoes peeled and diced
16 oz bag of Frozen mixed vegetables
½ cup chopped celery
1 tsp Garlic powder
½ tsp Poultry Seasoning
1 tsp Salt
½ tsp Pepper
16 oz Grands Biscuits 8 count

Method

Place everything in the crock pot except the biscuits.
Cook on low for 6-8 hours or on high for 3-4 hours.
Remove chicken and shred. Add back into the crock pot and stir to combine.
Bake your biscuits according to the package directions.
Serve warm and top each bowl with a biscuit with serving. Enjoy!