Creamy Crock Pot Chicken Pot Pie is the perfect pick-me-up. With tender chicken, plenty of veggies, and easy shortcut biscuit topping, it’s the perfect no-fuss recipe for busy weeknights.
In any season, comfort food favorites like Crockpot Chicken and Dumplings, Creamy Chicken Noodle Soup, and Chicken Pot Pie are comfort foods that speak to my soul.
Over the years, I’ve fine-tuned a few tricks to lighten up my favorite cozy recipes so I can enjoy them on repeat all year long without sacrificing any of their signature, hug-you-from-the-inside flavor.
This easy crock pot chicken pot pie with biscuits is one of my favorites.
It has the same comfort factor of a classic chicken pot pie, combined with the ease of the slow cooker.
5 Star Review
“Simple & delicious! I was surprised how rich it tasted for being “healthier!” Everything was straightforward and easy to follow.”
— Colleen —
Why You’ll Love Crock Pot Chicken Pot Pie
Loosely based on my favorite pot pies like Turkey Pot Pie and Chicken and Biscuits, this recipe has all the qualities needed to be the BEST crock pot chicken pot pie.
- Low Fuss. Minimal chopping thanks to a mix of fresh AND frozen veggies. The fresh vegetables give the pot pie a from-scratch flavor, and the frozen save you time chopping.
- Time-saving. Skip the roux. Instead, I opt for a blend of cornstarch, butter, and milk to thicken everything right in the slow cooker. (I use a similar trick for this Instant Pot Chicken and Dumplings.)
- Healthy. No cream or canned soups here! This recipe cuts down fat and calories by using just enough butter and milk to make the sauce rich and creamy.
Ready to walk into the kitchen and find a comforting meal waiting for you in the slow cooker?
Let’s make crock pot chicken pot pie!
How to Make Crock Pot Chicken Pot Pie
Fresh ingredients meet freezer staples in this simple chicken pot pie recipe that tastes like anything but a shortcut.
The Ingredients
- Chicken Breasts. Juicy chicken breasts stay perfectly tender when slow-cooked in the creamy sauce. Because of their mild taste, they are the ideal vessel for all the other bold flavors in this dish. Plus, they’re low in calories and high in protein. If you like, you can use chicken thighs (like I do in Slow Cooker Chicken Cacciatore).
- Onion + Celery. Create a simple mirepoix, the core base for a pot pie filling.
TIP!
Don’t skip sautéing the veggies. While I appreciate a good dump-and-go crock pot recipe as much as the next person, giving the fresh veggies a quick sauté enhances this recipe’s overall depth of flavor. It’s worth the extra dirty dish. I promise!
- Seasonings. Classic poultry herbs (thyme and sage).
- Butter + Milk + Cornstarch. Instead of a more complex roux with flour, I used a mixture of butter, milk, and cornstarch to thicken the pot pie filling directly in the slow cooker.
- Frozen Veggies. The ultimate easy and fast addition. Pick your favorite mixture, and toss them in! I keep it simple with peas and carrots. Frozen green beans or corn would also be nice options.
- Mushrooms. If you have not made a crock pot chicken pot pie with mushrooms before, you’re missing out. They give an intense, savory flavor to the dish.
- Biscuits. For a traditional, cozy pot pie flavor, top your dish with golden, fluffy biscuits. For a 100% from-scratch experience make my Easy Drop Biscuits. If you want a shortcut, however, store-bought refrigerated biscuits work well. See the box below for more topping ideas.
What to Top a Chicken Pot Pie With
We adore this recipe with the biscuits, but it’s not the only way to enjoy it! Here are a few more fun ideas:
- Egg Noodles. For a twist inspired by this Chicken Stroganoff, serve this crock pot chicken pot pie with egg noodles. Omit the biscuits, then scoop the filling over the top of the cooked noodles instead.
- Pie Crust. If you prefer, you can swap the biscuits for pie crust (hello, Darn Good Whole Wheat Pie Crust). Roll out the pie crust, cut it into shapes with cookie cutters or biscuit cutters, then lightly brush it with an egg wash. Bake on a parchment-lined baking sheet at 350 degrees F for 8 to 10 minutes until golden and crisp.
- Puff Pastry. You can also try swapping the biscuits for puff pastry. Roll out a sheet of thawed frozen puff pastry, and cut it into your desired shapes. Brush each piece lightly with an egg wash. Bake on a parchment-lined baking sheet at 400 degrees F just until you see they are puffed up and lightly browned, about 10 to 15 minutes, depending upon how large you cut them.
- Bisquick. If you want to make crockpot chicken pot pie with Bisquick biscuits, those certainly work here.
The Directions
- Add the chicken breasts to the slow cooker. Sauté the fresh vegetables with the herbs, and transfer the mixture to the slow cooker.
- Pour in the broth, cover, and cook until the chicken reaches an internal temperature of 165 degrees F, about 2 hours on high or 3 to 4 hours on low. Remove chicken and chop or shred.
- Heat the milk and butter until melted, then whisk in the cornstarch. Pour the mixture into the slow cooker. Return the chicken to the slow cooker, cover, and cook on high until thickened. Stir in the frozen vegetables, and let cook until warmed.
- While the pot pie finishes, prepare your biscuits or other desired topping. Serve hot with desired toppings, and ENJOY!
Storage Tips
- To Store. To store chicken pot pie, place the filling an airtight storage container in the refrigerator for up to 4 days. Store the biscuits at room temperature.
- To Reheat. Gently reheat the leftover filling in a baking dish in the oven at 350 degrees F until warmed through, topping with fresh biscuits. You can also rewarm this dish in this microwave.
- To Freeze. Place leftover pot pie filling in an airtight freezer-safe storage container in the freezer for up to 3 months.
Meal Prep Tip
Chop all your vegetables up to 3 days in advance, and store them in the refrigerator. You can saute the onion and celery mixture up to 1 day in advance, storing it in the refrigerator.
What to Serve with Crock Pot Chicken Pot Pie
While this is a delicious all-in-one meal, here are a few ideas for what you could serve with it:
You might be tired of cold weather (I know I am), but you’ll never ever tire of crock pot chicken pot pie.
If you try this recipe, please take a moment to let me know how it goes! Your comments and star ratings are so important.
Frequently Asked Questions
Sure! You can swap the milk and butter for your favorite dairy free alternatives.
Yes! If you make the recipe without the biscuits, this recipe is completely gluten free. Serve instead with your favorite gluten free biscuits, rolls, or bread.
I have not tried thickening this crock pot chicken pot pie without cornstarch before, so it would be an experiment. I suspect it could work, though. If you decide to give it a try, let me know how it goes.
I don’t recommend using leftover cooked chicken in this recipe since it would likely become mushy and overcooked in the slow cooker. If you have leftover chicken you want to use up, try this Chicken Enchilada Skillet.
FOR THE POT PIE:
- 1 1/4 pounds boneless skinless chicken breasts
- 1 tablespoon extra virgin olive oil
- 1 small yellow onion chopped
- 10 ounces sliced cremini mushrooms optional
- 3 stalks celery chopped
- 1 ½ teaspoons garlic powder
- 1 teaspoon kosher salt divided
- 1/2 teaspoon black pepper divided
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dry rubbed sage
- 1/2 cup low sodium chicken broth
- 2/3 cup milk any kind you like; I used skim
- 2 tablespoons melted unsalted butter
- 1/4 cup cornstarch
- 1 12-ounce bag frozen mixed vegetables
FOR THE TOPPERS
- 6 Easy Drop Biscuits or refrigerated homestyle biscuits or your favorite biscuit recipe; puff pastry cut into rounds or pie crust cut into rounds (see blog post for ideas)
- Chopped fresh parsley or thyme optional
- Arrange the chicken breasts in a single layer in the bottom of a 5-quart or larger crock pot. Sprinkle with 1/4 teaspoon salt and ¼ teaspoon black pepper.
- In a large skillet or Dutch oven, heat the oil over medium. Add the onion, mushrooms, celery, garlic powder, remaining 3/4 teaspoon salt, and 1/4 teaspoon pepper. Sauté until the onions soften and the mushrooms begin to brown, about 6 to 8 minutes. Stir in the thyme and sage. Transfer to the slow cooker.
- Add the broth. Cover and cook until chicken is cooked through and reaches 165° on an instant-read thermometer, 1 1/2 to 2 1/2 hours on high or 3 to 4 hours on low (the time will vary based on your crock pot; check a bit early to avoid overcooking if yours tends to run hot; if it’s a bit slower, don’t be afraid to add more time if the chicken isn’t done).
- Remove chicken from the slow cooker. Chop or shred and set aside.
- Place the milk and butter in a large, microwave-safe liquid measuring cup or mixing bowl. Heat in the microwave until the butter melts (you can also heat the milk and butter in a medium saucepan on the stove). Whisk in the cornstarch, then pour the liquid into the slow cooker.
- Stir in the chicken. Cover and cook on high for an additional 30 minutes to thicken. Stir in the frozen vegetables (no need to thaw them first). Cover and cook for 10 additional minutes to warm through. Taste and adjust the seasoning as desired. I added a pinch more black pepper.
- While the pot pie finishes cooking, preheat the oven and bake the biscuits according to the directions (see blog post for tips to use puff pastry or pie crust).
- To serve, spoon the filling into serving bowls. Top with a hot biscuit and chopped parsley or thyme as desired. Enjoy immediately.
- TO STORE: To store chicken pot pie, place the filling an airtight storage container in the refrigerator for up to 4 days. Store the biscuits at room temperature.
- TO REHEAT: Gently reheat the leftover filling in a baking dish in the oven at 350 degrees F until warmed through, topping with fresh biscuits. You can also rewarm this dish in this microwave.
- TO FREEZE: Place leftover pot pie filling in an airtight freezer-safe storage container in the freezer for up to 3 months.
- TO MAKE AHEAD: Chop all your vegetables up to 3 days in advance, and store them in the refrigerator. You can saute the onion and celery mixture up to 1 day in advance, storing it in the refrigerator.
Serving: 1(of 6); about 1 heaping cup, without biscuitCalories: 255kcalCarbohydrates: 19gProtein: 25gFat: 9gSaturated Fat: 3gCholesterol: 71mgPotassium: 829mgFiber: 3gSugar: 3gVitamin A: 3169IUVitamin C: 9mgCalcium: 73mgIron: 1mg
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