Crock Pot Chicken Pot Pie

This crock pot chicken pot pie has all the creamy, comforting flavors of classic chicken pot pie, but it's so much easier to make. Tender shredded chicken, potatoes, and veggies come together in a rich, creamy filling that's served with warm, flaky biscuits instead of a traditional pie crust. With just 15 minutes of prep and the slow cooker doing most of the work, it's an easy, hearty dinner that's perfect for chilly fall and winter nights.

Why You'll Love This Crockpot Chicken Pot Pie

I love bringing out my crock pot this time of year. It makes getting dinner on the table so much easier, especially when weeks get busy around the holidays. There's nothing better than throwing everything into the slow cooker, putting the lid on, and letting it do the cooking while I get other things done.

I actually got the inspiration for this recipe from two of my recent favorites, my KFC chicken pot pie and crustless chicken pot pie. I took elements from both, like adding potatoes to make the filling extra hearty and skipping the traditional pie crust so I could serve it with biscuits on the side. You can even eat the filling straight out of a bowl!

What makes this crock pot version so convenient is that there's no need to cook the chicken separately, make a filling on the stovetop, or prepare a pie crust. Everything cooks together in the slow cooker until the chicken is tender and the vegetables are perfectly cooked. All that's left to do is shred the chicken, stir it back into the creamy filling, and serve. It's an easy way to enjoy a homemade comfort food dinner without spending all evening in the kitchen.

Crock Pot Chicken Pot Pie Ingredients

• 1 Pound Chicken Breast
• 1 Teaspoon Poultry Seasoning 
• 1 Teaspoon Buttery Garlic Herb Seasoning
• ½ Teaspoons Salt
• ½ Large Onion, Small Diced
• 2 Large Carrots, Peeled and Small Diced
• 3 Medium Potatoes, Peeled and Small Diced
• ½ Cup Frozen Corn 
• ½ Cup Frozen Peas
• 2 Cans Cream of Chicken Soup
• ½ Cup Chicken Broth
• Serve with your favorite biscuits (I like these Hardee's biscuits)

Ingredient Notes

One of the best things about this crock pot chicken pot pie is that it's made with simple ingredients, and there's hardly any prep work involved. Here are a few things worth noting before you get started.

• Chicken breast: I use boneless, skinless chicken breasts for this recipe. They cook right in the crock pot and become tender enough to shred with two forks. Boneless, skinless chicken thighs work too if you prefer dark meat.
• Potatoes: I recommend Yukon Gold potatoes because they have a naturally buttery flavor and hold their shape well in the slow cooker. Russet potatoes work too, but they'll break down a little more and make the filling thicker. Cut the potatoes into small, evenly sized pieces so they cook through.
• Carrots and onion: These add flavor and make the filling heartier. Dice them into small pieces so they soften evenly with the potatoes.
• Frozen peas and corn: There's no need to thaw them before adding them to the crock pot. You can also use frozen mixed vegetables to cut down on prep time.
• Cream of chicken soup: This is the shortcut to making a rich, creamy chicken pot pie filling without having to make a roux or cream sauce from scratch. I use two cans of condensed cream of chicken soup.
• Chicken broth: Just a little broth helps thin the condensed soup so it coats the chicken and vegetables as everything cooks. I recommend low-sodium chicken broth so you have more control over the saltiness.
• Seasonings: Poultry seasoning gives the filling that classic chicken pot pie flavor, while buttery garlic herb seasoning adds extra savory flavor. Since the canned soup and seasoning blends already contain sodium, I'd start with less than the listed salt and adjust to taste at the end.
• Biscuits: Instead of making a traditional pie crust, I like serving the creamy chicken filling with warm, flaky biscuits. Refrigerated canned biscuits are an easy shortcut, but homemade or frozen biscuits work just as well. Bake them separately right before serving so they stay fluffy and don't get soggy.

How to Make Crock Pot Chicken Pot Pie

Step 1: Add the Ingredients to the Crock Pot

Add the cream of chicken soup, chicken broth, diced onion, carrots, potatoes, frozen peas, corn, and seasonings to your crock pot. Stir everything together until the soup and broth are combined and the vegetables are coated. Add the raw chicken breasts and turn them a few times to coat them in the creamy mixture.

Step 2: Slow Cook the Chicken Pot Pie

Cover the crock pot with the lid and cook on low for 5-7 hours, or until the chicken is fully cooked and the potatoes and carrots are fork-tender. The chicken should reach an internal temperature of 165°F.

Step 3: Shred the Chicken

Carefully remove the cooked chicken breasts from the crock pot and transfer them to a bowl or cutting board. Use two forks to shred the chicken into bite-sized pieces. It should pull apart easily once it's fully cooked.

Step 4: Mix Everything Together

Return the shredded chicken to the crock pot and stir it into the creamy filling until everything is well combined. Give the filling a taste and adjust the seasonings if needed. If it's thicker than you'd like, stir in a splash of chicken broth until you reach your preferred consistency.

Step 5: Serve with Biscuits

While you're finishing the chicken pot pie filling, bake your favorite biscuits according to the package instructions. Spoon the warm, creamy chicken pot pie filling into bowls and serve with a flaky biscuit on top or on the side. Enjoy!

Tips for the Best Crock Pot Chicken Pot Pie

• Don't add extra liquid at the beginning. I only use ½ cup of chicken broth with the two cans of condensed soup, and that's intentional. The chicken and vegetables release moisture as they cook, which loosens the sauce naturally. Adding too much broth at the beginning can leave you with chicken soup instead of a thick, creamy pot pie filling.
• Keep the chicken breasts whole while cooking. I add the chicken breasts whole and shred them at the end instead of cutting them into cubes beforehand. This makes it easier to pull the cooked chicken into larger, tender pieces that hold up nicely in the filling.
• Use thawed chicken, not frozen. If you're starting with frozen chicken breasts, thaw them completely in the refrigerator before adding them to the slow cooker. Frozen chicken can take too long to reach a safe cooking temperature in a crock pot, so I wouldn't recommend cooking it directly from frozen.
• Make sure the potatoes are covered in the creamy mixture. Since I added potatoes to make this version extra hearty, I want to make sure they cook all the way through. Before putting the lid on, push any potato pieces sticking out of the mixture down into the sauce so they're surrounded by moisture as they cook.
• Prep the vegetables the night before. If you want to make this even easier on a busy morning, chop the onion and carrots ahead of time and keep them refrigerated. You can also peel and dice the potatoes, then store them submerged in cold water in the fridge overnight to prevent browning. Just drain them before adding them to the crock pot.
• Stir gently after adding the shredded chicken. The potatoes will be very tender after several hours in the slow cooker. I recommend folding the shredded chicken back into the filling rather than stirring aggressively, which can break apart the potatoes and turn the filling too starchy.

Crock Pot Chicken Pot Pie FAQs

Can you cook crock pot chicken pot pie on high instead of low?

Yes, you can make this slow cooker chicken pot pie on high, although I recommend cooking it on low for the best results. If you're short on time, start checking after about 3 hours on high. The chicken needs to reach an internal temperature of 165°F, and the potatoes and carrots should be fork-tender before serving. Cooking times will vary depending on your slow cooker.

How do you thicken crock pot chicken pot pie filling?

If your chicken pot pie filling is too thin, mix 1 tablespoon of cornstarch with 1 tablespoon of cold water until smooth. Stir the mixture into the crock pot, turn the heat to high, and cook uncovered for about 15-20 minutes, or until thickened. Keep in mind that the filling will also thicken slightly as it cools.

What goes well with crock pot chicken pot pie?

Since this recipe already has chicken, potatoes, and vegetables, it's practically a complete meal on its own. I recommend pairing it with something lighter, like a simple green salad, roasted broccoli, or steamed green beans. And, of course, warm biscuits are perfect for soaking up all that creamy chicken pot pie filling.

How long does crock pot chicken pot pie last in the fridge?

Leftover crock pot chicken pot pie will keep in an airtight container in the refrigerator for 3-4 days. Transfer the filling to shallow containers and refrigerate it within 2 hours of cooking. I recommend storing any leftover biscuits separately so they don't absorb the sauce and become soggy.

Can you freeze crock pot chicken pot pie?

Yes! You can freeze the cooked chicken pot pie filling for up to 3 months for the best quality. Portion it into freezer-safe containers, leaving a little room for expansion, and freeze it without the biscuits. Thaw it overnight in the refrigerator before reheating. Since the filling contains condensed cream soup, the sauce may separate slightly after freezing, but stirring it as it reheats should help bring it back together.

How do you reheat crock pot chicken pot pie?

The best way to reheat the filling is in a saucepan over medium-low heat, stirring occasionally until it's heated through to 165°F. If the sauce has thickened in the fridge, add a splash of chicken broth to loosen it. For individual portions, microwave the filling in a covered, microwave-safe bowl in 1-minute intervals, stirring between each until thoroughly heated. Serve with freshly warmed biscuits.

Chicken Pot Pie Recipes to Try Next

• Chicken pot pie with cream of chicken soup
• Trader Joe's chicken pot pie
• Cheddar bay biscuit chicken pot pie
• French onion chicken pot pie