Chicken Pot Pie Crock Pot (Easy Comfort Dinner!)

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This chicken pot pie crock pot recipe is cozy, creamy, and perfect for busy nights. Whether you try it as an easy chicken pot pie recipe, crockpot chicken pot pie with biscuits, or even instant pot chicken pot pie—this dish is a crowd-pleaser. Pin now, cook later!

Why You’ll Love It

Effortless: Set it and forget it—your crock pot does all the work.
Cozy Comfort: Creamy filling, tender chicken, and flaky topping = ultimate hug in a bowl.
Versatile: Works in the crock pot, oven, or even as an instant pot chicken pot pie.
Family Favorite: Kid-approved and reheats beautifully for leftovers.
Flexible: Swap veggies, use biscuits, or top with pie crust—your choice.

Ingredients / What You’ll Need

Ingredients for crock pot chicken pot pie on counter.

2 lbs (900g) boneless skinless chicken breasts or thighs
2 cups (300g) mixed frozen vegetables (peas, carrots, corn, green beans)
1 can (10.5 oz / 295g) cream of chicken soup
1 cup (240ml) chicken broth
1 medium onion, diced
1 tsp garlic powder
1 tsp dried thyme (or Italian seasoning)
1 can refrigerated biscuits (for topping)
Salt & black pepper to taste

How to Make It

Chicken pot pie crock pot filling cooking in slow cooker.

Layer the base: Place chicken in the crock pot. Add onion and frozen veggies.
Mix sauce: In a bowl, whisk soup, broth, garlic, and thyme. Pour over chicken.
Cook low & slow: Cover and cook on LOW 6–7 hours or HIGH 3–4 hours.
Shred chicken: Remove chicken, shred with two forks, and return to pot. Stir well.
Top with biscuits: Place biscuit dough on top of filling in the crock pot. Cover and cook until biscuits are golden and cooked through (about 1 hour on HIGH).
Serve & enjoy: Spoon into bowls, making sure each serving has creamy filling and biscuit topping.

Pro Tips

For crispier biscuits, bake them separately and serve on top.
Thighs stay juicier than chicken breasts in the crock pot.
Stir in ½ cup heavy cream at the end for extra richness.
Add diced potatoes if you like a thicker, heartier filling.

Variations & Substitutions

Crockpot chicken pot pie with biscuits: As written above.
Instant pot chicken pot pie: Cook chicken and filling on HIGH for 12 minutes, quick release, then stir in biscuits (baked separately).
Easy chicken pot pie recipe: Swap canned biscuits for a ready-made pie crust.
Healthy twist: Use low-fat soup and whole wheat biscuits.
Veggie boost: Add mushrooms, spinach, or sweet potatoes.

Storage & Reheat

Fridge: Store leftovers in airtight container up to 3 days.
Freezer: Freeze filling (without biscuits) up to 2 months.
Reheat: Warm on stovetop or microwave. Bake fresh biscuits and serve on top for best texture.

What to Serve With It

Fresh green salad with vinaigrette
Garlic roasted green beans
Cranberry sauce (adds brightness!)
Buttery mashed potatoes for double comfort

Can I use rotisserie chicken?

Yes! Stir in shredded rotisserie chicken during the last 30 minutes of cooking.

Do the biscuits get soggy in the crock pot?

They can—baking them separately keeps them crisp.

Can I use pie crust instead?

Yes—bake the filling in a casserole dish and top with crust.

Is this freezer-friendly?

The filling freezes beautifully, but add fresh biscuits or crust when reheating.

Conclusion

This chicken pot pie crock pot recipe proves comfort food doesn’t have to mean kitchen stress. With just a handful of pantry ingredients, you’ll get that creamy, hearty filling and golden biscuit topping your family will beg for again. Whether you make it as a crockpot chicken pot pie with biscuits, a weeknight easy chicken pot pie recipe, or even the instant pot version—this dish always delivers. Bookmark it now for the coziest dinner rotation!