Get my Cookbooks! Crock Pot Chicken Pot Pie
This Crock Pot Chicken Pot Pie is super easy to make with the most flavorful homemade filling! Serve it with biscuits for the best comfort food dinner that your family will want on repeat!
Crock Pot Chicken Pot Pie
This Crock Pot Chicken Pot Pie is so easy to get on the table, no slaving over the stove top for this one! The prep work is super simple and the filling is so flavorful. PRO TIP: Make this with my homemade cream of chicken soup for next-level flavor! (But a can works too!)
This pairs so well with Buttermilk Biscuits or Cheddar Bay Biscuits, it’s the best comfort food recipe that you will definitely want to make over and over again! Don’t miss my PRO TIPS below!
How to Make It
Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.
Add diced onions, celery, and melted butter to the crock pot and stir to combine. Stir in the flour and add the Worcestershire sauce, garlic, thyme, rosemary, and onion powder. Add the chicken broth gradually, stirring to combine. Season the chicken with salt/pepper and add it to the crock pot. Cook on high for 2 hours or on low for 4 hours.
Remove the chicken and dice or shred. Stir in the frozen vegetables followed by the heavy cream.
Add the chicken back. Cover and cook on low for 30 minutes. Stir in cream of chicken soup to thicken, then serve with biscuits!
Pro Tips
- Chicken: Bone-in chicken breast or thighs also add a lot of flavor to this dish, I just typically have boneless on hand. If using bone-in, aim for a little more than 2 pounds of meat to account for the weight of the bones.
- Cream of Chicken Soup: Since there is condensation in the crock pot, this ingredient really helps to thicken it up at the end. Feel free to make this with my homemade condensed cream of chicken or condensed cream of mushroom soup, it’s delicious! If needed, you can leave this ingredient out completely, it will just be thinner in consistency.
- Biscuits: My homemade Buttermilk Biscuits are always my top choice for this, followed by my super easy Cheddar Bay Biscuits!
- Vegetables: I use onions, celery, peas, and carrots in this recipe. Other great additions include green beans, corn, and mushrooms.
- Noodles: Egg noodles would be a wonderful starch to serve with this instead of biscuits as well. I would boil them on the side, add them to serving bowls, and ladle the filling on top!
- Stovetop Version: My Chicken Pot Pie with Biscuits recipe is perfect for preparing the filling on the stove top and baking the biscuits on top in the oven!
Storage
- Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Leftovers freeze and reheat well!
Tools For This Recipe
(Amazon affiliate links*)- Check out all of my kitchen essentials here.
- 6-Quart Crock Pot
- Silicone Spatulas– Super gentle on your cookware, the best way to stir in ingredients.
- Better Than Bouillon– This is what I always use for broth and bouillon in my recipes. It takes very little space and makes it easy to measure out customized amounts.
- Spice Rack–This is the one I have, it’s a snap to measure out your seasonings quickly and easily. (Big time saver.)
- Measuring Spoons– I have these magnetic ones which stay nice and organized in my utensil drawer.
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Try These Next
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- Easy Lasagna
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- Crock Pot Roast
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- Chicken Tortilla Soup
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- Chicken and Dumplings
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- Chicken Enchilada Casserole
-
- Swedish Meatballs
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Crock Pot Chicken Pot Pie
Ingredients
- 1 small yellow onion, diced
- 2 ribs celery, diced
- 4 tablespoons butter, melted
- ⅓ cup flour
- 1 teaspoon Worcestershire sauce
- 3 cloves garlic, minced
- ½ teaspoon EACH: dried thyme, rosemary, onion powder
- 3 cups chicken broth
- 1 chicken bouillon cube
- 2 lbs. boneless skinless chicken breasts
- Salt/pepper, to taste
- ½ cup heavy cream
- 3 cups frozen mixed vegetables, I use peas and carrots
- 1 (10.5 oz.) can condensed cream of chicken soup, see notes
Equipment
Instructions
- Add the onions, celery, and melted butter to the crock pot over low heat and stir to combine. Sprinkle in the flour and stir to combine. Stir in the Worcestershire sauce, garlic, thyme, rosemary, and onion powder.
- Add the chicken broth a little bit at a time, stirring to combine with a silicone spatula.
- Season each side of the chicken with salt and pepper and add it to the crock pot. Cover and cook on high for 2 hours or low for 4 hours.
- Remove the chicken and shred or dice it. Stir the frozen vegetables into the crock pot, followed by the heavy cream. Add the chicken back and cook on low for 30 minutes.
- Stir in the cream of chicken soup and serve with biscuits!
Notes
- Chicken: Bone-in chicken breast or thighs also add a lot of flavor to this dish, I just typically have boneless on hand. If using bone-in, aim for a little more than 2 pounds of meat to account for the weight of the bones.
- Cream of Chicken Soup: Since there is condensation in the crock pot, this ingredient really helps to thicken it up at the end. Feel free to make this with my homemade condensed cream of chicken or condensed cream of mushroom soup, it's delicious! If needed, you can leave this ingredient out completely, it will just be thinner in consistency.
- Biscuits: My homemade Buttermilk Biscuits are always my top choice for this, followed by my super easy Cheddar Bay Biscuits!
- Vegetables: I use onions, celery, peas, and carrots in this recipe. Other great additions include green beans, corn, and mushrooms.
- Noodles: Egg noodles would be a wonderful starch to serve with this instead of biscuits as well. I would boil them on the side, add them to serving bowls, and ladle the filling on top!
- Stovetop Version: My Chicken Pot Pie with Biscuits recipe is perfect for preparing the filling on the stove top and baking the biscuits on top in the oven!
Storage:
- Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Leftovers freeze and reheat well!
Nutritional information is an estimate and is per serving. There are 6 servings in this recipe.
