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 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. Add the chicken bouillon. 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.
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Remove the chicken and dice or shred. Stir in the frozen vegetables followed by the half and half.
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
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- Swedish Meatballs
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Tried This Recipe?
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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 half and half, can sub heavy cream
- 3 cups frozen mixed vegetables, I use peas and carrots
- 1 (10.5 oz.) can condensed cream of chicken soup, see notes
- ¼ cup cornstarch (optional)
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. Add the chicken bouillon.
- 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 half and half. Add the chicken back and cook on low for 30 minutes.
- Stir in the cream of chicken soup and serve with biscuits!
- Optional: To thicken it more: Combine ¼ cup cornstarch + ¼ cup cold water in a small container with a lid and shake to combine. Stir it into the filling on high. Cover and thicken for 5 minutes.
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.
Crock pot chicken pot pie was super easy to put together. I couldn’t believe it took only 2 hours on high in the crock pot. We had it with canned biscuits. It would be great with wide egg noodles too. The seasonings were perfect as usual.
I am SOOO happyyyyyy that you loved it Renee!! I know, I love how little time this needs in the crock pot!! 🙂 THANK YOU so much my friend!!!
I’m going to be the person that rates before I make it because I know it’s going to be good. Your biscuits are a 10/10 and I will definitely make them with this recipe. Can I add a diced sweet potato to the crockpot? I usually do when I make pot pie on the stove. What are your thoughts?
Hi Laura!! I’m so happy to hear that you love the biscuits!! YES! You can add diced sweet potatoes to this! 🙂 I would cut them ½–¾ inch cubes. I’d love to know what you think!! Have a wonderful Sunday!
Worked out well, thank you!
I’m soo happy to hear that, thank you Laura! 🙂
Have you ever used rotisserie chicken with this recipe? I have so much left over I wonder if it would work?
Hi Ashley! You could definitely use 2.5 cups of leftover chicken, just note that it won’t have quite as much homemade flavor as cooking the chicken in the liquid. I’d love to know what you think if you try it!
Omg! It was amazing! Used regular chicken and cooked in broth! Will be making again!
AWESOME!!!! I’m SO thrilled to hear that, you are the best! Thank you so much Ash!!
So good!!! I made this yesterday during a snowstorm, and it was the perfect comfort food to come home to! The house smelled so amazing, and the flavors were perfect! For anyone living at high altitude you don’t have to adjust the recipe. I used fresh veggies and 1 cup of frozen peas, and cheated with a can of cream of chicken soup and Pillsbury buttermilk biscuits, because those are hard to make at 10,000 feet! My husband loved it, and we have plenty for another meal!
Nice work Amy!!! 10,000 feet is no joke, that definitely makes things challenging! I’m so happy this was such a hit, thanks so much for the great comments!!
Love using thighs for this recipe so much more flavor
Thighs are a fantastic choice! I usually just have chicken breast on hand, and my family loves white meat!
This looks delicious and I’m dying to try it. If using bone in chicken breasts how long would the cook time be?
Hi Sue! I would give it an extra 15-30 minutes. I’d love to hear how it goes and what you think!