Think dump-and-go meets comfort food. This Crock‑Pot Chicken Pot Pie brings tender chicken, hearty veggies, and creamy gravy together in one easy slow-cooker meal—topped with fluffy biscuits for the ultimate cozy dinner. Ready in just a few minutes of prep, it’s the perfect family-friendly dish.
Why You’ll Love This Recipe
One-pot comfort—only 8 staple ingredients and 10 minutes of hands-on time.
Creamy, filling, and nostalgic—think classic home-cooked vibes.
Low effort, big reward—minimal cleanup, maximum flavor.
Crowd-pleasing & travel-ready—perfect for potlucks or busy nights.
Ingredients
2 lbs boneless, skinless chicken breasts (or thighs)
2 cans (10.5 oz each) cream of chicken soup
1 can (10.5 oz) cream of celery soup
12 oz frozen mixed vegetables
2 tsp garlic powder, divided
2 tsp onion powder, divided
2 tsp black pepper, divided
1 can (16.3 oz) homestyle biscuits (or homemade drop biscuits)
How to Make It
Spray slow cooker with non-stick spray. Layer the chicken in the bottom and season with half of the garlic powder, onion powder, and pepper. Pour in both soups over the chicken. Top with frozen mixed vegetables and sprinkle the remaining seasonings over everything. Cover and cook on low for 6–8 hours or on high for 4–6 hours, until chicken can be shredded easily. Around 15–20 minutes before serving, bake the biscuits according to package directions. Shred chicken inside the crock and stir until evenly coated in the creamy filling. Serve topped with a warm biscuit—or split the biscuit and pile it high!
Tips & Variations
Swap veggie mixes freely—mix in mushrooms, peas, carrots, or green beans.
Adjust the soup base—use cream of mushroom or onion for a different flavor twist.
Level up your topping—use puff pastry instead of biscuits for an elegant finish.
Make homemade drop or herb biscuits for extra flavor and flair.
Storage & Reheating
Refrigerate filling and biscuits separately. Filling stays fresh for 5 days; biscuits last 3 days at room temp or 1 week in the fridge. Reheat filling in 30-second microwave bursts until warm. Freeze cooled filling in an airtight container for up to 3 months; thaw overnight before serving.
Nutrition (Per Serving)
Calories: ~645 kcal
Carbs: 59 g | Protein: 42 g | Fat: 26 g
Final Thoughts
If you crave comfort food with zero fuss, this Crock‑Pot Chicken Pot Pie delivers. Put it together in minutes and come home to a warm, hearty meal that’ll make everyone smile. Accurate for busy weeknights, potlucks, or cozy weekends.
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Crock‑Pot Chicken Pot Pie
- Total Time: 6 hours 10 minutes
- Yield: 6 servings 1x
Description
This Crock‑Pot Chicken Pot Pie brings together tender chicken, creamy soup, hearty vegetables, and warm, flaky biscuits in one easy slow-cooker meal. It’s the ultimate dump-and-go comfort food.
Ingredients
- 2 lbs boneless, skinless chicken breasts (or thighs)
- 2 cans (10.5 oz each) cream of chicken soup
- 1 can (10.5 oz) cream of celery soup
- 12 oz frozen mixed vegetables
- 2 tsp garlic powder, divided
- 2 tsp onion powder, divided
- 2 tsp black pepper, divided
- 1 can (16.3 oz) homestyle biscuits (or homemade drop biscuits)
Instructions
- Spray slow cooker with non-stick spray.
- Layer chicken in the bottom and season with half the garlic powder, onion powder, and pepper.
- Pour both cream of chicken and cream of celery soups over the chicken.
- Top with frozen mixed vegetables and sprinkle remaining seasonings over everything.
- Cover and cook on low for 6–8 hours or high for 4–6 hours, until chicken is tender and shreds easily.
- About 15–20 minutes before serving, bake the biscuits according to package directions.
- Shred the chicken directly in the crockpot and stir to combine with the creamy filling.
- Serve warm with a biscuit on top or split and ladle the filling over it.
Notes
Swap veggies or soup flavors to mix things up. For a gourmet twist, top with puff pastry or homemade herb biscuits. Keep biscuits and filling stored separately for best texture.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl with biscuit
- Calories: 645
- Sugar: 4g
- Sodium: 950mg
- Fat: 26g
- Saturated Fat: 9g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 59g
- Fiber: 5g
- Protein: 42g
- Cholesterol: 115mg
Keywords: crockpot chicken pot pie, slow cooker dinner, comfort food, easy chicken recipe