Oh, let me tell you about the first time I made Crock Pot Chicken Pot Pie for my family – it was one of those chaotic weeknights where takeout menus were already being passed around the table. But then I remembered this slow cooker miracle waiting in my recipe box. Six hours later (with exactly zero effort after the 15-minute prep), my kids were scraping their bowls clean and asking when we could have it again. That’s the magic of this recipe – it gives you all the cozy, flaky-biscuit comfort of traditional pot pie without babysitting the oven. As a mom who’s survived more “what’s for dinner?” meltdowns than I can count, this has become my secret weapon for busy days. The way the chicken gets fall-apart tender and the vegetables soak up all that creamy goodness? Absolute perfection.
Table of Contents
Table of Contents
Why You’ll Love This Crock Pot Chicken Pot Pie
Let me count the ways this recipe will become your new go-to:
- Easy prep – Toss everything in the slow cooker and forget about it until dinnertime. That’s it!
- Hearty flavor – Tender chicken, creamy sauce, and veggies that soak up all the goodness – it’s pure comfort in every bite.
- Minimal cleanup – One pot means less mess. (And who doesn’t love that?)
- Family-friendly – My picky eaters don’t just tolerate it—they ask for seconds!
Trust me, this Crock Pot Chicken Pot Pie is the ultimate win for busy days and hungry families.
Ingredients for Crock Pot Chicken Pot Pie
Alright, let’s talk ingredients – and I mean exact ingredients, because “a little of this” and “a handful of that” won’t cut it for this recipe. Here’s what you’ll need, grouped so you can grab everything in one trip through the grocery store:
- The protein: 1 ½ lbs boneless, skinless chicken breasts (trimmed of any icky bits – trust me, you’ll thank me later)
- The liquids: ½ cup low sodium chicken broth (regular works too, but go easy on the salt later if you use it)
- The creamy magic: 2 (10.5 oz) cans cream of chicken soup (don’t even think about substituting the “healthy” versions – they separate weirdly)
- Veggie power: 3 medium Yukon gold potatoes (peeled and diced into ½-inch cubes), 1 (12 oz) bag frozen mixed vegetables (the classic peas-carrots-corn-green beans blend works perfectly)
- Flavor boosters: 3 tsp minced garlic (or 3 cloves if you’re feeling fancy), ½ cup sour cream (full-fat gives the creamiest results)
- Spices: 1 tsp salt, ½ tsp ground black pepper, ¼ tsp each dried thyme and rosemary (crush them between your fingers to wake up the flavors!), 1 tsp onion powder
- The crowning glory: 1 (16 oz) can Pillsbury Grands biscuits (8 count – because bigger is better when it comes to biscuit tops!)
See how I gave you specifics? That’s because I’ve learned the hard way that “some potatoes” could mean anything from two sad spuds to enough to feed an army. Measure right, and this pot pie will be perfect every time.
How to Make Crock Pot Chicken Pot Pie
Alright, let’s get cooking! This recipe is so simple, you’ll wonder why you didn’t try it sooner. Here’s how it all comes together:
- First, grab your trusty 6-quart slow cooker. Layer the chicken breasts in the bottom and pour that chicken broth over the top. It’s like giving the chicken a nice little bath before the magic happens.
- Next, sprinkle on the salt, pepper, thyme, rosemary, and onion powder. Don’t be shy—those spices are going to make everything taste amazing.
- Now, pour the cream of chicken soup right over the chicken. Then, add your diced potatoes, minced garlic, and that bag of frozen mixed veggies. No need to thaw them—they’ll cook perfectly in the slow cooker.
- Cover it up and let it do its thing. You’ve got two options here: low for 6-8 hours or high for 3-4 hours. (More on that in a sec!)
- When the chicken is fall-apart tender, carefully remove it and shred it with two forks. This part is oddly satisfying—trust me. Add the shredded chicken back into the slow cooker, then stir in the sour cream until everything’s creamy and dreamy.
- While the filling is finishing up, bake your biscuits according to the package instructions. Golden, flaky perfection is what we’re after here.
- Serve up that luscious filling in bowls and top each one with a warm biscuit. Watch it disappear faster than you can say “comfort food.”
Slow Cooker Settings for Crock Pot Chicken Pot Pie
Here’s the deal: If you’ve got all day, go for the low setting (6-8 hours). It makes the chicken extra tender. In a rush? High for 3-4 hours works great too. You’ll know it’s done when the chicken shreds easily with a fork and the potatoes are soft. Easy peasy!
Assembling Your Crock Pot Chicken Pot Pie
Once the chicken’s shredded and back in the mix, stir in that sour cream until the filling is smooth and creamy. Don’t skip this step—it’s what takes this dish from good to “can I have thirds?” Mix it well, so every bite is loaded with flavor. Then, just top it with those golden biscuits, and you’re ready to dig in!
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Crock Pot Chicken Pot Pie – Irresistibly Creamy Comfort
A comforting and easy-to-make Crock Pot Chicken Pot Pie with tender chicken, vegetables, and flaky biscuits.
- Total Time: 6 hours 15 mins
- Yield: 8 servings 1x
Ingredients
- 1 ½ lbs Boneless, skinless chicken breasts
- ½ cup low sodium chicken broth
- 1 tsp salt
- ½ tsp ground black pepper
- ¼ tsp dried thyme
- ¼ tsp dried rosemary
- 1 tsp onion powder
- 2 (10.5 oz) cans cream of chicken soup
- 3 medium Yukon gold potatoes (diced)
- 3 tsp garlic
- 1 (12 oz) bag frozen mixed vegetables
- ½ cup sour cream
- 1 (16 oz) can Grands biscuits (8 count Pillsbury Grands)
Instructions
- Place chicken in a 6-quart slow cooker and pour chicken broth over the top.
- Season chicken with salt, pepper, thyme, rosemary, and onion powder.
- Pour cream of chicken soup over the top of the chicken. Then, add potatoes, garlic, and mixed vegetables.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Remove chicken and shred with two forks. Add back into the slow cooker with sour cream. Mix until well combined.
- Bake your biscuits per the instruction on the packaging.
- Serve with biscuit on top and enjoy!
Notes
- Adjust seasoning to taste.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 6 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 5g
- Sodium: 810mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 55mg
Tips for Perfect Crock Pot Chicken Pot Pie
Want to make sure your Crock Pot Chicken Pot Pie turns out amazing every time? Here are my tried-and-true tips:
- Don’t overcook the biscuits – Follow the package instructions exactly. Golden brown is perfect; burnt is heartbreaking.
- Use fresh herbs if you’ve got them – Swap dried thyme and rosemary for fresh. Double the amount for a flavor boost!
- Shred the chicken right – Use two forks and pull against the grain. It’s the secret to tender, bite-sized pieces.
- Mix the sour cream well – Stir it in thoroughly so the filling is creamy, not lumpy.
- Don’t skip the salt – Taste before serving and adjust if needed. It brings all the flavors together!
Follow these tips, and you’ll have a pot pie that’ll make your family swoon.
Crock Pot Chicken Pot Pie Variations
Listen, I love this recipe exactly as written—but sometimes you gotta mix things up! Here are my favorite ways to play with it:
- Turkey swap: Leftover Thanksgiving turkey works beautifully instead of chicken (just add it later since it’s already cooked).
- Fresh veggie power: Swap the frozen mix for 2 cups chopped fresh carrots, celery, and peas—add them with the potatoes.
- Gluten-free: Use GF cream of chicken soup and top with your favorite gluten-free biscuits.
- Extra creamy: Stir in ½ cup shredded cheddar when adding the sour cream. Trust me on this one.
The best part? It’s still that same cozy, dump-and-go magic—just with your personal twist!
Serving Suggestions for Crock Pot Chicken Pot Pie
Oh, let’s talk about the perfect partners for this cozy pot pie! My family loves it with a crisp green salad (that tangy vinaigrette cuts through the richness beautifully). For holidays, we add cranberry sauce – the sweet-tart pop takes it next level. And in winter? A side of roasted Brussels sprouts makes everything better. Dinner solved!
Storing and Reheating Crock Pot Chicken Pot Pie
Here’s the good news – this pot pie keeps like a dream! Store any leftovers in an airtight container in the fridge for up to 3 days (though mine never lasts that long). When reheating, I prefer the stovetop – just warm it gently over medium-low with a splash of broth to keep it creamy. The microwave works too – cover and zap in 30-second bursts, stirring between each. Pro tip: Bake fresh biscuits for serving – soggy biscuit tops are nobody’s friend!
Crock Pot Chicken Pot Pie Nutrition
Here’s the scoop on what’s in each comforting bowl (based on my exact ingredients, but yours may vary slightly by brands used): About 380 calories, 22g protein, and 4g fiber per serving. The sour cream and biscuits add richness, while the chicken and veggies pack in nutrition. Remember—nutrition can change depending on your specific ingredients, so adjust as needed!
FAQs About Crock Pot Chicken Pot Pie
I get asked these questions all the time about my Crock Pot Chicken Pot Pie – let me save you the trouble of wondering:
- “Can I use frozen chicken?” Absolutely! Just add 1-2 hours to your cook time (no need to thaw first). The slow cooker works its magic either way.
- “Help! My filling’s too thin!” Easy fix – mix 1 tbsp cornstarch with 2 tbsp cold water, stir it in, and let it cook uncovered for 15 more minutes.
- “Can I make it ahead?” You bet! Prep everything (except biscuits) the night before. Store the filling mixture in the fridge, then just dump and cook in the morning.
- “What if I don’t have sour cream?” Plain Greek yogurt works great, or just leave it out – your pot pie will still taste amazing!
See? All the answers you need for slow cooker pot pie success!
Did You Make This Recipe?
I’d love to hear how your Crock Pot Chicken Pot Pie turned out! Drop a comment or snap a photo—your feedback makes my day! You can also find more great recipes and tips on our Facebook page.
