Crock Pot Chicken Pot Pie Recipe

There are cozy, crowd-pleasing dinners, and then there’s Crock Pot Chicken Pot Pie—a true embrace-in-a-bowl that never fails to lift spirits. Imagine tender chicken and vibrant veggies soaking up savory, velvety gravy as the whole thing gently simmers throughout the day. And just when you think it can’t get any better, in come golden, buttery biscuits perched right on top, ready to soak up all that creamy goodness. This is comfort food at its most irresistible, and it’s the kind of meal that makes weekday evenings feel special.

Ingredients You’ll Need

The ingredient list for Crock Pot Chicken Pot Pie is refreshingly simple, but don’t be fooled: each item on this list does major flavor heavy-lifting. From the juicy chicken to the nostalgic tang of cream of celery soup, every piece comes together in a way that feels both classic and comforting.

• Boneless, skinless chicken breasts or thighs (900 grams): Chicken forms the heart of the dish—opt for thighs if you love richer, more tender bites.
• Cream of chicken soup (2 cans, 300 grams each): This is what gives the filling its dreamy, creamy base and signature pot pie savor.
• Cream of celery soup (1 can, 300 grams): Adds gentle aroma and a touch of earthy flavor that balances out the richness.
• Frozen mixed vegetables (340 grams): Vibrant pops of carrot, peas, and corn bring sweetness and color, and make prep extra easy.
• Garlic powder (2 teaspoons, divided): Infuses each bite with warm, recognizable depth—don’t skip dividing the amount for layers of flavor.
• Onion powder (2 teaspoons, divided): Onion powder gives gentle backbone and blends right into the sauce.
• Ground black pepper (2 teaspoons, divided): Bold, aromatic pepper keeps the pot pie bright without overpowering the dish.
• Homestyle biscuits (1 can, 460 grams) or homemade drop biscuits: That golden biscuit crown is what sets this apart—store-bought or scratch-made, you’ll want extra for scooping.

How to Make Crock Pot Chicken Pot Pie

Step 1: Prep the Slow Cooker

Start by misting the inside of your slow cooker with non-stick spray. This quick step saves a ton of scrubbing later and ensures every last creamy spoonful of your Crock Pot Chicken Pot Pie comes out just as you imagined—without sticking to the sides!

Step 2: Layer in the Chicken and Initial Seasoning

Lay your chicken (breasts or thighs) flat along the bottom. Sprinkle with half your garlic powder, onion powder, and pepper. It’s a tiny effort that pays off, infusing the chicken with flavor from the very start.

Step 3: Add the Cream Soups

Spoon in your cream of chicken and cream of celery soups, making sure to completely cover the seasoned chicken. This step creates the ultra-creamy, savory base that gives Crock Pot Chicken Pot Pie its signature taste.

Step 4: Top with Frozen Vegetables and Remaining Seasoning

Pour your frozen veggies over the soup, then dust with the rest of your seasonings. This layering method means the vegetables steam to perfection, staying colorful and delicious until serving time.

Step 5: Slow Cook Until Tender

Secure the lid, then let the slow cooker work its magic—set to low for 6 to 8 hours, or high for 4 to 6, until the chicken is fork-tender and shreds with hardly any effort. Patience pays off with perfectly melded flavors here.

Step 6: Bake the Biscuits

About 15 to 20 minutes before you’re ready to dive in, pop your biscuits in the oven according to package directions. The aroma of fresh, baking biscuits will signal that dinner is nearly at hand.

Step 7: Shred Chicken and Combine

Once those biscuits are nearly done, grab two forks and shred the slow-cooked chicken right in the pot. Give everything a good stir, making sure that savory gravy thoroughly coats the vegetables and chicken. The filling will look as luscious as it tastes!

Step 8: Serve with Biscuits

Ladle the hot chicken mixture into bowls, then crown each generous serving with a fluffy biscuit. Or, if you’re feeling extra, split your biscuit and nestle the creamy goodness right in the middle—absolutely divine!

How to Serve Crock Pot Chicken Pot Pie

Garnishes

A little fresh greenery goes a long way. Try a sprinkle of chopped parsley, a scattering of fresh thyme, or even a touch of cracked black pepper just before serving. These tiny finishing touches elevate Crock Pot Chicken Pot Pie into something worthy of your best bowls.

Side Dishes

While this dish is definitely satisfying on its own, it pairs brilliantly with a leafy green salad tossed in a zingy vinaigrette or some simple steamed green beans. If you want a classic comfort spread, serve up some buttery corn or a little cranberry sauce on the side for a sweet-tart contrast.

Creative Ways to Present

If you’re having friends or family over, transform your Crock Pot Chicken Pot Pie into a fun, interactive meal by serving the filling in hollowed-out bread bowls or ramekins. Or try “deconstructed” style—let everyone build their own bowl, biscuit on the bottom or top, for a bit of tableside fun.

Make Ahead and Storage

Storing Leftovers

To store extra Crock Pot Chicken Pot Pie, gently transfer the cooled filling into airtight containers and refrigerate. The biscuits can be kept at room temperature in a separate bag or container. The filling will stay tasty and creamy for up to 3 days.

Freezing

You can absolutely freeze leftover filling for an even easier meal next time. Pour the cooled chicken and vegetable mixture into freezer-safe containers or bags, leaving a little space for expansion. Biscuits don’t freeze as well, so always make those fresh when you’re ready to serve.

Reheating

Warm refrigerated filling gently in a saucepan on the stove, stirring often and adding a splash of milk or broth if it seems thick. If reheating from frozen, thaw first overnight, then warm through. Return biscuits to the oven for a few minutes to revive their fluffiness and crispness before topping your bowl.

FAQs

Can I use rotisserie chicken for this recipe?

Yes, leftover rotisserie chicken is a great shortcut! Just add it in with the soups and vegetables, skip cooking the meat, and warm everything until hot and bubbly before serving with biscuits.

Can I make Crock Pot Chicken Pot Pie vegetarian?

Absolutely! Swap the chicken for canned and drained white beans or chickpeas, and use vegetarian “cream of” soups. The hearty, creamy texture and flavor still shine through beautifully.

What if I don’t have cream of celery soup?

No worries—just use an extra can of cream of chicken soup, or try cream of mushroom for a slightly different flavor. The filling will still be rich and creamy.

How do I keep the biscuits from getting soggy?

Always bake your biscuits separately and add them to each serving at the last moment. This keeps their edges crisp and their interiors cloud-soft, just as they should be.

Can I double the recipe for a big group?

Definitely! Use a larger slow cooker (at least 6 to 7 quarts), and you may need to add 30–60 minutes to the cook time to ensure everything heats through. It’s a fantastic party or potluck dish.

Final Thoughts

If you’re seeking a hug-in-a-bowl dinner that the whole family will ask for again and again, it’s time to try this Crock Pot Chicken Pot Pie. It’s the kind of recipe that turns a regular night into something you’ll remember—and just maybe, it’ll become your new favorite too.

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