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Delicious Crock Pot Chicken Pot Pie served in a bowl with fresh herbs.

Crock Pot Chicken Pot Pie

A warm and comforting chicken pot pie made effortlessly in a crock pot, filled with tender chicken, creamy sauce, and vibrant vegetables, perfect for busy families.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs boneless, skinless chicken breasts (or thighs)
  • 2 cans (10.5 oz) cream of chicken soup
  • 1 can (10.5 oz) cream of celery soup
  • 12 oz frozen mixed vegetables
  • 2 teaspoons garlic powder (divided)
  • 2 teaspoons onion powder (divided)
  • 2 teaspoons black pepper (divided)
  • 1 can (16.3 oz) homestyle biscuits (or homemade drop biscuits)

Method
 

Preparation
  1. Spray the crockpot liner with non-stick spray.
  2. Lay the chicken breasts in the bottom of the crockpot and season them with 1 teaspoon each of garlic powder, onion powder, and black pepper.
  3. Cover the chicken with both cans of cream of chicken soup and the cream of celery soup.
  4. Spread the frozen mixed vegetables over the soup. Sprinkle the remaining garlic powder, onion powder, and black pepper on top of the vegetables.
Cooking
  1. Place the lid on the crockpot and cook on low for 6 to 8 hours or on high for 4 to 6 hours, until the chicken is fully cooked and can be easily shredded.
Final Steps
  1. About 15 to 20 minutes before serving, bake the biscuits according to the package directions.
  2. A few minutes before the biscuits are ready, use 2 forks to shred the chicken in the crockpot, stirring until the chicken is well coated in the gravy and vegetables.
  3. Serve with a warm biscuit on top or on the side, or cut the biscuits in half and top them with the chicken pot pie mixture.

Notes

For extra flavor, you can add herbs like thyme or rosemary. If you prefer a thicker gravy, consider adding a tablespoon of cornstarch mixed with a bit of water before serving. Experiment with different vegetables; corn, peas, or diced potatoes can add variety.