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This Crock Pot Chicken Pot Pie is the easiest dinner idea! My kids always beg for seconds. Serve with biscuits or spoon it into a traditional pie crust. Totally up to you!
One Easy Pot Pie Filling, Endless Possibilities
My family loves chicken pot pie, but we never have it the same way twice in a row. We love switching things up, especially with the crust and toppings. Some days I’m all about the simplicity of dropping everything into the slow cooker and serving it with warm, flaky biscuits. Other days, I’m craving that golden, bakery-style crust that reminds me of the pot pies my mom used to make when we were kids. Sometimes, I’ll switch things up completely with puff pastry or a buttery crumble topping, because honestly, there’s no wrong way to cover a pot of creamy chicken and veggies. This recipe is all about giving you options so you can make it your way, whatever you’re in the mood for. Try all the different ways to top this Crock Pot Chicken Pot Pie and be sure to come back and let me know which one is your favorite!
đź©· Erica
Key Ingredients
- Chicken: I like to use boneless, skinless chicken breasts because they cook evenly and shred easily, but chicken thighs work just as well. If you already have cooked chicken on hand, leftover or rotisserie chicken can be stirred in during the last 10 to 15 minutes of cooking.
- Veggies: I always go for the classic pot pie vegetables like onion, celery, potatoes, carrots, peas, and corn. Fresh or frozen vegetables both work, just make sure the potatoes are diced small so they cook through in the slow cooker.
- Sauce:Â For the sauce I use a combination of cream of chicken soup, chicken broth, heavy cream, ranch mix, and garlic butter seasoning. It makes such a smooth, savory gravy. The heavy cream adds extra thickness and richness, but half-and-half can be used in a pinch. If you don’t like using canned cream of chicken soup, we have a great homemade cream of chicken soup substitute that works perfectly with this recipe.
- Topping: The easiest “topping” for this pot pie is refrigerated biscuits. I like to use the flaky biscuits with layers (as seen in the picture above). My kids like to peel the layers and place them as a “crust” over the top of the filling in their own bowls. To switch things up, you can also use a pie crust, puff pastry, or even a simple crumble over the top (I will go into each of these in more detail below).
How to Make Chicken Pot Pie in the Crock Pot
Here is a quick step-by-step breakdown of how to make chicken pot pie in the Crock Pot. For full ingredient amounts and instructions, see the recipe card at the bottom of the post.
- Cut the chicken into large, even pieces so they cook evenly. Lightly coat the inside of the Crock Pot with cooking spray and place the chicken in a single layer on the bottom.
- Sprinkle garlic butter seasoning, ranch dressing mix, and ½ teaspoon salt evenly over the chicken.
- Add the onion, celery, potatoes, carrots, corn, and peas on top of the seasoned chicken. Pour in the heavy cream, chicken broth, and cream of chicken soup. Add a little additional salt and pepper to taste.
- Cover and cook on high for 3 to 4 hours, or on low for 6 to 8 hours, until the chicken is fully cooked and the vegetables are tender. Remove the chicken pieces from the slow cooker, shred them with two forks, and return the shredded chicken to the pot. Stir well and switch to “warm”.
- Bake the biscuits according to the package directions.
- Spoon the pot pie filling into bowls and top each serving with a warm biscuit.
Try it With a Traditional Pie Crust
If you prefer a traditional pie crust instead of serving this crock pot chicken pot pie with biscuits, you can easily adapt the recipe. I like to prepare the filling in the slow cooker as directed below, then transfer the hot mixture to a deep pie dish or 9×9 baking dish. Preheat the oven to 400°F and place a rolled pie crust over the top, trimming and crimping the edges and cutting a few vents. For a double crust version, you can line the dish with a bottom crust first (par baking it for about 10 minutes helps prevent sogginess), then add the filling and top with the second crust. Bake for 25 to 35 minutes, or until the crust is golden brown, and let the finished pot pie rest for 10-15 minutes before serving so the filling can set.
Puff Pastry or Crumble Topping
You can also finish this recipe with a puff pastry crust or a simple crumble topping. For puff pastry (similar to how we prepare our Instant Pot Beef Pot Pie recipe) transfer the hot filling to a baking dish, lay a sheet of thawed puff pastry over the top, cut a few vents, brush with egg wash, and bake at 400°F until golden and puffy. For a crumble topping, use the topping from our Chicken Pot Pie Casserole recipe and simply sprinkle it over the filling and bake until crisp and lightly browned. Both options add great texture and can be found in more detail in the linked recipes.
Expert Tips and Suggestions
Try it with leftover or rotisserie chicken: Have leftover chicken or a rotisserie chicken you would like to use up? Great! Cook the veggies and sauce as directed, then stir in the cooked shredded chicken during the last 10 to 15 minutes so it heats through without drying out.
Thickening the sauce: If the filling seems too thin, let it sit on warm. The sauce thickens as the shredded chicken absorbs liquid. Giving it 10 to 15 minutes on warm helps everything come together.
Go easy on the salt until the end: The ranch mix and cream of chicken soup are both salty, so start light and add more salt and pepper to taste once everything has cooked.
Frequently Asked Questions
Let the filling rest on the warm setting for 10 to 15 minutes. The shredded chicken will absorb liquid as it sits. If you want it thicker, stir in a small cornstarch slurry (1 tablespoon cornstarch + 1 tablespoon cold water) and let it heat a few minutes.
Yes, the filling freezes very well. Cool it completely, transfer to an airtight container, and freeze for up to 2 months. Thaw overnight in the fridge and reheat on the stovetop or in the Crock Pot.
A 5-6 quart Crock Pot works great for this recipe. Anything smaller may be too full for even cooking.
More Easy Pot Pie Recipes
Have you tried this Crock Pot Chicken Pot Pie? I’d love to hear what you think! Drop a comment below and let me know how you liked it and how your served it! And don’t forget to take a pic and tag us on Instagram @favoritefamilyrecipes! 📸🍗🥧
Crock Pot Chicken Pot Pie
Ingredients
- 2 boneless skinless chicken breasts, about 1.5 – 2 lbs
- 1 tablespoon garlic butter seasoning, I used Kinder's Buttery Steakhouse seasoning, see notes above
- 1 packet Hidden Valley Ranch Dressing Mix, about 2 tablespoons dry powder
- 1/2 teaspoon salt, or to taste
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 2 medium potatoes, diced into 1/2" dices
- 1 cup sliced carrot
- 1 cup frozen corn
- 1 cup frozen peas
- 1/2 cup heavy cream
- 1/2 cup chicken broth
- 1 (10.5 ounce) can cream of chicken soup
- salt and pepper, to taste
- 1 can refrigerated biscuits, I used the "Pillsbury Grands" flaky biscuits, use 2 cans if you think each person would like more than 1 biscuit
Instructions
- Cut chicken down into smaller, evenly-sized pieces so they cook evenly (I cut each chicken breast into thirds). Spray the Crock Pot with cooking spray and place chicken along the bottom.
- Sprinkle garlic butter seasoning, ranch dressing mix, and salt evenly over the chicken.
- Add onion, celery, potatoes, carrot, corn, peas, cream, broth, cream of chicken soup, and salt and pepper to the Crock Pot over the chicken.
- Cook on high for 3-4 hours or on low for 6-8 hours or until chicken is cooked through.
- Remove large chicken pieces from Crock Pot, shred, and return to Crock Pot. Stir until well combined. Switch heat to "warm".
- Bake biscuits according to package directions.
- Serve in individual bowls and place a prepared biscuit over the top.
Equipment
- 1 Slow Cooker (Crock Pot)
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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