When it comes to comfort food, nothing beats the Best Crock Pot Chicken Pot Pie. I remember the first time I tried making it—it was one of those busy days when I wanted dinner to cook itself while I handled everything else. Hours later, I lifted the lid to find creamy chicken, tender veggies, and savory herbs, all ready to be topped with buttery biscuits. This recipe is proof that you don’t need to fuss in the kitchen to enjoy a hearty classic. With simple prep and the magic of the slow cooker, this pot pie is cozy, filling, and stress-free.
Ingredients
- 2 lbs boneless, skinless chicken breasts or thighs
- 1 can (10.5 oz) cream of chicken soup
- 1 cup chicken broth
- 1 cup milk
- 1 medium onion, diced
- 3 carrots, sliced
- 3 celery stalks, chopped
- 2 cups frozen peas
- 2 tsp garlic powder
- 1 tsp dried thyme
- 1 tsp dried parsley
- Salt and pepper, to taste
- 1 can refrigerated biscuits (for topping)
Optional: ½ cup corn or green beans for extra veggies
Instructions
- Place chicken, onion, carrots, celery, soup, broth, milk, and seasonings into the slow cooker. Stir gently.
- Cover and cook on low for 6–7 hours or high for 3–4 hours, until chicken is tender.
- Shred chicken inside the crock pot using two forks. Stir in peas (and optional veggies).
- Bake biscuits separately according to package directions.
- Serve creamy chicken filling in bowls, topped with warm biscuits.
Substitutions
- No cream of chicken soup? Use cream of mushroom or homemade white sauce.
- No biscuits? Puff pastry or crescent rolls are delicious alternatives.
- Dairy-free version: Use oat milk and dairy-free cream of chicken.
- Protein swap: Turkey or rotisserie chicken works just as well.
Equipment
- Crock Pot or slow cooker (6-quart recommended)
- Wooden spoon
- Knife and cutting board
- Measuring cups and spoons
- Baking sheet for biscuits
Storage
Refrigerator: Store leftovers in airtight containers for up to 4 days.
Freezer: Freeze chicken filling (without biscuits) for up to 2 months.
Reheating: Warm on the stove or in microwave. Add a splash of broth if too thick.
Top Tips
- Don’t overcook veggies—add peas near the end for freshness.
- Shred chicken directly in the crock pot for less mess.
- Use refrigerated biscuits for convenience or homemade for a special touch.
- Always cook biscuits separately—placing them in the crock pot makes them soggy.
FAQ
Can I make this recipe with frozen chicken?
Yes, but increase the cooking time by 1–2 hours.
Can I add potatoes?
Absolutely—diced potatoes add extra heartiness. Add them with the carrots and celery.
Do I need to stir while it cooks?
No, the slow cooker does all the work. Just stir before serving.
Can I make this ahead of time?
Yes, prepare everything in the crock pot insert and refrigerate overnight. Start cooking the next day.