Crockpot Chicken Pot Pie

This Crockpot Chicken Pot Pie recipe is an easy, comforting dinner that cooks low and slow in the crockpot! With tender veggies, juicy chicken and creamy seasoned gravy.

We love fall because it means that easy meals like this Crockpot Chicken Pot Pie are back on the table. Comfort foods, especially those that are healthy and nourish our bodies, are my favorite kinds of meals!

If you love cozy slow cooker dinners, try our Crockpot Cilantro Lime Chicken next.

Ingredients

Here’s what I use for this recipe and you can always make substitutions if you prefer.

• boneless skinless chicken breast: Lean protein that cooks tender and shreds into the creamy filling.
• yellow onion: Builds sweet savory flavor as it softens in the slow cooker.
• frozen peas and carrots blend: Adds color, sweetness and classic pot pie texture.
• frozen corn kernels: Adds little pops of sweetness through the filling.
• russet potato: Helps make the filling hearty and softly thickened.
• low sodium chicken broth: Creates the cooking liquid and keeps the chicken moist.
• condensed cream of chicken soup: Makes the sauce creamy and helps it thicken without extra flour.
• whole milk: Loosens the sauce and gives the filling a softer creamy finish.
• unsalted butter: Adds richness and helps the filling taste more rounded.
• garlic powder: Adds mellow savory flavor without sharp bits of garlic.
• dried thyme leaves: Gives the filling that cozy pot pie flavor.
• fine sea salt: Seasons the chicken, sauce and vegetables evenly.
• black pepper: Adds gentle warmth to the creamy filling.
• refrigerated buttermilk biscuits: Bakes into golden tops that stand in for a classic crust.
• fresh flat leaf parsley: Finishes the dish with fresh color and a clean herbal note.

Tools You’ll Need

• 6 quart slow cooker: Cooks the chicken and filling low and steady.
• Oven safe slow cooker insert: Lets the biscuit topping brown after the filling cooks.
• Mixing bowl: Combines milk and seasonings before they go into the sauce.
• Two forks: Shreds the cooked chicken into hearty pieces.
• Measuring cups and spoons: Keeps the liquid and seasoning balanced.

Instructions

Step 1: Layer the chicken and vegetables

Set the slow cooker to low at 200°F and add the 2 boneless skinless chicken breasts for the first 4 hours of cooking. Scatter the diced yellow onion, frozen peas and carrots blend, frozen corn kernels and diced russet potato around the chicken with your hands so the vegetables sit partly under and partly beside the meat. Pour the low sodium chicken broth around the edges instead of straight over the chicken. You’ll see the vegetables settle into the liquid and the chicken will still peek through. Miss this layer and the potato pieces can stay firm while the chicken cooks through.

Tip: Cut the russet potato into 1/2 inch pieces so it softens at the same pace as the vegetables.

Step 2: Spread the creamy sauce

Keep the slow cooker on low at 200°F and spoon the condensed cream of chicken soup over the chicken during the first 5 minutes. Whisk the whole milk, garlic powder, dried thyme leaves, fine sea salt and black pepper in a small bowl for 30 seconds, then pour it over in slow ribbons. Use the back of a spoon to nudge the sauce into the vegetables without fully burying every piece. The top should look streaky and creamy with little green and orange spots showing. Skip that gentle spreading and the soup can sit in one thick patch.

Tip: Leave a few vegetable pieces visible on top so the filling doesn’t look flat after cooking.

Step 3: Slow cook until the filling softens

Cook on low at 200°F for 4 to 5 hours until the chicken reaches 165°F in the thickest part. At hour 3, gently push the vegetables from the edges toward the center with a spoon and turn each chicken breast once. The sauce will loosen first and then thicken around the potato. You’ll smell thyme and creamy chicken when it’s ready. Go past 5 hours and the chicken can dry out before the biscuits ever hit the top. (I used to let this go all day and the sauce turned too tight, so 4 to 5 hours is the sweet spot.)

Tip: If your slow cooker runs hot, check the chicken closer to 4 hours.

Step 4: Shred the chicken into the filling

Turn the slow cooker to warm at 165°F and rest the filling for 10 minutes before shredding. Pull the 2 chicken breasts apart with two forks right in the sauce, then fold the shreds through with slow scooping motions from the bottom to the top. The filling should look chunky and creamy with chicken strands running through the peas, carrots, corn and potato. If you shred while it is still boiling, the meat can turn stringy and the sauce thins out too much.

Tip: Shred into larger pieces instead of tiny threads so the filling feels hearty.

Step 5: Add the biscuit topping

Heat the oven to 375°F and cut the 8 refrigerated buttermilk biscuits into rough halves. Place the biscuit pieces over the hot filling in uneven spots and leave small gaps so steam can escape for the 18 to 22 minute bake. The biscuit tops should puff and turn lightly golden while the creamy filling bubbles through the open spaces. Crowd the biscuits too tightly and the bottoms stay doughy while the tops brown.

Tip: For a softer dumpling style top, use whole biscuits and add 5 to 7 minutes to the bake time.

Step 6: Bake until bubbly and browned

Bake the slow cooker insert at 375°F for 18 to 22 minutes until the biscuits are golden on top and cooked underneath. Rotate the insert halfway through the bake so the back biscuits don’t brown faster than the front. You’ll see thick bubbles push up between the biscuit pieces and the edges will look slightly darker than the center. Pull it too soon and the biscuit bottoms stay wet against the filling.

Tip: Let the pot pie stand for 8 minutes before serving so the sauce settles around the chicken.

Step 7: Serve a creamy biscuit-topped portion

Scoop one serving onto a white plate after the pot pie rests for 8 minutes at room temperature. Use a deep spoon motion that catches biscuit, shredded chicken, sauce and vegetables in one lift. The portion should slump a little with glossy sauce and a browned biscuit piece leaning over the chicken. Skip the rest and the sauce runs across the plate instead of holding around the filling.

Tip: Sprinkle fresh flat leaf parsley right before serving so it stays bright.

Pro Tips

• Dice the russet potato small so it softens before the chicken dries out.
• Don’t add the biscuits at the start or they’ll turn gummy in the steam.
• Use low sodium chicken broth because the soup and biscuits already bring salt.
• Rest the filling before serving so the sauce clings to the chicken.

Storage Instructions

Store leftovers in an airtight container in the refrigerator for up to 4 days. The biscuit topping softens as it sits, but the filling gets even more flavorful. Reheat portions at 325°F for 12 to 15 minutes or microwave in 45 second bursts. For a fresher top, add a new baked biscuit before serving.

Frequently Asked Questions

Final Thoughts

If you try this Crockpot Chicken Pot Pie, I really hope you love it as much as my family does. It has become one of those dishes we just keep coming back to, no matter the season.

Drop a comment below and let me know how yours turned out. And if you are looking for more easy dinner ideas, make sure to bookmark this page.

I am always adding new recipes that are simple, satisfying, and perfect for busy weeknights like Pizza Sliders and Crockpot Chicken Nachos.

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