Name: Crock Pot Chicken Pot Pie Recipe
Prep time: 30 min
Cook time: 8 h
Total time: 8 h 30 min
Cuisine: American
Ingredients: 4 chicken breasts (boneless, skinless); 1 yellow onion (chopped); 1 1/2 cups carrots (chopped); 1 1/2 cups celery (sliced); 1/4 cup Italian parsley (chopped); 1 tsp paprika; 1 tsp oregano; 1 tsp salt; 1 tsp pepper; 8 oz chicken stock; 21 oz cream of chicken soup; 1 1/2 cups peas (frozen); 1 1/2 cups corn (frozen); 16.3 oz refrigerated biscuits (8 count)

There's something cozy and comforting about a pot pie, and the **Crock Pot Chicken Pot Pie Recipe** takes that comfort to a whole new level. Imagine tender chicken simmered with fresh veggies all day, then topped with warm flaky biscuits—pure magic that’s perfect for busy days when you want your dinner ready without the fuss.

The image shows two white bowls filled with thick chicken and vegetable soup. The soup has visible shredded chicken mixed with bright green peas, yellow corn, and orange carrot pieces in a clear broth with herbs. One bowl is fully open showing the colorful mix inside, while the other bowl is topped with a round, golden-brown biscuit that looks soft and slightly fluffy. A silver spoon with a wooden handle rests beside the bowls on a white marbled surface with a beige cloth napkin nearby. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Crock Pot Chicken Pot Pie Recipe
Top Tip
How to Serve Crock Pot Chicken Pot Pie Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Crock Pot Chicken Pot Pie Recipe

Why You'll Love This Recipe

This Crock Pot Chicken Pot Pie Recipe quickly became a favorite in my house because it blends the ease of slow cooking with the nostalgic flavors of a homemade pot pie. It isn’t just fuss-free—it’s packed with hearty veggies and juicy chicken, making it a comforting meal everyone will adore.

Hands-Off Cooking: Toss everything in the slow cooker and let it do the work while you go about your day.
Flavorful and Tender: Slow cooking the chicken with herbs infuses every bite with rich, cozy flavors.
Perfect Texture Balance: Juicy chicken and tender veggies meet fluffy refrigerated biscuits for a delightful contrast.
Family-Friendly: It’s a surefire way to get everyone sitting down happy to eat, even picky eaters.

Ingredients & Why They Work

Every ingredient in this Crock Pot Chicken Pot Pie Recipe plays a role in building flavor and texture, while keeping the dish simple and approachable. Here’s why each one makes the cut and some tips for choosing the best:

Flat lay of four raw boneless skinless chicken breasts, a whole yellow onion with smooth papery skin, a small mound of chopped bright orange carrots, a pile of fresh sliced pale green celery, a small bunch of vibrant green Italian parsley sprigs, a neat heap of deep red paprika powder, scattered dried oregano leaves, coarse white salt crystals, whole black peppercorns, a small white ceramic bowl filled with golden chicken stock, another small white ceramic bowl holding creamy pale yellow chicken soup, a small pile of plump fresh green peas, a small cluster of fresh yellow corn kernels, and eight golden refrigerated biscuits arranged symmetrically on a simple white ceramic plate, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chicken Breasts: Use boneless, skinless to keep things lean and easy to shred after slow cooking.
Yellow Onion: Adds sweetness and depth when slow-cooked, melting right into the sauce.
Carrots: Their natural sweetness complements the savory chicken and herbs beautifully.
Celery: Brings subtle earthiness and crunch, balancing the creamy sauce.
Italian Parsley: Freshens up the dish with a pop of green and slight peppery notes.
Paprika: Adds a warm, smoky flavor that rounds out the seasoning.
Oregano: A staple herb that ties the veggies and chicken together with its robust aroma.
Salt & Pepper: Essential for bringing all the flavors to life—don’t skimp here!
Chicken Stock: Provides savory depth while keeping the filling moist.
Cream of Chicken Soup: Thickens and creates that luscious, creamy texture pot pies are known for.
Frozen Peas & Corn: Adds bursts of sweetness and color toward the end of cooking.
Refrigerated Biscuits: Quick shortcut for that fluffy, buttery topping without the extra work.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One thing I love about this Crock Pot Chicken Pot Pie Recipe is how easy it is to make it your own. Whether you like it a little spicier or packed with extra veggies, this recipe is a terrific base to customize.

Variation: I've tried swapping frozen peas and corn for green beans and mushrooms—adds an earthier vibe that my family loved.
Dairy-Free Option: Use coconut milk or almond milk-based cream soup alternatives to keep it creamy without dairy.
Herb Swap: Fresh thyme or rosemary are great contenders if you want to switch up the flavor profile.
Pie Topping: Instead of biscuits, try puff pastry for a flaky, golden crust—just bake it separately and serve on top.

Step-by-Step: How I Make Crock Pot Chicken Pot Pie Recipe

The image shows a white slow cooker filled with layers of food. The bottom layer is a light brown sauce mixed with small pieces of soft cooked vegetables. On top of this sauce, there is a layer of shredded pale beige chicken mixed inside. There are also two separate piles on the chicken: bright yellow corn kernels on the left side and green peas with small diced pieces of orange carrot scattered in the middle and right side. A wooden spoon is placed inside the cooker, mixing the ingredients. In the right corner, a woman's hand with light pink nail polish is holding the edge of the cooker. The background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep and Layer Your Ingredients

Start by placing the chicken breasts at the bottom of your slow cooker. Then add the chopped onion, carrots, celery, and parsley on top. Sprinkle with paprika, oregano, salt, and pepper—the seasoning is where the magic begins. Pour the chicken stock and cream of chicken soup over everything; don’t worry if it looks thick, it’ll melt into a creamy base while cooking. A quick tip: give the mixture a light stir on top to combine without stirring the chicken at the bottom.

Step 2: Let It Slow Cook

Cover the crock pot and cook on low for 8 hours—this slow gentle heat makes the chicken super tender and the veggies perfectly soft. If you’re short on time, cooking on high for 4 hours works too, just check for doneness before proceeding. Resist the urge to open the lid too often, as it releases heat and can add to cooking time.

Step 3: Shred the Chicken and Add Peas & Corn

About 30 minutes before the cook time ends, carefully remove the chicken breasts and shred them using two forks. This step is where your slow-cooked chicken shines—it's juicy and easy to pull apart. Return the shredded chicken back into the slow cooker, along with the frozen peas and corn. Stir everything gently, cover, and let it cook for the remaining 30 minutes to heat the vegetables through.

Step 4: Bake Biscuits and Serve

While the last 30 minutes are cooking, pop the refrigerated biscuits into the oven following the package directions. I love how these quick biscuits add a fluffy golden top without extra fuss. Serve each hearty scoop of the pot pie filling with a biscuit on top—and get ready for some serious comfort food satisfaction.

Top Tip

Over the years, I've learned some little tricks that make this Crock Pot Chicken Pot Pie Recipe foolproof every time, and I want you to enjoy the same success.

Layer Wisely: Put your chicken on the bottom to keep it submerged in juicy goodness, which means tender, shreddable meat.
Don’t Skip the Shredding Step: It may seem like an extra step, but shredded chicken ensures every bite is soaked in flavor and easy to eat.
Add Frozen Veggies Last: This keeps them vibrant and just tender, instead of overcooked mush.
Use Refrigerated Biscuits: They save a ton of time but still give you that homemade fresh-out-of-the-oven appeal.

How to Serve Crock Pot Chicken Pot Pie Recipe

Garnishes

I often finish my servings with a sprinkle of fresh parsley or a dash of cracked black pepper. It adds a fresh, vibrant touch that brightens the warm, creamy flavors. Sometimes, I like a little shredded cheddar cheese melted over the biscuits for an extra layer of indulgence.

Side Dishes

This pot pie pairs wonderfully with a light spinach salad tossed with lemon vinaigrette or a simple side of roasted green beans. I also love serving it alongside crunchy pickles or a tart cranberry sauce for a sweet contrast.

Creative Ways to Present

For holiday dinners or special occasions, try serving the filling in individual ramekins topped with biscuit rounds for a personal pot pie experience. You can also spoon it into a hollowed-out pumpkin or bread bowl, which makes for a fun conversation starter and festive presentation.

Make Ahead and Storage

Storing Leftovers

I usually let the pot pie filling cool to room temperature, then transfer it to an airtight container. It keeps well in the fridge for up to 4 days without losing flavor or texture. Just keep the biscuits separate to avoid them getting soggy.

Freezing

This recipe freezes beautifully! I portion the filling into freezer-safe containers or heavy-duty zip bags, then freeze for up to 3 months. When it’s time to eat, thaw overnight in the fridge before reheating.

Reheating

To reheat, I warm the filling gently on the stovetop or microwave until heated through. For the biscuits, I pop them in the oven at 350°F for about 5 minutes to restore their flakiness and crisp edges. This two-step method keeps the textures just right.

Frequently Asked Questions:

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs are great if you prefer more flavorful, slightly fattier meat. Just make sure to shred thoroughly after slow cooking for best texture.

What if I don't have cream of chicken soup?

You can make a quick homemade cream of chicken soup by combining chicken broth, milk, flour, and some seasoning. Cook and whisk until thickened, then add it to the slow cooker in place of the canned soup.

Can I make this recipe in an Instant Pot?

Yes! Use the sauté function to brown the onion, carrots, and celery first, then add all ingredients except peas, corn, and biscuits. Cook on high pressure for about 12 minutes, then do a quick release. Stir in peas and corn afterward and use the keep warm function to heat through.

What’s the best biscuit to use for the topping?

I usually go with refrigerated buttermilk biscuits—they bake up fluffy and buttery with minimal effort. If you want extra flakiness, try a biscuit brand with a higher fat content or homemade biscuits if you’re feeling ambitious!

Final Thoughts

This Crock Pot Chicken Pot Pie Recipe holds a special spot in my weeknight rotation—it delivers all the warm, homey vibes and satisfying flavors of traditional pot pie without slaving over the stove. I hope you find it as comforting and easy as I do, and that it quickly becomes a go-to dinner you feel confident whipping up any day. Give it a try, and enjoy every cozy bite!