Crock Pot Chicken Pot Pie

A classic comfort food dinner gets a makeover for the slow cooker! This easy Crock Pot Chicken Pot Pie with biscuits comes together in about 10 minutes and simmers in your kitchen while you go about your busy day. Weeknight meals don’t get much easier than this!

As often as possible, I like to plan a few meals in advance so that I can pick up the necessary ingredients over the weekend and know that I have plenty of food on hand for a full week ahead.

If you’re like me and you’re trying to figure out what to feed your family (with minimal effort on your part), then please do yourself a favor and add this meal to your list!

What is Slow Cooker Chicken Pot Pie?

My mom’s classic chicken pot pie was one of my favorite dinners when I was growing up. So naturally, with a family of my own to feed, I’m turning to some of my childhood faves for inspiration.

Now that I’m a mom with three active little boys pulling me in about a million different directions, I’ve learned that I need to find shortcuts as often as possible. My slow cooker is one of my best-loved kitchen appliances for that very reason!

An original chicken pot pie is a savory dish filled with chicken, carrots, celery, onion and peas in a creamy made-from-scratch sauce. Some versions include a bottom crust and a top crust, while other pot pie recipes only use a top crust. The topping can be made with a classic pie pastry, with biscuits, or even with puff pastry.

For a slow cooker version of the recipe, I’m using all of the same flavors and ingredients that my mom uses in her traditional recipe, but I’m preparing the filling in the slow cooker. This Crock Pot Chicken Pot Pie is made from scratch with no condensed soup. The filling is then finished with biscuits on top and an easy, cozy meal is ready to serve!

How to Make Crock Pot Chicken Pot Pie:

As I noted above, this recipe includes all of the traditional pot pie staples — like fresh veggies and chicken all tossed together in a thick, creamy sauce.

Ingredients:

• Carrots, celery and onion
• All-purpose flour – to thicken the sauce
• Chicken broth
• Thyme
• Bay leaf – adds a lot of flavor
• Chicken – boneless and skinless thighs or breasts will work
• Frozen peas – no need to thaw first
• Heavy cream – for a creamy and rich flavor
• Biscuits – refrigerated dough or your favorite homemade biscuit recipe

First, place the carrots, celery, onion, flour, chicken broth, thyme and bay leaf in the slow cooker. Stir to combine. Add chicken on top; season with 1 teaspoon salt and ¼ teaspoon pepper.

Cover and cook on LOW for 4-6 hours or on HIGH for 2-3 hours (or until chicken is cooked through and vegetables are tender). During final 10 minutes of cooking time, remove thyme sprigs and bay leaf. Take chicken out of the slow cooker and place it on a cutting board. Dice chicken into bite-sized pieces.

Return chicken to slow cooker and stir in frozen peas and cream.

Cook for an additional 10 minutes, or until peas are heated through.

How to serve Slow Cooker Chicken Pot Pie:

Scoop the chicken filling into individual bowls and top with biscuits. I typically take a shortcut and use a tube of refrigerated biscuit dough; however, if you have a few extra minutes, you can’t beat homemade biscuits! We love these Cheddar Biscuits with Chives and Bacon or Aunt Bee’s 3-Ingredient Buttermilk Biscuits.

Since the dish includes lean protein, vegetables and a crust, you really don’t need any additional sides. That said, here are a few easy options that go well with the chicken pot pie:

• A simple green salad tossed in Buttermilk Dressing
• Southern Fried Apples
• “Angel Fluff” Cool Whip Fruit Salad
• Slow Cooker Southern Green Beans
• Garlic Roasted Broccoli
• Southern Collard Greens

Cook’s Tips and Recipe Variations:

• Be careful not to overcook your chicken (especially if using chicken breasts). I find that the chicken breasts have the best texture when cooked in my slow cooker on HIGH for about 2 hours. That keeps them moist and juicy, and prevents them from drying out. If you would like a dish with a longer cooking time, try using 2 lbs. of boneless, skinless chicken thighs instead of breasts. The thighs tend to stay juicy when left in a Crock Pot for extended periods.
• Also remember — every slow cooker runs at a slightly different temperature (which is why the recipe gives you general time ranges, rather than exact times). Since my slow cooker tends to cook at a relatively high temperature, I find that the meal is best when cooked on HIGH for about 2 hours or on LOW for about 4-5 hours. Just get familiar with your pot and adjust accordingly.
• Do not thaw the frozen peas before adding them to the filling.
• Is chicken pot pie Keto-friendly and low carb? No, this recipe includes 34.8 grams of carbs per serving, so it would not be a good option for the Keto diet.
• Leftovers can be stored in the refrigerator for 2-3 days.
• Can you freeze chicken pot pie filling? Yes! You can freeze this filling in an airtight container in the freezer for up to 3 months.
• To reheat the filling, place in a saucepan on the stovetop and warm over low heat, just until heated through.
• Instead of using the biscuits for a crust, try serving the Crock Pot Chicken Pot Pie with noodles instead!
• To make the recipe a bit more healthy, you can swap out the heavy cream and use half-and-half instead.

More easy pot pie recipes that you might enjoy:

• Classic Chicken Pot Pie with a pie crust
• Dump-and-Bake Chicken Pot Pie {an easy chicken pot pie with biscuits and a filling that’s made with cream of chicken soup!}
• Dump-and-Bake Chicken Pot Pie Pasta Casserole
• Quick and Easy Pizza Pot Pie
• Turkey Pot Pie Pockets {with puff pastry}

Crock Pot Chicken Pot Pie

5 from 4 votes

Prep: 10 minutes minutes

Cook: 4 hours hours

0 minutes minutes

Total: 4 hours hours 10 minutes minutes

Servings 4 -6 servings

Calories 450.2 kcal

A classic comfort food dinner gets a makeover for the slow cooker! This easy Crock Pot Chicken Pot Pie with biscuits comes together in about 10 minutes!

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Ingredients

  

1x2x3x

• 1 cup peeled and chopped carrots
• 1 cup chopped celery
• 1 medium onion, chopped
• 1/3 cup all-purpose flour
• 1/3 cup chicken broth
• ¼ teaspoon dried thyme (or the leaves from 1 sprig fresh thyme)
• 1 bay leaf
• 2 lbs. boneless, skinless chicken breasts or thighs
• 1 cup frozen peas
• 1/3 cup heavy cream
• Salt and pepper
• 1 tube refrigerated biscuit dough (or your favorite homemade biscuit recipe)

Instructions

• Spray the insert of a 4- to 6-quart slow cooker with cooking spray. Add carrots, celery, onion, flour, chicken broth, thyme and bay leaf to the slow cooker. Stir to combine. Place chicken on top; season with 1 teaspoon salt and ¼ teaspoon pepper.
• Cover and cook on LOW for 4-6 hours or on HIGH for 2-3 hours (or until chicken is cooked through and vegetables are tender). During final 10 minutes of cooking time, remove thyme sprigs and bay leaf. Take chicken out of the slow cooker and place it on a cutting board. Dice chicken into bite-sized pieces. Return chicken to slow cooker and stir in frozen peas and cream. Cook for an additional 10 minutes, or until peas are heated through.
• While the chicken mixture finishes in the slow cooker, bake biscuits in the oven according to package instructions.
• Ladle chicken mixture into individual serving bowls and top with biscuits.

Notes

• Be careful not to overcook your chicken (especially if using chicken breasts). I find that the chicken breasts have the best texture when cooked in my slow cooker on HIGH for about 2 hours. That keeps them moist and juicy, and prevents them from drying out. If you would like a dish with a longer cooking time, try using 2 lbs. of boneless, skinless chicken thighs instead of breasts. The thighs tend to stay juicy when left in a Crock Pot for extended periods.
• Also remember — every slow cooker runs at a slightly different temperature (which is why the recipe gives you general time ranges, rather than exact times). Since my slow cooker tends to cook at a relatively high temperature, I find that the meal is best when cooked on HIGH for about 2 hours or on LOW for about 4-5 hours. Just get familiar with your pot and adjust accordingly.
• Do not thaw the frozen peas before adding them to the filling.
• Is chicken pot pie Keto-friendly and low carb? No, this recipe includes 34.8 grams of carbs per serving, so it would not be a good option for the Keto diet.
• Leftovers can be stored in the refrigerator for 2-3 days.
• Can you freeze chicken pot pie filling? Yes! You can freeze this filling in an airtight container in the freezer for up to 3 months.
• To reheat the filling, place in a saucepan on the stovetop and warm over low heat, just until heated through.
• Instead of using the biscuits for a crust, try serving the Crock Pot Chicken Pot Pie with noodles instead!
• To make the recipe a bit more healthy, you can swap out the heavy cream and use half-and-half instead.

Nutrition

Serving: 1/6 of the filling topped with 1 biscuitCalories: 450.2kcalCarbohydrates: 34.8gProtein: 41.7gFat: 14.9gSaturated Fat: 6gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1.4gCholesterol: 105.9mgSodium: 746.6mgPotassium: 208.8mgFiber: 2.5gSugar: 6.4gVitamin A: 7300IUVitamin C: 22.4mgCalcium: 75mgIron: 3.8mg

Keyword: Chicken Pot Pie, Crock Pot Chicken Pot Pie, slow cooker chicken

Course: Main Course

Cuisine: American

Author: Blair Lonergan

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This post was originally published in October, 2015. It was updated in December, 2019.