Easy Crockpot Chicken Pot Pie: 1 Comforting Meal

You know those nights when you just crave something super comforting, like a warm hug in a bowl? That’s totally me, and that’s exactly why this crockpot chicken pot pie recipe is a total lifesaver in my kitchen! Seriously, making this classic dish in the slow cooker is ridiculously easy and tastes just like grandma used to make – maybe even better ’cause it takes a fraction of the effort. I remember one crazy week when work was just insane, and I thought about ordering takeout, but then I remembered my slow cooker. Popping everything in that morning meant I came home to this bubbly, amazing chicken pot pie ready to go. It’s one of those go-to recipes that I’ve tinkered with over the years to make it just perfect, and I can’t wait to share it with you!

Why You’ll Love This Crockpot Chicken Pot Pie

This slow cooker chicken pot pie is a total game-changer, trust me!

• It’s SO Easy: Just toss everything in the crockpot and let it do its thing. Minimal prep, maximum reward!
• Pure Comfort Food: Nothing beats that creamy, savory filling topped with fluffy biscuits. It’s like a warm hug on a plate.
• Busy Weeknight Hero: Set it and forget it! You’ll come home to a delicious, ready-to-eat meal without all the fuss.
• Incredible Flavor: All those slow-cooked ingredients meld together to create the most amazing, homey taste.

Ingredients for Your Easy Crockpot Chicken Pot Pie

Okay, let’s get down to business! Here’s what you’ll need to whip up this dreamy crockpot chicken pot pie. Don’t be intimidated by the list; it’s all pretty standard stuff and mostly goes right into the slow cooker!

For the Filling:

• 2 pounds boneless, skinless chicken breasts (these cook up so tender!)
• 1 cup chopped carrots (about 2 medium carrots)
• 1 cup chopped celery (a few stalks)
• 1 cup chopped onion (one medium onion works great)
• 1 can (10.5 ounces) condensed cream of chicken soup (the secret to that creamy base!)
• 1 cup chicken broth (low-sodium is good if you want to control the salt)
• 1 teaspoon salt
• 1/2 teaspoon black pepper

For the Biscuit Topping:

• 1/2 cup butter, softened (makes the biscuits nice and rich)
• 2 cups all-purpose flour
• 1/2 cup milk (just enough to bring it together)
• 1 egg, beaten (for that gorgeous golden glaze!)

Step-by-Step Guide to Making Crockpot Chicken Pot Pie

Alright, let’s get this pot pie magic happening! It’s honestly so simple, you’ll wonder why you haven’t been making chicken pot pie in your slow cooker for years. Just follow these easy steps and get ready for a dinner that tastes like it took all day! For more simple ideas, check out these easy recipes.

Preparing the Chicken and Filling

First things first, grab your slow cooker. Lay those beautiful chicken breasts right in the bottom. No need to chop them up yet! Next, scatter your chopped carrots, celery, and onion all around the chicken. It’s like making a colorful veggie bed for our chicken star. Now, in a separate bowl, whisk together the cream of chicken soup and the chicken broth. This is our savory, creamy sauce that’s going to make everything so delicious! Pour this mixture right over the chicken and veggies. Season it all up with that salt and pepper – don’t be shy! Then, pop the lid on, set it to low for 6-8 hours or high for 3-4 hours, and let your slow cooker do the heavy lifting. My little trick for super easy shredding? Make sure the chicken is cooked through and then pull it out – it’ll practically fall apart with just two forks!

Making the Biscuit Topping

While your filling is doing its slow-cooker dance, let’s get our biscuit topping ready. It’s super simple, I promise! In a medium bowl, toss together the flour and the softened butter. You want to rub the butter into the flour with your fingertips, or you can use a pastry blender if you have one, until it looks like coarse crumbs. Kinda like making pie crust, but way easier! Now, add the milk and mix it all up *just* until it comes together. Seriously, don’t overmix it – you want tender, fluffy biscuits, not hockey pucks! A few little streaks of flour are totally okay. We’re aiming for a slightly sticky dough that’s easy to drop.

Assembling and Cooking the Biscuits

Once your chicken is cooked and you’ve shredded it, returning it to the slow cooker, it’s time for the grand finale! Give everything a good stir to make sure that shredded chicken is coated in all that yummy sauce. Now, take spoonfuls of your biscuit dough and drop them right on top of the hot filling. Spoon them all around; they’ll spread out a bit as they cook. Once all those lovely biscuit mounds are in place, put the lid back on the slow cooker. Crank it up to HIGH if it’s not already, and let them cook for about 30 minutes. You’ll know they’re ready when the biscuits are puffed up and cooked through. Before serving, give those golden beauties a quick brush with that beaten egg. It gives them such a beautiful shine and a perfectly cooked crust!

Tips for the Best Crockpot Chicken Pot Pie

Even though this crockpot chicken pot pie is super easy, there are a few little tricks I’ve picked up that really make it sing. You want that perfect creamy filling and those fluffy biscuits every time, right? Well, let me spill the beans on how to get there!

Ingredient Substitutions and Additions

The beauty of this dish is how adaptable it is. If you’ve got some frozen peas or corn hanging out in your freezer, toss them in during the last hour of cooking with the chicken. They add a lovely pop of color and extra sweetness! Sometimes, I even throw in some chopped mushrooms or green beans if I have them on hand. Just remember, the more veggies you add, the slightly longer it might take for everything to heat through, but it’s definitely worth it for extra flavor and texture!

Biscuit Topping Perfection

The biggest secret to those amazing, tender biscuits on top? Seriously, do NOT overmix the dough! I’m talking mix it *just* until it all comes together. If you work that flour and milk too much, you’ll end up with tough biscuits, and nobody wants that. So, gentle hands are key here! Also, make sure they cook uncovered for that final 30 minutes on high. This helps them get perfectly golden and prevents them from getting soggy on top. You want that slight crisp on top before you dive in!

Serving Suggestions for Your Crockpot Chicken Pot Pie

This hearty crockpot chicken pot pie is a meal in itself, but if you’re looking to round out your dinner, I’ve got a few ideas! It’s perfect with a simple side salad, maybe just some crisp lettuce with a light vinaigrette to cut through the richness. A basket of crusty bread is always welcome too, perfect for soaking up any leftover creamy sauce. Honestly though, it’s so filling and satisfying on its own, especially piled high with those fluffy biscuits. For more dinner inspiration, don’t forget to check out my dinner recipes!

Storage and Reheating Your Crockpot Chicken Pot Pie

Leftover chicken pot pie? Lucky you! Once it’s cooled down a bit, just pop any remaining portions into an airtight container and tuck them into the fridge. They’re good for about 3-4 days like that. When you’re ready to reheat, you’ve got a couple of good options. You can gently warm it up in the microwave, making sure to stir it halfway through so it heats evenly. Or, for an even better texture, scoop it into an oven-safe dish and pop it into a 350°F (175°C) oven until it’s hot and bubbly again. That way, those biscuits stay nice and tender!

Frequently Asked Questions about Crockpot Chicken Pot Pie

Got questions about making the best crockpot chicken pot pie? I get it! There are always a few little things that pop into your head when you’re trying a new recipe, especially one that’s so near and dear to my heart. Here are some things people ask me; hopefully, they help you out!

Can I prepare this crockpot chicken pot pie ahead of time?

You absolutely can! That’s one of the best parts about using a slow cooker. You can totally prep everything – chop the veggies, measure out the soup and broth – the night before and stash it all in the slow cooker insert in the fridge. In the morning; just transfer it to the cooker base, switch it on, and head out! You can even go a step further and make the biscuit dough ahead of time and keep it chilled, but you might need to let it sit out for a few minutes before dropping it onto the hot filling.

What if I don’t have a slow cooker? Can I still make this?

Oh, of course! You can totally adapt this recipe for a regular pot on the stovetop or even bake it in the oven. For the stovetop method, you’d sauté the veggies first, then add the chicken, soup, broth, and seasonings. Bring it to a simmer and cook until the chicken is done. Shred the chicken, then drop dollops of the biscuit mixture on top, cover, and simmer until they’re cooked. If you’re going the oven route, you’ll likely want to use an oven-safe Dutch oven and follow similar stovetop steps, then top with biscuits and bake at around 375°F (190°C) until golden and bubbly. It’s just a bit more hands-on!

My chicken pot pie filling seems a little thin. How can I thicken it?

A thin filling is an easy fix! If it’s not quite as thick as you’d like after cooking the chicken, just mix a tablespoon or two of cornstarch with an equal amount of cold water to make a slurry. Stir this into the hot filling in the slow cooker and let it cook for about 10-15 more minutes on high, uncovered if possible, until it thickens up nicely. You can also use a bit of flour mixed with water, but cornstarch usually gives a clearer, less ‘floured’ taste. Remember, those biscuits will also soak up some of the liquid as they cook!

Can I use different kinds of chicken for this recipe?

You sure can! While boneless, skinless chicken breasts are super convenient, you could also use boneless, skinless chicken thighs. They tend to be a bit more forgiving and stay really moist. Some folks even use rotisserie chicken for a serious shortcut! If you use rotisserie chicken, just add it towards the end of the cooking time along with the vegetables, soup, and broth, and cook until everything is heated through before adding the biscuits. Just be mindful of added salt in rotisserie chicken!

If you have any other questions or want to share your own twists, feel free to reach out! You can always contact me.

Estimated Nutritional Information

Just a heads-up, the nutritional info is an estimate since everyone makes things a little differently! Based on the ingredients, one yummy serving of this crockpot chicken pot pie is roughly:

• Calories: 650
• Fat: 35g
• Protein: 40g
• Carbohydrates: 45g
• Sodium: 900mg

This can totally vary depending on the exact ingredients and brands you use, but it gives you a good idea!

Share Your Crockpot Chicken Pot Pie Creations!

I absolutely LOVE hearing from you all and seeing your kitchen adventures! Did you try this crockpot chicken pot pie? Did you add your own special twist to the biscuits or maybe sneak in some extra veggies? Please, tell me all about it in the comments below! And hey, if you snap a picture, I’d be thrilled if you shared that too. Your creations make me so happy! Don’t forget to leave a rating if you loved it – it truly helps other home cooks find this recipe. You can review the terms of service for more info!

Print