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 so satisfying about a cozy, hearty meal that practically makes itself. This Crock Pot Chicken Pot Pie Recipe has become my go-to when I want that classic comfort food—and without the fuss. You let the crock pot do the heavy lifting, and the end result is pure, creamy goodness with tender chicken and a flaky biscuit topping on the side.

The image shows two white bowls filled with thick chicken soup containing visible layers of shredded chicken, bright orange carrot cubes, yellow corn kernels, and green peas mixed in a light broth; one bowl is fully topped with a golden-brown biscuit that looks soft and slightly puffed, while the other bowl's soup is uncovered showing the colorful ingredients inside. Both bowls are placed on a white marbled surface, with a silver spoon beside the bowl with the biscuit, and a beige cloth with a wooden spoon resting on it near the top bowl. There is also a stack of golden biscuits on the right side of the image. 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

I honestly can’t get over how much this recipe simplifies dinner without losing any of that “homemade” vibe. From the fragrant blend of herbs to the velvety sauce, it’s just—and I mean just—right. Plus, crock pot cooking frees up your day and gives you the luxury to come home to a ready-to-serve meal. It’s one of those recipes I always recommend when friends want comfort food without the hassle.

Hands-Off Cooking: You toss everything in, set the timer, and forget about it—perfect for busy days.
Classic Comfort Flavors: Savory chicken, creamy sauce, fresh veggies, and herbs meld beautifully in this dish.
Customizable and Easy: It’s simple to swap veggies or adjust seasoning to your taste, making it a family favorite.
Biscuit Topping Simplicity: Using store-bought biscuits cuts down prep time while still adding that perfect finishing touch.

Ingredients & Why They Work

This recipe blends wholesome veggies, chicken, and a creamy base that’s rich but lightened by the slow cooking process. Each ingredient plays its part in creating the ideal pot pie experience, and a few shopping tips will help you get the best results.

Flat lay of four raw boneless skinless chicken breasts, one whole yellow onion, a small white ceramic bowl filled with chopped fresh carrots, a small white ceramic bowl with sliced celery, a small white ceramic bowl holding chopped Italian parsley, a small white ceramic bowl containing bright green peas, a small white ceramic bowl with golden corn kernels, three small white ceramic bowls each with ground paprika, dried oregano, and mixed salt and pepper, a small white ceramic bowl filled with golden chicken stock, a small white ceramic bowl of creamy chicken soup, and eight golden refrigerated biscuits arranged neatly on a simple white ceramic plate, all 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: Boneless and skinless work best for shredding and soaking up all those delicious flavors.
Yellow onion: Adds a subtle sweetness that balances the creamy sauce perfectly.
Carrots: Bring just the right amount of natural sweetness and color.
Celery: Offers a fresh, crisp contrast to the richness.
Italian parsley: Fresh herbs brighten the whole dish—don’t skip it!
Paprika & oregano: These spices add warmth and a subtle depth to the flavor without overpowering.
Salt & pepper: The essentials—season well for balanced flavor.
Chicken stock: Use a good-quality broth since it forms the base of your sauce.
Cream of chicken soup: The secret to that signature creamy pot pie texture without extra fuss.
Frozen peas & corn: Convenient, colorful veggies that cook to perfect tenderness in the slow cooker.
Refrigerated biscuits: Toasty, buttery, and foolproof topping that pairs beautifully with the filling.

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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

What I love most about this Crock Pot Chicken Pot Pie Recipe is how easily you can make it your own. I often switch up the veggies based on what’s in season or what’s in my fridge. Feel free to experiment—you'll discover your perfect version in no time.

Variation: I sometimes swap frozen corn and peas for green beans and diced potatoes, adding a nice texture variety—your family might like that, too.
Make it lighter: Use low-fat cream of chicken soup and reduced-sodium broth if you’re watching calories but still want that creamy comfort.
Spice it up: Throw in a pinch of cayenne or red pepper flakes for a subtle kick without losing the cozy feel.
Vegetarian twist: Skip the chicken and double up on the veggies, maybe add some mushrooms for meaty texture, and use veggie broth instead of chicken stock.

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

Inside a white slow cooker, there are three main layers visible: a layer of shredded light brown meat mixed with small bits of cooked vegetables like green peas and orange carrots on the right side, a bright yellow layer of corn kernels stacked on the left, and scattered green peas atop both layers. These layers sit in a thin, light-colored broth that partially fills the base. A wooden spoon is stirring the contents, and a woman's hand with light skin and nails painted pale pink holds the slow cooker’s edge on the right. The background surface is a smooth white marble texture photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep and Layer Your Ingredients

The easiest part—layer the chicken breasts in the crock pot first, then top with the chopped onion, carrots, celery, and parsley. Sprinkle on paprika, oregano, salt, and pepper right over everything. Pour the chicken stock and cream of chicken soup on top. I like to give it a gentle stir just enough to mix the soup and broth without disturbing the layers too much; this helps keep the chicken juicy and allows flavors to blend slowly.

Step 2: Slow Cook Low and Slow

I set mine to cook on low for about 8 hours, but if you’re short on time, high for 4 hours works too. Either way, the chicken comes out melt-in-your-mouth tender, soaking up all those spices and creamy goodness. Resist the urge to peek too often—that lets heat escape and can affect cooking time.

Step 3: Shred the Chicken and Add Veggies

About 30 minutes before it finishes cooking, carefully remove the chicken breasts and shred them using two forks. Returning them to the crock pot, stir in the frozen peas and corn. This keeps them from turning mushy and helps them retain that fresh pop of color and sweetness in the final dish.

Step 4: Bake the Biscuits

While the last 30 minutes of cooking happen in the crock pot, pop those refrigerated biscuits into the oven to bake according to the package directions. This step is key because it keeps your biscuits perfectly flaky and golden for serving.

Step 5: Serve It Up!

Spoon the steamy pot pie filling into bowls and top each serving with a warm biscuit straight from the oven. The biscuit soaks up the sauce just right, and that combo is what I call pure comfort.

Top Tip

After making this recipe several times, I’ve learned a few tricks that really help it shine and avoid common pitfalls. These tips make the whole experience less stressful and more rewarding—like knowing your family’s going to love what’s on the table.

Don’t Skip Fresh Parsley: It adds just enough brightness to cut through the creaminess and brings a lovely herbaceous note.
Shred Chicken Carefully: Wait until the last 30 minutes to shred so your chicken stays juicy and doesn’t dry out or become stringy.
Add Frozen Veggies Last: Tossing peas and corn in too early can make them mushy, so add them during the last portion of your cooking time.
Let Biscuits Bake Separately: I learned the hard way that baking biscuits in the crock pot ruins their texture—keep them in the oven for that perfect golden crust.

How to Serve Crock Pot Chicken Pot Pie Recipe

Crock Pot Chicken Pot Pie - Serving Suggestion

Garnishes

To keep things simple, I usually top the pot pie with freshly chopped parsley or a sprinkle of thyme. It adds a nice pop of color and freshness. Sometimes, I add a tiny drizzle of good-quality olive oil to finish, which elevates the whole bowl subtly.

Side Dishes

This recipe stands out on its own, but I love pairing it with a crisp green salad dressed lightly with lemon vinaigrette to balance the richness. Roasted Brussels sprouts or simple steamed green beans also complement the meal perfectly, adding texture and fresh flavors.

Creative Ways to Present

For special occasions, I’ve served the filling in individual ramekins topped with a biscuit crown for each guest—super charming and elegant. You can also spoon the filling over mashed potatoes for a cozy twist, turning it almost into a casserole delight.

Make Ahead and Storage

Storing Leftovers

I store leftover pot pie filling in an airtight container in the fridge, and it usually keeps well for up to 3 days. When ready to eat again, give it a good stir to refresh its creaminess before reheating—it tends to thicken as it chills.

Freezing

This recipe freezes beautifully if you want to save time later. Just cool the filling completely, store it in freezer-safe containers, and keep for up to 3 months. Freeze biscuits separately—reheat or bake fresh biscuits when serving for best results.

Reheating

I usually reheat leftovers on the stove at medium-low heat, stirring occasionally and adding a splash of chicken broth or water if it looks too thick. This keeps the sauce creamy and prevents it from drying out. Avoid microwaving if possible since it can make the texture grainy.

Frequently Asked Questions:

Can I use frozen chicken breasts for this recipe?

Yes! You can absolutely use frozen chicken breasts, but I recommend adding extra cooking time so the meat cooks through fully. Set your crock pot to low and cook for about 9-10 hours instead of 8, then follow the shredding and veggie addition steps as usual.

Can I substitute the cream of chicken soup?

Definitely. If you prefer to avoid canned soups, you can make a homemade creamy sauce using butter, flour, and chicken broth mixed with a little milk or cream. Just cook it on the stove until thickened, then add it to the crock pot at the beginning. It’s a bit more hands-on but tastes wonderful.

How do I prevent the biscuits from getting soggy?

The key is to bake the biscuits separately in the oven according to the package instructions, then serve them on top or alongside the pot pie filling. Putting them directly on the filling in the crock pot traps steam and makes them mushy fast.

Can I make this recipe in an Instant Pot instead?

Yes, you can adapt this for an Instant Pot by using the sauté function to soften vegetables, then pressure cooking the chicken with broth and seasoning for about 15 minutes. After quick-release, shred the chicken, add the frozen veggies, then warm through before serving with baked biscuits.

Final Thoughts

This Crock Pot Chicken Pot Pie Recipe holds a special spot in my kitchen repertoire because it’s that rare meal that’s as easy as it is satisfying. It warms you up from the inside out and feels like a big hug on a plate. Whether it’s a busy weeknight or a laid-back weekend, I know you’ll appreciate the simplicity and heartiness it brings. Give it a try—you might just find yourself making it again and again, just like I do.