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Crock Pot Chicken Pot Pie

Crock Pot chicken pot pie with tender chicken and vegetables slow-cooked in a creamy soup and broth base, then finished with warm biscuits. The end result is a thick, savory filling that tastes like classic chicken pot pie with almost no hands-on work.
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Prep Time 20 minutes
Cook Time 6 hours 40 minutes
Total Time 7 hours
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken and filling
  • 2 lb boneless skinless chicken breasts
  • 1 small onion, diced
  • 3 carrots, sliced
  • 2 celery stalks, sliced
  • 1 cup frozen peas
  • 2 can (10.5 oz) cream of chicken soup
  • 1 cup chicken broth
  • 1 tsp garlic powder
  • 1 tsp dried thyme
  • 1 tsp parsley
  • 0.5 tsp black pepper
  • 1 tsp salt
  • 0.5 cup heavy cream
Topping
  • 1 can (8 count) refrigerated biscuits
  • 1 fresh parsley if desired

Equipment

  • 1 Dutch oven

Method
 

Slow-cook the chicken pot pie filling
  1. Place the chicken breasts in the crock pot.
  2. Add the onion, carrots, celery, garlic powder, thyme, parsley, salt, and pepper.
  3. Pour in the cream of chicken soup and chicken broth, then cover.
  4. Cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken is tender and fully cooked.
  5. Remove the chicken and shred it using two forks.
  6. Return the shredded chicken to the crock pot, then stir well into the creamy vegetable mixture.
  7. Stir in the frozen peas and heavy cream.
  8. Cook for 20 minutes on LOW (or until the peas are heated through and the sauce looks thick and creamy).
Bake the biscuits and serve
  1. Meanwhile, bake the refrigerated biscuits according to package directions until golden-brown.
  2. Serve the creamy chicken mixture topped with the warm biscuits.
  3. Garnish with fresh parsley if desired.

Notes

For a thicker filling, let the pot stand covered for 5 minutes after the 20-minute simmer before serving—this helps the sauce cling to the chicken and vegetables. Store leftovers in the refrigerator up to 4 days; reheat gently in a saucepan or microwave. Freezing is not recommended because biscuits and creamy soup can change texture after thawing. For a lighter option, use half-and-half instead of heavy cream and reduce the salt slightly to taste.