Tender chicken and hearty veggies are smothered in a rich and creamy chicken gravy with this easy crock pot chicken pot pie recipe. Served with a warm, fluffy biscuit on top, this is a super easy comfort food dinner the whole family will love!
Why I Love This Slow Cooker Chicken Pot Pie
Packed full of ultra-tender chicken and veggies in a creamy chicken gravy, this super easy crockpot chicken pot pie is hearty, nostalgic, and comforting. Served with warm biscuits to soak up all the amazing gravy, you’re bound to love this recipe! I know my family sure does. I love serving it to my little picky eaters because it’s a way I can actually get some protein and veggies in their bellies with no complaints! It also helps that the grown-ups love it just as much. Check out why the Crockpot stays plugged in year-round for this recipe:
- Easy: Crock pot chicken pot pie is so easy to make! You only need 8 simple ingredients, some of which you probably already have on hand, and it only requires 10 minutes of work. Just dump everything into the slow cooker and let it do the rest of the hard work!
- Comforting: Crock pot chicken pot pie is the very definition of a comfort meal! With juicy chicken, tender veggies, a creamy gravy, and soft and fluffy biscuits, this meal will instantly put a smile on your face. It’s one of those ‘stick-to-your-ribs’ kind of dinners that you crave in the colder months!
- Mess-Free: One reason why we love using slow cookers is because they barely make any mess at all. All you need is a crockpot for the chicken and a baking sheet for the biscuits. No mixing bowls, skillets, or pans are required for this easy dinner idea.
- Travels Well: This is a great dish to make to bring to a potluck. It travels easily in the crockpot, just plug in the crockpot when you get to your destination to keep it warm.
If you love creamy and easy chicken crockpot recipes, make sure to also check out our favorite easy crockpot chicken and dumplings, this crockpot ranch chicken made with just 4 simple ingredients, and this amazing crockpot chicken and gravy that is always a family favorite.
Featured Reader Review
Was easy to make. Plenty for the next day too! I followed directions and it was yummy. Great for a cold snowy winter day!
Key Ingredients
All you need to cook this easy recipe are 8 basic ingredients. Below you will find helpful notes for key ingredients used to make this chicken pot pie recipe with cream of chicken soup. Scroll down to the recipe card for the full ingredient list and exact amounts!
- Chicken: We used boneless, skinless chicken breasts, but chicken thighs will work as well!
- Cream Of Celery Soup: You can swap this one out for cream of mushroom, cream of onion, etc.
- Frozen Mixed Vegetables: No need to defrost the frozen vegetables, add them right to the crockpot. We like to use frozen veggies for ease, but fresh ones will work too.
- Biscuits: You can use any biscuits you like, we prefer homestyle buttermilk biscuits. We also have some fun alternative toppings listed in the post below you can try!
How to Make Crockpot Chicken Pot Pie
This rich, comforting, and protein-packed chicken pot pie with soft and fluffy biscuits is so easy to make. Below is a quick overview, but please scroll to the recipe card at the bottom of this post for full instructions.
- Season: Line a slow cooker with nonstick spray, add the chicken, and season.
- Mix: Add the soup, veggies, and the rest of the spices into the crockpot and give it all a good stir.
- Cook: Cover and cook on high for 4 to 6 hours, or on low for 6 to 8 hours, until chicken is cooked through and easily shredded.
- Bake: 20 minutes before you are ready to serve, bake the biscuits in the oven.
- Serve: Shred the chicken and stir to combine with the veggies and gravy. Serve topped with a biscuit, or split the biscuit in two and top with the pot pie filling!
Cook’s Tips and Variations
- Veggies: This is a great meal for when you have extra vegetables in your fridge or freezer that you need to use up. You can use just about any type of fresh or frozen veggies, like carrots, onions, green beans, peas, mushrooms, corn, etc.
- Different Gravy Flavors: Cream of chicken soup and cream of celery soup are included in this easy homemade chicken pot pie recipe, but feel free to change it up to what you have on hand. Cream of mushroom soup, or cream of onion soup, will both work great as well.
- Make Homemade Biscuits: Canned homestyle biscuits work great in this crock pot chicken pot pie, and they’re so easy. However, a fun way to really elevate your pot pie is to make your own fluffy biscuits. We highly recommend our herb drop biscuit recipe!
- Puff Pastry: If you want to make this dish a little fancy, buttery puff pastry is the answer! Once the pot pie filling is fully cooked, you can top it with puff pastry and bake according to the package directions until the puff pastry is golden brown. You can do this in a large casserole dish or in ramekins for individual servings. You can also do this same idea with crescent dough instead of puff pastry!
Yield: 6 servings
Crock Pot Chicken Pot Pie
This crock pot chicken pot pie has tender chicken, hearty veggies, and a creamy gravy. Topped with a fluffy biscuit, it's the ultimate easy comfort food.
Ingredients
- 2 lbs boneless, skinless chicken breasts, or thighs
- 2 (10.5 oz) cans cream of chicken soup
- 1 (10.5 oz) can cream of celery soup
- 12 oz frozen mixed vegetables
- 2 teaspoons garlic powder, divided
- 2 teaspoons onion powder, divided
- 2 teaspoons black pepper, divided
- 1 (16.3 oz) can homestyle biscuits, or homemade drop biscuits
Instructions
- Spray crockpot liner with non-stick spray. Lay chicken breasts in the bottom of the crockpot and season with 1 teaspoon of each: garlic powder, onion powder and black pepper.
- Cover chicken breast with cream of chicken soup and cream of celery soup.
- Spread mixed frozen vegetables over the soup. Sprinkle the remaining 1 teaspoon of garlic powder, onion powder, and pepper, over the top of the vegetables.
- Place lid on the crockpot and cook on low for 6 to 8 hours or on high for 4 to 6 hours, until chicken is cooked through and easily shredded.
- 15 to 20 minutes before serving, bake the biscuits according to the package directions.
- A few minutes before the biscuits are ready, use 2 forks to shred the chicken. Stir until the chicken is covered in the gravy and vegetables.
- Serve with a warm biscuit on the top/side or cut the biscuits in half and top with chicken pot pie.
Notes
Storage: Store the chicken pot pie filling and the biscuits separately. Store the chicken pot pie filling in an airtight container in the fridge for up to 5 days. Store leftover biscuits in an airtight container at room temperature for up to 3 days, or in the fridge for 1 week. We recommend reheating the filling in the microwave in 30-second increments, until warmed through.
Freeze: Once cooled, freeze the chicken pot pie filling in an airtight container for up to 3 months. For best results, transfer to the fridge to thaw for 24 hours before reheating.
Veggies: You can use just about any type of fresh or frozen veggies, like carrots, onions, green beans, peas, mushrooms, corn, etc.
Different Gravy Flavors: Cream of mushroom soup or cream of onion soup will both work great as well in this recipe.
Puff Pastry: If you want to make this dish a little fancy, buttery puff pastry is the answer! Once the pot pie filling is fully cooked, you can top it with puff pastry and bake according to the package directions until the puff pastry is golden brown. You can do this in a large casserole dish or in ramekins for individual servings. You can also do this same idea with crescent dough instead of puff pastry!
Nutrition
Calories: 645kcal, Carbohydrates: 59g, Protein: 42g, Fat: 26g, Saturated Fat: 5g, Polyunsaturated Fat: 8g, Monounsaturated Fat: 9g, Trans Fat: 0.02g, Cholesterol: 115mg, Sodium: 2066mg, Potassium: 1015mg, Fiber: 4g, Sugar: 4g, Vitamin A: 3368IU, Vitamin C: 8mg, Calcium: 109mg, Iron: 5mg
Id love to make this for a large family. Can this recipe be doubled and would it be the same cook times?
Hi Amy! Yes, you can double it in a large (8+ quart) crockpot with the same cook time!
If I add fresh diced potatoes should I cook on low or high? Show the potatoes sit on top or be mixed with the soup?
Hi Rachelle! You could do either cook time and the potatoes should cook within that window of time. The potatoes would be fine on the bottom or mixed in with the soup mix. Hope this helps! 🙂
I make this a couple times a month and eat it with homemade rosemary rolls! Seriously my favorite comfort food😍
This soup is AMAZING!!
Super easy recipe to follow and tastes delicious! My husband and 1.5 year old daughter also loved it. This will definitely be a new regular fall/winter dinner for us! I did put less pepper than called for and added about 3-4 tbs of chicken stock.
If you are thinking about trying this recipe out DO IT! You wont regret it!
Is this made with fresh or frozen chicken breasts. And how many is 2 lbs. 3 large ones?
Hi JV, you can use frozen or fresh, both will work! Chicken breasts are not all the same size, so the weight will vary. However, this recipe will work with a little more, or a little less, chicken… so you can do it 2 or 3 breasts and it will work both ways. Hope this helps!
This recipe was super easy but it had way too much pepper. I would cut the amount of pepper in half or maybe even less than that. Besides that I would recommend! Will be making again.
Wasn’t a huge fan, but I think that’s because we don’t like celery. I took a chance on using the cream celery soup hoping it wouldn’t take over the dish, but all I could taste was a bitter celery flavor. Tried to cover it up with more chicken broth which helped a little. Might try again and use a different gravy as she suggested so that was my fault but lessons learned. Still very easy and quick to execute!
Absolutely love this recipe. Tasted delicious, was hearty and warm to return to after a day of work. Every other recipe that claims to be easy can get off the internet. Thank you for making an easy recipe that tastes great.
Good evening I made the chicken pot pie soup for dinner shredded the chicken use canned vegetables and I put mushrooms in. My husband loved the recipe and it was easy to make.
Was delicious!
Question.. did you use condensed soup? If so, did you add the water/milk?
Thanks!
Hi Des,
We used cream of chicken and cream of celery soup, but we did not use any milk or water to thin it out. If you use milk or water it will thin out the gravy and have more of a soup consistency. Hope you love this easy crockpot recipe as much as we do!
My kids and husband devoured this recipe and gave it two thumbs up! I did one cream of mushroom and one cream of celery instead of the two cans of celery though. Super easy!
I typically don’t leave reviews because I forget or I like to make the recipe a few times before having something to say about it. This meal was AWESOME! Toddler and teenager approved 🙌🏽 I had plenty leftovers and it was so full of flavor. I added a mix of fresh and frozen vegetables but definitely will add more and maybe some small diced potatoes next time. 10/10 quick and easy family meal that was a hit!
Are you able to substitute the chicken breasts for cooked rotisserie chicken instead and just warm everything through instead? Trying to make my camping meals even easier lol
Hi Jamie! Do you mean like if you wanted to make it on a stove top (or possibly over a campfire)? If yes, I would sauté the frozen vegetables in a skillet until they are softened, then just stir everything else together (including your shredded rotisserie chicken) and heat it up until warm and serve it! You could also skip the sautéing step if you wanted to use canned vegetables instead. Hope this helps!
This is the best food I’ve ever ate! I 100000% recommend this recipe!
Can I sub cream of mushroom soup for the celery?
Yes! Will still work great, you can use any cream of soup flavor you enjoy. 🙂
Sorry, if this post twice. I made this crock pot pot pie for dinner tonight. It was just delicious. Didn’t make biscuits, maybe tomorrow. Was a little spicy from the pepper.
Agreed – way too peppery!
If you like the flavor of pepper but want it to be milder, I’d highly recommend using white pepper. It has an earthier flavor than black pepper and less spicy.
Need to make for approximately 40 people— suggestions for how much?
Hi Amy! I’m not sure making this to feed 40 would be ideal because you would need quite a few crockpots. You can double this recipe if using a large enough crockpot (8 quarts or larger) and then would get about 12 servings per crockpot (or maybe a few more depending on how big of eaters you are serving and how many other dishes you have). Hope this helps!
Was easy to make. Plenty for the next day too! I followed directions and it was yummy. Great for a cold snowy winter day!
It tastes good but is very runny More like soup instead of gravy What can I do?
Hi Karen! Did you add some kind of liquid or perhaps add frozen chicken breasts making excess liquid? Either way, you can thicken just about anything sauce-y in a crockpot with a cornstarch slurry! Whisk to combine 2 tablespoons of water with 2 tablespoons of cornstarch and stir it into the sauce. Give everything a good stir and let it cook for about 10 minutes! It should thicken right up!