This Crockpot Chicken Pot Pie might be the easiest version you’ll ever make! Just 8 pantry ingredients, no chopping, no broth, and absolutely no thickening slurry needed. Tender shredded chicken and mixed veggies cook down into the creamiest, most savory gravy thanks to a duo of cream of chicken and cream of celery soup. Top it with a warm, flaky biscuit and you’ve got pure comfort food!
Ellen’s Notes
This recipe holds a special place in my heart because it’s the one I bring to potlucks, sick neighbors, and new mom dinner deliveries. It travels well in the crockpot, reheats beautifully, and never fails to get rave reviews!
Jessica and I have tinkered with it over the years, and what I love is that it stays true to the simple, old-fashioned flavors of a classic chicken pot pie without any of the hours of work.
If you make one new crockpot recipe this season, please let it be this one — I really do think you’ll love it as much as we do!
📌 Key Ingredient Notes
Chicken Breasts: I use boneless, skinless chicken breasts because they shred beautifully after slow cooking and stay nice and lean. Chicken thighs work just as well and tend to be a little more flavorful and forgiving if you accidentally cook them longer. You can use fresh or frozen — just add 1 to 2 extra hours of cook time if starting from frozen.
Cream of Chicken Soup: This is the base of the gravy, so don’t skimp here. I recommend the regular (not low-sodium) version for the best flavor, since you’re not adding any additional broth or salt. Two cans is the sweet spot! One alone leaves the gravy thin.
Cream of Celery Soup: This is the secret ingredient that gives the gravy its homemade-tasting depth. If you genuinely don’t like celery, you can swap it for cream of mushroom or cream of onion, but I really encourage you to try the celery soup first! It tastes far less “celery-forward” than you’d expect and rounds out the flavor beautifully.
Biscuits: I love a refrigerated can of homestyle buttermilk biscuits for ease, but homemade drop biscuits or any buttery biscuit you love will work. Pillsbury Grands are my go-to. The key is to always bake them separately so they stay flaky and don’t go soggy in the gravy.
How to Make Crockpot Chicken Pot Pie
See the printable recipe card for full ingredient list and directions below.
- Line a slow cooker with nonstick spray, add the chicken, and season.
- Add the soup, veggies, and the rest of the spices into the crockpot and give it all a good stir.
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- 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.
- 20 minutes before you are ready to serve, bake the biscuits in the oven.
- 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!
Ellen’s Recipe Tips
Divide your seasoning — don’t dump it all in at once. This is the single most important tip in this whole recipe. Half of the garlic powder, onion powder, and pepper goes directly on the chicken, and the other half goes on top of the vegetables. It seasons the dish in two layers and makes a huge difference in flavor.
Don’t add extra broth or milk. It’s tempting to add liquid because everything looks dry at the start, but trust the process! The chicken releases plenty of juice as it cooks, and the cream soups thin out just enough. Adding extra liquid turns this into more of a soup.
Don’t open the lid while it cooks. Every time you lift the crockpot lid, you add about 20-30 minutes to the cook time. Resist the urge to peek until you’re getting close to the end!
Stir everything well after shredding. Once the chicken is shredded, give the whole pot a really good stir so the chicken, veggies, and gravy come together into that classic pot pie filling consistency.
How To Store Leftovers
Store the crockpot chicken pot pie filling and the biscuits separately for the best texture. Place the cooled filling in an airtight container in the fridge for up to 5 days, and store the biscuits in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
Once fully cooled, the filling freezes wonderfully for up to 3 months in an airtight container or freezer-safe bag. Thaw overnight in the fridge before reheating for the best texture. I don’t recommend freezing the biscuits after baking, just bake a fresh batch when you’re ready to serve!
Crockpot Chicken Pot Pie
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
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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.
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Notes
Nutrition
More of the Best Comforting Chicken Recipes
- Creamy Chicken Pot Pie Soup – This creamy twist on the classic soup is so satisfying!
- Chicken Pot Pie Casserole – It’s perfect for feeding a small army.
- Chicken and Rice Casserole – Chicken, herb-seasoned rice, veggies, and plenty of cheese.
- Oven Fried Chicken – Everything you love about fried chicken without the mess!
- Cheesy Rotel Chicken Pasta – It’s ready in just 20 minutes.
EASY recipe! Used boneless skinless chicken thighs as we like dark meat and it’s cooking now. Smells so good! I like that i can make the biscuits separately too! Thanks for making such a easy family friendly recipe!
Can I use canned vegetables, instead of frozen?
Hi Sandy, yes! Just drain them before adding.
My family and I love this recipe. The seasonings are the perfect amount, and I like that I can make biscuits separately.
Delicious and easy!
How does the cook time vary if starting with frozen chicken breasts in the crock pot?
Hi Monica, yes plan to cook frozen chicken longer than thawed. If cooking on low 7-8 hours.
served over mashed potatoes it is amazing!
Useless less pepper, 2 teaspoons is to much. 1 would be better.
Way too much pepper! I would half the pepper and double the veggies. Otherwise a great easy recipe!
WAY to much seasoning…could cut that in half!!! Otherwise chicken & soup consistency was good. Just wish it had less seadoning, especially pepper & garlic!!!
Hello. If I use canned peas and carrots, would the cooking time remain the same? Also, should I add an extra can of cream of chicken if I omit the cream of celery? Thank you for your time.
Hi Debbie, The cooking time should remain the same and I would add a second can of cream of chicken, or you can use a can of cream of mushroom. Hope you love this easy recipe as much as we do.
Can you make it in a regular pot or does it have to be a crock pot? Thank you!
I wouldn’t recommend a regular pot on the stove top for this recipe, but you could bake it in a covered casserole dish. The chicken won’t be as tender/shreddable as it would cooking super low and slow in a crockpot, but would still be tasty! You can bake it for about 30-40 minutes at 350°F, until the chicken is cooked through. Hope this helps!
This was so easy and delicious. I rinsed my soup cans out with one cup of chicken broth. I don’t think I’ll ever buy a pot pie again 👍
This was great! I am curious what the serving sizes are in reference to the nutrition facts and if it also includes a puff pastry as well?
Hi Natalie! We are so glad you enjoyed it! For the nutritional facts, they are estimated with a standard nutritional calculator. Of course it is just an idea, exact nutritional information will depend on what brands you use of each ingredient. For the yield, we listed that this recipe serves 6 people, so the nutritional information provided is for one serving – or 1/6th of the full recipe. The recipe nutritional calculator takes into account all ingredients listed in the recipe, so it does include the can of biscuits. Hope this helps and makes sense!
Hello! I enjoy making this recipe in my crock pot for family dinners. I noticed you mentioned you can freeze the filling mixture after cooking and reheat later. However, I’m currently pregnant, and I’m looking for meals that take little to no prep or precooking required, to make ahead and freeze for postpartum meals. Would you say that it could be an option for this meal? If so, any tips on doing it this way? Thanks!
Hi Samantha! Yes, thankfully canned condensed soups freeze and thaw just fine, so you could add everything to a freezer safe bag and freeze it. Because it will be hard to get it out of the package and make it fit in the slow cooker, I would thaw it in the fridge overnight the day before you want to cook it. Then just add it all to your crockpot and cook as directed the next morning! Congratulations, try to soak up and enjoy all those newborn baby snuggles!
Delicious!!!! Love the open face style! I added a little extra chicken (3.5 pounds) and extra seasoning (2 teaspoons each on top of chicken). Will definitely be having this again and again, especially during this cold winter!
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!