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 comforting about the rich, creamy filling paired with flaky biscuits in a classic pot pie—but what if I told you you could have all that goodness ready with almost no fuss? This Crock Pot Chicken Pot Pie Recipe is my go-to when I want that warm, hearty dinner without spending ages in the kitchen.

The image shows two white bowls filled with thick chicken and vegetable soup. The soup has visible shredded chicken mixed with bright green peas, yellow corn, and orange carrot pieces in a clear broth with herbs. One bowl is fully open showing the colorful mix inside, while the other bowl is topped with a round, golden-brown biscuit that looks soft and slightly fluffy. A silver spoon with a wooden handle rests beside the bowls on a white marbled surface with a beige cloth napkin nearby. 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

This crock pot chicken pot pie is one of those recipes that feels like a warm hug on a plate. I love it because it’s fuss-free but still tastes like you put in all the effort. Plus, slow cooking means flavors deepen beautifully while you get on with your day.

Easy prep & hands-off cooking: Toss everything in your slow cooker in the morning, and dinner practically makes itself.
Deliciously comforting: Creamy, savory filling with tender chicken and fresh veggies — straight-up cozy vibes.
Simple ingredients: No exotic items here, just easy pantry staples that you probably have on hand.
Versatile and crowd-pleasing: Great for family dinners, meal prep, or when guests drop by unexpectedly.

Ingredients & Why They Work

Every ingredient in this Crock Pot Chicken Pot Pie Recipe plays a role, working together for balanced flavors and textures. Here’s why each one matters and some tips to source them easily.

Flat lay of four raw boneless skinless chicken breasts, a whole yellow onion with smooth papery skin, a small mound of chopped bright orange carrots, a pile of fresh sliced pale green celery, a small bunch of vibrant green Italian parsley sprigs, a neat heap of deep red paprika powder, scattered dried oregano leaves, coarse white salt crystals, whole black peppercorns, a small white ceramic bowl filled with golden chicken stock, another small white ceramic bowl holding creamy pale yellow chicken soup, a small pile of plump fresh green peas, a small cluster of fresh yellow corn kernels, and eight golden refrigerated biscuits arranged symmetrically on a simple white ceramic plate, 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 here for easy shredding and less prep time.
Yellow onion: Adds that foundational depth and slight sweetness as it slow cooks.
Carrots: Give a subtle natural sweetness and color to the filling.
Celery: Brings freshness and a bit of crunch that contrasts the creamy sauce.
Italian parsley: Adds a bright herbal note to lift the flavors.
Paprika & oregano: These spices enhance the savory depth and add warmth.
Salt & pepper: Essential for seasoning — don’t be shy here!
Chicken stock: The backbone for flavor and moisture.
Cream of chicken soup: The secret to creamy, cozy sauce without extra steps.
Frozen peas and corn: Adds sweetness and texture while being super convenient.
Refrigerated biscuits: Your shortcut to flaky, golden biscuit tops without baking from scratch.

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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

One thing I love about this Crock Pot Chicken Pot Pie Recipe is how easy it is to tweak according to what you have or prefer. I often swap out veggies or spice it up depending on the season or my mood.

Variation: I sometimes add mushrooms for earthiness or use sweet potatoes instead of regular carrots to add a twist.
Make it lighter: Using low-fat cream of chicken soup and skipping the biscuits for a lower-calorie version works well.
Spicy kick: A pinch of cayenne or smoked paprika can elevate the flavor without overwhelming the dish.
Herb swap: Fresh thyme or rosemary makes a great alternative to parsley for a more fragrant pie.

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

The image shows a white slow cooker filled with layers of food. The bottom layer is a light brown sauce mixed with small pieces of soft cooked vegetables. On top of this sauce, there is a layer of shredded pale beige chicken mixed inside. There are also two separate piles on the chicken: bright yellow corn kernels on the left side and green peas with small diced pieces of orange carrot scattered in the middle and right side. A wooden spoon is placed inside the cooker, mixing the ingredients. In the right corner, a woman's hand with light pink nail polish is holding the edge of the cooker. The background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Step 1: Set the Stage with Your Slow Cooker

First, I layer the chicken breasts right in the bottom of the crock pot — no need to brown them first, which saves time and cleanup. Next, toss in the chopped onion, carrots, celery, and parsley along with the spices. Pour the chicken stock and cream of chicken soup over the top, then give it a gentle stir to combine everything just a bit on top of the chicken. Cover and set the crock pot to low for 8 hours (or high for 4 if you’re short on time).

Step 2: Shred It Up, Add Veggies

About 30 minutes before the cooking time ends, remove the chicken breasts and place them on a cutting board. Using two forks, shred the meat — an easy hands-on part I actually enjoy doing. Then, stir the shredded chicken back into the crock pot along with frozen peas and corn. This final half hour lets the peas and corn warm through without losing their snap and color.

Step 3: Bake Biscuits, Serve It Up

While the slow cooker finishes up, pop the refrigerated biscuits into the oven following the package directions — they bake quickly and smell amazing filling your kitchen. When both are ready, serve a biscuit on top of each pot pie scoop for that perfect flaky contrast. I promise this is where the magic really happens.

Top Tip

Over time, I’ve found a few little tricks make this Crock Pot Chicken Pot Pie Recipe truly foolproof and extra tasty. Here are my go-to tips so you can nail it, too!

Don’t skip shredding: Shredding the chicken before returning it to the pot helps the flavors infuse deeply, plus it makes each bite better.
Add peas and corn late: Putting these in during the last half hour keeps them vibrant and not mushy.
Use fresh herbs when possible: Fresh parsley brightens up the whole dish – it’s worth the extra chopping.
Don’t overfill the slow cooker: Give the ingredients room to cook evenly; this prevents uneven cooking or watery filling.

How to Serve Crock Pot Chicken Pot Pie Recipe

Garnishes

I usually sprinkle a little extra fresh parsley on top to add a pop of color and freshness. Sometimes, I’ll also add a tiny drizzle of cream or a sprinkle of freshly ground black pepper to each serving right before the biscuits go on top — it feels indulgent but not overwhelming.

Side Dishes

This recipe stands tall on its own, but I adore pairing it with a crisp green salad or some roasted Brussels sprouts to balance the richness. A simple cucumber and tomato salad with lemon vinaigrette adds a fresh, acidic contrast that keeps the meal feeling light without skimping on comfort.

Creative Ways to Present

For a casual dinner party, I’ve served the pot pie filling in mini crock pots or individual ramekins with biscuit tops baked separately — it feels special and lets everyone customize their biscuits. Another fun twist is spooning it into hollowed-out bell peppers or small bread bowls just before serving.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge and try to eat them within 3 days. The filling keeps beautifully, and I usually store the biscuits separately so they don’t get soggy. Reheat gently on the stove or microwave, then add a fresh biscuit or toast to enjoy beside it.

Freezing

Freezing the filling works great for busy weeks. Just cool it completely before transferring to freezer-safe bags or containers. When ready to eat, thaw overnight in the fridge and reheat slowly on the stove with a splash of stock if needed to loosen the sauce.

Reheating

For reheating leftovers, I gently warm the filling on the stovetop over medium-low heat, stirring often to prevent sticking. Avoid the microwave if you can—it tends to dry out the chicken and veggies more quickly. Fresh biscuits or even warm buttered toast make a great accompaniment to the reheated pie.

Frequently Asked Questions:

Can I use frozen chicken breasts in this recipe?

Yes! You can use frozen chicken breasts, but you’ll want to increase the cooking time on low to about 10 hours to ensure they cook through properly. Just make sure your slow cooker is large enough to handle the extra moisture from the frozen meat.

Can I make this Crock Pot Chicken Pot Pie Recipe dairy-free?

Absolutely! Replace the cream of chicken soup with a dairy-free alternative and swap the refrigerated biscuits for a gluten-free or dairy-free biscuit brand. Coconut milk or almond milk-based cream soups also work well if you like experimenting with flavors.

What can I do if I don’t have refrigerated biscuits?

No worries! You can substitute with homemade biscuit dough or even puff pastry for a flakier crust. Alternatively, topping the pot pie filling with mashed potatoes and broiling for a few minutes makes a delicious, comforting variation.

Can I use chicken thighs instead of breasts?

Yes, chicken thighs will work beautifully and offer a juicier, more flavorful result. Just adjust the cooking time slightly if your thighs are bone-in or larger pieces. Shredding is just as easy once cooked through.

Final Thoughts

This Crock Pot Chicken Pot Pie Recipe has become a staple in my kitchen because it’s both incredibly satisfying and ridiculously simple to pull together. It’s that kind of dish I’m happy to serve any night of the week, knowing it will make everyone smile and feel cared for. I can’t wait for you to try it and make it your own—it’s honestly a cozy classic I reach for over and over.