Crock Pot Chicken Pot Pie saves my nerves every time life gets a little wild. You get home, everyone’s hungry, and honestly? The last thing you wanna do is stand around chopping, stirring, and—yikes—washing a ton of pots after. So, let’s talk about the magic of just tossing everything in the slow cooker and letting it roll. If you like dinner ideas that require basically zero TLC, or you’re just plain obsessed with cozy, homey food (me too), you’re in for a treat. And hey, if you want more chicken inspiration while you’re here, check out these baked chicken cutlet recipes or my not-so-secret obsession—chicken-and-shrimp recipes. Trust me, your weeknight menu will thank you. 
Why You’ll Love This Crock Pot Chicken Pot Pie Recipe
If you’ve had a long day and you can’t even look at your kitchen utensils, Crock Pot Chicken Pot Pie swoops in like a comfort food superhero. It’s a one-pot wonder that’s both rich and creamy, but not too heavy—more like a nice bear hug for your tastebuds. You just dump, mix, and ignore it for hours, which feels almost suspiciously easy. My family goes back for seconds (and okay, sometimes thirds), so if you’re feeding picky eaters, you’re in luck. Plus, the leftovers are somehow even tastier the next day. I sometimes sneak in a bowl for breakfast (don’t judge).
This meal smells exactly how you want your kitchen to smell on those chilly evenings—like you worked hard, even though you kinda didn’t. You can even personalize it. Swap veggies, toss in leftover chicken, or top it with biscuit dough. It always comes out wholesome. So, this is really for anybody who craves real-deal comfort without much effort. 
Ingredients for Chicken Pot Pie in the Crock Pot
Alright, let’s make this easy. Here’s what you’ll need for Crock Pot Chicken Pot Pie:
- Chicken breasts or thighs (about 1.5-2 lbs, diced or whole)
- Frozen vegetables (peas, carrots, corn—grab a mixed bag)
- Cream of chicken soup (2 cans, or substitute with cream of mushroom if you want)
- Chicken broth (1 cup)
- Potatoes (2 medium, peeled and diced, or leave ‘em out for a lighter version)
- Onion (one, diced)
- Garlic (2 cloves, minced, or garlic powder if you hate chopping)
- Salt & pepper (to taste)
- Dried herbs (thyme, parsley, or just Italian seasoning)
- Refrigerated biscuit dough or puff pastry (optional, but takes it straight to five-star restaurant status)
Simple, right? Toss it all in—no judgment for shortcuts, either. 
How to Make Chicken Pot Pie in Crock Pot
Get comfy, ‘cause this part is a breeze. First, toss your chicken (raw is fine), veggies, potatoes, onion, and garlic into your slow cooker. Dump in the cream of chicken soup and pour the broth over it all. Sprinkle with your salt, pepper, and herbs—don’t get fancy unless you want to.
Put the lid on your crock pot. Set it for 4 hours on high or 7 to 8 hours on low (depends how fast you want dinner). That’s genuinely it. About thirty minutes before serving, shred the chicken with two forks, pop the biscuit dough right on top (if you want) and let it cook through. The biscuits steam into fluffy pillows. Give it a gentle stir before serving, and pat yourself on the back—you’re basically a wizard.
Flavor Variations and Substitutions
Some folks—like my cousin Lisa—hate peas with a burning passion. No problem. Sub in green beans or skip green vegetables altogether. If you’re dairy-free, go for a can of coconut milk and use a dairy-free soup substitute; it sounds weird, but it gives a rich flavor and no one ever guesses.
Veggie lovers? Add mushrooms or even a handful of kale. If you want extra protein, toss in some cooked bacon. Frankly, anything goes. You can even use rotisserie chicken for zero effort, or try turkey if you have leftovers from a big holiday dinner. Want something totally different? A friend of mine crumbles in bits of crispy chicken nuggets for a comfort food remix—surprisingly awesome.
Tips and Tricks for Perfect Chicken Pot Pie
You don’t need to be a food genius to master this, but here’s a few ideas I wish I’d known sooner:
- Chop your potatoes and onions the night before and store them in the fridge.
- Stir halfway through if you’re home, but don’t stress if you forget—it’s forgiving.
- For a golden biscuit top, transfer biscuits to a baking sheet and bake ‘em separately, then plop onto bowls before serving.
- Tastes even better the second day, so double the recipe for “planned-overs.”
- If you’re curious about fun chicken ideas, you might love these diced chicken recipes for weeknight speed.
Common Questions
Can I use frozen chicken in this recipe?
Yep. Just add about 30-40 minutes to the slow-cook time. Make sure it’s cooked through before eating.
Will the biscuit dough get soggy in the crock pot?
A little, yeah. Steamed is the vibe. If you like them crispy, bake separately and add later.
Is this recipe freezer-friendly?
Absolutely. Freeze leftovers in a bag or container—just skip the biscuits until reheating.
Can I make it vegetarian?
For sure! Swap chicken with canned chickpeas, use veggie broth, and find a dairy-free soup or make a quick roux.
What size crock pot do I need?
Six quarts works best. I accidentally tried a tiny one once (disaster), so trust me on size.
Cozy Crock Pot Chicken Pot Pie Night—You Got This
If you’re ready for that “wow, you cooked?” moment—try this Crock Pot Chicken Pot Pie, for real. Dump it in, ignore it, enjoy the smells all day, and scoop out big ol’ bowls at dinner. Hungry for more slow-cooked comfort? Check out the Best Crock pot Chicken Pot Pie Recipe or peek at this Easy 4 ingredient crockpot dinner you can whip up with what’s probably in your fridge already. When life’s chaotic, just remember, good food doesn’t have to be a project—sometimes, it’s just a trusty crock pot and a handful of odds and ends.
Crock Pot Chicken Pot Pie
Ingredients
Main Ingredients
- 1.5-2 lbs Chicken breasts or thighs, diced or whole
- 1 cup Chicken broth
- 2 medium Potatoes, peeled and diced Can be omitted for a lighter version
- 1 one Onion, diced
- 2 cloves Garlic, minced Can use garlic powder if preferred
- 2 cans Cream of chicken soup Can substitute with cream of mushroom
- Frozen vegetables (peas, carrots, corn) Grab a mixed bag
- Salt & pepper to taste
- Dried herbs (thyme, parsley, Italian seasoning)
- Refrigerated biscuit dough or puff pastry (optional) For a five-star restaurant experience
Instructions
Preparation
- Add the chicken, frozen vegetables, potatoes, onion, and garlic to the slow cooker.
- Dump in the cream of chicken soup and pour the chicken broth over the mixture.
- Season with salt, pepper, and dried herbs.
- Cover the crock pot and set it to cook on high for 4 hours or low for 7 to 8 hours.
- About 30 minutes before serving, shred the chicken with two forks.
- If desired, place the biscuit dough on top and let it cook through.
- Stir gently before serving.