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Creamy chicken pot pie filling loaded with shredded chicken, carrots, peas, and corn, served in a bowl and topped with a single, golden-brown, flaky baked biscuit, garnished with fresh parsley.

Best Crock Pot Chicken Pot Pie

This easy Crock Pot Chicken Pot Pie is hearty, creamy, and full of tender chicken, vegetables, and a flaky biscuit topping. A comforting classic made simple in your slow cooker!
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Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lb boneless, skinless chicken breasts cut into cubes
  • 2 cups frozen mixed vegetables peas, carrots, corn, and green beans
  • 2 cans cream of chicken soup 10.5 oz each
  • 1 cup chicken broth
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp black pepper
  • 1 tsp salt
Topping
  • 1 can refrigerated biscuit dough 8-count, baked separately
  • fresh parsley chopped, for garnish

Equipment

  • Crock Pot
  • Mixing Bowl
  • Wooden Spoon

Method
 

  1. Place the cubed chicken in the bottom of the Crock Pot.
  2. Add frozen mixed vegetables, cream of chicken soup, chicken broth, garlic powder, onion powder, salt, and pepper. Stir to combine.
  3. Cover and cook on low for 5–6 hours or on high for 3 hours, until the chicken is tender and cooked through.
  4. Before serving, bake the biscuit dough according to the package instructions until golden brown.
  5. Stir the chicken mixture well, then spoon into bowls. Top each serving with a warm biscuit and garnish with fresh parsley.

Notes

For an extra rich flavor, stir in 1/4 cup of heavy cream before serving. You can also use shredded rotisserie chicken for an even faster version!