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Close-up of a bowl of creamy slow cooker chicken pot pie filling topped with a flaky, golden-brown biscuit and garnished with fresh parsley.

Crock Pot Chicken Pot Pie

This easy Crock Pot Chicken Pot Pie is hearty, creamy, and full of tender chicken and vegetables — all slow-cooked to perfection! It’s comfort food made simple, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 460
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs boneless skinless chicken breasts cut into chunks
  • 3 cups chicken broth
  • 2 cups frozen mixed vegetables (peas, carrots, corn, green beans)
  • 1 can cream of chicken soup (10.5 oz / 300 g)
  • 1 cup diced potatoes
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp dried thyme
Finishing
  • 1 cup heavy cream or milk
  • 1 package refrigerated biscuit dough for topping

Equipment

  • Crock Pot
  • Mixing Bowl

Method
 

  1. Place chicken, potatoes, frozen vegetables, cream of chicken soup, chicken broth, salt, pepper, and thyme in the Crock Pot. Stir to combine.
  2. Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until the chicken is tender and fully cooked.
  3. Shred or cut the chicken into bite-sized pieces directly in the pot.
  4. Stir in the heavy cream. Taste and adjust seasoning if needed.
  5. About 30 minutes before serving, bake the biscuits according to the package directions until golden brown.
  6. To serve, ladle the creamy chicken mixture into bowls and top each with a warm biscuit. Enjoy!

Notes

For extra flavor, add a splash of white wine or a teaspoon of garlic powder while cooking. You can also use puff pastry instead of biscuits for a flakier topping.