Crock Pot Chicken Pot Pie
This Crock Pot Chicken Pot Pie is easy, delicious and fast to throw together! Full of chicken, potatoes, peas, carrots, seasoning in a creamy sauce on biscuits!
AN EASY FAMILY-FRIENDLY DINNER RECIPE
This Crock Pot Chicken Pot Pie is easy and delicious thanks to the slow cooker. Full of chicken, potatoes, peas, carrots, seasoning and a creamy sauce! It has that incredible cooked-all-day flavor. It’s a thick and creamy filling filled with chunks of chicken and potatoes and other veggies. And it’s all served over biscuits (or you can eat it all by itself!) If you love my Crock Pot Chicken and Dumplings, you are gonna love this.
This was delicious and I made your biscuits (so easy and so good too!) A huge hit with everyone and I will definitely make again!
– Kara K.
FREQUENTLY ASKED QUESTIONS:
Now, you can use this filling and actually make a proper pie with it. Use your favorite store bought pie crust, homemade pie crust or my Wham Bam Pie Crust and then use this filling inside. It’s whatever you have the time and energy to do. But making the biscuits separately gives it more of a fresh homemade taste and crusts don’t always cooperate in the slow cooker. But if you want to try a crust, you could certainly top this (with a store bought crust) and see how it does for you!
Why not? They are far more affordable than the raw chicken breasts and I always have a bag on hand which is great if you didn’t exactly plan ahead your meal. If you are looking for more affordable options, try using frozen chicken breasts in your crock pot meals!
Again, why not? You don’t have to add them but sometimes we are eating this without biscuits and I want something more filling. It really stretches this meal out.
You can leave them out or substitute with a frozen veggie you like. Some folks like corn or broccoli or green beans.
Any leftovers should be stored in a covered container in the fridge for up to 3 days. Reheat in the microwave (uncovered.)
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- frozen chicken breasts – this is a much more affordable option than fresh so I highly recommend it if you are on a budget or just looking for ways to cut back. I created this recipe to be a bit more affordable but you can certainly use raw if that is what you have. Also, frozen chicken breasts work perfect in crock pot meals because they have plenty of time to cook and get tender and are just as flavorful as their raw counterparts. Also, perfect for those of you who get the ick from handling raw chicken – ha!
- dried minced onion – you could dice up a fresh onion here if you prefer – I find sometimes that onions don’t always cook down soft enough in the crock pot unless it’s in a lot of liquid – like a soup.
- poultry seasoning – you could just use a little dried thyme or season how you prefer.
- salt and pepper
- cream of chicken soup – using the store brand is just fine! I also have a Homemade Cream of Chicken Soup recipe.
- russet potatoes
- frozen peas & carrots – you can use mixed vegetables or whatever frozen vegetables you prefer.
- heavy cream – heavy cream out of the budget? Try using evaporated milk instead
- refrigerated biscuits – get what you can afford here. The basic store brand work just fine or do what I did here where I served it on some Cheddar Chive Drop Biscuits!
HOW TO MAKE CROCK POT CHICKEN POT PIE:
Place frozen chicken breasts into the bottom of the crock pot. Season chicken with dried onion, poultry seasoning and salt and pepper. Pour the contents of both cans of cream of chicken soup over the frozen chicken breasts.
Then top with diced potatoes. I leave the skin on the potatoes. I love the way it looks and tastes. I just scrub the potatoes first, then dice them up. Cover and cook on low for about 6 hours. Take two forks, shred the chicken or take it out and dice it up, then put it back in the crock pot. Stir in frozen peas and carrots.
Pour in heavy cream and stir.
Cover and cook for an additional 20-30 minutes. While it’s finishing up, this would be a good time to start preparing your biscuits. Make the biscuits according to the package directions. I have a couple of homemade recipes here on the blog if you want a homemade recipe. I had some leftover Cheddar and Chive Drop Biscuits so I used those here. Boy, did that add a lot of flavor! So good!
Once biscuits are done. You can split them open and put into a bowl or on a plate. Then serve the chicken pot pie mixture on top.
CRAVING MORE RECIPES?
- Mini Chicken Pot Pies
- Puff Pastry Chicken Pot Pie
- Crock Pot Chicken Stew
- Crock Pot Chicken Pot Pie Casserole
- Crock Pot Pork Chops & Gravy
- Crock Pot Chicken and Ranch
- Crock Pot Chicken and Gravy
- Crock Pot Cubed Steaks
- Turkey Pot Pie Casserole
- Chicken Pot Pie Bubble Up
- Chicken a la King
- Chicken Wellingtons
- 30 Chicken Breast Recipes
Originally published: September 2015
Updated & republished September 2025
Crock Pot Chicken Pot Pie
Ingredients
- 4 frozen chicken breasts
- 1 teaspoon dried minced onion
- ½ teaspoon poultry seasoning
- salt and pepper, to taste (about half a teaspoon each)
- 2 (10 ounce) cans cream of chicken soup
- 3-4 russet potatoes, diced into one-inch chunks (if they are large, just use 3)
- 2 cups frozen peas and carrots
- ½ cup heavy cream
- 1 can refrigerated biscuits (for serving: can use frozen biscuits or homemade biscuit recipe, prepared)
Instructions
- Place 4 frozen chicken breasts into the bottom of the crock pot. Season chicken with 1 teaspoon dried minced onion, 1/2 teaspoon poultry seasoning and salt and pepper, to taste.
- Pour the contents of 2 (10 ounce) cans cream of chicken soup over the frozen chicken breasts.
- Top with 3-4 russet potatoes, diced into one-inch chunks. Cover and cook on low for about 6 hours (until potatoes are tender and chicken is cooked through.)
- Using two forks, shred the chicken or take it out and dice it up, then put it back in the crock pot.
- Stir in 2 cups frozen peas and carrots.
- Pour in 1/2 cup heavy cream and stir again. Cover and cook for an additional 20-30 minutes.
- While it's finishing up, this would be a good time to start preparing 1 can refrigerated biscuits. Make the biscuits according to the package directions. Once biscuits are done. Split them open and put into a bowl or on a plate.
- Serve the chicken pot pie mixture on top of the biscuits.
Video
Notes
- You can use any of your favorite refrigerated biscuits to serve this with. Or try using my easy Cheddar and Chive Drop Biscuits. They are simple to make and taste amazing with this filling!
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
This looks so good and I’m excited to try it! Can you use thawed chicken breasts and, if so what does that change in the directions?
I’m sorry, I can’t tell you how to prepare with thawed chicken breasts as I’ve never tested it that way
Made this recipe. it was great will fix again !!
Thanks so very much K! I really appreciate you taking the time to come back and comment!
Absolutely love your recipe! I’ve made it so many times that I’ve lost count LOL