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Crock Pot Chicken Pot Pie (+Video)

This Crock Pot Chicken Pot Pie is easy and delicious! 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! If you love my Crock Pot Chicken and Dumplings, you are gonna love this.

Crock Pot Chicken Pot Pie

WHY USE BISCUITS INSTEAD OF A CRUST FOR CROCK POT CHICKEN POT PIE?

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.

Crock Pot Chicken Pot Pie recipe from The Country Cook

INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)

  • frozen chicken breasts
  • dried minced onion
  • poultry seasoning
  • salt and pepper
  • cream of chicken soup
  • russet potatoes
  • frozen peas & carrots
  • heavy cream
  • biscuits
chicken breasts, heavy cream, cream of chicken, potatoes, peas and carrots, biscuits, onion

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.

frozen chicken breasts, poultry seasoning, minced dried onion

Pour the contents of both cans of cream of chicken soup over the frozen chicken breasts.

frozen chicken breasts, cream of chicken soup

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.

diced potatoes in slow cooker

Take two forks, shred the chicken or take it out and dice it up, then put it back in the crock pot. Chicken will be very tender so this should be quick. Stir in frozen peas and carrots.

frozen peas and carrots

  And heavy cream.

heavy cream added to chicken pot pie mixture

 Stir.  

Slow Cooker Chicken Pot Pie filling

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!

Cheddar and Chive Drop Biscuits

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.

Easy Crock Pot Chicken Pot Pie

CRAVING MORE RECIPES?

Crock Pot Chicken Pot Pie (+Video)

This Crock Pot Chicken Pot Pie is easy and delicious! Full of chicken, potatoes, peas, carrots, seasoning in a creamy sauce on biscuits!
4.94 from 46 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 6 hours 30 minutes
Total Time: 6 hours 40 minutes
Servings: 6

Ingredients

  • 4 frozen chicken breasts
  • 1 teaspoon dried minced onion
  • ½ teaspoon poultry seasoning
  • salt and pepper, to taste
  • 2 (10 ounce) cans cream of chicken soup
  • 3-4 russet potatoes, diced (if they are large, just use 3)
  • 2 cups frozen peas and carrots
  • ½ cup heavy cream
  • 1 can biscuits, for serving (frozen biscuits or homemade biscuit recipe) prepared

Instructions

  • 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.
  • Top with diced potatoes. Cover and cook on low for about 6 hours.
  • Using two forks, shred the chicken or take it out and dice it up, then put it back in the crock pot. Chicken will be very tender so this should be quick.
  • Stir in frozen peas and carrots. Add 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. 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

Course: Main Course
Cuisine: American

Nutrition

Calories: 283kcal | Carbohydrates: 27g | Protein: 20g | Fat: 10g | Sodium: 182mg | Fiber: 3g | Sugar: 1g

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.

Did you make this recipe?Share it on Instagram @thecountrycook and mention us #thecountrycook!

Originally published: September 2015
Updated & republished April 2019

 
 

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84 Comments

  1. Any idea how long it may take for boneless, skinless, thawed chicken thighs? Also if I wanted to use fresh carrots I would just add them with potatoes at the beginning, right? Thank you!

  2. 5 stars
    I really enjoyed making this dish in my brand new 6.6 Crock Pot today. The only part of the dish I changed was using a whole chicken since I didn’t have chicken breast. Other than that, I made this dish according to the instructions listed. It came out very well and my two toddlers age 5 and 6 cleaned their plates. I work from home and have a family of 4 with plenty of Chicken Pot Pie left over for tomorrow. Thank you so much Brandie, I am grateful for this dish.

  3. Is there anything I can substitute for the heavy cream? I do not have any right now but this recipe looks so so good!Any suggestions?

  4. 5 stars
    I just added the veggies and stirred it up and licked the spoon. This is delicious!! I used the fresh chicken breast, filleted them and tossed the seasoning and then tossed it together. I used the big can of chicken soup and a smaller on with herbs. I used frozen diced potatoes with peppers, and used the mirepoix veggies. I also omitted the salt, and added a squeeze of garlic paste. 12pm is too far away lol. Thanks Brandie

  5. Can not wait to try this recipe! Sounds so yummy! How many people does one recipe serve? I am cooking for 20!
    Thank you in advance for your response!

    1. 5 stars
      Hi Mrs. Scarce! Nope, it wouldn’t be ruined. For my folks who work all day, I definitely recommend a digital slow cooker or a wi-fi slow cooker (where you can control it from your phone through an app). After it is done cooking, it can switch over to a warm (buffet) setting. That is a great option to keep it warm while you’re waiting to get home! 🙂

  6. Hi, I am going to make your recipe but just noticed you specified frozen chicken breasts. How long to cook for fresh chicken? Thanks!

  7. 5 stars
    Great recipe! I made this a month or so ago and it was a hit with my family. I’m making this for tomorrow’s dinner. I don’t have potatoes on hand so I’m doing without them this time. The chicken breasts I have are huge, 3.5 lbs worth so I’ll have to increase the other ingredients. I’m looking forward to dinner tomorrow and highly recommend this recipe. Super easy!

  8. 5 stars
    Brandie,

    Just have to say I have tried so many of the recipes that you have here and they were all a hit with my family. I’m so glad that I found your website and I rarely look anywhere else if I want to try a new recipe. Thanks for all you do!!

    To all of the working or single moms and dads, college students or first time cooks, you won’t be disappointed trying these recipes. To the “anonymous” who likes to stir the pot – why not actually try her recipes, and or at least have the guts to post with a real name.

    God bless you Brandie and thanks again.

  9. 5 stars
    This came out very delicious, flavor wise. However, after 6 hours of cooking, the potatoes were still very firm. I had to crank the crock up on high and cook it almost an extra hour and the potatoes were STILL solid. I think the potatoes should not just sit on top of the cream of chicken soup, but rather be mixed in so they end up bubbling (therefore cooking) in the sauce. However, to be safe, the next time I make this, I’ll cook the potatoes myself and add them in the last half hour of cooking along with the cream and the vegetables or leave the potatoes out altogether. Normally when I make my homemade chicken pot pie (in a crust) I don’t even add potatoes.

  10. 5 stars
    Wonderful Recipe – I made some substitutions

    Made one of my hubs favorite dishes – Chicken Pot Pie ???????? ???? I used cooked chicken and the carrots and potatoes still were not done in the crockpot after three hours – so I transferred it to my favorite big pan to make dishes like this and it worked great – BTW if you ever make red lobster cheddar biscuits and don’t have shredded cheese you can substitute some grated Parmesan cheese in the green can – and I crumbled up some Colby Jack cheese slices – oh and if you forget the seasoning packet – not that I did – wink wink – the biscuits taste just as good ???? Another substitute I used – we don’t keep potatoes around usually – so I used a package of frozen breakfast potatoes and they are very good in this recipe

  11. 5 stars
    I just tried this today, and was very happy with it. I was worried it would end up too salty, but I used reduced sodium cream of chicken soup and thought it was just right. I made a few tweaks, just based on what I had on-hand. I used fresh diced onion and also added a few stalks of diced celery, mainly just because I needed to use it before it went bad. I threw in closer to 3 cups of peas/carrots. I added milk to thin it just a bit at the end. I KNOW the cream would have been delicious but I was trying to go a bit healthier. Thanks so much for this recipe–it’s a keeper for me for sure!

    1. 5 stars
      If you’re doing raw veggies you may need more time. I used fresh chicken, I boiled my potatoes just a bit (tender outside but still firm), and frozen veggies. Chicken was mostly done in 3 hours on high so I added the frozen veggies at that point. I also used red potatoes and a large can of the soup. It turned out fabulous.
      Good luck.

    1. This is my question, as well! I’m worried the milk will break down, but I’m allergic so heavy cream is a big no-no.

  12. 5 stars
    Followed recipe and it was a huge success at my house! My husband, teenage son, and 10 year old picky eater absolutely loved it! This is definitely a redo in our home. Thank you for the easy recipe!

  13. 5 stars
    my family LOVES this recipe! Found it on pinterest! They request it every week! Super easy and family friendly, just what this mama needs!