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 is cut a good and easy recipe. Thank you for using the frozen chicken breasts. I always seem to have those and I didn’t have to go to the store just to buy raw ones
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!
Absolutely wonderful!!
Woo hoo! Thanks so much Tabitha!!
Thanks so much for this recipe. I am not a great cook so I love slow cooker meals. My husband really enjoyed this one so it will definitely be on a regular meal rotation!
Delicious! My new favorite (and I love your drop biscuits too – outstanding!)
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.
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
That all sounds AMAZING!! Thank you for the great feedback Laurie!
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!
One recipe will make 4. 🙂
Made it loved it!!
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! 🙂
Hi, I am going to make your recipe but just noticed you specified frozen chicken breasts. How long to cook for fresh chicken? Thanks!
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!
How long would you cook it if you used fresh chicken instead of frozen. I’m thinking 4 hours?
I think that’s about right. It also depends on how thick your chicken breasts are.
Should I stir in the potatoes before cooking?
Quick tip. Canned crescent rolls pieced together makes a great crust too.
This was excellent and easy just as written! Thank you?
5 stars!!!!!!!!!! Amazing!
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.
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.
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
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!
Love hearing about what worked for you Jessica! Thanks so much for the feedback!
If I wanted to make this with fresh ingredients, would I just decrease the cook time?
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.
Is it possible to use 2% milk instead of the heavy cream? I can’t wait to try this!!
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.
I used skim milk and it turned out just fine.
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!
I have a smaller sized crockpot, so I’m doing a half-sized recipe. Any idea how this would affect cook time?
my family LOVES this recipe! Found it on pinterest! They request it every week! Super easy and family friendly, just what this mama needs!
Sure would have liked to see the review that warranted that tiatribe. These ‘judges” are the same ones that judge a recipe AFTER they change all the ingredients. They are judging their concoction, not the recipe the way it was written. Pet peeve of mine. I always cook the recipe as it is presented the first time I make it, then if I feel it needs a boost, I’ll change it, but I’ll always judge on the original recipe. Keep up the good work, love your recipes.
Hi, how long will this meal take to cook with fresh chicken breast? Thanks in advance
4 hours
Hi Brandie! I know this was an old post thread, but I read your response to the judgmental poster and it boiled my blood. I welcome that person into my life and challenge them to make ‘from scratch’ meals for just half a week. Two children (2 and 7), 50+ hours per week as an operations director, and a husband who works evenings at the same company. Thank goodness for recipes like yours! I have been making your deliciousness for 2 years now. I know our faves by heart. Trying the crockpot chicken pot pie today, which is how I stumbled on this comment. I’m so glad I found you and I pass your recipes on to so many. I just love ya, if it weren’t for you, my family wouldn’t know what a home cooked meal is! To quote Taylor Swift, “Haters gonna hate, hate, hate, hate, hate…..shake it off, shake it off!” LOL
Hi Mandi!! Ha – love it! I had a bit of a rant there because I just couldn’t let it go anymore! Thank you for getting what I was trying to say. I can’t stand this food judging and finger pointing anymore. Just move along if the recipe isn’t for you! Thank you for making my day with your comment!! (hugs)
Just made your pasta fagioli for the second time and making this tomorrow. From one Virginian to another, your recipes are awesome!
How long would you cook with thawed chicken?
Hi Tammy,
I took me about four hours to slow-cook two pounds of thawed chicken. The potatoes were not fully cooked, so I had to nuke them (after spooning out of the crock pot) for about five minutes. Next time, I will nuke them in advance.
Hi,
I recently came across your blog and have made several of your crockpot recipes and they have all been a hit!! I’m making this tonight, I’m sure my hubby will love it! Thank you for making it so easy to cook!! I look forward to trying a lot more of your recipes!
I was wondering the same thing as Megan. Does anyone have any idea as to how much time you shave off for fresh breast instead of frozen.
Can you suggest cooking times if you were to use an Instapot?
Alaina that just makes me so happy. Glad you found a great recipe to make over and over again! This one is one of my favs!
This is so good!! I've made it twice in the past two weeks!!! Thank you!
Hi ya!
I love your blog and your recipes. My favorite is your chicken and dumplings! My kids begged me to learn how to make them. So I used your recipe a few years ago, it gets better each time I make them.
Thank you!
Leslie
Leslie Dane, do you have a link to Brandie's chicken and dumplings recipe that you like so much? I searched the site and got multiple recipes that say chicken and dumplings. Since I am a novice cook, (and since you brought it up,) I would love to know which one you are speaking of here. Thanks.
If I use non-frozen chicken breast will turn out alright? This looks soooo good. But I am going shopping the same day I will make this so I would like to buy fresh chicken breast!
Hey there mehalv, so glad you enjoyed it!
I made this today. I was good! We did add the cheese on top, and I highly suggest serving over biscuits as you suggested. I didn't have any poultry seasoning on hand so I just added a couple sprinkles each of dried thyme, sage, rosemary, and marjoram. Next time I would add a lot more of those spices as well as a bay leaf to add more flavor. Also LOTS of black pepper is good! Thanks for the recipe.
How many would this feed?
Hi to all ,
I'm a Travel Nurse who uses a crockpot,2 burner stove and toaster oven in an extended stay most of the year. I get tired of restaurant dining and crave good home made food. They may be strange to read but I am on Weight Watchers where I count points for my Program and van eat anything provided I put it through a Recipe Builder to calculate the points. The lower fat biscuits make the meal fit into my diet easier and still enjoy Southern favorites. I'm from S FL and working in the Wine Country as an ICU Nurse and as of next month 4-12 hr. hr. shifts per week. How wonderful to find your site and make some recipes I'll enjoy for the week possible! I have a full size fridge and freezer here so a nice change from frozen dinners as well.
Well said! Love your site and your recipes! Keep doing what you're doing as there are so many of us that appreciate it!
So sweet – thank you Joan!
You're right on. I love your recipes and appreciate your willingness to share meal ideas, especially for all the cooks out here who have jobs outside of their homes because I've been there and know how tired you all are. Kudos for your efforts to make sure to offer meals around the family dinner table. It is a magical place we all need to preserve! Thank you, Brandi, for all that you do to help all of us keep the traditional family mealtime alive.
To the anonymous judgmental commenter whose comment I deleted. 🙂 Ya know, I'm of a mindset "To each, his/her own". Most of the people that read my blog are very busy folks. Moms and Dads and people working 2 or more jobs and going back to school and raising families and many are new cooks too. And that's who I cater to. I want people to eat dinner around their table as a family and know that if they pull a recipe off my site, it will taste good, it will be easy and not cause a ton of dirty dishes, and their family will love it. Just because it isn't all made from scratch, doesn't mean you have to feel guilty or be judged because of it. You made a meal for your family and that is a big deal and it's better than any drive thru experience! You will not find all "made from scratch" recipes here. But, that's the wonder of the internet. There are over 5 million food blogs/websites out there that cater to every kind of diet, or need or want. I don't expect to be a one-stop shop for anyone. Having allergies is one thing but those that are merely judging others is another. I do ask, however, if someone is going to judge people that follow my site for the recipes that are on here because of the ingredients, they can just move along. And if they do feel inclined to leave a comment like that, I'll just delete it anyway! Lots of food shaming and food judging these days. Folks can certainly find what they need elsewhere. Google is awesome for that. I'm a one-woman show catering to one group of people. But I do expect that when folks make my recipes as they are written, they will be good and they don't have to be an experienced cook to get good results. Plus, we live in a great age of new convenience foods. Companies are changing the way they make convenience products and there are so many new and good selections for folks with all types of allergies and/or food preferences! And ya know, my little website is kinda popular so clearly some folks are enjoying these recipes and we are doing just fine. Thank you for your concern.
Im going to try your recipe.sounds delicious. I dont know what heavy cream is?
Well said!! I get so tired of people intimating that what I cook isn’t “really homemade” because I use shortcuts.
Amen to that Nancy!
In today’s busy world, anything that isn’t from a drive-thru IS homemade as far as I am concerned!
Shortcuts are great!! I bet our ancestors would have loved shortcuts!!!!
Jan, my Grandma would say that all the time. She said if she had canned biscuits and boxed cake mixes back in her day – she would have used them and loved it! 🙂
You go girl. I love your recipes and am a true fan of yours. Please keep sending them , we love them and you! One of your biggest fans
Judy H.
Love ya Judy – thank you SO much! As long as you stick with me, I can deal with the judgy mcjudgingtons. LOL
Totally agree with You! You’re recipes are delicious and perfect for our family! Working parents, kids activities and everything else, we have a wonderful meal to come home to!! Go to another site lady…instead of bullying people for their choices!
Good for you!!! Bravo, absolutely hate it when I read a recipe & someone comes back on their high horse to say you should do this, add this, etc. If you don’t like the recipe,, be quiet & move on!
I made both this recipe and the cheddar and chive biscuits for a family luncheon. First time on your site and they loved every bite. I made it exactly as written and nothing was left but the dishes. Thank you so much for making this site.
Hi Stephanie! Those biscuits really make a difference in this recipe! So happy you tried both and everyone loved it! Thank you for taking the time to let me know!
For anyone curious, the canned soup can be replaced with chicken stock and thickened with flour and still comes out really good. I generally don’t have cream of chicken stocked so that’s the route I take! I need to try making your biscuits Brandi but time hasn’t allowed yet!
Love this! I’m a single mom of an 8 & 2 yr old boys and the first thing they blurt when I pick them up from daycare at6pm after dropping them off at 7am is what’s for dinner. When in reality I haven’t even thought what I could possibly have in the fridge or even in the cabinets cuz I need something quick to get them into bed by 745pm. So I second this to it’s entirety!! Thank you for sharing your recipes!
Anais – your comment really made my week. I’m serious! You are why I am here sharing these recipes. I want busy Mommas to still cook great meals that are easy but good! I know you are hustling hard to do everything for your boys and a good dinner should be the least of your worries! ((hugs))
Not sure what kind of comment was left but I can just imagine. Those that don’t have anything nice to say should say nothing. There is only one who can and will judge and I would hate to be the one who’s been running around. Judging thinking they are better than others and needing to spread negativity around. I can’t wait to try this dinner. It sounds Great. I will let u know how I did tomorrow. Thank you, Sandy
Thanks so much Sandy! You know how folks are these days. Hiding behind computers and phones saying things they would never say to your face. It’s the world these days!
For the record…I consider anything made in the crockpot- or at home – to be homemade .I love your blog and your recipes! Keep them coming!
Thanks so much Diane! That makes me so happy!!
"Make your own" tastes so much better, too.
The problem I have with canned soup being used in recipes is the salt content.
Nana, most canned soups now have lower sodium options. Or, you can make your own and then leave out the sodium. The internet is a great source for "make your own" options 🙂
ED, I can't really say. I have only made it this way. It's about flavor not just about thickening. I'm sure you can Google a recipe for homemade Cream of Chicken soup but I'm sure if you all have been dealing with this issue for a long time, you probably already have your own recipe for that 🙂
I've seen crockpot recipes that use minute tapioca for a thickener. It works well for beef stew, so I think it would serve well as a thickener for other crockpot recipes.
I love using the crock pot during the week…unfortunately I can't use Cream of "Whatever" canned soups, they make me and my children very ill. If I made a basic white sauce in replacement of the canned soup do you think the sauce would "breaK" before it comes time to serve it? Or do you think I could thicken it with say a the cream and bit of corn starch?
I would consider using chicken gravy, I’ve seen quite a few recipes using a jar of chicken gravy instead of cream of chicken soup.