Crock Pot Chicken Pot Pie
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.
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.
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
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.
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.
And heavy cream.
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 Pork Chops & Gravy
- 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
Crock Pot Chicken Pot Pie
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
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.
Originally published: September 2015
Updated & republished April 2019
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.