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Crockpot Chicken Pot Pie

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This easy crockpot chicken pot pie recipe delivers classic comfort food with minimal effort. Creamy chicken, tender vegetables, and a luscious sauce are slow-cooked to perfection and served with golden biscuits for a cozy, family-friendly dinner.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts or thighs
  • 3 cups frozen mixed vegetables (peas, carrots, green beans, corn)
  • 1 medium yellow onion, diced
  • 2 celery stalks, sliced
  • 1 large russet potato, peeled and diced (about 1.5 cups)
  • 2 garlic cloves, minced
  • 2 cups low-sodium chicken broth
  • 1 can (10.5 oz) cream of chicken soup
  • 4 oz cream cheese, softened
  • 1 tsp dried thyme
  • 1 tsp dried parsley
  • Salt and black pepper, to taste
  • 1 can refrigerated biscuit dough (about 8 biscuits)
  • Optional: fresh parsley or chives, chopped, for garnish

Instructions

  1. Prep the veggies and chicken: Dice onion, slice celery, peel and chop potato into small cubes. If using fresh veggies, chop as needed. Cut chicken into bite-sized pieces or leave whole for shredding later.
  2. Add to crockpot: Layer chicken, mixed vegetables, onion, celery, potato, and garlic in the slow cooker. Sprinkle with thyme, parsley, salt, and pepper.
  3. Add liquids and soup: Pour chicken broth and cream of chicken soup over the top. Stir to combine. If using whole chicken pieces, nestle them in.
  4. Cook: Cover and cook on low for 6 hours or high for 4 hours, until chicken is cooked through and vegetables are tender.
  5. Shred chicken & add cream cheese: If chicken was left whole, remove and shred with two forks, then return to pot. Stir in softened cream cheese until melted and combined.
  6. Thicken if needed: If sauce is too thin, leave lid off for 15-20 minutes to thicken. If too thick, add a splash of broth.
  7. Bake biscuit topping: While filling finishes, bake biscuits on a baking sheet according to package instructions until golden brown.
  8. Serve: Ladle chicken pot pie filling into bowls. Top with a hot biscuit and garnish with fresh parsley or chives if desired.

Notes

For gluten-free, use gluten-free cream soup and biscuits. For dairy-free, substitute coconut cream or plant-based cream cheese and a dairy-free soup. Leftovers reheat well; add a splash of broth if needed. Cut veggies evenly for best results. Add cream cheese at the end for a silky sauce. Bake biscuits separately to keep them flaky.

Nutrition

Keywords: crockpot chicken pot pie, slow cooker, comfort food, easy dinner, family meal, creamy chicken, biscuit topping, weeknight dinner, chicken stew, pot pie

Find it online: https://bitematrix.com/crockpot-chicken-pot-pie-recipe-easy-homemade-comfort-dinner/