Name: Crockpot Chicken Pot Pie Recipe
Prep time: 15 min
Cook time: PT-492047H29M43S
Total time: PT-492047H29M43S
Cuisine: American
Ingredients: 1.5 lbs boneless skinless chicken breasts; 4 russet potatoes, peeled and diced; 1 onion, chopped; 3 stalks celery, chopped; 3 garlic cloves, minced; 10.5 oz can cream of chicken soup; 10.5 oz can cream of mushroom soup; 1 cup chicken broth; ½ teaspoon dried oregano; ½ teaspoon dried thyme; ½ teaspoon salt; ½ teaspoon black pepper; 12 oz bag frozen peas and carrots; 1 cup frozen corn; Chopped parsley or fresh herbs, for topping; 8 Grands buttermilk biscuits, for serving

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Introduction

This Crockpot Chicken Pot Pie is a comforting, hearty dish that makes dinner effortless. Slow-cooked chicken with tender vegetables and creamy sauce pairs perfectly with flaky biscuits for a homey meal the whole family will love.

The image shows a black slow cooker filled with a thick, creamy chicken pot pie filling that has shredded chicken, orange carrot cubes, green peas, yellow corn, and beige potato chunks, all mixed in a pale creamy sauce and sprinkled with small green herb pieces. On top of the filling, there are two golden-brown, round biscuit tops with a soft, slightly uneven texture. To the top left, there is a white plate with three more golden-brown biscuits stacked, showing a soft interior against a fluffy exterior. The setting includes a white marbled surface with a red and white patterned cloth partially visible under the slow cooker, a wooden spoon handle at the bottom right, and a green leafy plant at the top right. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.5 lbs boneless skinless chicken breasts
4 russet potatoes (peeled and diced)
1 onion (chopped)
3 sticks celery (chopped)
3 garlic cloves (minced)
10.5 oz can cream of chicken soup
10.5 oz can cream of mushroom soup
1 cup chicken broth
½ teaspoon dried oregano
½ teaspoon dried thyme
½ teaspoon salt
½ teaspoon black pepper
12 oz bag frozen peas and carrots
1 cup frozen corn
Chopped parsley or fresh herbs (for topping)
8 Grands buttermilk biscuits (for serving)

Instructions

Step 1: Add the chicken breasts to the slow cooker.
Step 2: Layer the potatoes, onion, celery, and garlic over the top of the chicken.
Step 3: In a bowl, stir together the cream of chicken soup, cream of mushroom soup, chicken broth, oregano, thyme, salt, and black pepper. Pour this mixture into the slow cooker over the layered ingredients.
Step 4: Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until the chicken is cooked through and tender.
Step 5: During the last hour of cooking, remove the chicken breasts and shred or chop them into bite-sized pieces.
Step 6: Return the chicken to the slow cooker, stir in the frozen peas, carrots, and corn. Cover again and cook until the vegetables are tender.
Step 7: While the pot pie finishes cooking, prepare the biscuits according to the package directions.
Step 8: Sprinkle chopped parsley or fresh herbs over the pot pie before serving. Serve warm with the biscuits on the side.

Tips & Variations

For added richness, stir in ½ cup of sour cream or cream cheese before adding the frozen vegetables.
Try using leftover rotisserie chicken instead of raw chicken breasts to save cooking time.
Swap the frozen peas, carrots, and corn for fresh seasonal vegetables for a fresher taste.
If you prefer a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and add to the slow cooker during the last 30 minutes.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until warmed through. The biscuits are best enjoyed fresh but can be stored separately and reheated briefly before serving.

How to Serve

A white bowl filled with creamy chicken pot pie filling, showing layers of chunky white chicken pieces, light beige potato cubes, bright green peas, yellow corn, orange carrots, and small celery pieces all mixed in a thick creamy sauce. On top of the filling are two golden brown, fluffy biscuits with a slightly crisp texture and small holes scattered across their surface. A small green parsley leaf is placed at the edge of the bowl. The bowl sits on a white marbled surface with a red and white patterned cloth partially visible underneath. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe in an Instant Pot?

Yes, you can adapt this recipe for an Instant Pot by using the slow cooker function or pressure cooking for about 15 minutes and then using the sauté function to cook the vegetables and thicken the sauce.

Can I freeze the leftovers?

This dish can be frozen, but the texture of the potatoes and biscuits may change slightly. To freeze, cool the pot pie completely and store in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.