Best Chicken Pot Pie Crock Pot Recipe

I’ve finally perfected an Easy Chicken Pot Pie Recipe for the crock pot that uses one pantry swap to slash prep time and make leftovers effortless.

I found a version that actually shocked me. This Easy Chicken Pot Pie Recipe isn’t fancy but it acts like it is, somehow turning simple ingredients into something a little mysterious.

I used boneless skinless chicken breasts and cream of chicken soup and the flavors folded together in a way I couldn’t predict. Every time I open the crock pot I half expect disappointment but there’s always this rich, slightly surprising depth that makes me pause.

If you’ve ever wondered how slow, simple cooking can feel elevated, this will make you curious.

Ingredients

• Chicken breasts: Lean protein source, builds muscle, can get dry if overcooked, mild flavor kids like
• Mixed vegetables: Adds fiber, vitamins and color, slightly sweet, freezes well and keeps texture
• Cream of chicken soup: Thickens sauce, adds savory creaminess, high in sodium so watch it
• Chicken broth: Broth boosts flavor and umami, adds moisture, use low sodium to cut salt
• Cornstarch: Helps thicken filling without flour, gives silky texture, mix with cold liquid first
• Butter: Adds richness and mouthfeel, a little goes a long way, gives golden flavor
• Refrigerated biscuits: Quick crust option, flaky chewy edges, adds carbs and indulgent, savory finish

Ingredient Quantities

• 1 1/2 to 2 lbs boneless skinless chicken breasts, cut into large chunks
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 12 to 16 oz frozen mixed vegetables (peas, carrots, corn, green beans)
• 2 cans cream of chicken soup (10.5 oz each)
• 1 cup low sodium chicken broth
• 1/2 cup milk
• 2 tbsp cornstarch
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried thyme
• 1 tsp dried parsley
• 2 tbsp unsalted butter, cut into pieces
• 1 can refrigerated biscuits (8 count)

How to Make this

1. Cut chicken into large chunks, dice the onion and mince the garlic; if you want extra flavor quickly brown the chicken in a hot skillet 2 to 3 minutes per side, its optional but worth it.

2. Put chicken in the crock pot then add the diced onion, minced garlic and the frozen mixed vegetables right on top.

3. Stir in both cans of cream of chicken soup, 1 cup low sodium chicken broth, 1 tsp salt, 1/2 tsp black pepper, 1 tsp dried thyme and 1 tsp dried parsley until mostly combined.

4. Cover and cook on low 4 to 5 hours or on high 2 to 3 hours, until chicken is fully cooked and veggies are tender.

5. Pull the chicken out onto a cutting board, shred or chop it into bite sized pieces, then return it to the crock pot and stir.

6. Whisk together 2 tbsp cornstarch with 1/2 cup milk until smooth to make a slurry so you dont get lumps.

7. Pour the cornstarch slurry into the crock pot, add the 2 tbsp unsalted butter cut into pieces, stir, then cook on high another 15 to 30 minutes until the filling thickens; taste and adjust salt and pepper if needed.

8. Arrange the refrigerated biscuits (8 count) on top of the hot filling, pressing them in slightly so they touch the filling.

9. Cover and cook on high 25 to 45 minutes more, checking at 25 minutes, until the biscuits are cooked through and set; times vary by slow cooker so watch for a light golden top.

10. Let the pot pie rest 5 to 10 minutes before serving so the filling firms up a bit, and if you want a browner biscuit top you can carefully transfer to a baking sheet and broil 2 to 4 minutes in a hot oven but watch it closely.

Equipment Needed

1. Slow cooker or crock pot (5 to 6 quart)

2. Large skillet for quick browning of chicken (optional)

3. Cutting board

4. Sharp chef’s knife

5. Measuring cups and measuring spoons

6. Mixing bowl and a whisk for the cornstarch slurry

7. Wooden spoon or silicone spatula for stirring

8. Tongs or slotted spoon to lift and move the chicken

9. Can opener and a baking sheet if you want to broil the biscuits for a browner top

FAQ

Best Chicken Pot Pie Crock Pot Recipe Substitutions and Variations

• Chicken (1 1/2 to 2 lbs): use shredded rotisserie chicken for speed and extra flavor, or swap for boneless skinless thighs which stay juicier and need less checking.
• Cream of chicken soup (2 cans): replace with cream of mushroom or cream of celery for a different taste, or make a quick roux with 2 tbsp butter, 2 tbsp flour, 1 1/2 cups chicken broth and a splash of milk for a fresher sauce.
• Refrigerated biscuits (8 count): use a pre-made pie crust, sheet puff pastry cut into pieces, or drop-biscuit topping made from 1 cup self-rising flour and 1/2 cup milk if you want a softer, homey top.
• Cornstarch (2 tbsp): swap with an equal amount of all-purpose flour (mix into cold liquid first), or use arrowroot for a clearer finish; mashed potato stirred in also thickens and adds body.

Pro Tips

– Brown the chicken first if you can. It only takes a few minutes and the browned bits add real depth. Don’t crowd the pan, and scrape any browned bits into the slow cooker with a splash of broth or water.

– Watch the veggies. Frozen ones are fine but can turn mushy if cooked the whole time. For firmer texture, add frozen veggies in the last 60–90 minutes or use fresh chopped veggies and add them near the end.

– Make the cornstarch slurry with cold milk and whisk it until perfectly smooth. Stir it in toward the end and give it those 15–30 minutes on high to fully activate. Remember it will set up more as it cools, so stop when it’s slightly looser than you want.

– For better biscuit color and doneness, leave a little space between them, brush the tops with melted butter or milk, and check at the earlier end of the time. If the tops need browning or the centers are still doughy, lift them onto a baking sheet and finish under the broiler or in a hot oven for just a few minutes.

Best Chicken Pot Pie Crock Pot Recipe

Recipe by Noel Matthews

0.0 from 0 votes

I've finally perfected an Easy Chicken Pot Pie Recipe for the crock pot that uses one pantry swap to slash prep time and make leftovers effortless.

Pin

Servings

6

servings

Calories

531

kcal

Equipment: 1. Slow cooker or crock pot (5 to 6 quart)

2. Large skillet for quick browning of chicken (optional)

3. Cutting board

4. Sharp chef’s knife

5. Measuring cups and measuring spoons

6. Mixing bowl and a whisk for the cornstarch slurry

7. Wooden spoon or silicone spatula for stirring

8. Tongs or slotted spoon to lift and move the chicken

9. Can opener and a baking sheet if you want to broil the biscuits for a browner top

Ingredients

• 1 1/2 to 2 lbs boneless skinless chicken breasts, cut into large chunks

• 1 medium yellow onion, diced

• 3 cloves garlic, minced

• 12 to 16 oz frozen mixed vegetables (peas, carrots, corn, green beans)

• 2 cans cream of chicken soup (10.5 oz each)

• 1 cup low sodium chicken broth

• 1/2 cup milk

• 2 tbsp cornstarch

• 1 tsp salt

• 1/2 tsp black pepper

• 1 tsp dried thyme

• 1 tsp dried parsley

• 2 tbsp unsalted butter, cut into pieces

• 1 can refrigerated biscuits (8 count)

Directions

• Cut chicken into large chunks, dice the onion and mince the garlic; if you want extra flavor quickly brown the chicken in a hot skillet 2 to 3 minutes per side, its optional but worth it.
• Put chicken in the crock pot then add the diced onion, minced garlic and the frozen mixed vegetables right on top.
• Stir in both cans of cream of chicken soup, 1 cup low sodium chicken broth, 1 tsp salt, 1/2 tsp black pepper, 1 tsp dried thyme and 1 tsp dried parsley until mostly combined.
• Cover and cook on low 4 to 5 hours or on high 2 to 3 hours, until chicken is fully cooked and veggies are tender.
• Pull the chicken out onto a cutting board, shred or chop it into bite sized pieces, then return it to the crock pot and stir.
• Whisk together 2 tbsp cornstarch with 1/2 cup milk until smooth to make a slurry so you dont get lumps.
• Pour the cornstarch slurry into the crock pot, add the 2 tbsp unsalted butter cut into pieces, stir, then cook on high another 15 to 30 minutes until the filling thickens; taste and adjust salt and pepper if needed.
• Arrange the refrigerated biscuits (8 count) on top of the hot filling, pressing them in slightly so they touch the filling.
• Cover and cook on high 25 to 45 minutes more, checking at 25 minutes, until the biscuits are cooked through and set; times vary by slow cooker so watch for a light golden top.
• Let the pot pie rest 5 to 10 minutes before serving so the filling firms up a bit, and if you want a browner biscuit top you can carefully transfer to a baking sheet and broil 2 to 4 minutes in a hot oven but watch it closely.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 437g
• Total number of serves: 6
• Calories: 531kcal
• Fat: 21g
• Saturated Fat: 9g
• Trans Fat: 0.5g
• Polyunsaturated: 1.7g
• Monounsaturated: 6.7g
• Cholesterol: 180mg
• Sodium: 932mg
• Potassium: 737mg
• Carbohydrates: 43g
• Fiber: 4g
• Sugar: 7g
• Protein: 58g
• Vitamin A: 2500IU
• Vitamin C: 20mg
• Calcium: 75mg
• Iron: 1mg