Easy Crockpot Chicken Pot Pie – Comfort Food Made Simple
A rich, creamy, and hearty chicken pot pie made easy in the crockpot. Tender chicken, vegetables, and fluffy biscuits come together for the perfect comfort meal with minimal prep.
Equipment
- Crockpot
- Forks
- Mixing Spoon
Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 2 cups mixed vegetables peas, carrots, corn, green beans – fresh or frozen
- 2 medium potatoes diced
- 10.5 oz cream of chicken soup 1 can
- 10.5 oz cream of celery soup 1 can
- 2 cups chicken broth
- 1 tsp garlic powder
- 1 tsp onion powder
- 0.5 tsp dried thyme
- 0.5 tsp dried rosemary
- 0.5 tsp black pepper
- 1 tsp salt adjust to taste
- 1 can refrigerated biscuit dough or homemade biscuit dough
- 2 tbsp cornstarch optional, for thickening
- 2 tbsp water for cornstarch slurry
Instructions
- Place chicken breasts or thighs in the bottom of the crockpot.
- Add vegetables, diced potatoes, cream of chicken soup, cream of celery soup, and chicken broth.
- Season with garlic powder, onion powder, thyme, rosemary, salt, and black pepper. Stir well.
- Cover and cook on low for 6–7 hours or high for 3–4 hours, until chicken is tender.
- Shred chicken directly in the crockpot using two forks. Stir to combine.
- If mixture is too thin, stir in a cornstarch slurry (2 tbsp cornstarch + 2 tbsp water) and cook for 10–15 minutes to thicken.
- In the last 30 minutes of cooking, place biscuit dough on top of the filling. Cover and cook until biscuits are fluffy and golden.
- For crispier biscuits, transfer crockpot insert (if oven-safe) under the broiler for 3–4 minutes.
- Serve hot and enjoy your homemade crockpot chicken pot pie!
Notes
Substitute chicken thighs for a juicier, richer flavor.
For a healthier option, use low-sodium broth and light cream soups.
Leftovers can be stored in the fridge for up to 3 days or frozen (without biscuits) for up to 3 months.