By: Jill Mills Updated: Feb 8, 2026

This post may contain affiliate links. Please read our disclosure policy.

Chicken, potatoes, and veggies are slow cooked in a creamy sauce, then served with freshly baked biscuits in this Crockpot Chicken Pot Pie recipe. It’s an easy, comforting dinner that requires little effort to prepare.

Crock Pot Chicken Pot Pie on a plate topped with biscuits

This winter, as the weather has been colder than usual, I’ve really been focusing on creating cozy, comforting dinners. Chicken pot pie has always been one of my go-to comfort dinners, so I’ve had fun experimenting with different variations. Think chicken pot pie casserole, chicken pot pie soup, and, for the days when I really don’t have time to cook, this crockpot chicken pot pie.

It’s such an easy recipe to make, with many of the same filling ingredients as classic pot pie. While there’s technically no crust, it’s served with freshly baked biscuits to soak up every drop of yummy goodness (like in my chicken pot pie with biscuits). It’s a filling, cozy dinner that requires no sides and the leftovers taste even better!

Why This Crockpot Chicken Pot Pie Recipe Is So Good

Cozy & comforting. There are few things more comforting than chicken pot pie, and this crockpot version really exemplifies that. This is the exact meal I want when it’s cold outside, and I want to be warm and cozy inside.
Complete meal in one. This is ALMOST a one pot meal, except the biscuits are baked separately. Though, I do include a way to also cook them in the slow cooker, which would truly make this a one pot meal.
Easy & effortless. Crockpot chicken pot pie is one of the easiest crockpot recipes I make. Besides dicing a few things, it’s just a matter of dumping everything in the crockpot and coming back hours later. So easy!

Overhead view of ingredients needed to make crockpot chicken pot pie

Recipe Ingredients

This slow cooker chicken pot pie recipe is made with just a handful of easy ingredients. Scroll down to the recipe card below for the exact measurements.

Chicken – I used boneless, skinless chicken breasts. Chicken thighs can be used instead for richer, more tender meat if desired.
Cream of chicken soup – I used condensed soup as a shortcut for the creamy sauce to add flavor.
Half & half – Whole milk also works.
Veggies – Celery, onion, and mixed frozen vegetables add flavor, texture, and color to the pot pie. I prefer a mixture of green beans, carrots, peas and corn.
Potatoes – I used Russet potatoes because they hold up well in the slow cooker. Be sure to peel and dice them into small pieces.
Spices – Poultry seasoning, salt, and pepper.
Biscuits – I used grand biscuits. Use your favorite.

How To Make Chicken Pot Pie in the Crockpot

I am always surprised by just how easy this crockpot chicken pot pie is to make. It’s one of the most effortless, comforting dinners! The printable instructions can be found in the recipe card below.

Chicken, half and half, and cream of chicken soup in a crockpot

Chicken pot pie filling ingredients in a crockpot

Combine the ingredients. Place the chicken in the bottom of the crockpot. Pour the cream of chicken soup and half & half on top. Add the onion, celery, garlic, and potatoes, followed by the frozen veggies and seasonings. Gently stir to combine.
Cook. Cover and cook for 6-7 hours on low or 3-4 hours on high. The chicken should be fully cooked, and the potatoes tender.
Bake the biscuits. 20 minutes before serving, bake the biscuits according to package instructions.
Shred the chicken. Remove the chicken from the slow cooker. Shred with two forks, then return it to the slow cooker. Stir to mix.
Serve. Ladle the chicken pot pie filling into bowls. Top with a warm biscuit and fresh parsley. Enjoy!

Overhead view of chicken pot pie in the crockpot

Recipe Tips & Variations

Here are a few easy ways to customize crockpot chicken pot pie, plus a few general tips.

Add more flavor. Feel free to add 1 teaspoon of dried thyme or rosemary along with the poultry seasoning for more flavor. Sliced mushrooms also make a great addition; add them with the other vegetables.
Thicken the filling. For a thicker filling, you can make a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir this into the slow cooker during the last 30 minutes of cooking.
Use fresh veggies. You can also use fresh vegetables in place of the mixed vegetables, just be sure to dice them uniformly.
Slow cook the biscuits. For an all-in-one meal, you can cut the biscuit dough into quarters and place them directly on top of the filling in the slow cooker for the last 30-45 minutes of cooking time. Ensure your slow cooker is not more than ¾ full to prevent overflow. You can also replace the biscuits using crescent rolls or even cheddar bay biscuits.

A fork in a bowl of Crockpot Chicken Pot Pie

How To Store & Reheat Leftovers

Fridge: Store leftover crock pot chicken pot pie filling in an airtight container in the refrigerator for up to 4 days. Keep leftover biscuits in a separate airtight container at room temperature.
Reheat: Reheat the filling on the stovetop over medium-low heat or in the microwave. Warm the biscuits in an oven or toaster oven for the best texture.

Crockpot Chicken Pot Pie

Why This Crockpot Chicken Pot Pie Recipe Is So Good

Recipe Ingredients

How To Make Chicken Pot Pie in the Crockpot

Recipe Tips & Variations

How To Store & Reheat Leftovers