Easy Crock Pot Chicken Pot Pie (Perfect Weeknight Dinner)

Easy Crock Pot Chicken Pot Pie is the kind of meal that feels like a hug in a bowl. It’s hearty, creamy, and full of tender chicken and colorful veggies—all slow-cooked to cozy perfection. If your evenings are packed with school pickups, Zoom calls, or you just forgot to thaw something for dinner (we’ve all been there), this recipe is your low-effort, high-reward solution. Toss it all in the slow cooker in the morning, and by dinner, you’ve got that classic pot pie flavor without turning on the oven or rolling out dough.

Just top it with fluffy biscuits and let the magic happen. It’s easy, budget-friendly, and family-approved. Whether it’s a chilly day or just one of those “need-something-creamy-and-satisfying” nights, this easy Crock Pot Chicken Pot Pie hits all the right notes.

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What is Easy Crock Pot Chicken Pot Pie?

Easy Crock Pot Chicken Pot Pie is a cozy, slow-cooked version of the classic dish—minus the fuss. Instead of making a pie crust from scratch or wrestling with puff pastry, this recipe takes a shortcut with refrigerated biscuits baked separately and served on top. Inside the crock pot, you’ve got chicken breasts that turn fork-tender, mixed veggies that hold their color and crunch, and a creamy, savory sauce made from cream of chicken soup and milk.

It’s the kind of meal that tastes like Sunday dinner but fits into a Tuesday night with zero complaints. The best part? Everything simmers together low and slow, giving you time to do anything but hover over the stove. For those nights when you want comfort food without lifting a finger, easy Crock Pot Chicken Pot Pie is your answer.

Reasons to Try Easy Crock Pot Chicken Pot Pie

First of all—hello, minimal prep! You don’t need culinary school skills to pull this off. With just a few pantry staples and a slow cooker, you’ve got dinner practically cooking itself. This recipe is a total win for busy families, picky kids (yes, even with veggies!), and anyone needing a low-maintenance meal that delivers big flavor. It’s a one-pot wonder, meaning less cleanup—because who wants to deal with a sink full of dishes after dinner? Plus, it’s super versatile. Out of celery? Skip it. Prefer rotisserie chicken? Toss it in.

The creamy filling pairs beautifully with golden biscuits for that satisfying, stick-to-your-ribs kind of meal. Bonus: leftovers reheat like a dream. If you’re a fan of hearty slow cooker meals, check out our Crockpot Beef Stew Recipe for another dinner-time hero.

Ingredients Needed to Make Easy Crock Pot Chicken Pot Pie

• 1½ pounds boneless chicken breasts – fresh or thawed, no need to cut.
• 10.5 oz can cream of chicken soup – your creamy base.
• 1 cup milk – adds smoothness and just the right consistency.
• ½ onion, chopped – brings a soft, sweet flavor as it cooks.
• 16 oz frozen mixed vegetables – peas, carrots, corn: all the colors!
• ½ cup chopped celery – adds a little crunch and freshness.
• 1 tsp garlic powder – warm, mild flavor.
• ½ tsp salt – just enough to season without overpowering.
• ¼ tsp pepper – mild spice for balance.
• 16 oz can Grands Biscuits – baked separately for that perfect flaky topping.

Instructions to Make Easy Crock Pot Chicken Pot Pie

Step 1: Prep Your Crock Pot and Chicken (Start with the Base)

Let’s kick this off by giving your slow cooker a quick spray with non-stick cooking spray. Trust me, this simple step saves you from a sticky cleanup situation later. Now, grab those boneless chicken breasts—no need to chop or season—and place them flat at the bottom of the crock pot. As they cook slowly, they’ll soak up all the creamy flavors and practically shred themselves, making this a true set-it-and-forget-it meal. If you’re working with frozen chicken, make sure it’s fully thawed for safe and even cooking. Need help prepping poultry safely? Visit our chicken handling tips for peace of mind.

Step 2: Whisk Up the Creamy Sauce (It’s the Soul of the Dish)

In a medium bowl, combine the can of cream of chicken soup with 1 cup of milk. Whisk until smooth and lump-free—it should look like a creamy, pourable sauce. This mixture creates that velvety filling everyone loves in pot pie. If you prefer a little twist, feel free to use cream of mushroom or even cream of celery soup. We also have a few soup swap ideas for those with dairy sensitivities or specific dietary needs.

Step 3: Add in the Veggies and Seasoning (Color + Flavor!)

Now stir in your chopped onion, frozen mixed vegetables (straight from the bag, no thawing needed), chopped celery, garlic powder, salt, and pepper into the sauce. Mix well so that every spoonful of this creamy base gets a nice distribution of color and texture. The veggies bring freshness, while the seasoning gives it that well-rounded, home-cooked flavor. If you love more veggies or want to sneak in extra nutrients, you can also toss in diced sweet potatoes or green beans—very similar to what we use in our Easy Hamburger Vegetable Soup.

Step 4: Assemble It All in the Crock Pot (Let the Magic Begin)

Pour your veggie-studded creamy sauce evenly over the chicken in the crock pot. Don’t stir—let the chicken stay nestled at the bottom while the flavors gently work their way through. Pop on the lid and choose your setting: cook on low for 6–8 hours if you’re heading out for the day, or go high for 3–4 hours if dinner needs to happen sooner. Either way, you’ll come back to a heavenly aroma filling your kitchen. This is the heart of any good step by step crock pot recipe—low effort, high reward.

Step 5: Shred and Stir (It Gets Real Good Here)

Once your chicken is cooked through and tender (it should shred easily), grab two forks and shred it directly in the crock pot. No need to remove it—just break it apart right in the sauce. Stir everything together so the chicken soaks up every bit of that creamy goodness. This is where it really starts to look like a pot pie filling. If you want it even creamier, you can stir in a bit of shredded cheese or a splash more milk. This part is customizable, like our Crock Pot Cheddar Chili Mac—creamy and adaptable to your taste.

Step 6: Bake the Biscuits (Flaky, Golden Goodness)

While the filling continues to simmer, preheat your oven and bake the Grands Biscuits according to the package directions. These bake up golden and puffy, making the perfect topper for your creamy filling. You can go classic here, or if you want a cheesy twist, brush the tops with melted butter and sprinkle with garlic powder and shredded cheddar before baking. Trust me, it’s worth it. And if you’re all about biscuit-topped meals, you’ll love our Winner Winner Chicken Dinner Casserole too.

Step 7: Serve and Savor (The Best Part)

When the biscuits are golden and your pot pie filling is bubbling, it’s time to serve. Ladle generous scoops of the creamy chicken-veggie mixture into bowls and crown each one with a warm, flaky biscuit. The contrast of textures—smooth and creamy under a crisp biscuit—is what makes this dish a household favorite. Bonus points if you serve it with a quick side salad or steamed green beans for balance.

What to Serve with Easy Crock Pot Chicken Pot Pie

While this dish stands tall on its own, sometimes you just want a little something extra. A crisp green salad or roasted green beans on the side keeps things light and fresh. If you’re feeding a crowd (or a couple of extra-hungry teens), consider a side of creamy potato salad or a quick fruit salad. For dessert, this pairs perfectly with our warm Caramel Apple Upside Down Cake. And if you’re on a soup kick this week, our Slow Cooker Vegetable Soup would round out your cozy dinner menu beautifully.

Key Tips for Making Easy Crock Pot Chicken Pot Pie

1. Don’t peek! Lifting the lid slows down cooking—let it do its thing.
2. Use low-sodium soup if you’re watching salt intake.
3. Want a thicker filling? Add a cornstarch slurry (1 tbsp cornstarch + 1 tbsp cold water) in the last hour.
4. Double up the veggies if you want more color and nutrients.
5. Rotisserie chicken shortcut: Already cooked and shredded chicken can be added in the last hour.

Storage and Reheating Tips for Easy Crock Pot Chicken Pot Pie

Got leftovers? Lucky you! Store the filling and biscuits separately in the fridge. The filling will keep for 3–4 days in an airtight container, while biscuits are best within 1–2 days. Reheat the filling in the microwave or on the stovetop—add a splash of milk if it looks too thick. For biscuits, pop them in the toaster oven for a quick crisp-up. You can also freeze the filling (not the biscuits) for up to 2 months. Just thaw overnight in the fridge and reheat on the stove.

FAQs

Can I use canned veggies instead of frozen?
Sure can, just drain them well so the sauce doesn’t get too watery.

Can I make this dairy-free?
Absolutely—use a dairy-free cream of chicken alternative and unsweetened almond or oat milk.

What’s the best biscuit brand?
Grands! Biscuits are reliable and fluffy, but any brand will do.

Can I prep this the night before?
Yes—assemble everything except the biscuits, store it in the crock pot insert in the fridge, and pop it in the cooker in the morning.

Final Thoughts

When you’re short on time but craving that warm, creamy, from-scratch taste, Easy Crock Pot Chicken Pot Pie is the kind of meal that brings comfort and smiles. It’s simple, satisfying, and checks all the right dinner boxes—minimal prep, maximum flavor, and picky-eater-approved. Whether it’s your first time using a crock pot or you’re basically besties with it, this recipe is one you’ll make again and again. For more warm-your-soul dinners, check out our Chicken Pot Pie Casserole—another twist on the classic. Now go on, grab your crock pot, and let dinner take care of itself tonight.

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