There is nothing better than walking into a house that smells like dinner. You know the feeling. You open the door and the aroma of savory herbs hits you immediately.
It instantly melts away the stress of the day. That is exactly what this Crockpot Chicken Pot Pie does for you.
Honestly, we all need more recipes that do the heavy lifting for us. Life gets busy. Between work and family, cooking a complex meal is often the last thing on your mind.
This recipe is the definition of comfort food. It is warm, creamy, and packed with flavor. The best part is that you do not need to stand over a stove for hours.
You simply dump the ingredients in and let the slow cooker work its magic. It is basically a Lazy Chicken Pot Pie that tastes like you spent all day in the kitchen.
If you are looking for Healthy Crockpot Recipes that feel indulgent, this is a great option. It uses lean chicken and plenty of vegetables.
Let me explain why this dish is about to become a regular in your weekly rotation. It is versatile, budget friendly, and absolutely delicious.
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Why You’ll Love This Recipe
You are going to fall in love with this meal for so many reasons. First off, it is incredibly easy to prepare.
Most of us do not have time for complicated techniques on a Tuesday night. This recipe respects your time. It is a true set it and forget it meal.
Another reason is the texture. The chicken becomes so tender that it practically falls apart. The sauce thickens beautifully over time.
It creates a rich and velvety coating for the vegetables. Speaking of vegetables, this is a great way to eat them. Even picky eaters usually enjoy carrots and peas when they are covered in this savory sauce.
This dish also serves as a fantastic One Pot Chicken Pot Pie experience. You cook the filling in one vessel. Less cleanup is always a win in my book.
It is also very budget friendly. You use simple pantry staples and affordable cuts of meat. You do not need expensive equipment or fancy ingredients.
Finally, it is customizable. You can easily swap veggies based on what you have in the fridge. It is a forgiving recipe that welcomes creativity.
Ingredients
The beauty of this Crockpot Chicken Pot Pie lies in its simplicity. You likely have most of these items in your kitchen right now.
Here is what you need to get started:
- 1 yellow onion, (chopped)
- 1 ½ cups carrots, (chopped)
- 1 ½ cups celery, (chopped)
- ¼ cup fresh parsley leaves, (chopped)
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1 cup chicken stock
- 2 cans (10.5 ounces each) cream of chicken condensed soup
- 3 to 4 boneless skinless chicken breasts, (about 2 pounds)
- 1 ½ cups frozen peas
- 1 can (15 ounces) corn, drained
- 1 can (16.3 ounces) refrigerated biscuits, (baked)
Step-By-Step Instructions
Making this dish is a breeze. You do not need to be a professional chef to get amazing results. Just follow these simple steps.
Step 1: Create The Base
Grab your slow cooker. Place the chopped onion, carrots, and celery inside. Add the fresh parsley.
Sprinkle in the paprika, dried oregano, kosher salt, and black pepper. Pour in the chicken stock and the cream of chicken soup.
Stir everything together well. You want to make sure the spices are distributed evenly. The mixture will look thick at this stage.
Step 2: Add The Chicken
Take your boneless skinless chicken breasts. Nestle them directly into the vegetable mixture in the slow cooker.
Use a spoon to scoop some of the thick soup mixture over the chicken. You want the meat to be coated.
Step 3: Slow Cook
Place the cover on the slow cooker. Set it to cook on low heat for 8 hours.
This long cooking time allows the flavors to meld. It also ensures the chicken becomes incredibly tender.
Step 4: Shred And Finish
About thirty minutes before the cooking time is up, open the lid. Remove the chicken breasts carefully.
Use two forks to shred the chicken. It should pull apart very easily. Return the shredded chicken back to the pot.
Now add the frozen peas and the drained corn. Stir everything together. Cover the pot again.
Let it finish cooking for the remaining thirty minutes. This heats the peas and corn without making them mushy.
Step 5: Serve
While the filling finishes, bake your refrigerated biscuits according to the package instructions.
Ladle the warm Crockpot Chicken Pot Pie filling into bowls. Top each serving with a freshly baked biscuit.
How To Store Leftovers
You might have leftovers. Honestly, this dish tastes even better the next day. The flavors have more time to marry together.
To store it properly, let the filling cool down completely. Transfer it to an airtight container.
You can keep it in the refrigerator for up to four days. When you are ready to eat, simply reheat it in the microwave or on the stovetop.
If the sauce has thickened too much in the fridge, add a splash of water or broth when reheating. This helps bring back that creamy consistency.
You can also freeze this recipe. Place the cooled filling in a freezer safe container or bag. It will stay good for about three months.
Thaw it in the refrigerator overnight before reheating. I recommend baking fresh biscuits when you serve the leftovers.
Reheating biscuits can sometimes make them tough. Fresh ones are always best for that fluffy texture we all love.
Tips
Here are a few tips to ensure your Crockpot Chicken Pot Pie turns out perfect every time.
First, chop your vegetables evenly. This ensures they all cook at the same rate. You do not want some carrots to be hard while others are mushy.
If you prefer a thicker filling, you can let it cook uncovered for the last twenty minutes. This allows some excess moisture to evaporate.
For easier cleanup, consider using a slow cooker liner. It saves you from having to scrub the pot later.
You can also experiment with herbs. Fresh thyme or rosemary works wonderfully in this dish if you want to switch things up.
If you are in a rush, you can try a Rotisserie Chicken Pot Pie variation. Simply use cooked rotisserie chicken instead of raw breasts.
If you do that, reduce the cooking time significantly since the meat is already cooked. You just need to soften the veggies.
Make sure to drain the corn well. Adding the liquid from the can will make your sauce too runny.
Lastly, do not skip the fresh parsley. It adds a pop of color and freshness that balances the rich, creamy sauce.
Conclusion
This Crockpot Chicken Pot Pie is truly a meal that brings people together. It is warm, inviting, and satisfying.
It proves that you do not need to spend hours in the kitchen to make something special. The slow cooker does the hard work for you.
Whether you are feeding a hungry family or meal prepping for the week, this recipe delivers. It is a classic comfort food made simple.
So grab your ingredients and get that slow cooker going. You will thank yourself when dinner time rolls around.
Enjoy the creamy, savory goodness of this One Pot Chicken Pot Pie style meal. It might just become your new favorite way to eat chicken.
FAQ
Can I Put Raw Biscuits In The Crockpot?
I do not recommend putting raw biscuit dough directly on top of the filling in the slow cooker for this specific recipe. The steam often makes the bottom of the biscuits soggy and gummy.
It is much better to bake them separately in the oven. This ensures they are golden brown and fluffy. Then you can just place them on top when serving.
Can I Use Frozen Chicken Breasts?
It is generally not recommended to put frozen meat directly into a slow cooker. It can keep the meat in the danger zone temperature for too long.
For safety and the best texture, thaw your chicken breasts in the refrigerator before adding them to the pot.
Can I Make This Gluten Free?
Yes, you can make a gluten free version. You will need to use a gluten free cream of chicken soup, as many standard brands contain wheat.
You would also need to serve it with gluten free biscuits or skip the biscuits entirely. Always check your spice labels to ensure they are certified gluten free as well.
Can I Use Chicken Thighs Instead?
Absolutely. Boneless skinless chicken thighs work great in this recipe. They are often more flavorful and stay juicy during long cooking times.
You can use them in the exact same way as the breasts. Just shred them at the end as directed.
Is This Considered One Of The Healthy Crockpot Recipes?
This recipe is a comforting meal that includes lean protein and vegetables. To make it fit stricter Healthy Crockpot Recipes guidelines, you can make a few swaps.
You could use a low sodium soup or make your own white sauce. You can also load it up with even more vegetables like green beans or mushrooms.
Crockpot Chicken Pot Pie
This Crockpot Chicken Pot Pie is the ultimate no-fuss comfort food. Just dump the ingredients in your slow cooker and come home to a warm, creamy, and savory dinner. It’s a tasty, family-friendly meal perfect for any busy weeknight.
Requirements
Ingredients
Instructions
- In your slow cooker, place the chopped onion, carrots, celery, and fresh parsley. Sprinkle in the paprika, dried oregano, kosher salt, and black pepper. Pour in the chicken stock and cream of chicken soup, stirring well to combine.
- Nestle the boneless skinless chicken breasts into the vegetable mixture, spooning some of the sauce over the top to coat them.
- Cover the slow cooker and cook on low for 8 hours, until the chicken is tender.
- About 30 minutes before serving, remove the chicken breasts and shred them with two forks. Return the shredded chicken to the pot.
- Stir in the frozen peas and drained corn. Cover and cook for the final 30 minutes.
- While the filling finishes, bake the refrigerated biscuits according to package directions.
- Serve the hot pot pie filling in bowls, topped with a warm, freshly baked biscuit.
Notes
For easier cleanup, consider using a slow cooker liner. It saves you from having to scrub the pot later.
Chop your vegetables evenly to ensure they all cook at the same rate and have a consistent texture.
Store leftovers in an airtight container in the refrigerator for up to four days. Reheat on the stovetop or in the microwave, adding a splash of broth if the sauce has thickened too much.
Bake biscuits fresh just before serving for the best texture. Reheated biscuits can become tough.
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