Name: Easy Crockpot Chicken Pot Pie (Ultimate Comfort Food!)
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Yield: 6 servings servings
Cuisine: American
Ingredients: For the Filling:; 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch cubes; 1 medium yellow onion, diced; 2 celery stalks, chopped; 2 cloves garlic, minced; 1 (16 ounce) bag frozen mixed vegetables (peas, carrots, corn, green beans); For the Sauce:; 3 cups low-sodium chicken broth; 1/3 cup all-purpose flour; 1 teaspoon dried thyme; 1/2 teaspoon poultry seasoning; 1/2 teaspoon salt, or to taste; 1/4 teaspoon black pepper; 1/2 cup heavy cream; For the Topping:; 1 can (8 count) refrigerated biscuits

This Crockpot Chicken Pot Pie is the ultimate comfort food, made incredibly easy in your slow cooker. Tender chicken, a medley of colorful vegetables, and a rich, savory cream sauce come together with minimal effort for a hearty, satisfying meal. Forget complicated steps; this set-it-and-forget-it recipe delivers all the classic, homestyle flavor you love, perfect for a cozy weeknight dinner the whole family will adore.

There is nothing more comforting than a classic chicken pot pie, but who has the time for all the fuss on a busy weeknight? That’s where this game-changing crockpot chicken pot pie recipe comes in. It delivers that soul-warming, creamy, and savory flavor you crave with a fraction of the effort. Imagine coming home to a house filled with the aroma of a home-cooked meal that’s been simmering to perfection all day long.

This recipe transforms the traditional, multi-step process into a simple “dump and go” meal without sacrificing any of the rich, classic taste. We’ll build layers of flavor right in the slow cooker, resulting in tender, fall-apart chicken and perfectly cooked vegetables swimming in a luscious, herby gravy. It’s the ultimate comfort food made for modern, busy lives.

Why You’ll Love This Crockpot Chicken Pot Pie

Set-It-and-Forget-It Ease: The slow cooker does 90% of the work! This is the perfect meal for busy days when you want a delicious dinner waiting for you.
Incredibly Creamy & Flavorful: We build a rich, savory gravy using simple pantry staples. The long, slow cooking time allows the flavors to meld together beautifully.
Family-Approved Comfort: This recipe is a guaranteed crowd-pleaser for both kids and adults. It’s hearty, satisfying, and feels like a warm hug in a bowl.
Customizable Topping: Serve it with classic flaky biscuits, puff pastry squares, or even over mashed potatoes for a versatile meal you can make your own.

Ingredients for Crockpot Chicken Pot Pie

Each ingredient is chosen to create a perfectly balanced and flavorful filling. Here’s what you’ll need:

The Filling Foundation

Boneless, Skinless Chicken: Both breasts or thighs work well. Thighs will yield slightly more tender and flavorful meat, but breasts are a great lean option. Cut them into 1-inch cubes for even cooking.
Onion, Celery, and Garlic: This classic trio, known as a mirepoix, builds the aromatic base of our pot pie. They soften and release their sweet, savory flavors into the sauce as it cooks.
Frozen Mixed Vegetables: A fantastic time-saver! A classic blend of peas, carrots, corn, and green beans adds color, nutrients, and texture. No need to thaw them first.

The Creamy Sauce

Low-Sodium Chicken Broth: This is the liquid base of our sauce. Using low-sodium allows you to control the final saltiness of the dish.
All-Purpose Flour: The primary thickening agent that turns the broth into a rich gravy.
Heavy Cream: Added at the end, this provides the luxurious, creamy finish that makes chicken pot pie so irresistible. For a lighter option, you can use half-and-half.
Herbs & Seasoning: Dried thyme, poultry seasoning, salt, and black pepper are the classic spices that give pot pie its signature home-cooked flavor.

The Topping

Refrigerated Biscuits: The easiest and most beloved topping! Simply bake them separately while the filling finishes, ensuring they stay perfectly fluffy and golden, never soggy.

Time-Saver Tip: Use 3 cups of shredded rotisserie chicken. Add it during the last hour of cooking to prevent it from getting mushy.
Make it Richer: For an even richer sauce, you can add 2 tablespoons of butter with the vegetables or stir in 2 ounces of softened cream cheese along with the heavy cream.
Thickening Tip: If your filling is thinner than you prefer, make a slurry by mixing 2 tablespoons of cornstarch with 3 tablespoons of cold water. Stir it into the crockpot, turn to HIGH, and cook for 20-30 minutes until thickened.
Storage: Store leftover filling and biscuits separately in airtight containers in the refrigerator for up to 4 days. The filling freezes beautifully for up to 3 months.

Pro Tips for Perfect Crockpot Chicken Pot Pie

Follow these simple tips to ensure your slow cooker chicken pot pie is flawless every single time.

Don’t Skip the Sear: While optional for a true dump-and-go meal, searing the chicken cubes in a little butter or oil before adding them to the crockpot develops a deeper, richer flavor. This process, called the Maillard reaction, adds a savory complexity that is well worth the extra 5 minutes.
Thicken it Your Way: If your sauce isn’t as thick as you’d like at the end of cooking, create a slurry by whisking 2 tablespoons of cornstarch with 3 tablespoons of cold water. Stir this into the slow cooker, turn the heat to HIGH, and cook for another 20-30 minutes until thickened.
Add Dairy at the End: Always stir in the heavy cream during the last 15-20 minutes of cooking. Adding dairy too early can cause it to curdle or separate over the long cooking time.
Don’t Peek!: Every time you lift the lid of the slow cooker, heat escapes and adds about 15-20 minutes to the cooking time. Trust the process and let it do its magic.

Serving Suggestions & Variations

This crockpot chicken pot pie is delicious as is, but it’s also wonderfully versatile. Here are a few ideas:

Topping Alternatives:

Puff Pastry: Bake squares of puff pastry until golden and puffed, then place them on top of the filling just before serving.
Mashed Potato Topping: For a shepherd’s pie twist, serve the filling in bowls with a generous scoop of creamy mashed potatoes on top.
Pie Crust: Cut refrigerated pie crust into decorative shapes, bake on a sheet pan, and use them as “dippers” for the filling.

Flavor Variations:

Mushroom & Herb: Add 8 ounces of sliced cremini mushrooms along with the onions and a teaspoon of fresh rosemary for an earthy flavor boost.
Cheesy Bacon: Stir in 1 cup of shredded sharp cheddar cheese and 4 slices of crumbled, cooked bacon along with the heavy cream at the end.

Storage and Reheating Instructions

Leftovers are one of the best parts of this meal! Here’s how to store them properly.

To Store: Let the filling cool completely, then transfer it to an airtight container. Store the filling and baked biscuits separately in the refrigerator for up to 4 days. Storing them apart prevents the biscuits from becoming soggy.
To Reheat: Gently reheat the filling in a saucepan over medium-low heat until warmed through. You can also microwave it. To refresh the biscuits, warm them in an oven or toaster oven at 350°F for a few minutes.
To Freeze: The filling freezes exceptionally well! Let it cool, place it in freezer-safe bags or containers, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. Do not freeze the baked biscuits.