Hearty, creamy, and full of flavor – my crock pot chicken pot pie is comfort food at its finest! With the buttery biscuit crust, melt-in-your-mouth chicken, and tender vegetables, this dish will warm you up on the chilliest of days. Simply assemble the ingredients, then let your slow cooker do the rest!
Chicken pot pie is one of those classic meals that never gets old. This dish is a crock pot adaptation of my chicken pot pie from scratch – and it is just as amazing! Every bite is full of juicy chicken and vegetables, smothered in a herby gravy and topped with flakey, homemade biscuits. Seriously, what more could you ask for?
Also, my chicken pot pie crock pot recipe couldn’t be any simpler! When making the pie filling, all you need to do is toss the ingredients into the slow cooker (no need to mix!), and you’re good to go. You can even make the biscuit dough ahead of time and store it in the refrigerator until you’re ready to serve.
When making my biscuits, I melt the butter and then add cold milk. This solidifies the butter into tiny shards and creates a lighter and flakier biscuit – so good!
Why You’ll Love Slow Cooker Chicken Pot Pie
- Versatile and easy to customize. My chicken pot pie crock pot recipe is so flexible – you can easily swap out the veggies/herbs and use up what you have in your fridge! I love utilizing produce I already have to hand, and this chicken pot pie crock pot recipe is perfect for that.
- Ideal meal prep. I don’t know about you, but I love a dish that I can make ahead of time and serve later. Crock pot chicken pot pie is just that – once cooked, you can store it in the fridge and enjoy it throughout the week.
- Super convenient. Making chicken pot pie in a crock pot couldn’t be any easier! That is the beauty of slow cooking; you can prepare everything in advance and forget about it until it’s done.
Ingredients For Slow Cooker Chicken Pot Pie
For the Filling
- Carrots
- Celery
- Onion
- Peas
- Garlic
- Chicken
- Thyme
- Sage
- Parsley
- Cayenne
- Paprika
- Salt
- Pepper
- Flour
- Chicken broth
- Chicken bullion cube
For the Biscuits
- Flour
- Baking powder
- Salt
- Milk
- Butter
Instructions For Making Chicken Pot Pie In A Crock Pot
For the Pot Pie
- Place the carrots, celery, onion, and garlic in the bottom of the crockpot.
- Place chicken over the vegetables.
- Combine the herbs (if using dried), seasonings and 1/4 cup of flour.
- Sprinkle over the chicken, turning it a few times to evenly distribute the flour.
- Add the chicken broth and bullion cube.
- Cook for about 2 hours on high OR about 6 hours on low.
- Shred chicken and add peas, and fresh herbs (if using) stir to combine.
- Make and bake biscuits as follows.
For the Biscuits
- Combine 1 1/2 cups flour, baking powder, and salt.
- Immediately after butter is melted, add the cold milk. Mix until small shards of butter are visible.
- Combine wet and dry ingredients, starting with 1 1/2 cups flour and adding more flour as needed. The dough should be slightly wet but you should be able to handle it with floured hands.
- Working with a few tablespoons of dough at a time, roll gently into a ball and flatten with your hand.
- Gently set on top of the pot pie filling in the slow cooker. Repeat until top is covered and dough is gone.
- Cook 1-2 more hours (on low – 30 minutes to 1 hour on high), or until the biscuit dough is cooked through.
- Optional: Broil on high for about 5 minutes to get a nice brown on top. Sprinkle with fresh parsley.
Chicken pot pie is not the only slow cooker meal you can make – my crock pot short ribs, slow cooker white chili chicken, and crock pot teriyaki meatballs are also a must try.
If you love slow cooker recipes as much as me, you should check out my cookbook: Rustic Farmhouse Slow Cooker: 75 Hands-Off Recipes for Hearty, Homestyle Meals! Each recipe is specifically designed for the slow cooker, so you can create fantastic comfort food with minimal effort.
When storing this chicken pot pie crock pot recipe, always let it cool completely before transferring it to an air-tight container. You can then keep your slow cooker chicken pot pie in the fridge for up to 5 days or freeze it for up to 3 months.
I tend to use chicken thighs more than breast for this recipe, as I find the thighs stay nice and moist while slow cooking. But this doesn’t mean chicken breasts aren’t suitable for this dish – they still work really well! If using chicken breast instead of thigh, swap out 2 of the thighs for 1 chicken breast.
Of course! You can use store-bought chicken broth instead of making your own in this recipe. I absolutely love homemade chicken broth, but I don’t always have the time to make it. If you don’t have the time either, then store-bought is perfectly fine
I have tried both fresh and dried herbs when making my crock pot chicken pot pie, and each time it comes out delicious. If you don’t have fresh herbs, feel free to use the dried equivalent – just make sure you reduce the quantity slightly, as dried herbs have a more concentrated flavor. I have outlined the correct measurements for both fresh and dried herbs in the recipe card below!
Crockpot Chicken Pot Pie
Equipment
Ingredients
For the Filling
- 2 carrots diced
- 2 celery stalks diced
- 1 small onion diced
- 2 garlic cloves minced
- 6 chicken thighs boneless, skinless or chicken breasts
- 1 teaspoon dried thyme or 4 sprigs fresh
- 1 teaspoon dried Sage or 3 leaves fresh
- 1 teaspoon dried parsley or 2 teaspoons fresh
- 1 pinch cayenne
- 1 pinch paprika
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup AP flour
- 2 cups chicken broth
- 1 chicken bullion cube
- 1/2 cup frozen peas
For the Biscuits
- 1 3/4 cups all-purpose flour
- 3 teaspoons baking powder
- 3/4 teaspoon salt
- 3/4 cup milk cold
- 4 tablespoons butter melted but warm
Instructions
For the Pot Pie
- Place the carrots, celery, onion, and garlic in the bottom of the crockpot.
- Place chicken over the vegetables.
- Combine the herbs (if using dried), seasonings and 1/4 cup of flour.
- Sprinkle over the chicken, turning it a few times to evenly distribute the flour.
- Add the chicken broth and bullion cube.
- Cook for about 2 hours on high OR about 6 hours on low.
- Shred chicken and add peas, and fresh herbs (if using) stir to combine.
- Make and bake biscuits as follows.
For the Biscuits
- Combine 1 1/2 cups flour, baking powder, and salt.
- Immediately after butter is melted, add the cold milk. Mix until small shards of butter are visible.
- Combine wet and dry ingredients, starting with 1 1/2 cups flour and adding more flour as needed. The dough should be slightly wet but you should be able to handle it with floured hands.
- Working with a few tablespoons of dough at a time, roll gently into a ball and flatten with your hand.
- Gently set on top of the pot pie filling in the slow cooker. Repeat until top is covered and dough is gone.
- Cook 1-2 more hours (on low – 30 minutes to 1 hour on high), or until the biscuit dough is cooked through.
- Optional: Broil on high for about 5 minutes to get a nice brown on top. Sprinkle with fresh parsley.
Maddi says
I’ve made this many times! Always delicious. 😋 I didn’t have a crockpot the first time so I used the slow cook feature on my instant pot and the biscuits didn’t bake all the way through. So I discovered it can be made just as easily by making the biscuits in the oven. Now I have a crock pot so I can just make it normally 🤪
Alli says
Oh great tips! Thank you for sharing that about the Instant Pot. It’s tricky to do the IP because it only heats from the top but your solution was great!
Sammi Windley says
Crockpot meals save my butt in the kitchen more than anything else! Happy to add this recipe to my SOS cookbook
Heather says
I made this for dinner tonight and it was delicious! (And I’m looking forward to having the leftovers for lunch tomorrow).
Alli says
YAY!!! I’m so happy to hear that!! See, pot pie is delicious 🙂