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Crock Pot Chicken Pot Pie Recipe – Easy Slow Cooker Comfort Food

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This crock pot chicken pot pie is a creamy, hearty, and crowd-pleasing comfort food classic made easy in the slow cooker. Tender chicken, mixed veggies, and a flaky biscuit topping come together for a cozy, hands-off meal perfect for busy weeknights or lazy Sundays.

Ingredients

Scale
  • 2 pounds boneless, skinless chicken breasts or thighs
  • 2 cups frozen mixed vegetables (peas, carrots, corn, green beans)
  • 2 medium russet potatoes, peeled and diced (about 2 cups)
  • 1 small yellow onion, diced (about 1/2 cup)
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme (or 1 tablespoon fresh, chopped)
  • 1 teaspoon dried parsley
  • 1/2 teaspoon dried rosemary (optional)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 can (10.5 oz) cream of chicken soup
  • 1 cup low-sodium chicken broth
  • 4 oz cream cheese, softened
  • 2 tablespoons unsalted butter, cubed
  • 1 tablespoon fresh lemon juice
  • 1 can (16 oz) refrigerated biscuit dough
  • 1 tablespoon melted butter (for brushing on biscuits)

Instructions

  1. Dice chicken into bite-sized pieces (or leave whole to shred later). Peel and cube potatoes. Dice onion and mince garlic.
  2. Add chicken, potatoes, onion, garlic, and frozen mixed vegetables to the slow cooker.
  3. Sprinkle with thyme, parsley, rosemary, salt, and pepper. Add cubed butter and cream cheese.
  4. Pour in cream of chicken soup and chicken broth. Gently stir to combine.
  5. Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until chicken is cooked through and potatoes are tender. Stir once or twice if possible.
  6. If sauce is thin near the end, uncover and cook on HIGH for 30 minutes to thicken, or mash a few potatoes into the sauce.
  7. Stir in lemon juice. If chicken was left whole, shred with two forks and return to the pot.
  8. Open biscuit dough and cut each biscuit into quarters. Arrange biscuit pieces in a single layer over the filling.
  9. Brush biscuits with melted butter.
  10. Turn slow cooker to HIGH, cover with lid propped open with a wooden spoon, and cook for 30-40 minutes until biscuits are golden and cooked through. (Optional: Broil crock insert for 2-3 minutes at the end for extra browning.)
  11. Serve hot, garnished with extra parsley or black pepper if desired.

Notes

For best results, use chicken thighs for extra juiciness. To thicken the sauce, mash a few potatoes or whisk in a tablespoon of cornstarch with cold water. Propping the lid open helps biscuits cook through and brown. Customize with your favorite veggies or use gluten-free/dairy-free swaps as needed. Leftovers keep well in the fridge for up to 4 days; reheat biscuits under the broiler to restore crispness.

Nutrition

Keywords: crock pot chicken pot pie, slow cooker chicken pot pie, easy chicken pot pie, comfort food, family dinner, creamy chicken, biscuit topping, one pot meal

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