Crock Pot Chicken Pot Pie – Creamy & Delicious

There’s something about a bubbling Crock Pot Chicken Pot Pie that feels like a hug in a bowl — especially when you’ve had one of those days. You know, when the laundry’s still tumbling at 9 p.m., the kids are asking for snacks after dinner, and you’re just trying to remember the last time you sat down?

This cozy dish takes all the rich, creamy goodness of a classic pot pie and makes it weeknight-easy. No canned soup shortcuts here — just tender chicken, hearty veggies, and a silky sauce that thickens perfectly as it slow-cooks. And the best part? You can toss it all in the crock pot, forget about it for a few hours, and come back to dinner that tastes like you’ve been stirring it all day.

Table of Contents

Why You’ll Love This Crock Pot Chicken Pot Pie

• No condensed soup, no guilt. You’ll get that creamy, hearty texture without the processed stuff — just real ingredients.
• Hands-free magic. The slow cooker does the heavy lifting while you tackle your day (or binge that show you’ve been meaning to finish).
• Family favorite approved. Even picky eaters can’t resist the buttery biscuits and savory chicken filling.
• Freezer-friendly and forgiving. Leftovers taste just as comforting the next day — sometimes even more so.

If you love slow cooker comfort food, you’ll also want to check out my Slow Cooker Panera Broccoli Cheddar Soup or this Instant Pot Chicken and Dumplings Recipe — both are cozy, creamy, and downright irresistible.

What Does Crock Pot Chicken Pot Pie Taste Like?

It’s creamy and hearty with a depth of flavor that only slow cooking can bring. The chicken turns fork-tender, the vegetables soak up buttery herbs, and the sauce has that homemade richness that’ll make you pause mid-bite just to say, “Mmm.”

The warm biscuits on top? Golden, flaky perfection. Think of it as your favorite chicken pot pie — just simplified for your crock pot and modern mom life.

Ingredients You’ll Need for Crock Pot Chicken Pot Pie

Here’s where the real flavor begins. These ingredients come together to create something rustic yet refined — a true slow-cooker masterpiece.

Chicken Breast (1½ lbs.)
Use boneless, skinless chicken breasts for lean protein that stays tender while simmering. You can also use boneless thighs for a richer flavor — they hold up beautifully in long cooking times.

Butter (2 tablespoons, diced)
This little bit of butter adds that old-fashioned richness and helps the onions sauté gently as everything begins to heat. If you’re dairy-free, use olive oil instead for a lighter finish.

Yellow Onion (1 small, diced)
Fresh onion adds sweetness and depth. Don’t skip it — it’s one of those quiet ingredients that makes the whole kitchen smell like home.

Frozen Mixed Vegetables (16 oz. bag)
I love the mix of carrots, peas, corn, and green beans — it’s colorful, nutritious, and keeps prep time simple. If you have extra fresh veggies on hand, feel free to toss them in too.

Italian Seasoning (1 tablespoon)
This blend brings a comforting herby balance. The oregano, thyme, and basil create that classic “Sunday dinner” aroma we all crave.

Rubbed Sage (1 teaspoon)
Sage gives the dish its signature “pot pie” flavor — earthy and warm. A little goes a long way!

Garlic Powder (1 teaspoon) & Onion Powder (½ teaspoon)
These pantry heroes round out the flavor. They’re especially handy when you’re too busy to mince fresh garlic.

Better Than Bouillon – Roasted Chicken (1 tablespoon)
This concentrated base adds that slow-cooked depth without needing homemade broth. I swear by this stuff for soups and stews — like my Creamy Chicken Noodle Soup Recipe.

Chicken Broth (2 cups)
Use a good-quality broth for flavor you can taste. It keeps everything moist and tender as it cooks. If you need to stretch the recipe, you can add a little more broth later.

Bay Leaves (2)
They’re subtle but essential — they add a layer of complexity that makes the sauce taste “finished.”

Heavy Cream (½ cup)
Cream gives the pot pie its rich, velvety texture without condensed soup. If you prefer something lighter, use half-and-half.

Cornstarch Slurry (2 tablespoons cornstarch + 2 tablespoons cold water)
This is your thickening magic. It transforms the broth into that silky, luscious pot pie sauce we all adore.

Refrigerated Biscuit Dough (16.3 oz. container)
Bake them separately for the perfect flaky topper. They soak up just enough sauce to feel homemade without getting soggy.

Fresh Chopped Parsley
It adds color, freshness, and that “ta-da!” finishing touch before serving.

Want to try more cozy dinners that use similar pantry staples? My Ground Beef Vegetable Soup Recipe is another family favorite that keeps comfort at the forefront.

How to Make Crock Pot Chicken Pot Pie

Making this Crock Pot Chicken Pot Pie is easier than you might think. Each part of the process builds beautiful flavor and texture — all while keeping things simple for a busy weeknight. Follow this step-by-step guide and you’ll have a creamy, comforting dinner that your family will ask for again and again.

Step 1: Prepare Your Crock Pot Base

Start by adding your boneless, skinless chicken breasts to the crock pot. Scatter the diced butter and chopped onion right over the top.
This is the foundation of your Crock Pot Chicken Pot Pie, where the butter melts slowly and the onion releases its sweetness. Together, they create that classic pot pie aroma that’ll have your kitchen smelling heavenly before you even hit “start.”

Sprinkle in the Italian seasoning, rubbed sage, garlic powder, onion powder, and a few generous pinches of salt and cracked black pepper.
These herbs are what give your dish depth — that slow-cooked “made from scratch” flavor that tastes like you spent hours in the kitchen (even though your slow cooker did all the work).

If you’re new to seasoning slow-cooked meals, you might love reading my Slow Cooker Green Enchiladas Chicken Soup for more tips on balancing herbs in long-cooked dishes.

Step 2: Add the Vegetables

Pour in the frozen mixed vegetables — peas, carrots, corn, and green beans — right from the bag. No need to thaw! The magic of this step-by-step method is that the slow, steady heat allows the veggies to cook perfectly tender without getting mushy.

If you like extra texture, toss in a handful of fresh chopped celery or diced potatoes. You can find inspiration for veggie swaps in my Ground Beef and Chopped Cabbage recipe — it’s another hearty family favorite that proves vegetables can shine as the star of the meal.

Step 3: Create the Flavorful Broth

Next, stir a tablespoon of Better Than Bouillon – Roasted Chicken into two cups of warm chicken broth until it dissolves. Pour this mixture gently over the chicken and vegetables.
This step infuses your Crock Pot Chicken Pot Pie with deep, savory flavor — the kind that feels slow-simmered all day.

Don’t forget to tuck in two bay leaves for an added layer of aroma. They quietly build richness in the background, creating that “old-fashioned” pot pie taste we all love.

Step 4: Slow Cook to Tender Perfection

Now it’s time for your crock pot to work its magic. Cover and cook on HIGH for 2–3 hours or LOW for 4–5 hours, depending on your schedule.
You’ll know it’s ready when the chicken shreds easily with a fork and the vegetables are soft but not falling apart.

This part of the process lets the flavors mingle beautifully — the butter, herbs, and broth combine to form a base that’s rich, savory, and deeply comforting.
While you wait, you could whip up a side dish like my Creamed Cabbage or prep dessert for later (because why not make the evening even cozier?).

Step 5: Shred the Chicken and Thicken the Sauce

Once the chicken is tender, carefully remove it from the crock pot using tongs and place it on a cutting board. Dice or shred it into bite-sized pieces.

Now, it’s time to make that luscious, creamy sauce.
Keep your crock pot on HIGH and pour in the heavy cream. In a small bowl, whisk together your cornstarch slurry (2 tablespoons cornstarch + 2 tablespoons cold water) until smooth. Slowly stir it into the pot.

This step-by-step thickening technique helps you control the texture — the sauce will begin to transform right before your eyes, from thin broth to a silky, spoon-coating gravy. If you love ultra-creamy dishes, you might also enjoy my Cheesy Chicken Orzo recipe, which uses a similar creamy base.

Return the diced chicken to the crock pot, stir well, and let it cook uncovered for about 30 more minutes. This gives the sauce time to thicken perfectly.

Step 6: Bake the Biscuits

While your filling is thickening, preheat your oven and bake the refrigerated biscuit dough according to package directions.
Here’s a tip: brush the tops with melted butter before baking for that golden, bakery-style finish.

You can also swap biscuits for homemade dumplings if you’re in the mood for something classic. (Try the dough from my Instant Pot Chicken and Dumplings Recipe — it works beautifully here too.)

Step 7: Serve and Savor

Once the sauce has thickened and your biscuits are baked, remove the bay leaves from the crock pot. Give the filling a quick taste and adjust salt or pepper if needed.

Ladle the creamy chicken mixture into bowls, top with a warm, golden biscuit, and sprinkle with chopped parsley for a pop of color.

This final step-by-step moment is where everything comes together — the tender chicken, the buttery sauce, the crisp biscuits. It’s comfort food at its finest.

And as a little bonus tip from my kitchen: if the sauce seems thin right after cooking, give it 5–10 minutes to cool slightly. It will thicken naturally as it settles — patience is the secret ingredient here!

Step 8: Enjoy Your Cozy Creation

That’s it — your Crock Pot Chicken Pot Pie, made from scratch, step by step. You’ve just created a warm, wholesome dish that tastes like pure comfort without any canned soup in sight.

For your next slow cooker adventure, you might like my Slow Cooker Hamburger Noodle Soup — it’s another hearty, family-approved classic that’ll make your kitchen smell just as inviting.

Tips and Tricks for Perfect Crock Pot Chicken Pot Pie

• Avoid overcooking the chicken. It’ll dry out if left too long. Set a timer — trust me on this one.
• Make it your own. Swap frozen veggies for what’s in your fridge — broccoli, mushrooms, or even diced potatoes.
• For extra flavor: Add a splash of cream cheese at the end for a richer sauce.
• Leftovers love: This dish thickens beautifully in the fridge and reheats well on the stove or in the microwave.
• Shortcut: Use pre-cooked rotisserie chicken and cut your cooking time in half.

Storage for Crock Pot Chicken Pot Pie

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently over medium-low heat. For longer storage, freeze the chicken mixture (without biscuits) for up to 3 months.

FAQs

Can I use raw biscuits directly in the crock pot?
Not recommended — they’ll get soggy. Always bake them separately.

Can I make this dairy-free?
Yes! Swap butter for olive oil and cream for coconut milk or cashew cream.

Can I use chicken thighs?
Absolutely. They add more flavor and stay juicy longer.

Conclusion

This Crock Pot Chicken Pot Pie (no condensed soup) is proof that comfort food doesn’t have to mean complicated cooking. It’s rich, creamy, and packed with familiar flavors — everything you love about pot pie with the ease of your slow cooker.

So, next time you’re craving a cozy, family-style dinner, dust off that crock pot and give this one a go. Then pop over and try my Cheesy Broccoli Cheddar Soup for another heartwarming meal.

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