Crockpot Chicken Pot Pie Recipe

I love making this slow cooker chicken pot pie recipe early in the day. That way, when everyone’s hungry and ready for dinner, it’s ready to go! Basically, this is just a classic chicken pot pie that’s slow cooked to perfection in the Crockpot instead of baking in the oven. Also, I’ve swapped the traditional pie crust for some refrigerated biscuits. It’s such a comforting weeknight dinner that my family loves! This is one of those dinners that I almost never have any leftovers of. I love that my little picky eaters get some veggies on their plate with this meal!

What’s in this Crockpot chicken pot pie recipe?

Before you head to the grocery store, take a quick look at just a few of the key ingredients that makes this Crockpot chicken pot pie so good!

Chicken: I like to use chicken thighs for pot pie, but breasts also work just fine. Biscuits: Any can of store-bought refrigerated biscuit dough will get the job done! Red Potatoes: I don’t recommend swapping these with any other kind of potatoes. Red potatoes have a sturdy, waxy consistency that helps them keep their shape in the slow cooker.

How to Store and Reheat

You can store your leftovers in an airtight container in the refrigerator for about 3-4 days. To reheat, just pop everything back into the slow cooker for the best results! Of course the microwave also works just fine if you’re in a time crunch.

How to Freeze

This Crockpot chicken pot pie makes a great freezer meal! If you plan on freezing it, it’s best to store the biscuits separately or make them when you are ready to serve. It’ll keep in the freezer for up to 6 months and should be thawed in the fridge before reheating.

Notes and Tips

If you plan on making it ahead, I find it’s best to make the biscuits closer to serving so that they are nice and fresh. When serving, I like to set the Crockpot to the “warm” setting so everything stays warm but doesn’t continue to cook. You can keep it there for about 2 hours – great for potlucks!

More Crockpot Chicken Recipes We Love

Crockpot Chicken and Rice Crockpot No Peek Chicken Crockpot Chicken Alfredo Crockpot Peanut Chicken

Note: This recipe is one of those few exceptions on our site that has more than 10 ingredients. We try to keep things VERY easy around here, and limiting ingredients and time spent is one of our favorite ways. That being said, this recipe is too delicious to leave out of our recipe box! It’s an exception that is so flavorful and worth the extra ingredients if you have the time and resources to make it.

Crockpot Chicken Pot Pie Recipe - 66

title: “Crockpot Chicken Pot Pie Recipe” ShowToc: true date: “2024-11-10” author: “Rueben Trace”

Slow Cooker Chicken Pot Pie

Everyone loves those two magical words – slow cooker! Wait, I mean the other two magic words – chicken pot pie! Well, I guess this whole recipe is pretty magical, actually. It’s the most comforting dinner ever, and it’s easy as pie to make! (See what I did there?!) I know what you must be thinking, too. How is the crust formed for the pot pie if it’s cooked in the slow cooker? Well, you’ll need your oven for just a little bit at the end to get the biscuits perfectly golden brown. However, the warm, creamy, flavorful filling is all cooked in the Crockpot. With the EASIEST steps to follow and simple, inexpensive ingredients, this slow cooker recipe is sure to become a staple in your kitchen.

How to Make Crockpot Chicken Pot Pie

You can jump to the recipe card for full ingredients & instructions!

Recipe Notes

For the biscuits, I like to use Grands Biscuits for the best results. If you need to substitute the russet potatoes, you can use Yukon gold instead. Spraying the slow cooker with nonstick cooking spray helps to ensure that none of the creamy filling gets burned on the side, so don’t skip this step!

This warm, creamy, and protein-packed dinner is sure to keep you cozy no matter how cold it gets outside! Slow cooked chicken pot pie topped with buttery biscuits is what all my dreams are made of.

What if my Crockpot isn’t oven safe?

If your Crockpot isn’t oven safe, bake the biscuits on a sheet pan according to the package directions. Prior to serving, top the pot pie filling with the baked biscuits.

Can I use homemade biscuits?

If you really feel like showing off, feel free to make some Easy Buttermilk Biscuits to go on top of this pot pie!

Can I use fresh instead of frozen vegetables?

It’s a lot easier to use frozen vegetables for this recipe, as they tend to hold their shape a bit better while cooking – especially peas. However, fresh veggies can also be used.