Dinner

Crock Pot Chicken Pot Pie (Ultimate Cozy Dinner!) Recipe

ByRita Bennet December 27, 2025December 27, 2025

Introduction

This Crock Pot Chicken Pot Pie is the ultimate cozy dinner, perfect for busy days when you want comforting homemade flavors with minimal effort. Tender chicken, creamy soup, and hearty vegetables come together slowly in the Crock Pot, topped with flaky buttermilk biscuits for a satisfying meal.

A close-up view shows a creamy chicken stew in a white bowl, with a wooden spoon lifting a generous scoop filled with shredded chicken, vibrant green peas, bright yellow corn, orange carrot chunks, and green beans, all mixed in a thick, creamy beige sauce. The texture is rich and hearty, with visible vegetable pieces contrasting against the soft, creamy base. The background surface is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 lbs boneless skinless chicken breasts or thighs
1 (10.5 oz) can cream of chicken soup

1 (10.5 oz) can cream of celery soup
2 cups frozen mixed vegetables

1 tsp garlic powder
1 tsp onion powder

1/2 tsp black pepper
1 can refrigerated buttermilk biscuits
Optional: shredded cheddar, fresh thyme, or rosemary

Instructions

Step 1: Place the chicken in the bottom of the Crock Pot.
Step 2: Sprinkle garlic powder, onion powder, and black pepper over the chicken.
Step 3: Add the cream of chicken soup, cream of celery soup, and frozen mixed vegetables. Stir gently to combine.

Step 4: Cover and cook on LOW for 6–8 hours or on HIGH for 4–6 hours, until the chicken is tender.
Step 5: Near the end of cooking, bake the buttermilk biscuits according to package directions.
Step 6: Shred the chicken directly in the pot using two forks and stir everything together evenly.

Step 7: Scoop the chicken pot pie mixture into bowls and serve with a warm biscuit on top or split open on the side.

Tips & Variations

Use fresh herbs like thyme or rosemary to add an aromatic touch.
Substitute frozen peas and carrots if you prefer specific vegetables.

For a richer flavor, stir in shredded cheddar cheese before serving.
Check the seasoning before serving and add salt if needed, as canned soups can be salty.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop until warmed through. Biscuits are best eaten fresh but can be warmed briefly in the oven before serving.

How to Serve

A close-up view of a thick, creamy stew filled with shredded chicken and mixed vegetables such as orange carrot cubes, green peas, green beans, and yellow corn kernels. The stew has a beige sauce that binds the ingredients together in a rich texture. It is served in a white bowl, and a wooden spoon lifting a generous scoop of the stew is held by a woman's hand, showing the chunky mixture clearly against a soft, out-of-focus white marbled background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

It’s best to use thawed chicken breasts or thighs to ensure even cooking and proper shredding. Cooking from frozen may extend the cooking time and affect texture.

Can I make this recipe in an Instant Pot instead?

Yes, you can adapt it for an Instant Pot by using the slow cooker function or cooking on high pressure for about 15 minutes, then shredding the chicken and stirring in the veggies and soups afterward.