Crockpot Chicken Pot Pie

December 23, 2021
CrockPot Chicken Pot Pie

Hey, y’all! Looking for an easy-to-make, comforting recipe that will become a new family favorite? Look no further than my Crockpot Chicken Pot Pie. Served over canned biscuits (homemade if you prefer/have the time), this dish is filling and deliciously southern. I know y’all are going to love it + I’m excited to share the recipe with y’all!

Jump to Recipe
CrockPot Chicken Pot Pie

Crockpot Chicken Pot Pie

Frequently Asked Questions

What type of chicken should I use?

I recommend using boneless, skinless chicken breasts to make my Crockpot Chicken Pot Pie.

How long should I cook this dish for?

I cook my Crockpot Chicken Pot Pie for 3-4 hours on high or 6-8 hours on low.

How do I know that it is done?

The cook time for this dish is largely contingent on making sure the chicken is done. You will want your chicken to reach a minimum internal temperature of 165F in the thickest part of the breast. When the timing nears its end, I check each breast for doneness.

How long will leftovers last in the refrigerator?

This recipe makes a large portion; as such, you will likely have leftovers. Store leftovers in the refrigerator for 2-4 days. Store the pot pie + the biscuits separately.

CrockPot Chicken Pot Pie

Ingredients, Shopping List: Crockpot Chicken Pot Pie

Chicken Breasts: I use four large, boneless + skinless chicken breasts for this recipe.

Chicken Stock: Reduced sodium — add salt to taste.

Condensed Soups: Cream of Chicken + Cream of Celery.

Frozen Vegetables: I usually purchase a frozen vegetable medley that has corn, green beans, peas, and carrots.

Produce: Vidalia onion.

Frozen Biscuits: Of choice.

Seasonings: Black Pepper, Kosher Salt, Garlic Powder, Onion Powder, oregano, parsley, thyme.

CrockPot Chicken Pot Pie

How To Make Crockpot Chicken Pot Pie

  1. Pat chicken breasts dry with a paper towel. Season liberally with kosher salt and pepper. Place in the bottom of your Crockpot/slow cooker.
  2. Top chicken breasts with chicken stock, vidalia onion, the frozen vegetable medley, and both cream of chicken + cream of celery soup. Add in garlic powder, onion powder, oregano, parsley, thyme, and additional black pepper.
  3. Stir the ingredients together, cover, and cook. Cook on high for 3-4 hours or on low for 6-8 hours. You will want to cook until the chicken has reached an internal temperature of 165F. Taste and add additional seasonings to taste.
  4. Cook frozen biscuits according to directions on the package.
  5. Top warm, cooked biscuits with chicken pot pie filling, garnish with additional parsley (optional), and serve!
CrockPot Chicken Pot Pie

CrockPot Chicken Pot Pie: Tips and Tricks

  1. I like serving this recipe over canned biscuits; however, use your bread of choice. This pairs great over crescent rolls, cornbread, sliced baguette, or even loaf bread!
  2. When testing the internal temperature of your chicken, insert your meat thermometer into the thickest part of the breast.
CrockPot Chicken Pot Pie

The Recipe

Enjoy my Crockpot Chicken Pot Pie? Try my Southern Goulash!

CrockPot Chicken Pot Pie
CrockPot Chicken Pot Pie

Crockpot Chicken Pot Pie

JC Phelps
Looking for an easy, comforting recipe? Try my Crockpot Chicken Pot Pie and serve it over your favorite canned biscuit!
5 from 1 vote
Prep Time 5 mins
Cook Time 6 hrs
Total Time 6 hrs 5 mins
Course Main Course
Cuisine American, Southern
Servings 12 servings
Calories 1096 kcal

Equipment

  • crockpot/slow cooker

Ingredients
  

  • 4 large chicken breasts boneless + skinless
  • 1 c. chicken stock low sodium
  • 2 cans cream of chicken soup 10.5 oz. each
  • 1 can cream of celery soup 10.05 oz. can
  • 32 oz. frozen vegetable medley corn, green beans, carrots, peas
  • 1 vidalia onion chopped
  • frozen biscuits
  • black pepper to taste
  • kosher salt to taste
  • 1 tbsp. garlic powder
  • 1 tbsp. onion powder
  • 1 tsp. oregano
  • 1 tsp. parsley
  • 1 tsp. thyme

Instructions
 

  • Pat chicken breasts dry with a paper towel. Season liberally with kosher salt and pepper. Place in the bottom of your Crockpot/slow cooker.
  • Top chicken breasts with chicken stock, vidalia onion, the frozen vegetable medley, and both cream of chicken + cream of celery soup. Add in garlic powder, onion powder, oregano, parsley, thyme, and additional black pepper.
  • Stir the ingredients together, cover, and cook. Cook on high for 3-4 hours or on low for 6-8 hours. You will want to cook until the chicken has reached an internal temperature of 165F. Taste and add additional seasonings to taste.
  • Cook frozen biscuits according to directions on the package.
  • Top warm, cooked biscuits with chicken pot pie filling, garnish with additional parsley (optional), and serve!

Notes

  • I like serving this recipe over canned biscuits; however, use your bread of choice. This pairs great over crescent rolls, cornbread, sliced baguette, or even loaf bread!
  • When testing the internal temperature of your chicken, insert your meat thermometer into the thickest part of the breast.

Nutrition

Sodium: 868mgCalcium: 104mgVitamin C: 18mgVitamin A: 4689IUSugar: 2gFiber: 4gPotassium: 1142mgCholesterol: 341mgCalories: 1096kcalTrans Fat: 1gMonounsaturated Fat: 29gPolyunsaturated Fat: 16gSaturated Fat: 20gFat: 72gProtein: 88gCarbohydrates: 21gIron: 6mg
Keyword chicken pot pie, crockpot, crockpot chicken pot pie, pot pie, slow cooker
Tried this recipe?Let us know how it was!

Y’all come back now, ya hear?

My best,

JC

Keep Up With JCP Eats

Thank you so much for visiting the blog today! I’d love to keep in touch via social media. You can follow my content on InstagramFacebookPinterestTik TokTwitter, and LinkedIn. I also author a sister website to JCP Eats, Unabashedly Southern, on which I write about southern lifestyle. Read Unabashedly Southern here.

Enjoy my Crockpot Chicken Pot Pie? Try my Southern Goulash!

    Leave a Reply

    %d bloggers like this: