Easy Slow Cooker Chicken Pot Pie {with Biscuits}


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Making a deliciously hearty meal that rings of comfort vibes just got easier with this crock pot chicken pot pie recipe. Chopped chicken and veggies are immersed in two types of creamy soup with big homestyle biscuits smothered on top. This is a meal you’ll want to make for those cold winter days.

If you like this recipe you will also like, comforting recipes like slow cooker chicken and dumplings or slow cooker turkey and dumplings great any night of the week since the slow cooker does most of the work.

overhead of chicken pot pie with biscuits in a white crockpot.
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Why this crock pot chicken pot pie recipe works

Easy prep – The crockpot is perfect for making thick and comforting soups, so why not make your chicken pot pie filling in it? This easy crockpot chicken pot pie recipe is made with cream soups and fresh vegetables.

The crust – When you think of pot pie, you think of pie crust; since we use our slow cooker, we don’t use pie crust, and we use biscuits instead! Pour this filling into bowls and top with homemade biscuits or even canned baked biscuits. This chicken pot pie will be your go-to classic comfort food.

Recipe Ingredients

Ingredients for chicken pot pie on a marble surface.
  • Chicken Breasts: You’ll need about 1 1/2 pounds of chicken breast cut into 1-inch cubes.
  • Cream of Chicken Soup: Adds the perfect amount of chicken flavor and contributes to the creamy base.
  • Cream of Celery Soup: The taste of celery soup compliments the chicken soup and adds a more creamy finish to the overall pot pie.
  • Chicken Broth: Combined with the creamy soups to break down some of the thickness.
  • Heavy Cream: Using heavy cream makes everything taste richer in flavor and creamier in finish.
  • Homemade Biscuits: Whip up your own version or use the recipe noted below. Canned biscuits (cooked first) will suffice as well.
  • Vegetables: Carrots, a yellow onion, celery stalks, and frozen peas are all classic pot pie veggie ingredients and help make a hearty soup.
  • Seasonings: Dried thyme, dried oregano, kosher salt, black pepper, crushed red pepper flakes (if you’d like to add a bit of spice), and fresh parsley (for garnish) are the only seasonings needed for this recipe.

Step by Step Directions:

Six images of how to make chicken pot pie in a crockpot.

Step One – In the slow cooker, combine everything except for the frozen peas.

Step Two – Mix well to ensure the ingredients are fully incorporated.

Step Three – Cover the slow cooker and cook on LOW heat for 5-6 hours or HIGH heat for 3-4 hours, or until the chicken is cooked through and tender, and the vegetables are soft.

Step Four – Around 30 minutes before serving, stir the frozen peas into the slow cooker.

Step Five – Replace the top and continue cooking until peas are cooked (warmed).

Step Six – Place cooked homemade or storebought biscuits on top of the chicken and vegetable mixture and brush the biscuits with melted butter if desired. Serve the chicken and biscuits and garnish with chopped fresh parsley if desired. Enjoy!

close-up of chicken pot pie with biscuits in a white slow cooker.

What should I use for the pot pie topping?

Standard pot pie has pie crust, and we aren’t going in that direction. The slow cooker can’t brown crust, so we must make our “crust” another way.

  • From Scratch Biscuits (Recipe from Sugar Spun Run) – This recipe is made with butter and no shortening for buttery, soft, and delicious biscuits made from scratch.
  • 2 Ingredient Biscuits (Recipe from The Country Cook) – These are SO easy and delicious! You just need self-rising flour and heavy cream. I keep self-rising flour on hand JUST for this recipe.
  • Canned Biscuits – Pillsbury Grands are my go-to. These are in the refrigerated section of the store. If you can’t find biscuits, the crescent dough is wonderful too.
  • Puff Pastry – Cut into squares and bake; puff pastry is very flakey and goes great with pot pie filling.


  • Turkey Pot Pie: You can use leftover turkey or cubed raw turkey breasts. Add at the beginning of the cooking time.
  • Cheddar Chicken Pot Pie: Stir in 2 cups of freshly grated sharp cheddar cheese into the crockpot when the cooking time is up.
  • Cornbread: Want a southern twist? Pour the chicken pot pie filling over thick squares of cornbread.
A serving of crockpot chicken pot pie on a stack of white plates.

What to serve with this recipe

  • Give this recipe an extra dose in veggies by pairing it with roasted asparagus, green beans, and/or stewed squash.
  • It also goes well with roasted potatoes, mashed potatoes, or even baked potatoes.
  • Brussels sprouts, zucchini, and squash, as well as roasted cauliflower taste delicious with it too.

Recipe FAQs

Can I freeze this?

Freeze in small containers for up to 3 months. Thaw in the fridge before needing to use. Warm in microwave or stovetop. Make fresh biscuits for topping for best taste.

Can you put raw chicken into the slow cooker?

Yes! The slow cooker is meant to cook meats from raw without browning first. Make sure your chicken is thawed and not expired.

Why is my filling runny?

This recipe should produce a thick pot pie filling. If your filling is thin, your chicken must have been extra juicy. You can thicken this by making a cornstarch slurry by mixing two tablespoons of cold water with two tablespoons of cornstarch, stirring into the cooked filling, and cooking for 15 more minutes.

Can I use leftover rotisserie chicken?

You can use a leftover rotisserie chicken in this recipe, dice 2-3 cups of chicken, and add at the beginning of the cooking time.

Can I use frozen vegetables in my pot pie?

Yes, you can use one 12-ounce bag of frozen mixed vegetables instead of chopping your own. These often have corn, and green beans in them, though still great in this recipe.

Serving of slow cooker chicken pot pie with one of the biscuits showing the inside.

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close-up of chicken pot pie with biscuits in a white slow cooker.

Easy Slow Cooker Chicken Pot Pie {with Biscuits}

4.59 from 12 votes
Prep Time: 30 minutes
Cook Time: 6 hours
Total Time: 6 hours 30 minutes
Servings: 6
Making chicken pot pie doesn't get much easier than this, especially when using your slow cooker and just a few pantry staple ingredients.


  • 1 ½ lbs. chicken breast, cut into 1-inch cubes
  • 1 tsp. dried thyme
  • 1 tsp. dried oregano
  • 1 tsp. salt
  • ½ tsp. black pepper
  • ¼ tsp. crushed red pepper flakes, optional, for a hint of spice
  • 2 carrots, peeled and sliced
  • 2 celery ribs, sliced
  • 1 yellow onion, diced
  • 10.5 oz. cream of chicken soup
  • 10.5 oz. cream of celery soup
  • 1 cup chicken broth
  • ½ cup heavy cream
  • 1 cup frozen peas
  • Cooked homemade biscuits (or cooked canned biscuits, for serving
  • fresh parsley, (for garnish)


  • In the slow cooker, combine everything except for the frozen peas. Mix well to ensure the ingredients are fully incorporated.
  • Cover the slow cooker and cook on low heat for 5-6 hours or high heat for 3-4 hours, or until the chicken is cooked through and tender, and the vegetables are soft.
  • Around 30 minutes before serving, stir the frozen peas into the slow cooker.
  • Place cooked homemade or store bought biscuits on top of the chicken and vegetable mixture, brush the biscuits with melted butter if desired.
  • Serve the chicken and biscuits and garnish with chopped fresh parsley if desired. Enjoy!

How to Video

Sarah’s Notes

  • Feel free to adjust the amount of crushed red pepper flakes according to your desired level of spiciness.
  • You can add additional vegetables such as potatoes or mushrooms to customize the recipe to your liking.
  • Store any leftovers in an airtight container in the refrigerator for up to 3 days.
    If you prefer a thicker sauce, you can mix 2 tablespoons of cornstarch with 1/4 cup of cold water and stir it into the slow cooker during the last 30 minutes of cooking.
  • For an extra flavor boost, you can add 1-2 cloves of minced garlic or a teaspoon of garlic powder to the slow cooker.
  • If you don’t have cream of chicken or cream of celery soup on hand, you can substitute with other creamy soups such as cream of mushroom or cream of potato.
  • Feel free to customize the recipe by adding your favorite herbs and spices. You can experiment with adding dried basil, rosemary, or parsley for additional flavor.
  • To make this recipe even more indulgent, you can sprinkle some grated cheese on top of the chicken and vegetables before serving.
  • Remember to adjust the cooking time based on your slow cooker’s settings and the thickness of the chicken cubes. Thicker chicken cubes may require additional cooking time.
  • If you’re short on time, you can cook this recipe on high heat for 3-4 hours instead of low heat for 5-6 hours. Just make sure to check the chicken and vegetables for doneness before serving.


Calories: 309kcal | Carbohydrates: 17g | Protein: 28g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 102mg | Sodium: 1200mg | Potassium: 872mg | Fiber: 3g | Sugar: 5g | Vitamin A: 4098IU | Vitamin C: 14mg | Calcium: 94mg | Iron: 2mg

Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.

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Recipe Rating


  1. Shirley says:

    If I do not want to use can soup because of the salt, fat etc. Could I make a cream sauce and add chicken broth?

    1. Sarah Olson says:

      Yes they may work! I have often used the healthy choice cream soup.

  2. Lorrie says:

    Could you freeze the “fixings” and then use in a crock pot later?

    1. Sarah Olson says:

      The only thing that wouldn’t do well is the potatoes, I suppose you could add a fresh potato to the slow cooker along with the freezer pack. I hope that helps!

  3. me says:

    love most of your recipes but this one is filled with canned soup, lot’s of fat, calories and tons of preservatives, ( i know you need to appeal to most ppl who don’t care ) would be much healthier making your own cream of soups..thank you for not using creamed soup too often!

    1. Sarah Olson says:

      I love the taste of creamed soups. But I agree 100% that it shouldn’t be used in every meal, I use it in meals only once or twice a week.

  4. Heather says:

    I have this in the crock pot now! My husband is not a “soup” person – so I did two pounds of chicken and will serve with some sort of salad. I feel if I fill it up more he will become a “soup” person LOL. I do NOT know what I was thinking but when dumping my cream of’s in I used mushroom instead of chicken! I think the overall outcome will still be good. I thought about adding the can of chicken to it – but I cannot make up my mind!



    1. Sarah Olson says:

      no, don’t add water. 🙂

      1. Anonymous says:

        Just saw the answer to my question. Thanks!

      2. Joshua says:

        Ooops. I added water. Will is mess up the recipe?

      3. Sarah Olson says:

        It will be fine. 🙂

  6. teresa alexander says:

    I love chicken pot pie but don,t have a recipe, so ihave a slowcoocker so I will try this

  7. Mary Ellen says:

    This would be great to come home to after working all day. I bet it smells amazing. I need to try this soon!

  8. Debi @ Life Currents says:

    Chicken pot pie has always been one of my all-time favorite dishes! I love the idea of it in a slow cooker! Pinning for later! Thanks!

  9. nibbles by mic says:

    Drooling in this lovely creation of a dish Sarah!!! You are so creative and I thank you for stopping by MUNCHING MONDAYS with this recipe. Warmest, nic

  10. Andrea says:

    Oh seriously! ? I am putting this on my menu for sure.