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Crock Pot Chicken Pot Pie

Crock Pot Chicken Pot Pie simmers tender chicken and vegetables in a creamy filling all day, then gets topped with flaky baked biscuits. This hands-off method delivers the comfort-food texture of chicken pot pie with minimal effort.
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Prep Time 20 minutes
Cook Time 7 minutes
Total Time 7 hours 27 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lb boneless, skinless chicken breasts
Broth & Soup
  • 2 cup chicken broth
  • 1 can (10.5 oz) cream of chicken soup
Vegetables
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 1 small yellow onion, diced
  • 1 cup frozen peas
Seasonings
  • 1 tsp dried thyme
  • 0.75 tsp kosher salt
  • 0.25 tsp black pepper
Topping
  • 1 can (16.3 oz) refrigerated biscuits

Equipment

  • 1 slow cooker
  • 1 sheet pan

Method
 

Slow-cook the filling
  1. Add the chicken breasts, chicken broth, cream of chicken soup, carrots, celery, onion, thyme, kosher salt, and black pepper to the slow cooker. Spread everything into an even layer for consistent cooking.
  2. Cover and cook on low for 6–7 hours, until the chicken is tender and shreds easily. Do not uncover during cooking so the temperature stays steady.
  3. Remove the chicken, shred it, and return it to the slow cooker along with the frozen peas. Stir the filling to evenly distribute the chicken and peas.
  4. Cover and cook for 10 minutes on low until the peas are heated through. You should see the filling look cohesive and slightly thickened.
Bake and serve
  1. Bake the refrigerated biscuits according to package directions until golden. Place them on a sheet pan and pull them when the tops are browned.
  2. Ladle the chicken filling into bowls and top each with a warm biscuit before serving. Serve immediately so the biscuit stays crisp and flaky.

Notes

Pro tip: shred the chicken while it’s still warm so it falls apart easily, then stir thoroughly before the 10-minute peas step. Refrigerate leftovers in an airtight container for up to 4 days; reheat gently in the microwave or on the stovetop until hot. Freeze the filling (without biscuits) for up to 3 months, then thaw and reheat; bake fresh biscuits when serving. For a lighter option, use reduced-sodium cream of chicken soup and swap the peas for extra mixed vegetables.