Crock-Pot Chicken Pot Pie

This is one of my favorite Crock-Pot recipes.

It’s essentially open-face chicken pot pie served over biscuits.

It only has 4 ingredients and can easily be stored in the freezer and pantry, so it’s a great go-to meal on hectic days.

Usually I make this recipe when we open our home for our small group fellowship, so I’ve doubled the recipe to make it feed 12-14 people. However, you could easily make it for 4-6 by cutting it in half.

Each time that I’ve made it, everyone has loved it! And it makes me happy when our guests are happy. :)

Let me know what you think of it as well!

Serves 12-14 in a 7-quart Crock-Pot

What You Need:

  • 4 boneless, skinless chicken breasts (either thawed or not frozen)
  • 2 family-size cans Cream of Chicken soup
  • 2 lbs of assorted frozen vegetables
  • 3 cans of refrigerated Pillsbury biscuits


How To Make It:

1. Cut chicken into bite-size pieces and place in Crock-Pot slow cooker.

I like to use kitchen scissors to cut up the chicken. If you only have frozen chicken on hand, I recommend boiling the chicken on the stove to cook it, then cutting it into bite-sized pieces, and putting them in the Crock-Pot.

2. Pour soup over chicken and stir in frozen vegetables.

I’ve found that mixing in 2 cans of milk adds a nice creaminess to the soup mixture.

3. Cover and cook on LOW for 6 hours.

Or until chicken is cooked through as mentioned above.

4. Bake biscuits, just before the meal is served, according to package directions.

This usually takes about 15-20 minutes.

5. Spoon chicken and vegetable mixture over open biscuits to serve.


Make it the night before:

Mix the ingredients in a bowl the night before you plan on eating it, keep it in the fridge overnight, and put it in the Crock-Pot in the morning!

Check out these other Crock-Pot recipes:

 Easy Crockpot Chicken Pot Pie

14 thoughts on “Crock-Pot Chicken Pot Pie

    1. Hi Kate, I’m glad you asked!

      I found that if I cook it on LOW for only 4 hours, the chicken doesn’t cook through all the way in my 7-quart crockpot, so that’s why I boiled it beforehand. If I wanted the chicken cooked through, I really needed to cook it on HIGH for 6 hours due to the size of my crockpot.

      Here are further instructions:

      – This recipe is for a 7-quart crockpot.
      – If you do NOT boil the chicken, cook on HIGH for 6 hours to ensure chicken is cooked all the way.
      – If the chicken is frozen, either thaw it beforehand or cook on HIGH for 8 hours.
      – Another option is to make everything the night before, keep it in a bowl in the fridge overnight, put it in the crockpot in the morning and cook on LOW for the whole day.

      I should’ve included more details and I will now since others may be confused as well. If you try it, let me know how it turns out!

  1. Sorry, I don’t understand part of the instructions. It says to boil chicken in a pot of water then to place in crockpot. Do I fully cook the chicken when I boil it? Do I drain the water that I boiled the chicken in before adding chicken to crockpot? How much water do I use if I do keep the water? Thanks

    1. Hi Rosie, sorry for the confusion. I’ve edited the recipe so that it hopefully makes more sense now. If you boil the chicken you would fully cook it and be sure to drain the water before adding the chicken to the crockpot. Let me know if you have more questions!

  2. This sounds good..
    I would want to cut the recipe in half though…
    How long would you suggest to cook for? And does it need to be cooked on Low or is high ok?

    1. Okay, no problem! If the chicken is thawed, simply cook it on LOW for 4.5 to 5 hours. If you prefer to cook it on HIGH, then I imagine that 3 or 3.5 hours would be more than sufficient. That way it doesn’t become too dry or over-cooked. Let me know how it turns out for you!

  3. What if I wanted to add potatoes? when would I put them in the crock pot if cooking on low all day? I don’t want them to go to mush.

    1. Hey Amie, that’s a great question and a great idea! I haven’t added potatoes to this recipe before, but I have cooked potatoes in chowder on low for 8 hours and they weren’t mushy. And since chowder is also a creamy crockpot dish, I would imagine it would be similar to this recipe. Of course, depending on the size, potatoes can be too crunchy if they aren’t cooked for long enough, so probably diced potatoes or small chunks would work well. Let me know how it goes if you try it out!

Please Respond

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s