{Recipe} Crockpot Chicken Pot Pie

This is one of my favorite Crockpot recipes. It only has 4 ingredients that can easily be stored in the freezer and pantry, so it’s a great go-to meal on hectic days.

I’ve frequently used this recipe for large gatherings when we open our home for Christian fellowship. I’ve doubled the recipe to make it feed 12-14 people, but 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!

Easy Crockpot Chicken Pot Pie

Serves 12 to 14 in a 7-quart Crockpot

 Click HERE for a printable version.

What You Need:

6 boneless, skinless chicken breasts (raw, not frozen)

3 cans Cream of Chicken soup

2 bags of assorted frozen vegetables 3 cans of refrigerated biscuits

How To Make It:

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

I like to stock up on bags of frozen chicken to make meal planning easier. If you’re like me and want to use frozen chicken, boil the chicken on the stove prior to cutting it up and putting it in the crockpot, to ensure that the chicken is fully cooked.

If you use frozen chicken tenderloins, cook on HIGH for 8 hours to ensure chicken is fully cooked.

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

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 the chicken pot pie mix the night before, store it in a bowl in the fridge overnight, put it in the Crockpot in the morning and cook on LOW for the whole day.

11 thoughts on “{Recipe} Crockpot Chicken Pot Pie

    • 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

    • 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?

    • 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!

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