There’s something magical about walking into your kitchen after a long day and being greeted by the savory aroma of a warm, hearty meal ready to serve. This Crockpot Chicken Pot Pie Recipe does just that—it transforms the beloved classic into an effortless, one-pot wonder.
Packed with tender chunks of chicken, sweet peas, vibrant carrots, and a creamy, velvety sauce, this recipe is comfort food at its finest. And the best part? It’s as easy as tossing everything into your slow cooker and letting it work its magic while you go about your day.
The secret to this recipe’s rich flavor is the slow-cooked broth base that melds everything together into a savory symphony. A sprinkle of thyme and a flaky biscuit topping give it that nostalgic, homemade touch, reminiscent of family dinners around the table.
It’s no wonder crockpot recipes like this are trending—research shows slow cooking can reduce stress and save up to 6 hours a week for busy families.
What makes this recipe even more special is how versatile it is. Swap the chicken for turkey, throw in some seasonal vegetables, or serve it alongside a refreshing Greek Zucchini Salad or Kani Salad for a balanced meal.
Trust me, this dish will quickly become a go-to.
Perfect for Cozy Fall Evenings!
- Warm and Hearty: There’s nothing like the rich, creamy filling and flaky biscuit topping to warm you up on a chilly autumn evening.
- Low Effort, Big Reward: Spend more time enjoying the crisp fall air or cozying up with a book while your crockpot does all the work.
- Seasonal Ingredients: This recipe pairs beautifully with fall veggies like butternut squash, parsnips, or even sweet potatoes for a seasonal twist.
- Family-Friendly Comfort: Perfect for gatherings after pumpkin picking or an evening of watching classic fall movies together.
- Versatile Pairing: Serve it with a crisp side to balance the warmth or enjoy it as a stand-alone dish for maximum comfort.
Crockpot Chicken Pot Pie Recipe
Ingredients
- ½ onion chopped
- 16 oz Grands Biscuits
- ½ tsp Poultry Seasoning
- ½ tsp Pepper
- 1 tsp Salt
- 16 oz bag of Frozen mixed vegetables
- 1 tsp Garlic powder
- 4 potatoes (peeled and diced)
- ½ cup chopped celery
- 3 boneless chicken breasts
- 1 cup Milk
- 1 can Cream of Chicken Soup
Instructions
- Add all ingredients, except the biscuits, to the crockpot.
- Set the crockpot to low and cook for 6-8 hours, or on high for 3-4 hours.
- Remove the cooked chicken from the crockpot.
- Shred the chicken using two forks.
- Return the shredded chicken to the crockpot.
- Stir everything in the crockpot until well combined.
- Bake the biscuits as directed on the package.
- Serve warm, topping each bowl with a freshly baked biscuit.
Notes
- For extra flavor, use chicken broth instead of water if the recipe calls for liquid.
- Add frozen peas or other favorite vegetables during the last hour of cooking for variety.
- To thicken the sauce, stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) before serving.
| Nutrition | Value |
| Calories | 459kcal |
| Carbohydrates | 48g |
| Fibre | 4g |
| Fat | 18g |
| Protein | 22g |
| Cholesterol | 53g |
