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Crockpot Chicken Pot Pie served in a bowl with a biscuit on top.
Katie

Crockpot Chicken Pot Pie

An easy and comforting crockpot chicken pot pie made with tender chicken, creamy soup, and hearty vegetables. Topped with warm buttermilk biscuits for the perfect finish.
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Prep Time 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 3 boneless skinless chicken breasts
  • 1 can 10.5 oz cream of chicken soup
  • 1 cup milk
  • ½ onion chopped
  • 4 potatoes peeled and diced
  • 1 16 oz bag frozen mixed vegetables
  • ½ cup chopped celery
  • 1 tsp garlic powder
  • ½ tsp poultry seasoning
  • Salt and pepper to taste
  • 1 16 oz can of buttermilk biscuits (8 count)

Method
 

  1. Chop the vegetables: peel and dice the potatoes, and chop the onion and celery into small pieces. If using fresh vegetables, prepare as needed.
  2. Place the chicken breasts in the bottom of the crockpot.
  3. Add the chopped onions, celery, potatoes, and frozen mixed vegetables.
  4. Pour the can of cream of chicken soup over the top.
  5. Add the milk, garlic powder, poultry seasoning, salt, and pepper.
  6. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
  7. Once cooking is done, remove the chicken breasts, shred with two forks, and return the shredded chicken to the crockpot. Stir to combine.
  8. Towards the end of the cooking time, bake the buttermilk biscuits according to package instructions.
  9. Ladle the chicken pot pie filling into bowls and top each with a warm biscuit.

Notes

For a healthier option, use fresh vegetables and homemade cream of chicken soup. You can substitute the milk with almond or plant-based milk for a dairy-free alternative.