Crock Pot Chicken Pot Pie
Creamy chicken pot pie filling goes over warm, split biscuits rather than under a pastry crust. The slow cooker makes the chicken and potatoes tender; baking the biscuits separately keeps their edges golden. Peas and carrots go in near the end so they stay distinct in the thick gravy. Spoon the filling onto individual plates just before serving, leaving some biscuit visible, and finish with sliced green onions.
Prep: 20 minutes | Cook: 6–7 hours on LOW or 3–4 hours on HIGH, plus 20–30 minutes to finish | Servings: 6 generous servings
Ingredients for Crock Pot Chicken Pot Pie
- 1 1/2 pounds boneless skinless chicken breasts, thawed (680g)
- 1 pound Yukon Gold or other all-purpose potatoes, diced into 1/2-inch pieces (450g)
- 1 small yellow onion, diced
- 2 cans condensed cream of chicken soup (10.5 ounces each)
- 1/2 cup milk
- 1 teaspoon poultry seasoning
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 2 cups frozen peas and carrots (280g)
- 1 package refrigerated biscuits (8 biscuits)
- 2 green onions, thinly sliced
Optional, if the filling is thin: 1 tablespoon cornstarch mixed with 1 tablespoon cold water. Have salt available for seasoning after cooking; the condensed soup may provide enough.
How to Make Crock Pot Chicken Pot Pie
- Load the slow cooker: Place the evenly diced potatoes and onion in a 6-quart slow cooker. Lay the whole chicken breasts on top, making sure the lid closes fully.
- Add the sauce: Whisk together the condensed soups, milk, poultry seasoning, garlic powder, and pepper. Pour over the chicken and potatoes. Hold back the frozen vegetables, and do not add broth.
- Cook until tender: Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours. Start checking near the beginning of the chosen window. The potatoes should pierce easily with a fork, and the thickest part of the chicken should reach 165°F (75°C). If the potatoes are still firm, keep cooking with the lid on.
- Finish the filling: Transfer the chicken to a cutting board, chop it into bite-size pieces, and return it to the cooker. Stir in the frozen peas and carrots. If the gravy looks too thin to coat the filling, stir in the optional cornstarch mixture now. Cover and cook on HIGH for 20–30 minutes, until the vegetables are hot throughout and any added slurry has thickened the gravy. Taste and add salt only if needed.
- Bake the biscuits: Near serving time, preheat the oven and bake the biscuits on a baking sheet according to the package directions, until golden and cooked through. Split them while warm.
- Plate and serve: Place one or two split biscuits on each plate. Spoon the filling over them, leaving some golden edges visible, and scatter the green onions on top. Serve promptly.
Why Bake the Biscuits Separately?
The Crock Pot cooks the filling, but biscuits baked under its lid would be soft rather than golden. Bake them near serving time and add the filling only when each plate is ready; biscuits soften as they sit under hot gravy.
How Thick Should the Filling Be?
The gravy should coat the chicken and potatoes and mound over the biscuits, not run across the plate like soup. The condensed soup may be thick enough without cornstarch. Use the optional slurry only if needed, giving it time to thicken during the final covered cook on HIGH. If the filling is too thick instead, stir in milk a tablespoon at a time.
Storing and Reheating
Let leftover filling cool, then refrigerate it in an airtight container for 3–4 days. Store the biscuits separately. Reheat the filling on the stovetop over medium-low heat, stirring, or microwave it in intervals until hot throughout. Add a small splash of milk if needed, warm the biscuits separately, and assemble just before serving.
Freeze cooled filling without the biscuits for up to 3 months. Thaw overnight in the refrigerator before reheating.
For another creamy slow-cooker dinner, try Crockpot Chicken and Stuffing.
Nutrition
Approximate nutrition per serving, based on 6 servings with 8 biscuits divided among them: 540 calories, 36g protein, 19g fat, and 55g carbohydrates. Approximate values per 100g of prepared food: 120 calories, 8g protein, 4g fat, and 12g carbohydrates. Values vary with the brands of soup and biscuits, the milk used, and the moisture retained during cooking.
Equipment
- 6-quart slow cooker
- Whisk
- Cutting board
- Baking sheet
- Oven
Ingredients
Filling
- 1 1/2 pounds boneless skinless chicken breasts, thawed (680 g)
- 1 pound Yukon Gold or other all-purpose potatoes, diced into 1/2-inch pieces (450 g)
- 1 small yellow onion, diced
- 2 cans condensed cream of chicken soup (10.5 ounces each)
- 1/2 cup milk
- 1 teaspoon poultry seasoning
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 2 cups frozen peas and carrots (280 g)
- Salt, as needed
To Serve
- 1 package refrigerated biscuits (8 biscuits)
- 2 green onions, thinly sliced
Optional Thickener
- 1 tablespoon cornstarch mixed with 1 tablespoon cold water
Instructions
- Place the diced potatoes and onion in a 6-quart slow cooker. Lay the whole chicken breasts on top.
- Whisk together the condensed soups, milk, poultry seasoning, garlic powder, and black pepper. Pour the mixture over the chicken and potatoes; do not add broth or the frozen vegetables.
- Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, checking near the beginning of the chosen cooking window. Cook until the potatoes pierce easily with a fork and the thickest part of the chicken reaches 165°F (75°C).
- Transfer the chicken to a cutting board, chop it into bite-size pieces, and return it to the slow cooker. Stir in the frozen peas and carrots. If the gravy is too thin, stir in the optional cornstarch mixture.
- Cover and cook on HIGH for 20–30 minutes, until the vegetables are hot throughout and the gravy has thickened if using the slurry. Taste and add salt if needed.
- Near serving time, bake the biscuits on a baking sheet according to the package directions until golden and cooked through. Split while warm.
- Place one or two split biscuits on each plate. Spoon the filling over them, leaving some biscuit edges visible, and top with sliced green onions. Serve promptly.
Tips
- Dice the potatoes evenly into 1/2-inch pieces so they cook consistently.
- Add the frozen peas and carrots near the end to keep them distinct in the filling.
- Use the cornstarch slurry only if the gravy is too thin; allow time for it to thicken during the final covered cook.
- If the filling is too thick, stir in milk a tablespoon at a time.
- Bake the biscuits separately and assemble just before serving to keep their edges golden.