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Crock Pot Chicken Pot Pie

Crock Pot Chicken Pot Pie with tender shredded chicken, mixed vegetables, and a creamy herb sauce slow-cooked until thick and comforting. Warm buttery refrigerated biscuits bake up golden on top for classic pot pie vibes with minimal hands-on time.
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Prep Time 20 minutes
Cook Time 1 hour 35 minutes
Total Time 1 hour 55 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 2 lb boneless skinless chicken breasts
Vegetables
  • 1 bag (16 oz) frozen mixed vegetables
  • 1 small onion, diced
Creamy Sauce
  • 2 can (10.5 oz) cream of chicken soup
  • 1 cup chicken broth
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried thyme
  • 0.5 tsp black pepper
  • 0.5 tsp salt
  • 1 cup heavy cream
Biscuits
  • 1 can (8-count) refrigerated biscuits
  • 2 tbsp butter, melted
  • 1 tbsp chopped parsley

Equipment

  • 1 slow cooker
  • 1 sheet pan

Method
 

Start the filling
  1. Place the boneless skinless chicken breasts into the slow cooker. Spread them out so they contact the bottom more evenly.
  2. Add the frozen mixed vegetables and diced small onion to the slow cooker. Distribute them around the chicken for even cooking.
  3. Whisk together the cream of chicken soup, chicken broth, garlic powder, onion powder, dried thyme, salt, and black pepper in a bowl. Whisk until the seasoning is fully dispersed and the mixture looks smooth.
  4. Pour the soup mixture over the chicken and vegetables in the slow cooker. Make sure most of the ingredients are covered.
  5. Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours. Cook until the chicken is very tender and shreds easily.
Finish the filling
  1. Remove the chicken from the slow cooker and shred it with two forks. Shred until you have bite-size pieces.
  2. Return the shredded chicken to the slow cooker. Stir to combine with the vegetables and creamy base.
  3. Stir in the heavy cream and cook on LOW for 15 minutes. The filling should look creamy and slightly thickened.
Bake and serve with biscuits
  1. Bake the refrigerated biscuits according to package directions. Bake until golden and cooked through.
  2. Spoon the chicken pot pie filling into bowls. Fill generously so each bowl gets chicken, vegetables, and sauce.
  3. Top each bowl with a few warm biscuits. Place biscuits so they sit on top of the filling.
  4. Brush the biscuits with the melted butter and sprinkle the chopped parsley on top. Serve immediately while the biscuits are hot.

Notes

For best texture, shred the chicken while it’s still warm so it falls apart easily, then stir well after adding heavy cream. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently in the microwave or in a pot until hot. Freezing is not recommended because biscuit texture can soften when thawed. For a lighter option, use reduced-fat cream of chicken soup and half-and-half instead of heavy cream.