5 Crock Pot Chicken Pot Pie Recipes: Easy Comfort Food for Busy Days

These crock pot chicken pot pie recipes are the ultimate comfort food made easy! With creamy chicken filling, tender vegetables, and flaky biscuit topping, these slow cooker dinners require minimal effort but deliver maximum flavor. Perfect for busy weeknights when you want a homemade meal without the hassle!

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Recipe 1: Classic Crock Pot Chicken Pot Pie with Biscuit Topping

Prep Time: 15 minutes | Cook Time: 4-6 hours (low) or 2-3 hours (high) | Servings: 6

Ingredients:

• 2 lbs boneless skinless chicken breasts
• 3 cups chicken broth
• 1 cup frozen peas
• 1 cup frozen carrots, diced
• 1 cup frozen corn
• 1 cup celery, diced
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1/2 cup butter
• 1/2 cup all-purpose flour
• 1 cup milk
• 1 tsp poultry seasoning
• 1 tsp salt
• 1/2 tsp black pepper
• 1 can (16 oz) refrigerated biscuits (8 count)
• 1 egg, beaten (for egg wash)

Step-by-Step Instructions:

1. Prepare the Slow Cooker: Spray the inside of your crock pot with non-stick cooking spray to prevent sticking.
2. Add Chicken and Vegetables: Place chicken breasts in the bottom of the slow cooker. Add diced celery, diced onion, minced garlic, frozen peas, frozen carrots, and frozen corn on top of and around the chicken.
3. Add Broth and Seasoning: Pour chicken broth over everything. Sprinkle with poultry seasoning, salt, and black pepper.
4. Cook: Cover and cook on LOW for 4-6 hours or HIGH for 2-3 hours, until chicken is cooked through and reaches 165°F internal temperature and vegetables are tender.
5. Shred the Chicken: Remove chicken breasts from the slow cooker and place on a cutting board. Use two forks to shred the chicken into bite-sized pieces.
6. Make the Cream Sauce: In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes until bubbly and golden. Gradually whisk in milk, stirring constantly to prevent lumps. Cook for 3-5 minutes until sauce thickens enough to coat the back of a spoon.
7. Combine Everything: Return shredded chicken to the slow cooker. Pour the cream sauce over the chicken and vegetables. Stir gently to combine everything evenly.
8. Thicken if Needed: If the mixture seems too thin, mix 2 tablespoons cornstarch with 2 tablespoons cold water and stir into the slow cooker. Cover and cook on HIGH for 15-20 minutes until thickened.
9. Add Biscuit Topping: Preheat oven to 375°F. If your crock pot insert is oven-safe, you can add biscuits directly to it. Otherwise, transfer the filling to a 9×13 baking dish. Separate biscuits and arrange them on top of the filling, covering as much surface as possible.
10. Bake: Brush biscuits with beaten egg for golden color. Bake for 15-20 minutes until biscuits are golden brown and cooked through.
11. Serve: Let stand for 5 minutes before serving. This allows the filling to set slightly.

Pro Tips:

• Use rotisserie chicken to save time—just add it in step 7
• Add fresh thyme or parsley for extra flavor
• Freeze leftovers for up to 3 months

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Recipe 2: Creamy Tuscan Chicken Pot Pie with Sun-Dried Tomatoes

Prep Time: 20 minutes | Cook Time: 4-6 hours (low) | Servings: 6

Ingredients:

• 2 lbs chicken thighs, boneless and skinless
• 1 cup sun-dried tomatoes, chopped
• 2 cups fresh spinach
• 1 cup heavy cream
• 1 cup chicken broth
• 1 cup mushrooms, sliced
• 1 medium onion, diced
• 4 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp Italian seasoning
• 1/2 tsp red pepper flakes
• 1/2 cup Parmesan cheese, grated
• 1 sheet puff pastry, thawed
• 1 egg, beaten

Step-by-Step Instructions:

1. Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Season chicken thighs with salt and pepper. Sear for 3-4 minutes per side until golden brown. This adds flavor but doesn’t need to cook through.
2. Prepare Slow Cooker: Place diced onion, sliced mushrooms, and minced garlic in the bottom of the slow cooker.
3. Layer Ingredients: Place seared chicken thighs on top of vegetables. Add chopped sun-dried tomatoes around the chicken.
4. Add Liquids and Seasoning: Pour chicken broth and heavy cream over everything. Sprinkle with Italian seasoning and red pepper flakes.
5. Cook: Cover and cook on LOW for 4-6 hours until chicken is tender and reaches 165°F.
6. Add Spinach: In the last 15 minutes of cooking, stir in fresh spinach. It will wilt down significantly.
7. Shred and Combine: Remove chicken and shred with two forks. Return to slow cooker and stir to combine with the creamy sauce and vegetables.
8. Thicken the Sauce: If sauce is too thin, mix 2 tablespoons cornstarch with 2 tablespoons cold water. Stir into slow cooker and cook on HIGH for 15 minutes until thickened.
9. Prepare Puff Pastry: Preheat oven to 400°F. Roll out puff pastry sheet on a lightly floured surface. Cut into 6 rectangles or use a biscuit cutter to make circles.
10. Transfer and Top: Transfer chicken pot pie filling to a 9×13 baking dish or individual ramekins. Place puff pastry pieces on top.
11. Egg Wash and Bake: Brush puff pastry with beaten egg. Bake for 15-20 minutes until pastry is puffed and golden brown.
12. Finish: Sprinkle with grated Parmesan cheese immediately after removing from oven. Let stand 5 minutes before serving.

Pro Tips:

• Use chicken breasts for a lighter version
• Add artichoke hearts for more Mediterranean flavor
• Serve with a side salad for a complete meal

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Recipe 3: Healthy Chicken Pot Pie with Cauliflower Crust

Prep Time: 25 minutes | Cook Time: 4-6 hours (low) | Servings: 6

Ingredients:

• 2 lbs chicken breasts
• 3 cups cauliflower florets, riced
• 1 cup Greek yogurt
• 1 cup chicken broth
• 1 cup carrots, diced
• 1 cup celery, diced
• 1 cup green beans, cut into 1-inch pieces
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 2 tbsp arrowroot powder or cornstarch
• 1 tsp thyme
• 1 tsp rosemary
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup almond flour
• 2 eggs
• 1/4 cup Parmesan cheese

Step-by-Step Instructions:

1. Prepare Cauliflower Rice: Pulse cauliflower florets in a food processor until they reach rice-like consistency. Alternatively, buy pre-riced cauliflower.
2. Sear Chicken: Heat 1 tablespoon olive oil in a skillet. Season chicken with salt and pepper and sear for 3 minutes per side until golden.
3. Layer Slow Cooker: Place diced onion, carrots, celery, and green beans in slow cooker. Add seared chicken on top. Pour chicken broth over everything.
4. Cook: Cover and cook on LOW for 4-6 hours until chicken is cooked through and vegetables are tender.
5. Make Cauliflower Crust: In a large bowl, combine cauliflower rice, almond flour, eggs, Parmesan cheese, 1 tablespoon olive oil, thyme, rosemary, salt, and pepper. Mix until a dough forms.
6. Shred Chicken: Remove chicken from slow cooker and shred with forks.
7. Thicken Filling: In a small bowl, whisk Greek yogurt with arrowroot powder until smooth. Stir this mixture into the slow cooker along with shredded chicken. Cover and cook on HIGH for 20 minutes until thickened.
8. Prepare Baking Dish: Transfer filling to a 9×13 baking dish sprayed with cooking spray.
9. Add Cauliflower Crust: Press cauliflower crust mixture evenly over the top of the filling. It will be somewhat loose but will firm up as it bakes.
10. Bake: Preheat oven to 375°F. Bake for 25-30 minutes until cauliflower crust is golden and set.
11. Rest and Serve: Let stand for 10 minutes before cutting. This allows the crust to firm up further.

Pro Tips:

• Squeeze excess moisture from cauliflower rice for a crisper crust
• Add broccoli or zucchini for more vegetables
• This version is lower in carbs and higher in protein

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Recipe 4: Dump-and-Go Chicken Pot Pie with Bisquick Topping

Prep Time: 10 minutes | Cook Time: 6-8 hours (low) | Servings: 8

Ingredients:

• 2 lbs chicken tenderloins
• 1 bag (16 oz) frozen mixed vegetables (peas, carrots, corn, green beans)
• 1 can (10.5 oz) cream of chicken soup
• 1 cup chicken broth
• 1 cup milk
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp poultry seasoning
• Salt and pepper to taste
• 1.5 cups Bisquick mix
• 1 cup milk (for topping)
• 1 egg

Step-by-Step Instructions:

1. Add Chicken to Slow Cooker: Place chicken tenderloins in the bottom of the slow cooker.
2. Add Frozen Vegetables: Pour the entire bag of frozen mixed vegetables over the chicken. No need to thaw.
3. Add Soup and Liquids: Pour cream of chicken soup over vegetables. Add chicken broth and 1 cup milk.
4. Season: Sprinkle garlic powder, onion powder, poultry seasoning, salt, and pepper over everything.
5. Cook: Cover and cook on LOW for 6-8 hours. The long cooking time makes the chicken incredibly tender and allows flavors to meld.
6. Shred Chicken: Remove chicken and shred with two forks. Return to slow cooker and stir everything together.
7. Prepare Bisquick Topping: In a medium bowl, combine Bisquick mix, 1 cup milk, and egg. Stir until just combined (lumps are okay).
8. Transfer to Baking Dish: Pour chicken pot pie filling into a 9×13 baking dish.
9. Add Topping: Spoon Bisquick batter over the filling, spreading it as evenly as possible. It won’t cover completely, but it will spread as it bakes.
10. Bake: Preheat oven to 400°F. Bake for 20-25 minutes until topping is golden brown and a toothpick inserted comes out clean.
11. Serve: Let stand for 5-10 minutes before serving. The filling will be very hot.

Pro Tips:

• This is the easiest version—truly dump and go
• Use cream of mushroom soup for variety
• Add shredded cheddar to the Bisquick topping for extra flavor

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Recipe 5: Individual Chicken Pot Pie Mason Jar Meals

Prep Time: 20 minutes | Cook Time: 4-6 hours (low) + 15 minutes baking | Servings: 4

Ingredients:

• 1.5 lbs chicken breasts, cubed
• 2 cups chicken broth
• 1 cup frozen peas and carrots
• 1 cup frozen corn
• 1/2 cup onion, diced
• 2 cloves garlic, minced
• 2 tbsp butter
• 2 tbsp flour
• 1 cup milk
• 1 tsp thyme
• 1 tsp salt
• 1/2 tsp pepper
• 1 sheet puff pastry, thawed
• 4 wide-mouth pint mason jars

Step-by-Step Instructions:

1. Cook Chicken Mixture: Place cubed chicken, onion, and garlic in slow cooker. Add 1 cup chicken broth. Cover and cook on LOW for 3-4 hours until chicken is cooked through.
2. Add Vegetables: Add frozen peas, carrots, and corn to the slow cooker. Cook for another 30 minutes until vegetables are heated through.
3. Make Cream Sauce: In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Gradually add remaining 1 cup broth and 1 cup milk, whisking constantly. Cook until thickened, about 5 minutes. Add thyme, salt, and pepper.
4. Combine: Pour cream sauce into slow cooker with chicken and vegetables. Stir to combine.
5. Prepare Mason Jars: Divide the chicken pot pie filling equally among 4 wide-mouth pint mason jars. Leave 1 inch of headspace at the top.
6. Prepare Puff Pastry: Roll out puff pastry on a floured surface. Cut 4 circles slightly larger than the jar openings.
7. Top Jars: Place puff pastry circles on top of each jar. Fold edges down slightly to fit. Cut small slits in the center for steam to escape.
8. Bake: Preheat oven to 400°F. Place jars on a baking sheet (they can be in their metal bands or remove bands and just place pastry on top). Bake for 15-20 minutes until pastry is puffed and golden.
9. Serve: Carefully remove from oven (jars will be hot). Serve directly in the jars for a charming presentation.

Pro Tips:

• These make great gifts—prepare filling ahead and give with pastry instructions
• Use regular bowls if you don’t have mason jars
• Add a sprig of fresh thyme on top before serving for garnish