Crockpot Chicken Pot Pie
This Crockpot Chicken Pot Pie is creamy, cozy, and effortlessly delicious. It’s the ultimate comfort meal — loaded with tender chicken, veggies, a rich creamy sauce, and topped with fluffy, golden biscuits. Set it and forget it, babe — your slow cooker’s got this.
Equipment
- Crockpot or slow cooker 6 qt or bigger
- Mixing bowl + whisk
- Forks for shredding
- Oven for biscuits or air fryer if you’re fancy
Ingredients
- 2 lbs boneless skinless chicken breasts or thighs (whatever makes you happy)
- 1 bag 12 oz frozen mixed vegetables (peas, carrots, corn — the classic crew)
- 1 medium onion diced (don't stress about perfect cuts, we're not on Top Chef)
- 3 cloves garlic minced (or that pre-minced stuff, no judgment here)
- 1 can 10.75 oz cream of chicken soup (the good stuff that makes everything better)
- 1 cup chicken broth low sodium if you're fancy like that
- ½ cup heavy cream because we deserve nice things
- 2 tablespoons flour for that perfect thickness
- 1 teaspoon dried thyme gives it that "I've been cooking all day" vibe
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons butter
For the Biscuit Topping:
- 1 tube refrigerated biscuits the flaky kind that pops when you open it
- OR if you're feeling extra: homemade drop biscuits recipe below, but no pressure queen
Instructions
Prep Like the Queen You Are
- Toss your chicken, frozen veggies, diced onion, and minced garlic right into your crockpot. No need to thaw anything — we're keeping this simple and stress-free.
Make That Creamy Dream Sauce
- In a bowl, whisk together the cream of chicken soup, chicken broth, heavy cream, flour, thyme, garlic powder, salt, and pepper until it's smooth and gorgeous. Pour this liquid gold all over your chicken and veggies.
Set It and Forget It (The Best Part!)
- Cover that beautiful mess and cook on LOW for 6-7 hours or HIGH for 3-4 hours. Your house is about to smell like pure comfort, babe.
Shred That Chicken
- About 30 minutes before serving, remove the chicken and shred it with two forks. (Pro move: do this right in the crockpot if you're feeling lazy — been there, done that.) Stir it back in with those butter pieces for extra richness.
Biscuit Time, Baby!
- Option 1 (Easy Mode): Pop those store-bought biscuits in the oven according to package directions.
- Option 2 (Extra Credit): Make quick drop biscuits by mixing 2 cups flour, 1 tablespoon baking powder, 1 teaspoon salt, 6 tablespoons cold butter (cubed), and ¾ cup milk. Drop spoonfuls on a baking sheet and bake at 425°F for 12-15 minutes.
Serve It Up Like the Star You Are
- Ladle that creamy, dreamy pot pie filling into bowls and top with those fluffy biscuits. Watch everyone's faces light up — this is your moment, queen!
Notes
- Frozen veggies = time saver: Use them straight from the freezer — no thawing.
- No cream? No cry: Sub with whole milk + 1 extra tablespoon flour.
- Don’t overthink the biscuit topping: Pillsbury works great, or just serve over toast, rice, mashed potatoes, anything comforting.
- No crockpot? You can totally do this in a Dutch oven on low heat (covered) on the stovetop or in the oven at 300°F for 2–3 hours.