This crockpot chicken pot pie is an easy and delicious take on regular chicken pot pie. Made as a soup, this chicken pot pie is paired with buttermilk biscuits for a hearty and delectable meal.
And, if you’re looking for more crockpot recipes, try this crockpot broccoli cheddar soup!
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Ingredients You’ll Need To Make This Crockpot Chicken Pot Pie
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How To Make This Crockpot Chicken Pot Pie
To your crock pot, add the chicken stock, cream of chicken soup, thyme, salt, and pepper. Whisk to combine it all.
Add the onion, carrots, and celery to the crockpot. Stir.
Nestle the chicken breasts down into the sauce.
Cook on high 4 hours.
For the last 30-45 minutes of cook time, add in the corn and peas.
Use two forks to shred the chicken in the crockpot.
Bake the biscuits, according to the package directions. Time the biscuits so that they will be done at the same time as the crockpot chicken pot pie.
Important Recipe Notes
Nestle the chicken down into the chicken stock and cream of chicken soup to ensure it absorbs all the flavors.
The chicken may naturally fall apart while cooking, but you may have to use two forks to shred the chicken in the crockpot. You can keep bigger chunks or shred it as small as possible, which is better for younger kids.
More Crockpot Recipes
Crockpot Cream Cheese Chicken Chili
Slow Cooker Chicken Minestrone Soup
Slow Cooker Creamy Beef Noodle Soup
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Crockpot Chicken Pot Pie
- Total Time: 4 hours 15 minutes
- Yield: 6 1x
Description
Make creamy crockpot chicken pot pie with tender chicken, veggies, and flaky biscuits. An easy slow cooker comfort food dinner for busy weeknights.
Ingredients
- 1 cup chicken stock
- 2 cans of cream of chicken soup
- 1 tsp. dried thyme
- 1 tsp. salt
- 1 tsp. pepper
- 1/2 a large yellow onion, diced
- 1 1/2 cups peeled and chopped carrots
- 1 1/2 cups chopped celery
- 3–4 boneless skinless chicken breast
- 1 1/2 cups frozen peas
- 1 (15 oz.) can of corn, drained
- 1 (8 ct.) can of buttermilk biscuits
Instructions
- To your crock pot, add the chicken stock, cream of chicken soup, thyme, salt, and pepper. Whisk to combine.
- Add the onion, carrots, and celery. Stir.
- Nestle the chicken breasts down into the sauce.
- Cook on high 4 hours.
- For the last 30-45 minutes of cook time, add the corn and peas.
- Bake the biscuits, and serve with.
- Prep Time: 15
- Cook Time: 4 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
