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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.

Crock Pot Chicken Pot Pie soup in a bowl with a biscuit

And, if you’re looking for more crockpot recipes, try this crockpot broccoli cheddar soup!

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ingredients for the crock pot chicken pot pie

Ingredients You’ll Need To Make This Crockpot Chicken Pot Pie

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

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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.