Crock Pot Chicken Pot Pie | Set Forget

Name: Crock Pot Chicken Pot Pie
Prep time: 5 min
Cook time: 8 h
Total time: 8 h 5 min
Cuisine: American
Ingredients: 1 pound boneless, skinless chicken breasts; 2 cups mixed vegetables (carrots, peas, corn); 1 can (10.5 oz) cream of chicken soup; 1 cup chicken broth; 1 teaspoon onion powder; 1 teaspoon garlic powder; Salt and pepper to taste; 1 package refrigerated biscuit dough

Posted on July 31, 2026

by: James-Carter

Crock Pot chicken pot pie ready to serve, a comforting and easy meal.

Main dish

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Eight hours in a slow cooker sounds like a lot until you realize you spent 5 minutes prepping and the rest of the day living your life. The chicken breaks down into tender pieces, and the cream builds into something rich that tastes like I spent all afternoon on it. I set this before I leave for work with my kids, 5 minutes of chopping, then I forget about it until dinner time. Best eaten fresh the same day; biscuit dough softens overnight.

What Happens When You Make It Right

Shredding the chicken before you add the biscuits is the step that separates “I made pot pie” from “we actually ate dinner together.” If you skip it, the chunks stay big and separate from the sauce, and it feels unfinished. The cream of chicken soup is doing all the heavy lifting here, which is why you don’t need to make a roux or simmer for hours on the stove. When you open that lid, and the steam hits you, your kids will smell it before you finish the sentence about what’s for dinner.

Ingredient Breakdown

1 pound boneless, skinless chicken breasts
2 cups mixed vegetables (carrots, peas, corn)
1 can (10.5 oz) cream of chicken soup
1 cup chicken broth
1 teaspoon onion powder
1 teaspoon garlic powder
Salt and pepper to taste
1 package refrigerated biscuit dough

The cream of chicken soup is the ingredient doing the most work here, providing creaminess and flavor without needing extra steps.

The Method

Place chicken breasts in the bottom of the crock pot.
Add mixed vegetables, cream of chicken soup, chicken broth, onion powder, garlic powder, salt, and pepper. Stir to combine.
Cover and cook on low for 6-8 hours or until the chicken is cooked and vegetables are tender.
Remove the chicken, shred it, and return it to the pot.
On top, place pieces of biscuit dough in a single layer.
Cover and cook for another 1-2 hours on high, until the biscuits are cooked through and golden brown. Serve warm and enjoy.

Total elapsed time will be around 8-10 hours, and it’s done when the biscuits are golden brown and the chicken is tender.

Timing & Temperature

Cook chicken and vegetables: 6-8 hours at low | vegetables tender, chicken fully cooked.
Cook biscuits on high: 1-2 hours at high | biscuits are golden brown. Total: 8-10 hours.

The biggest timing mistake people make is cooking the biscuits too long or not long enough, which affects the texture.

Where People Get Stuck

MISTAKE: Skipping the shredding step.
RESULT: The chicken stays in large pieces, making it hard to combine with the vegetables.
FIX: Always shred the chicken before adding the biscuit dough.
SIGNAL: The chicken should pull apart easily with a fork.
MISTAKE: Adding the biscuit dough too early.
RESULT: Biscuits become soggy instead of crispy.
FIX: Wait until the chicken is shredded and mixed back in before placing the dough on top.
SIGNAL: The dough should look puffy and rise during the last hour of cooking.
MISTAKE: Not properly seasoning the broth.
RESULT: The dish ends up bland.
FIX: Taste the liquid before cooking and adjust the salt and pepper accordingly.
SIGNAL: It should have a well-rounded, savory flavor when combined.

What separates a good result from a bad one is how well the flavors are balanced and the texture of the biscuit layer.

Variations That Work

Chicken to Turkey: Use turkey instead; you might need to reduce cooking time slightly due to the leaner meat.
Mixed Vegetables to Fresh Vegetables: Use fresh veggies for a crisper texture, but add them in the last hour to avoid overcooking.
Cream of Chicken to Cream of Mushroom: This swap adds a different flavor profile; keep cooking times the same.

Mixing it up can lead to new flavors and experiences.

What to Serve With It

Green Salad: The crunchy greens provide a refreshing contrast to the warm, soft pie.
Garlic Bread: A warm, crusty bread can soak up any extra sauce left on the plate.
Cranberry Sauce: The tartness balances the creaminess of the pie.

The green salad is the single pairing that completes the meal with its crisp texture.

Storage

Best eaten fresh the same day; biscuit dough softens overnight.

Fridge: Store in an airtight container for up to 3 days.
Freezer: Not recommended; the biscuit dough does not freeze well.
Reheat: Microwave at medium for about 2-3 minutes, adding a splash of broth if necessary.

Thickens overnight, so expect the filling to be even fuller of flavor the next day.

Yield & Nutrition

Servings: About 6
Calories: Approximately 400 per serving
Protein: 25g
Carbs: 40g
Fat: 15g
Fiber: 3g

These are estimates. Exact values depend on specific brands and portion sizes.

Final Word

One key thing you might not have realized is the importance of proper seasoning in the broth to enhance the overall flavor of the pot pie. Next time, consider trying fresh vegetables for a crunchier bite. Make this soon on a day when you need to set dinner and forget it, letting the slow cooker work its magic.

FAQ

Can I make this ahead of time?

You can prep the ingredients a day in advance and store them in the fridge. Just assemble and cook the next day when you’re ready to eat.

How long does Crock Pot Chicken Pot Pie keep in the fridge?

It keeps well for up to 3 days in an airtight container. Be mindful that the biscuit dough will soften.

Can you freeze Crock Pot Chicken Pot Pie?

Freezing is not recommended since the biscuit dough and cream sauce do not hold up well once thawed.

What can I substitute for chicken?

You can use turkey or even a plant-based protein; ensure you adjust the cooking time appropriately to avoid drying out.