Crock-Pot Chicken Pot Pie
This Crock Pot chicken and biscuits recipe is pure comfort in a bowl. Juicy shredded chicken, tender potatoes, hearty veggies, and a creamy, flavorful sauce slow-cooked to perfection. It’s rich, cozy, and ridiculously easy to make with pantry staples like cream of chicken soup and frozen mixed veggies. The secret? A little chili garlic for depth and heat, plus a splash of heavy cream at the end to make it silky. Top it all off with golden, cheesy biscuits brushed with garlic butter and parsley—totally irresistible. Perfect for busy weeknights, meal prep, or feeding the whole family. One bite and you’ll see why this is a must-make dinner! If you like Chicken Pot Pie, You need to try my Chicken Pot Pie Soup.
This Seasoning is a must have for this recipe, You can find it here!
👝 How to Store Leftovers
Store in an airtight container for 3-5 days.
🎥 Items Featured in the Video
🗒 More Delicious Crock-Pot Recipes
🤔 Common Questions
Yes, you can substitute fresh vegetables like diced carrots, green beans, and peas. Just make sure they’re chopped into bite-sized pieces for even cooking. Since fresh veggies can take a little longer to soften, you might want to sauté them briefly before adding to the Crock-Pot or allow for slightly more cook time.
You can use any other chicken bouillon powder or cubes as a substitute. If using cubes, dissolve them in the chicken broth before adding. Alternatively, a little extra salt and herbs like thyme or rosemary can help boost flavor, though the Knorr adds a deeper savory richness.
Crock-Pot Chicken Pot Pie
Ingredients
- 2 lbs boneless skinless chicken breasts
- 1 medium yellow onion diced
- 2 celery stalks diced
- 12 oz inspirations honey gold bite sized potatoes diced ½-inch cubes
- 1 12 oz bag frozen mixed vegetables
- 2 cans 10.5 oz each cream of chicken soup with herbs
- 1 cup chicken broth
- 2 tbsp jarlic minced garlic with chili peppers
- 1 tsp garlic powder
- Salt & black pepper to taste
- ½ cup heavy cream added at the end
- 1 can refrigerated biscuits like Pillsbury Grands
- ½ cup shredded cheddar cheese
- 2 tbsp melted butter + ½ tsp garlic powder + chopped parsley for brushing biscuits
- 1 ½ tbsp’s knorr chicken bouillon seasoning
- 3 tbsp butter
Instructions
Load the Crock-Pot:
- Add onion, celery, diced potatoes, frozen mixed veggies, 2 cans of cream of chicken soup, chicken broth, Knorr bouillon, jarlic, garlic powder, heavy cream, chicken (Add a tbsp of butter on top of each chicken breast. salt, and pepper. Give it a quick stir to mix.
Cook:
- Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken and potatoes are tender and flavorful.
Shred & creamify:
- Remove the chicken, shred with two forks, and return to the pot. Mix until the whole thing is creamy, rich, and irresistible.
Biscuit time:
- Bake the biscuits according to package instructions
- In the last 5 mins of baking, sprinkle with shredded cheddar and return to the oven
- Once out, brush with garlic butter + parsley
Serve:
- Scoop that creamy filling into bowls and top each with a hot, melty, cheesy biscuit. Add cracked pepper or chopped parsley for a little extra flair
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