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Close-up of a creamy Chicken Pot Pie with vegetables and a golden-brown biscuit topping, partially served—comfort food made easy in the Crockpot.
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Crockpot Chicken Pot Pie Recipe

Our easy Crockpot chicken pot pie recipe with boneless thighs, frozen vegetables, cream of chicken and Pillsbury biscuits is delicious.
Prep Time15 minutes
Cook Time5 hours
Course: Main Course
Cuisine: American
Keyword: biscuits, chicken pot pie, crockpot, slow cooker
Servings: 8
Author: Justine

Equipment

  • 1 slow cooker
  • 1 knife

Ingredients

  • 2 pounds chicken thighs boneless skinless
  • 1 can cream of chicken soup
  • 1 can milk use cream of chicken can to measure
  • 1 bag frozen vegetables 12 oz.
  • 2 tubes biscuits used refrigerated, could defrost Rhodes frozen. Cut into fourths for the top

Instructions

  • Lay chicken on the bottom of the slow cooker. I suggest you season the meat (but is not necessary). I typically will add 1 tsp salt, poultry seasoning, onion powder and garlic powder but season as you normally would.
  • In a small bowl whisk together cream of chicken with milk and pour over the top.
  • Cook on low for 3 hours. Then use 2 forks to shred the chicken in the pot and pour the frozen vegetables over the top.
  • Cut each refrigerated or frozen and thawed biscuit into fourths and put on top of the mixture so the top is covered with them.
  • Cover and cook on high for 2 more hours to cook the biscuits and allow veggies to get tender. Use a large spoon to scoop out into bowls to serve.

Nutrition

Serving: 2oz | Calories: 309kcal | Carbohydrates: 9g | Protein: 21g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 114mg | Sodium: 665mg | Potassium: 336mg | Fiber: 2g | Sugar: 0.3g | Vitamin A: 1961IU | Vitamin C: 4mg | Calcium: 27mg | Iron: 2mg