clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Crock Pot Chicken Pot Pie

  • Author: Natasha
  • Total Time: 5 hours 20 minutes
  • Yield: 8 1x


Get ready-to-eat chicken pot pie in a flash with this simple slow cooker recipe.



3 skinless boneless chicken breasts diced
1 large onion diced
1 large russet potato peeled and diced
1 can cream of chicken soup 10 ½ oz.
1 can cream of celery soup 10 ½ oz.
1 c. low sodium chicken broth
½ tsp poultry seasoning
1 tbsp fresh parsley
8 baked biscuits homemade or refrigerated
3 c. frozen mixed vegetables defrosted
black pepper to taste


Into a 4-quart slow cooker, add the onion, potato, and chicken.
Place the cream of celery soup, cream of chicken soup, broth, and seasonings in a small bowl. Mix well until combined, then stir this into the chicken mixture.
Set to cook for 4 hours on high or 7 hours on low.
Then, add the mixed veggies and continue to cook for another hour.
In the meantime, bake the biscuits following the recipe or in a refrigerated biscuit container.
Give the pot pie a good stir and spoon it into bowls. Before serving, top with biscuits. Enjoy!


How To Make it Gluten free

Use cream of celery that is labeled gluten-free such as Mom’s Place.

It’s hard to find a gluten-free substitute for cream of chicken soup, but you can make homemade gluten-free easily.

Check the label for gluten-free Refrigerated biscuits. Some options are Krusteaz, Pillsbury, and Bob’s Red Mill. These are usually made with arrowroot, rice flour, or tapioca.

  • Prep Time: 20 minutes
  • Cook Time: 5 hours
  • Category: Dinner
  • Cuisine: American


  • Serving Size: 1 Person
  • Calories: 116
  • Sugar: 3 g
  • Sodium: 1633.7 mg
  • Fat: 2.5 g
  • Carbohydrates: 18 g
  • Protein: 5.8 g
  • Cholesterol: 8.4 mg