I’ve been trying to embrace a “love the one you’re with” attitude towards winter, and while the two of us probably aren’t graduating counseling anytime soon (if he’d just stop snowing already!), this Crock Pot Chicken Pot Pie has provided some much-needed relationship reprieve.

Healthy Crockpot Chicken Pot Pie Filling in a bowl topped with biscuits

A thick, creamy chicken pot pie filling that cooks hands-free in your slow cooker, then is topped with golden, buttery biscuits for a less-fuss “crust,” this easy recipe is the kind of cozy that can convince me that a snug night around the table is made more special when the cold wind is blowing outside (I feel the same way about this flavorful Crock Pot Chicken Marsala).

In any season, comfort food favorites like Crockpot Chicken and Dumplings, Creamy Chicken Noodle Soup, and chicken pot pie are comfort foods that speak to my soul.

Over the years, I’ve fine-tuned a few tricks to lighten it up without sacrificing its signature, hug-you-from-the-inside flavor.

This easy crock pot chicken pot pie with biscuits is loosely based off of my original Healthy Chicken Pot Pie, an all-time reader favorite with dozens of glowing reviews, with a nod to this healthy Chicken and Biscuits.

Each of these spins on classic chicken pot pie are filling, wholesome, and loaded with vegetables and lean protein.

To make this crock pot chicken pot pie even easier, I used a mix of fresh AND frozen veggies. The fresh vegetables give the pot pie a from-scratch flavor, and the frozen save you time chopping.

As another time-saver, I also devised a way to skip the roux, which is the traditional method of thickening the filling.

Instead, this recipe thickens the chicken pot pie in the crock pot by stirring in slurry of cornstarch and melted butter. When the slow cooker time is up, the filling is ready to go.

Ready to walk into the kitchen and find a comforting meal waiting for you in the slow cooker? Let’s make this healthy crock pot chicken pot pie!

A slow cooker filled with shredded meat, veggies, and a creamy, savory sauce

How to Make Crock Pot Chicken Pot Pie

Fresh ingredients meet freezer staples in this simple chicken pot pie recipe that tastes like anything but a shortcut.

The Ingredients

  • Chicken Breasts. Juicy chicken breasts stay perfectly tender when slow cooked. Because of their mild taste, they are the ideal vessel for all the other savory flavors in this dish. Plus, they’re low in calories and high in protein. Prefer turkey? Try this scrumptious Turkey Pot Pie.
  • Mushrooms. My unique pot pie addition! They give an intense, savory flavor to the dish. If someone in your house isn’t a fan, you can omit the mushrooms and use additional frozen vegetables instead.
  • Onion + Celery. Along with the carrots, these create mirepoix, the core base for a pot pie filling.
  • Seasonings. Classic poultry herbs (thyme and sage) are the move.
  • Butter + Milk + Cornstarch. Instead of a more complex roux, I used a mixture of butter, milk, and cornstarch to thicken the pot pie filling right in the slow cooker.
  • Frozen Veggies. The ultimate easy and fast addition. Pick your favorite mixture, and toss them in! I keep it simple with peas and carrots.
  • Biscuits. For a traditional, cozy pot pie flavor, top your dish with golden, fluffy biscuits. I loved using my Easy Drop Biscuits, but if you want a real shortcut, store bought refrigerated biscuits are a-OK every now and then. This is a no judgment zone!


If you are looking for a crock pot chicken pot pie with Bisquik, I recommend making the from-scratch drop biscuits instead (I promise it’s worth it!). Otherwise, stick with the refrigerated biscuits as mentioned, or try one of the biscuit alternatives below.

A creamy, hearty mixture of meat and veggies in a slow cooker

The Directions

  1. Add the chicken breasts to the slow cooker. Sauté the fresh vegetables with the herbs, and transfer the mixture to the slow cooker.
  2. Pour in the broth, cover, and cook until the chicken reaches an internal temperature of 165 degrees F, about 2 hours on high or 3 to 4 hours on low. Remove chicken and chop or shred.
  3. Heat the milk and butter until melted, then whisk in the cornstarch. Pour the mixture into the slow cooker. Return the chicken to the slow cooker, cover, and cook on high until thickened. Stir in the frozen vegetables, and let cook until warmed.
  4. While the pot pie finishes, prepare your biscuits or other desired topping. Serve hot with desired toppings, and DIG IN!
Easy crock pot chicken pot pie with biscuits and vegetables

Make Ahead and Storage Tips

  • To Make Ahead. Chop all your vegetables up to 3 days in advance, and store them in the refrigerator. You can saute the onion and celery mixture up to 1 day in advance, storing it in the refrigerator.
  • To Store. To store chicken pot pie, place the filling an airtight storage container in the refrigerator for up to 4 days. Store the biscuits at room temperature.
  • To Reheat. Gently reheat the leftover filling in a baking dish in the oven at 350 degrees F until warmed through, topping with fresh biscuits. You can also rewarm this dish in this microwave.
  • To Freeze. Place leftover pot pie filling in an airtight freezer-safe storage container in the freezer for up to 3 months.
A bowl of healthy crock pot chicken pot pie with a biscuit

Beyond Biscuits – More Ways to Serve Crock Pot Chicken Pot Pie

We adore this recipe with the biscuits, but it’s not the only way to enjoy it! Here are a few more fun ideas:

  • Egg Noodles. For a twist, serve this crock pot chicken pot pie with egg noodles. Omit the biscuits, then scoop the filling over the top of the cooked noodles instead.
  • Pie Crust. If you prefer, you can swap the biscuits for pie crust. Roll out the pie crust, cut it into shapes with cookie cutters or biscuit cutters, then lightly brush it with an egg wash. Bake on a parchment-lined baking sheet at 350 degrees F for 8 to 10 minutes until golden and crisp.
  • Puff Pastry. You can also try swapping the biscuits for puff pastry. Roll out a sheet of thawed frozen puff pastry, and cut into your desired shapes. Brush each piece lightly with an egg wash. Bake on a parchment-lined baking sheet at 400 degrees F just until you see they are puffed up and lightly browned, about 10 to 15 minutes, depending upon how large you cut them.
A bowl with a creamy, healthy, and easy dinner recipe with biscuits

Side Dish Suggestions

While this is a delicious all-in-one meal, here are a few ideas for what you could serve with it:

A bowl of easy crock pot chicken pot pie with biscuits

Recommended Tools to Make This Recipe

Even if I tire of winter (likely coming soon), I’ll never ever tire of chicken pot pie. I hope this easy crock pot version warms your soul the way it does mine!

If you try this recipe, please take a moment to let me know how it goes! Your comments and star ratings are so important.

Crock Pot Chicken Pot Pie

5 from 5 votes
This healthy crock pot chicken pot pie is just as thick and comforting as the original, thanks to a few simple swaps. Top with biscuits for an easy dinner!

Prep: 15 mins
Cook: 4 hrs 30 mins
Total: 4 hrs 45 mins

Servings: 6 servings



  • 1 1/4 pounds boneless skinless chicken breasts
  • 1 tablespoon extra virgin olive oil
  • 1 small yellow onion chopped
  • 10 ounces sliced cremini mushrooms optional
  • 3 stalks celery chopped
  • 1 ½ teaspoons garlic powder
  • 1 teaspoon kosher salt divided
  • 1/2 teaspoon black pepper divided
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dry rubbed sage
  • 1/2 cup low sodium chicken broth
  • 2/3 cup milk any kind you like; I used skim
  • 2 tablespoons melted unsalted butter
  • 1/4 cup cornstarch
  • 1 12-ounce bag frozen mixed vegetables


  • 6 Easy Drop Biscuits or refrigerated homestyle biscuits or your favorite biscuit recipe; puff pastry cut into rounds or pie crust cut into rounds (see blog post for ideas)
  • Chopped fresh parsley or thyme optional


  • Arrange the chicken breasts in a single layer in the bottom of a 5-quart or larger crock pot. Sprinkle with ¼ teaspoon salt and ¼ teaspoon black pepper.
  • In a large skillet or Dutch oven, heat the oil over medium. Add the onion, mushrooms, celery, garlic powder, remaining ¾ teaspoon salt, and ¼ teaspoon pepper. Cook until the onions soften and the mushrooms begin to brown, about 6 to 8 minutes. Stir in the thyme and sage. Transfer to the slow cooker.
  • Add the broth. Cover and cook until chicken is cooked through and reaches 165 degrees F on an instant read thermometer, 1 ½ to 2 ½ hours on high or 3 to 4 hours on low (the time will vary based on your crockpot; check a bit early to avoid overcooking if yours tends to run hot; if it’s a bit slower, don’t be afraid to add more time if the chicken isn’t done). Remove chicken from the slow cooker. Chop or shred and set aside.
  • Place the milk and butter in a large, microwave-safe liquid measuring cup or mixing bowl. Heat in the microwave until the butter melts (you can also heat the milk and butter in a medium saucepan on the stove). Whisk in the cornstarch, then pour the liquid into the slow cooker. Stir in the chicken. Cover and cook on high for an additional 30 minutes to thicken. Stir in the frozen vegetables (no need to thaw them first). Cover and cook 10 additional minutes to warm through. Taste and adjust the seasoning as desired. I added a pinch more black pepper.
  • While the pot pie finishes cooking, preheat the oven and bake the biscuits according to the directions (see blog post for tips to use puff pastry or pie crust). To serve, spoon the filling into serving bowls. Top with a hot biscuit and chopped parsley or thyme as desired. Enjoy immediately.



  • TO STORE: To store chicken pot pie, place the filling an airtight storage container in the refrigerator for up to 4 days. Store the biscuits at room temperature.
  • TO REHEAT: Gently reheat the leftover filling in a baking dish in the oven at 350 degrees F until warmed through, topping with fresh biscuits. You can also rewarm this dish in this microwave.
  • TO FREEZE: Place leftover pot pie filling in an airtight freezer-safe storage container in the freezer for up to 3 months.
  • TO MAKE AHEAD: Chop all your vegetables up to 3 days in advance, and store them in the refrigerator. You can saute the onion and celery mixture up to 1 day in advance, storing it in the refrigerator.


Serving: 1(of 6); about 1 heaping cup, without biscuitCalories: 255kcalCarbohydrates: 19gProtein: 25gFat: 9gSaturated Fat: 3gCholesterol: 71mgPotassium: 829mgFiber: 3gSugar: 3gVitamin A: 3169IUVitamin C: 9mgCalcium: 73mgIron: 1mg

Join today and start saving your favorite recipes

Create an account to easily save your favorite recipes and access FREE meal plans.

Sign Me Up

Did you try this recipe?

I want to see!

Follow @wellplated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!

Share this Article


This post contains some affiliate links, which means that I make a small commission off items you purchase at no additional cost to you.

You May Also Like

Free Email Series
Sign Up for FREE Weekly Meal Plans
Each includes a grocery list, budget, and 5 healthy dinners, helping you save time, save money, and live better!

Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

Learn more about Erin

Leave a Comment

Did you make this recipe?

Don't forget to leave a review!

Your email address will not be published.

Recipe Rating


Leave a comment

  1. I made this today exactly as written and it was SO GOOD!!!! Love the ease of using biscuits instead of worrying about a crust, and the “filling” from the crockpot was creamy and so tasty!! I’m already excited for leftovers for lunch tomorrow! Definitely will make again!5 stars

    1. I’m so pleased to hear that the recipe was a hit, Courtney! Thank you for sharing this kind review!

  2. Hi! Rachael here. I have a question…
    Is 1/4 cup cornstarch correct? I followed the recipe to a T, but when I made the slurry, it turned into a big gloopy glob! So I added quite a bit more milk and I’m hoping it’ll be okay. Curious your thoughts on this. Thanks! :)

    1. Hi Rachael! Yes, that is the correct amount. You can certainly use less if you prefer, but the filling won’t be as thick. I hope you enjoyed the recipe!

  3. Is it really necessary to cook the celery & onion before adding to the crockpot? I feel like that takes some of the “easy” out of a crockpot recipe. I prefer to dump & go. Thanks!

    1. Sonya, cooking them first really really improves the flavor, especially of the onion, which when not sauteed can take over. I find the extra step is definitely worth it in the long run, even though I love a good dump and go as much as the next person. For a dump and go, check out this recipe: https://www.wellplated.com/slow-cooker-honey-garlic-chicken/

      1. Simple & delicious! I was surprised how rich it tasted for being “healthier!” Everything was straightforward and easy to follow. Very yummy served with biscuits!!5 stars

          1. Hi Erin! Would you make any adjustments using lean ground turkey instead of chicken breasts? I’m wondering if the ground turkey wouldn’t overcook in the crockpot…Thanks!

          2. Hi Karen! I’m sorry but I do not think that would work. I’d try turkey breast if wanting to use turkey. Hope this helps!

  4. Hi! This sounds delicious. Quick question…can I thicken the sauce with flour? How much should I use? My store was out of corn starch!

    1. Hi Rebecca! I’ve only tested the recipe with cornstarch, so I’m afraid I can’t offer any specific advice. If you do decide to experiment with it, I’d love to hear how it goes! You could also try this Chicken and Biscuits recipe, which uses flour as a thickener.

  5. Delicious.  Made it exactly to the recipe.  I even tried the mixer to shred the chicken and you are totally right, it worked perfectly…so much better than my chasing the chicken around with 2 forks.  Very satisfying meal and very easy to make.5 stars

  6. This was amazing. I didn’t even have celery, mushrooms or sage and it still came out fantastic. Used puff pastry hack for the biscuits.

    Easy, delicious – everyone loved it. I’ve already made it twice.5 stars

  7. This is delicious! It’s so easy to make as a weeknight meal and its perfect as the weather starts cooling off. I made it with pillsbury rolls and the whole thing was delicious :)5 stars

    1. Hi Rose, I’m not seeing where it is written 4-6 hours on low. Step 3 says “1 ½ to 2 ½ hours on high or 3 to 4 hours on low”. Hope this helps!

  8. Hi Erin! If I already have cooked shredded chicken prepared, what changes in procedure would you recommend? Love your recipes! Can’t wait to try this one during this cold winter weather!

    1. Hi Chris! I’ve not tested this recipe with cooked chicken so it would be hard to say. Perhaps you’d like this version better https://www.wellplated.com/healthy-chicken-pot-pie/

      1. Thanks, Erin! I did check out your Healthy Chicken Pot Pie recipe, and while it looks great, I think I will try using my already prepared chicken in the crock pot recipe. I’ll let you know how it turns out!!

    1. Hi Susan! Possibly? I haven’t tested it with flour, but it likely might work. If you decide to experiment with it, let me know how it goes!