I made this cozy crock pot chicken pot pie on a weekday when my brain wanted comfort and my hands wanted a break. The plan stays simple and the result tastes like a hug. It fits easy crockpot recipes with few ingredients and still feels like real home cooking. We start with chicken that turns tender in a creamy sauce. I lean on pantry helpers and frozen veggies. It works for 3 hour crockpot recipes on high. If the day runs long you can hold on warm. The finish brings baked chicken vibes with biscuits on top. Friends ask for seconds and I try not to brag. I fail. This pot checks a lot of boxes. It nods to 3 ingredient crockpot recipes and plays nice with 5 ingredient recipes. It ranks with my best crockpot recipes and lands on my best crockpot recipes dinners list. We scoop big spoonfuls and the table goes quiet in that good way. I am Lila from Lila Cooks and I love how this dish invites you to sit for a minute. Steam curls up. The sauce clings to the chicken. A flaky biscuit waits on top. Dinner feels easy and warm and close.
Table of Contents
- 1) Key Takeaways
- 2) Easy Crock Pot Chicken Pot Pie Recipe
- 3) Ingredients for Crock Pot Chicken Pot Pie
- 4) How to Make Crock Pot Chicken Pot Pie
- 5) Tips for Making Crock Pot Chicken Pot Pie
- 6) Making Crock Pot Chicken Pot Pie Ahead of Time
- 7) Storing Leftover Crock Pot Chicken Pot Pie
- 8) Try these dinner recipes next
- 9) Crock Pot Chicken Pot Pie
- 10) Nutrition
1) Key Takeaways
I wrote this with a spoon in one hand and a biscuit in the other. I keep the method plain and the flavor big. I use a slow cooker, pantry helpers, and a few steady tricks. The payoff feels like Sunday dinner on a weeknight. On Lila Cooks I chase that kind of win and I share what works for me and my crew.
The chicken turns soft and juicy inside a creamy sauce that hugs peas and carrots. The top meets a flaky biscuit so every bite lands warm and cozy. Clean up stays light. Time stays kind. We eat and we relax. That is the point.
Short list of ingredients, flexible cook window, make once and stretch to lunches. I test the steps and trim the fussy parts. If you cook with me here on Lila Cooks, we keep the mood calm and the food generous. That is my promise as Lila.
2) Easy Crock Pot Chicken Pot Pie Recipe
I lean on easy crockpot recipes with few ingredients when life piles up, and this one delivers. I repeat it here because easy crockpot recipes with few ingredients help me feed hungry people fast without losing that cozy feel. The first spoonful tells you we did not cut corners on taste.
The sauce starts rich then stays light enough to ladle. The veggies taste bright, not tired. The biscuit brings a golden cap and a tender crumb. I learned to keep the heat honest and to stir at the right times. Small moves matter when the ingredient list stays short.
This fits busy weeks, game nights, and lazy Sundays. I have made versions at a cabin with a tiny outlet and in my own small kitchen on a school day. If you want simple slow cooker meals with few ingredients, this checks that box without apology.
3) Ingredients for Crock Pot Chicken Pot Pie
Boneless skinless chicken thighs I pick thighs for juicy meat that holds flavor during a long cook. Breasts work if you like a leaner bite and a slightly lighter sauce.
Yellow onion diced The onion melts into the sauce and brings gentle sweetness. I chop it small so the pieces soften fast and mix clean with the gravy.
Condensed cream of chicken soup This gives body and a savory base. I keep a can on the shelf for nights like this. It saves time and still tastes like comfort.
Condensed cream of mushroom soup This adds depth and a round finish. The mushroom flavor stays soft and supports the chicken without taking over.
Chicken gravy mix One packet seasons the pot and tightens the sauce near the end. It keeps the texture glossy and spoon ready.
Salt and black pepper I season in layers, light at the start then a small pinch at the end after a taste. That keeps the balance right.
Water or low sodium stock A small splash loosens the condensed soups so the heat can move through the pot and cook the chicken even.
Frozen mixed vegetables Peas, carrots, corn, and beans bring color and snap. I stir them in near the end so they stay bright and tender.
Baked biscuits I bake them as the pot finishes. The crumb soaks up the sauce and makes every bowl feel like a small pie without the fuss of a crust.
4) How to Make Crock Pot Chicken Pot Pie
Step 1 Spray the slow cooker. Scatter the diced onion across the base. Lay the chicken on top so the pieces sit in one even layer. This helps each piece cook at the same pace.
Step 2 Spoon in the condensed soups. Sprinkle the gravy mix, salt, and pepper over the top. Add a small splash of water or stock. The liquid thins the sauce enough to move heat through the pot.
Step 3 Cover and cook on high for three hours or on low for six. Lift the lid and shred the chicken right in the pot with two forks. Stir until the pieces look even and the sauce turns smooth.
Step 4 Stir in the frozen vegetables. Cover and cook on high for twenty to thirty minutes. The veggies warm through and keep a gentle bite. Taste and add a pinch of salt if the flavor asks for it.
Step 5 Bake the biscuits as the filling finishes. Ladle the creamy chicken and veggies into bowls. Set a warm biscuit on each bowl. Sit down. Breathe. Eat while the steam curls up.
5) Tips for Making Crock Pot Chicken Pot Pie
I keep the chicken in one layer so the heat reaches every piece. If the pot runs fuller, I stir once halfway through to keep the cook even. That small move helps the texture stay tender.
I add vegetables at the end. If they sit too long, they turn dull. This timing keeps color bright and flavor clean. If corn is sweet in season, I fold in a cup of fresh kernels for pop.
Want minimal ingredient crockpot dinners that still feel special Use a pinch of dried thyme or parsley at the finish. A squeeze of lemon warms the flavors without pulling focus from the creamy base. Keep it simple and kind.
6) Making Crock Pot Chicken Pot Pie Ahead of Time
I often build the base in the pot in the morning. Onion goes in. Chicken follows. Soups and seasoning go on top. I set the insert in the fridge, covered, and move it to the heater later. Supper meets me at the door.
If you plan a next day reheat, hold the vegetables and stir them in when you warm the pot. The texture stays bright and the color stays happy. Bake fresh biscuits just before serving so the tops stay flaky.
For folks who track easy crockpot recipes with few ingredients for meal prep, this one holds steady. It sits covered in the fridge and warms well on low. Stir and add a splash of stock if it thickens too much.
7) Storing Leftover Crock Pot Chicken Pot Pie
I pack leftovers in shallow containers so they cool fast and keep safe. The filling rests in one box and the biscuits rest in another. This keeps the crumb from soaking up all the sauce overnight.
Reheat the filling on the stove or in the microwave. Add a spoon of stock or milk if you want a looser spoon feel. Warm the biscuit in the oven or toaster so the edges crisp again and the center turns soft.
If you love few ingredient slow cooker recipes that still treat you kindly the next day, this one plays nice. I eat it for lunch with a side salad and it still feels like a small gift in the middle of a busy day.
8) Try these dinner recipes next
9) Crock Pot Chicken Pot Pie
Crock Pot Chicken Pot Pie easy crockpot recipes with few ingredients
Ingredients
- 1 cup diced yellow onion
- 1.5 pounds boneless skinless chicken thighs
- 10.5 ounces condensed cream of chicken soup
- 10.5 ounces condensed cream of mushroom soup
- 0.87 ounce chicken gravy mix
- 1 teaspoon salt
- 1 teaspoon pepper
- 0.5 cup water
- 3 cups frozen mixed vegetables
- 8 baked biscuits or crescent rolls
Instructions
- Spray the slow cooker with cooking spray then add the diced onion.
- Lay the chicken thighs in a single layer over the onion.
- Spoon in the cream of chicken soup and the cream of mushroom soup.
- Sprinkle the gravy mix salt and pepper over the top.
- Pour in the water then cover and cook on high for 3 hours or on low for 6 hours.
- Shred the chicken right in the pot with two forks and stir.
- Fold in the frozen mixed vegetables. Cover and cook on high for 20 to 30 minutes until hot.
- Bake the biscuits as directed.
- Ladle the creamy chicken and veggies into bowls and top each serving with a warm biscuit.
10) Nutrition
One hearty serving lands near 520 calories with about 27 grams of protein and a steady mix of carbs and fats. Sodium sits under a thousand milligrams if you use low sodium stock and a light hand with salt. Fiber lifts a bit thanks to peas and carrots. I am not a lab, just a home cook who tracks ranges for balance.
Cook to your needs. Swap in whole milk for richer body or use a light splash for a softer finish. The numbers shift a little either way. The goal stays the same. Warm food. Happy table.
Recipe by Lila for Lila Cooks. Short keywords used here once each crockpot chicken, slow cooker dinner, weeknight comfort. Longtail phrases used here once each crock pot chicken pot pie with biscuits, slow cooker chicken pot pie from scratch, family friendly crockpot chicken dinner.
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