Crockpot Deconstructed Chicken Pot Pie

It was freezing today so this comfort food meal was a perfect dinner. This recipe is one that I have made several times since I started traversing the dangers of the kitchen. It’s easy and yummy (and WAY better than those frozen pot pies you buy for a buck.) The only scary part is dealing with the chicken, but once you get that taken care of, it’s a piece of cake.

I adapted this recipe from the blog Coers Family.


  • 2 to 3 cups of chicken – cooked and shredded
  • 1 1/2 lbs of potatoes – cubed (I use the Green Giant Klondike Fingerlings)
  • 12 oz bag of mixed veggies (I like Birdseye)
  • 3 cans of cream of chicken soup
  • Pillsbury Grands biscuits (I used the 8 ct)


  1. Place potatoes in the bottom of the crock pot and pour one can of soup over them.
  2. Next put in the chicken and pour the second can of soup over it.
  3. Add the mixed veggies and then pour the final can of soup on top.
  4. Cover and cook for 6 hours stirring midway (if possible)
  5. Make biscuits according to the package
  6. Slice biscuits and top with pot pie filling.

Verdict: Win

Easy and delicious. Admittedly it’s not much to look at, but it tastes good. This one has been a win every time I’ve made it.


4 thoughts on “Crockpot Deconstructed Chicken Pot Pie

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