Slow cooker chicken thighs with cream of chicken soup

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Crock Pot Chicken Pot Pie is an easy slow cooker dinner recipe made with boneless, skinless chicken thighs, cream of mushroom soup, cream of chicken soup and mixed veggies and topped with Pillsbury biscuits.

Crock Pot Chicken Pot Pie is a hearty chicken dinner recipe perfect for cold weather.

This creamy chicken and vegetable mixture is cooked in the slow cooker and then topped with fresh baked biscuits.

This chicken pot pie recipe takes about twenty minutes of prep time and three and a half hours of cook time.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

To make this slow cooker chicken pot pie, I started by spraying the inside of my Crock Pot with cooking spray.

Then I added some diced onions to the bottom of the pot. 

I placed some boneless, skinless chicken thighs in a single layer on top of the diced onions.

Then I poured some cream of mushroom soup and cream of chicken soup over the chicken.

I added a packet of chicken gravy mix, salt and pepper to the pot.

Then I poured some water on top.

I placed the lid on the slow cooker and set it to cook on high for three and a half hours.

After two and a half hours of cooking time, I used tongs to lift the chicken thighs out of the pot and set them on a cutting board.

I chopped up the cooked chicken thighs.

Then I returned the chopped chicken to the Crock Pot.

I stirred until all of the chicken was coated in the creamy sauce mixture.

Then I added some frozen mixed vegetables to the pot.

I stirred well again.

Then I returned the lid to the Crock Pot and left mixture to continue cooking until the three and a half hour mark.

After three and a half hours of total cooking time, I removed the lid from the Crock Pot and stirred the contents well.

Then the creamy chicken pot pie was ready to serve.

I scooped the mixture into bowls and placed freshly baked biscuits on top.

This tasty chicken dish is the perfect comfort food.

If you are looking for an easy slow cooker chicken dinner recipe, then you need to try this Crock Pot Chicken Pot Pie!

More Easy Chicken Dinner Recipes You’ll Love…

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make Crock Pot Chicken Pot Pie:

• 1 cup diced yellow onions
• 1.5 lbs boneless, skinless chicken thighs
• 10.5 oz condensed cream of chicken soup
• 10.5 oz condensed cream of mushroom soup
• 0.87 oz chicken gravy mix
• 1 tsp salt
• 1 tsp pepper
• 1/2 cup water
• 3 cups frozen mixed vegetables

How to Make Crock Pot Chicken Pot Pie:

1. Spray inside of Crock Pot with cooking spray.
2. Dump diced onions into the Crock Pot.
3. Place the chicken thighs in a single layer on top of the diced onions.
4. Pour the cream of chicken soup and cream of mushroom soup on top of the chicken.
5. Dump the gravy mix, salt and pepper on top.
6. Pour the water into the pot.
7. Place the lid on the pot and set it to cook on High for 3 1/2 hours.
8. After 2 1/2 hours of cooking time, use tongs to lift the chicken thighs out of the pot and onto a cutting board.
9. Chop the chicken thighs.
10. Return the chopped chicken to the Crock Pot and stir well.
11. Add the frozen veggies to the pot and stir well.
12. Return the lid to the Crock Pot and leave the mixture to continue cooking for the remaining hour.
13. After 3 1/2 hours of total cooking time, remove the lid and stir well.
14. Scoop the creamy chicken mixture into bowls and top with biscuits or crescent rolls.
15. Serve and enjoy!

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Prep Time 20 minutes

Cook Time 3 hours 30 minutes

Total Time 3 hours 50 minutes

Ingredients

• 1 cup diced yellow onions
• 1.5 lbs boneless, skinless chicken thighs
• 10.5 oz condensed cream of chicken soup
• 10.5 oz condensed cream of mushroom soup
• 0.87 oz chicken gravy mix
• 1 tsp salt
• 1 tsp pepper
• 1/2 cup water
• 3 cups frozen mixed vegetables
• 8 baked biscuits or crescent rolls

Instructions

1. Spray inside of Crock Pot with cooking spray.
2. Dump diced onions into the Crock Pot.
3. Place the chicken thighs in a single layer on top of the diced onions.
4. Pour the cream of chicken soup and cream of mushroom soup on top of the chicken.
5. Dump the gravy mix, salt and pepper on top.
6. Pour the water into the pot.
7. Place the lid on the pot and set it to cook on High for 3 1/2 hours.
8. After 2 1/2 hours of cooking time, use tongs to lift the chicken thighs out of the pot and onto a cutting board.
9. Chop the chicken thighs.
10. Return the chopped chicken to the Crock Pot and stir well.
11. Add the frozen veggies to the pot and stir well.
12. Return the lid to the Crock Pot and leave the mixture to continue cooking for the remaining hour.
13. After 3 1/2 hours of total cooking time, remove the lid and stir well.
14. Scoop the creamy chicken mixture into bowls and top with biscuits or crescent rolls.
15. Serve and enjoy!

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