Crockpot Cajun Chicken Pot Pie
If you love the comfort of chicken pot pie but want something even easier, this Crockpot Cajun Chicken Pot Pie is the cozy bowl you’ve been craving. Tender shredded chicken, creamy Cajun-seasoned gravy, vegetables, and fluffy biscuits right on top… it’s everything you want in a cold-weather dinner without the work of making a traditional pie crust.
This recipe uses your slow cooker to build rich flavor over several hours, and the biscuits finish right on top for the perfect pot-pie-meets-dumpling moment. It’s hearty, saucy, and packed with Creole spices that turn a classic dish into something bold and irresistible.
Ingredients You’ll Need
- Boneless chicken breasts
- Cream of Mushroom soup
- Milk
- Onion + celery
- Frozen mixed vegetables
- Baby potatoes
- Creole Trinity & Herb seasoning
- Poultry seasoning + poultry herb blend
- Salt + pepper
- Refrigerated biscuits
Simple ingredients, big comfort.
How to Make Crockpot Cajun Chicken Pot Pie
1
Load the Crockpot
Place the chicken breasts into the bottom of your slow cooker. Add diced onion, celery, quartered baby potatoes, and frozen mixed vegetables.
2
Add Soup + Seasonings
Pour in the cream of mushroom soup and milk. Sprinkle generously with Creole Trinity & Herb seasoning, poultry seasoning, poultry herb blend, salt, and pepper. The crockpot will do the rest.
3
Slow Cook to Perfection
Cook on HIGH for 6 hours until the chicken is fall-apart tender.
4
Shred and Stir
Shred the chicken with two forks and stir it back into the creamy vegetable mixture. This creates that thick, comforting pot pie filling.
5
Biscuit Topping
Open the canned biscuits, place them right on top of the filling, cover the lid, and cook for another 20–25 minutes until they’re fluffy and fully baked.
6
Serve & Enjoy
Scoop into bowls, making sure everyone gets plenty of filling and a warm, tender biscuit on top.
Crockpot Cajun Chicken Pot Pie
Ingredients
- 3 boneless chicken breasts
- 1 10.5 oz can of Campbell’s Cream of Mushroom Soup
- 1 small onion diced
- 4 small celery stalks diced
- 1 cup milk
- 1 24 oz bag frozen mixed vegetables
- 1 small bag of small round potatoes baby potatoes, quartered or halved
- 2 tbsp Creole Trinity and Herb Seasoning
- 2 tbsp poultry seasoning
- 2 tbsp poultry herb seasoning
- Salt and black pepper to taste
- 1 16.3 oz can refrigerated biscuits
Instructions
- Place chicken breasts in the crockpot.
- Add diced onion, celery, potatoes, and frozen mixed vegetables.
- Pour in the Cream of Mushroom soup.
- Season generously with Creole Trinity & Herb blend, poultry seasoning, salt, and pepper.
- Cook on HIGH for 6 hours.
- Remove chicken, shred it, and stir back into the crockpot to create that thick, creamy filling.
- Place biscuits on top, cover, and cook another 20–25 minutes until biscuits are fluffy and fully baked.
- Spoon into bowls and serve it saucy, biscuit-topped, and COZY.
