Slow Cooker Chicken Pot Pie
This foolproof Slow Cooker Chicken Pot Pie is a rich and delicious set-it-and-forget-it one pot meal the whole family craves. Much easier than the classic recipe, and takes about a quarter of the time to prep! Rich and creamy, and comfort food at its finest.
Who doesn’t love a good comfort food meal? I know we do! It warms us up, fills us up, and feels extra special. This Crock Pot Chicken Pot Pie checks all those boxes, but the best part? It’s a no-fuss, shortcut version, so it’s great for busy weeknights. I cannot stress how incredibly easy this chicken pot pie is, and it tastes totally homemade, but without the hassle or long prep time you need with the traditional method.
Tender chicken gets smothered in a rich and creamy sauce, mixed with savory seasonings and colorful veggies, then it’s all topped with buttery biscuits. My kids go crazy for this crockpot pot pie, and dare I say it’s almost better the next day? Clean-up is minimal, thanks to the real MVP of dinner time…the slow cooker. So the only thing left to say is… seconds, please!
If you’re a comfort food fan like we are, try these other easy recipes sure to warm you up. We love these creamy Garlic Mashed Potatoes and this hearty One Pot Lasagna Soup is one of our family’s favorites.
Why You’ll Love This Recipe
- Hands-Off Cooking: This is a stress-free, simple recipe with minimal prep. Once everything goes in the slow cooker, your work is done. Let the crockpot do the work for you!
- Easy Twist on Classic Comfort Food: The ease of the slow cooker and store-bought biscuits turns the traditional comfort food into a simple, no-fuss meal you can get on the table anytime. No need to stand over the stove making a roux or dough from scratch.
- Family Friendly Favorite: With tender chicken, fluffy biscuits, and simple, familiar flavors, this is a meal the whole family loves. Yes, including picky-eaters!
- Flavorful and Filling: This recipe is creamy, hearty, and full of warm, comforting flavors, making it the ultimate satisfying dish to fill you up.
- Customizable: Add extra veggies if you’d like, and use puff pastry or frozen pie crust instead of biscuits if it’s what you have on hand. Make this dish however your family likes, it’s easy to change up.
Ingredients
- Chicken: We like boneless, skinless breasts for this. A store-bought rotisserie chicken would be a great time saver, too.
- Potatoes: Use creamy Yukon Gold or red potatoes for the best texture.
- Celery & Onion: Classic ingredients and flavors for this dish. Use yellow or sweet onions for their flavor.
- Cream of Chicken Soup: Thick and savory, the key secret ingredient for the creamy sauce.
- Chicken Broth: Use your favorite store-bought or homemade variety.
- Garlic Powder & Poultry Seasoning: For added savory flavoring.
- Frozen Mixed Vegetables: Find the medley in the freezer section, we like green beans, carrots, and corn.
- Grands Biscuits: Buttery, flaky and fluffy, the perfect shortcut topper.
- Parsley: Fresh, bright herb garnish.
How To Make Slow Cooker Chicken Pot Pie
1. Add the chicken, potatoes, celery, and onion to the slow cooker.
2. In a bowl, whisk together the cream of chicken soup, chicken broth, garlic powder, poultry seasoning, salt, and pepper. Pour over the ingredients in the slow cooker and stir gently to combine.
3. Cover and cook on LOW for 5–6 hours or HIGH for 3 hours, until the potatoes are nearly tender and the chicken is cooked through.
4. Stir in the frozen mixed vegetables. Cover and continue cooking on LOW for 30–45 minutes or HIGH for 20–30 minutes, just until the vegetables are heated through and tender.
5. Remove the chicken, shred or break into chunks, then return it to the slow cooker. Stir and taste, adjusting seasoning if needed.
6. Bake biscuits according to package directions.
7. Serve the chicken pot pie mixture warm, topped with a biscuit and garnish with parsley if desired.
Expert Tips
- Try Chicken Thighs: We love boneless skinless breasts in this dish, but try chicken thighs for even more tenderness and extra juiciness.
- Add a Splash Of Cream: Right before serving, stir in a splash of cream into the filling for extra richness. Do this during the last 30 min of cooking (on low or off the heat). Don’t continue to cook the filling for much longer than this once cream is added, otherwise the sauce can break and become grainy.
- Thicken The Filling: If the filling seems too thin, thicken it up with a simple cornstarch slurry – mix together equal parts cornstarch and water, and stir into the warm filling until you reach your desired consistency. I like to start with 2 teaspoons cornstarch to 2 teaspoons water to be safe.
- Season At The End: After everything’s cooked and ready to serve, taste the filling and adjust seasonings for best flavor balance.
- Add Herbs To Serve: Fresh parsley and thyme are classic, complimentary herbs for chicken pot pie. They’re a nice final flavor touch.
Variations
- Use Other Biscuits: Pop tube Grands are great, but there are a variety of refrigerated biscuits and biscuit dough you can choose from.
- Try Puff Pastry Squares: Puff pastry is flaky, buttery, and delicious with this chicken pot pie. Try baking these up, then topping each dish to serve.
- Use Pie Crust Rounds: Store-bought pie crust is another great “crust” option. Cut small rounds out, then bake and top the chicken pot pie. You can find this in the fridge or freezer section at the grocery store.
- Serve With Mashed Potatoes or Rice: To bulk up this meal, and to catch all that creamy sauce.
- Try Another Protein: This recipe is great with leftover turkey. If you use already cooked turkey or chicken, it’ll shorten the cook time, too.
Storage
Store any leftovers in an airtight container in the fridge for up to 4 days. To reheat, separate the biscuits from the filling, then warm the filling on the stovetop over medium heat, with an added splash of broth or milk if needed. Warm the biscuits in the oven at 350° until hot. Top the warm filling with the crisped up biscuit to serve.
You can freeze leftovers, too. Store in an airtight container in the freezer for up to 3 months. When you’re ready to eat, thaw in the fridge overnight and warm the filling on the stovetop. We recommend making a freshly baked batch of biscuits to top with!
FAQs
Yes. You can add raw, uncooked biscuit dough to the slow cooker on top of the chicken filling during the last 1-2 hours of cooking. They’ll puff up and become a bubble, dumpling-like topping. If you want something crispier and more traditional, we recommend baking them separately.
You can add a cornstarch slurry to thicken the filling, if needed. Mix together equal parts cornstarch with water until smooth, the stir into the hot filling. It’ll thicken immediately. Add more, if needed.
Definitely. This chicken pot pie is a great freezer friendly recipe. Store the filling in an airtight container in the freezer for up to 3 months. Thaw in the fridge overnight before serving, then warm on the stovetop over medium heat, stirring occasionally. You can store the biscuits on top, too, but the texture will become very soft once thawed. We suggest baking fresh biscuits to serve.
More Delicious Slow Cooker Recipes
- Slow Cooker Mac and Cheese
- Slow Cooker Marry Me Chicken
- Slow Cooker White Queso Dip
- Slow Cooker Cinnamon Roll Casserole
Slow Cooker Chicken Pot Pie
Ingredients
- 3 –4 boneless skinless chicken breasts, cut into chunks
- 6 –8 medium potatoes Yukon gold or red, peeled and diced
- 1 cup chopped celery
- ½ cup chopped onion yellow or sweet
- 2 10.5 oz cans cream of chicken soup
- ½ cup chicken broth
- 1 tsp garlic powder
- 1 tsp poultry seasoning
- 1 tsp salt
- ½ tsp black pepper
- 1 16 oz bag frozen mixed vegetables
- 1 16 oz can Grands biscuits
- Optional garnish: chopped fresh parsley
Instructions
- Add the chicken, potatoes, celery, and onion to the slow cooker.
- In a bowl, whisk together the cream of chicken soup, chicken broth, garlic powder, poultry seasoning, salt, and pepper. Pour over the ingredients in the slow cooker and stir gently to combine.
- Cover and cook on LOW for 5–6 hours or HIGH for 3 hours, until the potatoes are nearly tender and the chicken is cooked through.
- Stir in the frozen mixed vegetables. Cover and continue cooking on LOW for 30–45 minutes or HIGH for 20–30 minutes, just until the vegetables are heated through and tender.
- Remove the chicken, shred or break into chunks, then return it to the slow cooker. Stir and taste, adjusting seasoning if needed.
- Bake biscuits according to package directions.
- Serve the chicken pot pie mixture warm, topped with a biscuit and garnish with parsley if desired.
Notes
- Store leftovers in an airtight container in the fridge for up to 4 days. To reheat, separate the biscuits from the filling, then warm the filling on the stove over medium heat, with an added splash of broth or milk if needed.
- Warm the biscuits in the oven at 350° until hot. Top the warm filling with biscuits to serve.
- Store leftovers in the freezer for up to 3 months. When ready to eat, thaw in the fridge overnight and warm the filling. We recommend making a freshly baked batch of biscuits to top.
