Ever wished for an easy chicken pot pie recipe that practically cooks itself? Look no further! This Slow Cooker Chicken Pot Pie is your perfect solution. With minimal prep and maximum flavor, this recipe transforms simple ingredients like chicken breasts, canned soups, broth, and frozen veggies into a creamy, hearty pot pie filling. Top it off with buttery biscuits, and you’ve got the ultimate comfort food—all without breaking a sweat.
This recipe is perfect for busy weeknights when you crave a homemade meal but don’t have the time to spend hours in the kitchen. Let your slow cooker do the work, and in a few hours, you’ll have a dish that will leave everyone at the table asking for seconds.
Ingredients for the Slow Cooker Chicken Pot Pie
Here’s what you’ll need to make this crowd-pleaser:
- Boneless, skinless chicken breasts – The hearty protein base of your pot pie.
- Garlic powder – Adds subtle, savory depth to the dish.
- Dried oregano – Enhances the flavor with aromatic herbal notes.
- Cracked black pepper – Provides a mild kick for a balanced taste.
- Yellow onion – Adds sweetness and complexity to the base.
- Frozen mixed vegetables – A colorful and convenient mix of peas, carrots, corn, and green beans.
- Condensed cream of chicken soup – Creates a creamy and flavorful sauce.
- Condensed cream of celery soup – Adds a delicate celery undertone.
- Chicken broth – Keeps everything moist and savory.
- Refrigerated biscuits – The perfect flaky, golden topping.
How to Make Slow Cooker Chicken Pot Pie
Step 1
Place 4 skinless chicken breasts in a large slow cooker. Add onion, carrots, celery, parsley, paprika, oregano, salt and pepper. Pour chicken stock and cream of chicken soup over top. Stir the mixture on top of the chicken.
Cover and cook on low for 6-8 hours or cook on high for 3-4 hours.
Step 2
Thirty minutes before cooking time is up, remove the chicken breasts and shred using two forks or chop chicken. Return the meat to the crock pot along with the frozen peas and corn and let everything cook for 30 minutes.
Step 3
Bake the biscuits in the oven according to what the package says during the remaining 10 minutes. Scoop the chicken pot pie filling into a bowl and place a baked biscuit on top. Dinner is served!
Variations and Substitutions
Chicken Thighs
Swap the chicken breasts for boneless, skinless chicken thighs for a richer flavor. Thighs are equally easy to shred and bring a different texture to the dish.
Vegetarian Option
Omit the chicken and add more frozen vegetables or a plant-based protein like tofu or chickpeas for a vegetarian version.
Thicker Filling
For a thicker filling, reduce the chicken broth to ½ cup, or stir in a cornstarch slurry (2 tablespoons cornstarch mixed with 2 tablespoons water) after shredding the chicken. Let it cook on high for an additional 15-30 minutes.
Creamier Filling
Stir in ½ cup of heavy cream or sour cream after shredding the chicken for an extra creamy texture. Cook for 15-20 minutes on high to incorporate.
Homemade Biscuits
For a homemade touch, replace the refrigerated biscuits with freshly baked homemade biscuits. Add herbs like parsley or thyme for added flavor.
Alternate Cream Soups
Experiment with different condensed soups, such as cream of mushroom, cream of potato, or cream of broccoli to customize the flavor.
Fresh Vegetables
Swap the frozen vegetables for fresh ones like carrots, celery, corn, green beans, and peas for a more homemade feel.
Additional Herbs
Add extra herbs like thyme, rosemary, or a pinch of cayenne pepper to elevate the dish.
Tips for Success
Mind the Sodium
Since the canned soups and broth are already salty, this recipe doesn’t call for additional salt. If you prefer a saltier dish, add ½ teaspoon of salt when seasoning the chicken.
Don’t Thaw the Vegetables
Frozen vegetables can go straight into the slow cooker. They’ll cook perfectly as the pot pie simmers.
Check for Doneness
Ensure the chicken reaches an internal temperature of 165°F before shredding to guarantee it’s fully cooked and safe to eat.
Resist the Urge to Peek
Avoid lifting the slow cooker lid while cooking. Each peek adds extra cooking time and disrupts the temperature.
Storage and Reheating
Refrigeration
Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep the biscuits in a separate container at room temperature.
Freezing
Freeze the pot pie filling in an airtight container for up to 3 months. Let it cool completely before freezing to prevent condensation. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat leftovers in the slow cooker on high, on the stovetop over medium heat, or in the microwave.
Frequently Asked Questions
Can I Use Bone-In Chicken?
Yes, but it will require extra cooking time, and you’ll need to remove the bones before shredding.
Can I Replace Canned Soups with Homemade Sauce?
Absolutely! Cook the chicken and vegetables in the slow cooker with 3 cups of chicken stock. After shredding the chicken, stir in ½ cup of heavy cream and a cornstarch slurry (1 tablespoon cornstarch mixed with 3 tablespoons water). Cook on high for 30 minutes until the sauce thickens.
Did You Love This Recipe?
We’d love to hear your thoughts! Leave a comment below and let us know how your Slow Cooker Chicken Pot Pie turned out.