Slow Cooker Chicken Pot Pie

This is one of those set-it-and-forget-it meals that fits perfectly into a busy week. Whether you’re heading out for the day or just want dinner to take care of itself, this recipe delivers a hearty, crowd-pleasing meal with only 10 minutes of prep.

If you’re a fan of easy crockpot chicken recipes, also check out my Slow Cooker Chicken and Stuffing Casserole and Slow Cooker Mississippi Chicken for more simple, satisfying ideas.

Reasons You’ll Love This Recipe

• Total comfort food: This slow cooker chicken pot pie has everything you love about the classic dish, creamy filling, tender chicken, and vegetables, without any of the rolling-out-dough effort. Serve it with warm biscuits and it feels like a proper Sunday dinner any night of the week.
• Practically zero prep: With just 10 minutes of chopping and layering, you can have dinner running in the crockpot before you even start your morning. There’s no pre-cooking, no sauteing, no fussing around.
• Feeds a crowd: This recipe makes 8 generous servings, making it a great choice for families, meal prep, or even bringing to a potluck. It reheats well, so leftovers are just as good the next day.
• Totally customizable: Don’t have peas and carrots? Swap them for green beans or corn. Want it extra creamy? Stir in a splash of heavy cream near the end. This recipe is forgiving and easy to make your own.: From prep to plate, these salmon bites come together incredibly fast, making them perfect for busy weeknights when you need a healthy meal without the wait.

Slow Cooker Chicken Pot Pie Ingredients

See the recipe card below for a complete list of ingredients and measurements.

• Boneless skinless chicken breasts – 1.5 pounds is the sweet spot here. The chicken goes in raw and cooks right in the broth, becoming incredibly tender and easy to shred. Chicken thighs also work well if that’s what you have on hand.
• Russet potatoes – Four russet potatoes, peeled and diced, give the filling a hearty, starchy base. They hold up nicely during the long cook and soak up all the flavors in the broth.
• Onion – One chopped onion adds depth and a subtle sweetness to the filling. Yellow or white onion both work here.
• Celery – Three sticks of chopped celery add a classic savory note and a little texture to the filling.
• Garlic – Three minced garlic cloves round out the flavors and add warmth to the broth.
• Cream of chicken soup – One 10.5 ounce can is the base of the creamy sauce. It adds richness and a classic pot pie flavor without any extra work.
• Cream of mushroom soup – Another 10.5 ounce can adds an earthy, savory depth to the filling. This combination of soups is what makes the sauce so satisfying.
• Chicken broth – One cup of chicken broth thins out the soups just enough to create a saucy, spoonable consistency.
• Dried oregano and thyme – Half a teaspoon of each adds herby, savory notes that make the filling taste like you worked much harder than you actually did.
• Salt and black pepper – Half a teaspoon of each. Season to taste once the dish is done.
• Frozen peas and carrots – A 12 ounce bag goes in during the last hour of cooking so they stay bright and don’t turn mushy.
• Frozen corn – One cup of frozen corn adds a touch of sweetness and a bit of color to the finished dish.
• Fresh herbs – Chopped fresh parsley makes a nice finishing touch on top.
• Grands buttermilk biscuits – An 8-count can of biscuits, baked according to package instructions, is how you bring the pot pie experience together at serving time.

Substitutions and Additions

• Chicken thighs can replace chicken breasts. They shred just as easily and tend to be a little richer in flavor.
• Swap the veggies with whatever you have in the freezer. Green beans, diced butternut squash, or even chopped broccoli all work well.
• Use homemade biscuits instead of store-bought if you prefer. Any fluffy, buttery biscuit recipe will do.
• Add heavy cream: Stir in half a cup of heavy cream during the last 30 minutes of cook time for an even richer, creamier filling.
• Turn it into a soup by simply adding extra chicken broth to thin the filling to your preferred consistency.
• Cream of celery soup can replace either of the canned soups if that’s what you have on hand.

How to Make Slow Cooker Chicken Pot Pie (step-by-step directions)

STEP 1. Start by placing the chicken breasts in the bottom of the slow cooker in a single layer. Add the diced potatoes, chopped onion, celery, and minced garlic on top. (Photos 1 & 2)

STEP 2. In a bowl, stir together the cream of chicken soup, cream of mushroom soup, chicken broth, dried oregano, thyme, salt, and pepper until combined. Pour the mixture evenly over the chicken and vegetables, then put the lid on. (Photos 3, 4 & 5)

STEP 3. Cook on the low setting for 6 to 8 hours, or on the high setting for 3 to 4 hours. About an hour before the end of cook time, remove the chicken breasts and either shred them with two forks or chop them into bite-sized pieces. (Photo 6)

STEP 4. Return the shredded chicken to the slow cooker along with the frozen peas, carrots, and corn. Stir everything together, replace the lid, and continue cooking for the remaining hour. (Photo 7)

STEP 5. In the meantime, bake your biscuits according to the package instructions. Serve the pot pie filling in bowls or over the warm, split biscuits, topped with fresh parsley. (Photos 8, 9, 10 & 11)

Recipe Tips

• Do not lift the lid during the first portion of cooking. Every time you open the slow cooker, you lose heat and add time to the cook.
• Shred the chicken with two forks directly in the pot or use a hand mixer for fast, easy shredding.
• If the filling is thinner than you’d like, mix one tablespoon of cornstarch with two tablespoons of cold water and stir it into the filling about 20 minutes before serving.
• Serve the biscuits on the side if you want to avoid them getting soggy in the liquid. They’re great for scooping and dipping!
• For the best flavor, use low-sodium chicken broth and adjust the salt at the end once everything is cooked.

Storing Tips

• Storage: Store leftovers separately from the biscuits to prevent them from soaking up the liquid.
• Refrigerator: The chicken pot pie filling keeps well in an airtight container in the fridge for up to 3 to 4 days. Store the biscuits in a separate bag or container at room temperature.
• Freezing: The filling freezes well for up to 2 to 3 months. Let it cool completely, then transfer to a freezer-safe container. The biscuits are best made fresh.
• Reheating: Warm the filling on the stovetop over medium-low heat, stirring occasionally, or microwave it in a covered dish until heated through. Add a splash of chicken broth if the filling has thickened up in the fridge.

Serving Suggestions

This slow cooker chicken pot pie is already a complete meal on its own, but a simple side salad is a lovely way to round it out. If you love big, satisfying crockpot dinners, my Crockpot Pot Roast is another hands-off classic worth trying on your next slow cooker night.

For something different earlier in the week, the Slow Cooker Sweet and Sour Chicken is a great option that the whole family enjoys. And if you’re planning meals for a crowd, my crockpot recipes for a potluck roundup is full of easy ideas that travel well.

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