Slow Cooker Chicken Pot Pie

This slow cooker chicken pot pie recipe makes a big batch of juicy chicken with hearty potatoes, creamy sauce, healthy veggies, and buttery biscuits.

Chicken pot pie always sounds delicious, and what if we don’t have to stress about the pie crust, the filling, and whether the pie is baked through? For busy moms, crock pot chicken pot pie is a real-life hack.

Typical Southern comfort food was made even easier with the invention of a crock pot. I love these easy hands-off recipes, as I can use this time to do so much around the house! If you’re ready to cook a yummy dinner, let’s make this dish.

Why You’ll Love This Recipe

• Dump-and-go complete meal for a big family dinner.
• Slow cooking is such a great idea to make tender chicken that anyone will love.
• A great recipe to make ahead and the leftovers taste amazing the next day!
• Only simple ingredients – pantry staples. This makes this easy recipe very budget-friendly.

Ingredients Notes

• Boneless skinless chicken breasts. If you have frozen chicken, you should either first thaw it or add 1-2 hours of cooking time.
• Gold potatoes, peeled and cubed (about 5-6 potatoes)
• Aromatics: onion, minced garlic, and celery stalks
• Seasoning: dried thyme, salt, and black pepper, to taste. You can play around and use garlic salt or celery salt. If possible, you can add fresh thyme to the meal.
• Condensed cream of chicken soup. Condensed soup has so much flavor, it is one of my favorite ingredients to use. Of course, it is fine to use chicken stock or broth or cream of mushroom.
• Chicken broth. It is ok to use low-sodium broth for a bit healthier dish.
• Heavy cream or whole milk for creaminess.
• Frozen vegetables. I love using mixed vegetables. Of course, you can use fresh veggies in season and some frozen ones. It can be green beans, carrots, frozen peas, asparagus, corn, cauliflower, and any others you love. Mushrooms are not a classic addition, but work very well. You don’t need to pre-cook or thaw frozen vegetables.

For Serving

• Grands Southern homestyle butter tastin’ biscuits, for serving.
• Fresh parsley, for garnish (optional)

Kitchen Equipment

• 6 qt crock pot

How To Make Slow Cooker Chicken Pot Pie Recipe

1: Load The Pot Pie Filling Ingredients

1. Spray the cooker insert with cooking spray.
2. Arrange the chicken breasts in a single layer on the bottom of the cooker insert.
3. Add the potatoes, onion, sliced celery, garlic, thyme, salt, and pepper evenly over the top of the chicken.

2: Add The Creamy Sauce

1. Top with the cream of chicken soup, broth, and heavy cream.
2. Cover and cook on low for 6-8 hours or on high for 3-4 hours. Be sure to stir every 60-90 minutes to ensure things are cooking evenly.

3: Bake Biscuits Separately

1. When you reach the last hour of cooking, preheat the oven and prepare the biscuits according to the package directions.
2. If you want to make homemade biscuits, this is my favorite biscuit recipe: easy buttermilk biscuits.
3. While the biscuits are cooking, check the internal temperature of the chicken, once it is 165F, remove the chicken from the cooker and cut it into cubes. You can also pull it apart with two forks if you prefer a shredded texture over bite-sized pieces.
4. Add the chicken back to the cooker along with the frozen mixed vegetables. Stir to combine.
5. Cover and cook for the remaining hour or until the vegetables are cooked through and softened.
6. Serve with the baked fluffy biscuits and parsley for garnish if desired. If you want a little tang, add a dollop of sour cream.

Storage

Allow to cool before covering and storing. Store leftover cooked chicken soup in an airtight container in the refrigerator for 3-5 days. 

Store the biscuits in a separate container and refrigerate for up to 4-5 days.

To reheat, preheat the oven to 350 F and warm the leftover filling until all heated through for about 10 minutes. Individual portions can be easily warmed up in a microwave for a couple of minutes.

To make slow cooker chicken pot pie freezable, do not add potatoes and biscuits. Cook as the recipe follows, cool down, and freeze in airtight containers for up to 3-4 months.

Thaw, add to the crock pot with potatoes, and cook until potatoes are soft.

To Make Ahead

If you use fresh vegetables, you can chop them all 2-3 days ahead and simply store in a sealed bag in the fridge.

Substitutions & Variations

• Chicken breast or boneless chicken thighs can be used. To save some cooking time, you can use leftover rotisserie chicken. For a heartier meal, pork and beef are great options.
• You can use onion powder and garlic powder but they don’t have as much flavor. Poultry seasoning can also enhance the taste.
• Potatoes options. Gold potatoes, red potatoes, baby potatoes, russet potatoes, and even shredded hash browns can be used. Italian-style substitute for potatoes are tortellini.
• You can serve it with any store-bought or homemade biscuits, crescent rolls, French bread, puff pastry, or sourdough loaf. OR you can omit the bread altogether and use egg noodles or rice instead.
• Cheesy sauce. Simply add crowd-favorite cheddar or parmesan.

Expert Tips To Make The Best Crockpot Chicken Pot Pie

• Do not go past the recommended cooking times or the chicken will dry out.
• If you want the mixed veggies extra soft and tender, you can add them with the rest of the ingredients at the start of cooking.
• If cooking with fresh vegetables, they may need less time to soften than frozen veggies. And if you want more flavors, sautee veggies before adding them to the pot.
• For easier clean-up, use a slow cooker liner.
• For a thicker and creamier soup, use less broth and add a little more cream. 
• To make a thicker consistency, add a cornstarch slurry by mixing 1 tablespoon corn cornstarch with 1 tablespoon of cold water and stirring the mixture into the soup. Cook for 10 more minutes, or until desired consistency is reached. Without it, it can seem a bit watery.
• No time? Swap the slow cooker recipe with the instant pot one or prepare the chicken pot pie in a Dutch oven.

Alternatively, you can bake biscuits on top of the chicken mixture like a top pie crust for 10-15 minutes. In that case, I will recommend eating the dish right away as it will be hard to separate biscuits from chicken pot pie for storing.

If you love this slow cooker recipe, you’re going to love these other slow cooker meals too. Please click each link below to find the easy, printable recipe!

More Great Pot Pie Recipes

Ham Pot Pie

Instant Pot Chicken Pot Pie

Copycat KFC Chicken Pot Pie

Easy Chicken Pot Pie

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