Slow cooker chicken pot pie has everything you love about a traditional pot pie recipe, made into an easy make-ahead dinner! Juicy chicken, mixed vegetables, and tender potatoes cook in a savory, creamy gravy, topped with freshly baked biscuits when served. It’s pure comfort food.
Crock Pot Chicken Pot Pie
I have my traditional beef pot pie and chicken cobbler, which are baked in the oven, but when we’re in the mood for something hands-free, cozy, and delicious, it’s slow cooker chicken pot pie. Just layer the creamy chicken and veggies into your crockpot, and come back a few hours later to the best comfort food dinner.
You could even make your biscuit topping from scratch with these homemade buttermilk biscuits!
Why Slow Cooker Chicken Pot Pie Is the Perfect Weeknight Dinner
- Pantry staples. I use canned cream of chicken soup (or cream of mushroom), which I almost always have stocked in my pantry for tuna casserole or King Ranch chicken. The rest of the ingredients are just as easy, with canned biscuits for the topping.
- Make-ahead magic! It takes minutes to load the ingredients into the slow cooker, and then go about your business until it’s time to bake the biscuits. You can let this chicken pot pie slow cook overnight, or set it in the morning.
- One pot. Like the leftover turkey pot pie I make after Thanksgiving, this slow cooker chicken pot pie is another one-pot wonder. You could absolutely make this recipe with turkey, too!
Ingredients Needed to Make This Recipe
The ingredients are the same as you’d use for traditional chicken pot pie. The difference here is that, instead of a pie crust, you’ll serve this slow cooker pot pie topped with biscuits.
- Chicken Breasts – I use boneless, skinless chicken breasts as they’re easy to shred, but chicken thighs are fine, too.
- Seasoning – Garlic powder, onion powder, salt, pepper, and poultry seasoning. You can use a store-bought blend or try my homemade chicken seasoning.
- Milk – I prefer whole milk or 2% for a thick, creamy sauce. For a richer sauce, use half-and-half.
- Cream of Chicken Soup – Canned soup is a good shortcut here. Cream of mushroom will also work.
- Chicken Broth – Or vegetable broth.
- Onion – Choose a yellow onion or shallot, and chop it finely.
- Frozen Vegetables – The classic choice for chicken pot pie! You can use frozen peas and carrots, or a mix with green beans or sweet corn. Canned vegetables are good substitutes; just rinse them and drain them well before using.
- Potatoes – Peeled, diced potatoes bulk up the dish. Also, the starches in the potatoes help enrich and thicken the creamy gravy. Good options are fingerling, new potatoes, baby potatoes, and even Yukon Gold or russet potatoes.
- Canned Biscuits – Pillsbury biscuits are convenient, but you can use your favorite homemade biscuits recipe or even these butter swim biscuits.
Recipe Tips
- Don’t thaw the frozen veggies; they can go right into the pot pie from frozen.
- Check that the chicken is cooked. Use an instant-read thermometer to check that the internal temperature of the slow-cooked chicken is 165ºF before you shred it.
- Shredded or cubed. Once the chicken is cooked, you can shred it or dice it into cubes if you prefer.
- Brush the biscuits with butter. This is an easy way to bring loads of flavor to baked canned biscuits. Melt butter in the microwave (or make garlic butter) and brush it over the biscuits right as they come out of the oven.
What to Serve With Chicken Pot Pie
A bowl of slow cooker pot pie topped with fluffy biscuits is a meal on its own, but there are lots of ways to round out dinner:
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Prep the chicken. Season the chicken breasts with garlic powder, onion powder, poultry seasoning, salt, and pepper on all sides. Transfer the chicken breasts to the slow cooker.
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Make the sauce. In a bowl, add milk, cream of chicken soup, and chicken broth. Whisk well to combine, and pour it over the chicken.
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Add the veggies. Add the chopped onion, mixed vegetables, and potatoes over the chicken.
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Cook. Cover and cook on Low for 6 hours or on High for 3-4 hours.
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Prepare the topping. Remove your biscuits from the package and bake them according to the package directions.
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Shred the chicken. When done, remove the chicken breasts from the slow cooker and shred them using two forks. Stir the shredded chicken back into the slow cooker, then give it a good stir.
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Serve. Ladle the chicken pot pie into bowls and serve it topped with the freshly baked biscuits.
- No thawing needed: There is no need to thaw the frozen veggies before using them in the pot pie.
- Shred or chop the chicken: You can shred the chicken or cut it into cubes once it is cooked.
- Butter it up: Prepare your biscuits according to package directions, but for some extra flavor, brush them with melted butter after baking.
- Substitute the soup: You can use cream of mushroom soup for the recipe.
Calories: 545kcal | Carbohydrates: 67g | Protein: 28g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 58mg | Sodium: 1191mg | Potassium: 1047mg | Fiber: 6g | Sugar: 6g | Vitamin A: 4021IU | Vitamin C: 25mg | Calcium: 132mg | Iron: 5mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
How to Make Chicken Pot Pie in a Slow Cooker
Here are the steps to prepare this easy, set-it-and-forget-it crock pot chicken pot pie.
- Season the chicken. Start by seasoning the chicken all over with a mix of garlic powder, onion powder, poultry seasoning, salt, and pepper. Place the chicken breasts in the slow cooker.
- Make the sauce. In a bowl, whisk together the milk, cream of chicken soup, and chicken broth, then pour it over the chicken.
- Add the veggies. Layer the diced onions, frozen vegetables, and potatoes over the chicken breasts.
- Cook. Close the lid and cook the chicken pot pie filling on High for 3-4 hours, or on Low for 6-7 hours.
- Bake the biscuits. When it’s close to serving time, take out the canned biscuit dough and bake the biscuits following the package directions.
- Shred the chicken. Use two forks to shred the cooked chicken, then stir it back into the sauce inside the slow cooker. Ladle the chicken pot pie into bowls and add freshly baked biscuits on top.
Storing and Reheating Leftovers
- Refrigerate. Store the cooled chicken pot pie in an airtight container in the fridge for up to 4 days.
- Reheat. Warm up leftovers on the stovetop or in the microwave, stirring often.
- Freeze. You can freeze the chicken pot pie without the biscuits. Transfer the contents of the crock pot to an airtight, freezer-safe container. Freeze for up to 2 months and thaw the leftovers in the fridge before reheating.
