There’s something magical about a slow cooker meal that greets you with comfort at the end of a long day. In this guide, we’re diving into a hearty, family-favorite: Slow Cooker Chicken Pot Pie. This article brings together cozy flavors, minimal prep, and foolproof crockpot techniques. From the creamy filling to golden biscuit toppings, every bite delivers warmth. We’ll walk you through step-by-step instructions, storage tips, variations, and topping options. Whether you’re cooking for a crowd or prepping ahead for a busy week, this slow cooker classic deserves a spot in your recipe rotation.
Table of Contents
Table of Contents
My Story + Why You’ll Love Slow Cooker Chicken Pot Pie
Cooking with Heart: Why This Dish Means So Much to Me
When I was a little girl, I spent weekends tucked under my grandmother’s arm while she stirred creamy pots and baked buttery pies. Chicken pot pie was her signature dish. I still remember how her kitchen smelled savory herbs, slow-simmered chicken, and love in every layer. But life is different now. I have a full schedule, a family to feed, and very little time. That’s where this slow cooker chicken pot pie saves the day. It brings all the same comfort and nostalgia without the work of rolling out crusts or watching bubbling pots.
This version feels like a hug. It uses pantry staples, freezer-friendly ingredients, and lets your slow cooker do the heavy lifting. With just a bit of chopping and a simple mix-and-pour sauce, you’ll be amazed how rich and homey the result is. If you’re craving more cozy chicken dinners, don’t miss our Million Dollar Chicken Crockpot Pasta or Slow Cooker Honey Garlic Chicken both are ideal for busy nights.
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Slow Cooker Chicken Pot Pie: Comfort in Every Crockpot Bite
- Total Time: 6 hours 10 minutes
- Yield: 6 servings
Description
This Slow Cooker Chicken Pot Pie is a creamy, comforting classic made easy with pantry staples and simple prep. It’s a cozy, one-pot family dinner topped with flaky golden biscuits.
Ingredients
3 boneless, skinless chicken breasts
1 small yellow onion, diced
2 medium potatoes, peeled and cubed
¾ cup diced celery
1 bag (16 oz) frozen mixed vegetables
1 can (10.5 oz) cream of chicken soup
1 cup whole milk
½ cup low-sodium chicken broth
1 tsp kosher salt
½ tsp black pepper
1½ tsp garlic powder
½ tsp onion powder
¾ tsp poultry seasoning (or sage, thyme, rosemary)
1 can refrigerated biscuits (Grands-style)
Instructions
1. Place chicken in slow cooker and season with salt, pepper, garlic powder, onion powder, and poultry seasoning.
2. Add onion, celery, potatoes, and frozen vegetables over the chicken.
3. In a bowl, whisk together soup, milk, and broth. Pour over veggies. Stir the top layer gently.
4. Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours.
5. Bake biscuits in oven according to package instructions about 20 minutes before serving.
6. Remove and shred chicken. Return to pot and stir well.
7. Serve hot, topped with a golden biscuit.
Notes
Use puff pastry or mashed potatoes as an alternate topping.
Make it ahead and freeze the filling for up to 3 months.
Add cornstarch slurry at the end if a thicker texture is desired.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
What Makes This Chicken Pot Pie Recipe Special?
This isn’t your traditional pie crust kind of pot pie. Instead, flaky biscuits or puff pastry are baked separately and added just before serving, giving you all the flavor without the fuss. Here’s why this recipe is a keeper:
- Dump-and-go: Just add the ingredients and let it cook. No browning or pre-cooking required.
- Budget-friendly: Uses affordable ingredients you already have at home.
- Hearty & balanced: With lean protein, vegetables, and creamy sauce, it’s a complete one-pot meal.
- Versatile: Easily swap chicken cuts, veggies, or toppings based on what you have on hand.
- Kid-approved: Even picky eaters love this cozy combination.
I love pairing it with a side of Lazy Day Chicken Tacos for a quick leftovers remix or serving it up family-style with Garlic Butter Herb Chicken.
Whether it’s your first time using a slow cooker or you’re already a crockpot enthusiast, this dish delivers.
Ingredients & Topping Variations for Slow Cooker Chicken Pot Pie
Easy Ingredients You Already Have at Home
The beauty of this slow cooker chicken pot pie lies in how effortlessly it comes together with everyday ingredients. You don’t need anything fancy just real, satisfying food. Here’s what you’ll need for the base:
Protein & Veggies
- 3 boneless, skinless chicken breasts (or thighs)
- 1 small yellow onion, diced
- 2 medium potatoes, peeled and cubed
- ¾ cup celery, diced
- 1 bag (16 oz) frozen mixed vegetables (peas, carrots, corn, green beans)
Creamy Sauce
- 1 can (10.5 oz) cream of chicken soup
- 1 cup milk (whole milk adds richness)
- ½ cup chicken broth (low sodium preferred)
Seasonings
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 ½ tsp garlic powder
- ½ tsp onion powder
- ¾ tsp poultry seasoning (or dried thyme, sage, rosemary)
Topping
- 1 can refrigerated biscuits (like Grands), or your favorite biscuit dough
Mix everything in the slow cooker, let it simmer low and slow, then add your cooked biscuit topping. The result is a hearty filling loaded with classic flavors.
This filling also pairs beautifully with 5-Ingredient BBQ Pulled Chicken or Crockpot Teriyaki Chicken for delicious meal planning throughout the week.
Best Toppings: Biscuits and Beyond
You’re not limited to canned biscuits this recipe welcomes creativity. Here are topping swaps to suit your mood:
- Puff pastry: Bake separately and serve on top for crisp, buttery crunch.
- Homemade biscuits: Drop dough on top during the last hour for a dumpling-like texture.
- Mashed potatoes: A cozy, shepherd’s pie-style twist.
- Crescent roll sheets: Baked separately and served like crust.
- Cheddar Bay biscuit mix: Adds cheesy, garlicky flair baked fresh in the oven.
Try experimenting with combos like using cheddar biscuits on one serving and mashed potatoes on another. If you enjoy hearty slow cooker meals, this dish complements a bowl of Easy Crock Pot Beef Stroganoff beautifully.
How to Make Slow Cooker Chicken Pot Pie Step-by-Step
Step-by-Step: Let the Slow Cooker Do the Work
This slow cooker chicken pot pie is the ultimate fix-it-and-forget-it comfort food. You’ll spend about 10 minutes on prep, and the rest of the magic happens inside your crockpot.
1. Layer the Ingredients
Start by placing chicken breasts in the bottom of your slow cooker. Sprinkle with salt, pepper, garlic powder, onion powder, and poultry seasoning. Add chopped onions, celery, diced potatoes, and frozen mixed vegetables over the chicken.
2. Make the Sauce
In a medium bowl, whisk together cream of chicken soup, milk, and broth until smooth. Pour this mixture over the vegetables. Gently stir the top layer to coat everything evenly, but don’t disturb the chicken on the bottom.
3. Cook Low and Slow
Cover the lid and cook on LOW for 6–8 hours or HIGH for 3–4 hours. The chicken should be fork-tender and the sauce creamy. Potatoes will be soft, and your kitchen will smell amazing.
4. Bake or Add Biscuits
About 20 minutes before serving, bake your biscuits in the oven according to package directions. Want to cook them in the crockpot? Drop raw biscuit dough on top and continue cooking on HIGH for 1 hour with a towel under the lid to absorb steam.
5. Shred and Serve
Remove the chicken, shred it with two forks, and return it to the slow cooker. Stir well, then ladle into bowls. Top each serving with a warm, golden biscuit.
This simple process creates an irresistibly creamy and filling meal. Pair it with a crisp side salad or even these Chicken and Cabbage wraps for a lighter twist.
Want more family-style comfort? Try it alongside our Garlic Butter Dinner Rolls for the full cozy experience.
Storage, Reheating, and Leftover Tips for Chicken Pot Pie
Store It Right: Fridge & Freezer Instructions
One of the best things about slow cooker chicken pot pie is how well it stores. Whether you’re meal prepping or just handling leftovers, this recipe stays creamy and satisfying even days later.
Refrigerator: Let the pot pie filling cool completely. Store it in an airtight container for up to 4 days. Keep biscuits separate to avoid sogginess.
Freezer: You can freeze the filling (without the biscuit topping) for up to 3 months. Portion into freezer-safe bags or containers. Thaw overnight in the fridge before reheating.
Pro Tip: If you’re planning ahead, make a double batch of filling and freeze half. It reheats like a dream.
Looking for more freezer-friendly dinners? Try our Beef and Vegetable Soup or Slow Cooker Ground Beef Recipes.
How to Reheat Without Losing Creaminess
When reheating, go slow and low to keep that velvety texture:
Stovetop: Warm the filling in a saucepan over medium-low heat, stirring often. Add a splash of milk if it thickened too much.
Microwave: Place in a microwave-safe bowl, cover loosely, and heat in 45-second bursts, stirring in between.
Oven: For larger portions, reheat in a baking dish at 325°F for about 15–20 minutes. Add freshly baked biscuits on top for that just-made taste.
Leftovers also make a delicious base for something new try turning them into mini pot pie cups with crescent dough, or serve over rice or noodles. For even more versatile chicken recipes, check out our flavorful Outback Steakhouse Alice Springs Chicken another comforting favorite.
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FAQ: Slow Cooker Chicken Pot Pie
Can you put raw chicken in a slow cooker for pot pie?
Yes, raw chicken is perfect for this recipe. The slow cooker will safely bring the chicken to temperature during the long cook time. It becomes fork-tender and shreds easily without any browning required.
What can I use instead of pie crust in chicken pot pie?
Instead of traditional pie crust, this recipe uses fluffy baked biscuits. You can also use puff pastry, mashed potatoes, crescent roll sheets, or biscuit dough cooked right in the slow cooker.
Can I use frozen vegetables in slow cooker chicken pot pie?
Absolutely. Frozen mixed vegetables save time and add color, texture, and nutrients. No need to thaw just toss them in with the rest of the ingredients.
How do I thicken chicken pot pie filling in the crockpot?
The creamy filling is thickened naturally using cream of chicken soup, potatoes, and milk. For an even thicker texture, you can add 1–2 tablespoons of cornstarch mixed with a bit of water toward the end of cooking.
Conclusion
Slow cooker chicken pot pie is one of those magical recipes that brings comfort, flavor, and ease to your dinner table. With minimal prep and simple ingredients, it lets your slow cooker do the heavy lifting while you focus on your day. The tender chicken, creamy sauce, and biscuit topping feel like a warm hug in every bowl. Whether you’re a busy parent, a beginner cook, or just craving something cozy, this crockpot classic is for you.
Don’t forget to explore more hearty meals like our Slow Cooker Honey Garlic Chicken and Lazy Day Chicken Tacos. You’re always welcome in this kitchen.