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.

Slow Cooker Chicken Pot Pie – Easy Comfort Dinner in 5 Steps

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)

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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