Easy Slow Cooker Chicken Pot Pie

Ever wished for an easy chicken pot pie that practically makes itself? This Slow Cooker Chicken Pot Pie recipe has you covered. In a few simple steps, chicken breasts, seasonings, canned soups, broth, and frozen veggies combine to make the creamy pot pie filling. Top it off with buttery biscuits, and you’ve got comfort food with zero hassle.

This slow cooker chicken pot pie is the weeknight dinner hero you never knew you needed. It captures all the hearty flavors of the classic chicken pot pie without the usual kitchen hustle. The beauty of this great recipe lies in its simplicity; just toss everything into the slow cooker and let it work its magic. It’s perfect for those busy nights when you crave a comforting meal but don’t have the time for an elaborate cooking session. Trust me, your taste buds and busy schedule will thank you.

If you love effortless slow cooker recipes, check out my Salsa Chicken Slow Cooker recipe.

Ingredients for the Slow Cooker Chicken Pot Pie

• Boneless, skinless chicken breasts – Serve as a hearty protein base and add substance to the pot pie.
• Garlic powder – Adds a subtle, savory depth, enhancing the overall taste.
• Dried oregano – Introduces aromatic herbiness, contributing to savory notes.
• Cracked black pepper – Provides a mild kick, ensuring a well-balanced flavor.
• Yellow onion – Offers a sweet and savory foundation, creating complexity.
• Frozen mixed vegetables – A convenient mix that adds color, texture, and nutrition.
• Condensed cream of chicken soup – Creates a creamy sauce and adds a comforting, rich chicken flavor.
• Condensed cream of celery soup – Adds a subtle celery essence, deepening the overall profile.
• Chicken broth – Forms a savory liquid base, maintaining moisture and flavor.
• Refrigerated biscuits – The finishing touch contributes a flaky, golden topping for the pot pie..

Making the Slow Cooker Chicken Pot Pie

1. Base layer – Begin by placing the boneless chicken breasts in a single layer in the bottom of a 5-quart or larger slow cooker.
2. Season the chicken – Sprinkle garlic powder, dried oregano, and cracked black pepper evenly over the chicken.
3. Layer the ingredients – Add sliced yellow onions in an even layer, and then top with the frozen mixed vegetables.

4. Whisk the soup mixture – In a medium mixing bowl, whisk together the condensed cream of chicken soup, condensed cream of celery soup, and chicken broth until well combined.
5. Pour the soup over – Pour the soup mixture over the ingredients in the slow cooker, ensuring an even distribution of the creamy base.
6. Cook to perfection – Cover and set the slow cooker on high for 4-5 hours or low for 6-8 hours or until the chicken reaches an internal temperature of 165 degrees F.

7. Shred and combine – Once cooked, carefully remove the chicken from the slow cooker and shred it using two forks or meat claws. Return the shredded meat to the slow cooker, stir to combine, and set the temperature to warm while you proceed.
8. Bake the biscuits – Bake the refrigerated biscuits according to the package directions.
9. Serve and enjoy – Finally, serve the warm slow cooker chicken pot pie with a freshly baked biscuit, and enjoy!

Variations and substitutions

Chicken thighs – Swap out chicken breasts with boneless, skinless chicken thighs for a richer flavor. Whether you choose chicken breasts or thighs, opt for a boneless cut as it is easier to shred, and you don’t risk bones being left behind in the pie.

Vegetarian version – Skip the chicken altogether and make it a vegetarian pot pie by adding extra frozen vegetables or substituting with plant-based proteins like tofu or chickpeas.

Thicker filling – For a heartier filling, reduce chicken broth to ½ cup. Alternatively, add a cornstarch slurry (2 tablespoons cornstarch + 2 tablespoons water) once the shredded chicken is back in the slow cooker. Extend cooking time by 15-30 minutes on high for proper thickening with the cornstarch slurry.

Creamier filling – For a creamy twist, stir in ½ cup of heavy cream or sour cream after adding the shredded chicken back to the pot. Allow the mixture to cook for an additional 15-20 minutes on high.

Homemade biscuits – For those who enjoy baking from scratch, replace the Grands Biscuits with homemade biscuits. You can customize the flavor by adding herbs or cheese to the biscuit dough.

Cream soup varieties – Customize the flavor by experimenting with different cream soups. Cream of mushroom, potato, or broccoli are excellent alternatives to cream of celery. You can also use two cans of cream of chicken if preferred.

Fresh vegetables – Opt for fresh veggies instead of frozen ones. Carrots, celery, corn, green beans, and peas work well to maintain a hearty, homemade feel.

Experiment with herbs – Feel free to use additional herbs or spices to customize the flavor profile. Thyme, rosemary, or a pinch of cayenne pepper can add an extra layer of complexity to the dish.

Tips for success

• Mind the sodium – Since several ingredients in this recipe are already high in sodium, salt was intentionally omitted. However, if you prefer a saltier taste, consider adding ½ teaspoon of salt when seasoning the chicken with the other seasonings.
• Frozen veggie convenience – No need to fuss with thawing the veggies beforehand. The convenience of using frozen vegetables straight from the freezer works perfectly in this slow cooker chicken pot pie. Just toss them in and let the magic happen.
• Check for doneness – Ensure the chicken reaches an internal temperature of 165 degrees F before shredding and returning it to the slow cooker. This guarantees that the chicken is thoroughly cooked and safe to eat.
• Adjust cooking time – Slow cookers can vary in temperature, so monitor your pot pie toward the end of the recommended cooking time. Adjust the settings as needed to prevent overcooking or undercooking.
• Avoid lifting the lid – Resisting the urge to lift the slow cooker lid during the cooking process helps maintain a steady temperature. Each peek can add extra cooking time, potentially affecting the outcome.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Store the biscuits in a separate container at room temperature. Leftovers can be reheated in the slow cooker on high, on the stovetop over medium heat, or in the microwave. 

Leftovers can be frozen for up to three months in an airtight container. Allow the pot pie to cool completely before freezing to avoid condensation, which will create extra moisture once thawed. Thaw in the refrigerator before reheating.

Slow Cooker Chicken Pot Pie FAQs

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Looking for more busy weeknight recipes?

Check out these delicious options.

• Beef Enchilada Pasta
• Mini Chicken Pot Pies
• Easy Crockpot Salsa Chicken

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