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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.

Two bowls of slow cooker chicken pot pie topped with biscuits on the counter.

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.

Scoop of chicken pot pie being removed from the slow cooker.

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..
Ingredients displayed on the counter.

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.
Collage showing four steps to make the pot pie.
  1. 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.
  2. Pour the soup over – Pour the soup mixture over the ingredients in the slow cooker, ensuring an even distribution of the creamy base.
  3. 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.
Collage showing four steps to make the pot pie.
  1. 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.
  2. Bake the biscuits – Bake the refrigerated biscuits according to the package directions.
  3. Serve and enjoy – Finally, serve the warm slow cooker chicken pot pie with a freshly baked biscuit, and enjoy!
Collage showing four steps to make the pot pie.

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.

Cooked chicken pot pie in the slow cooker with a bowl of biscuits off to the side.

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.
Forkful of chicken pot pie being removed from a bowl.

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

Can I use bone-in chicken for this recipe?

While bone-in chicken can be used, it may require additional cooking time. Boneless cuts are recommended for easier shredding and to eliminate the risk of bones in the pot pie.

Can I omit the canned soups and use a homemade sauce?

Yes. Cook the chicken and veggies in the slow cooker with 3 cups of chicken stock for 4-5 hours on high or 6-8 hours on low or until the chicken reaches an internal temperature of 165 degrees F. Shred the chicken and return it to the pot with 1/2 cup of heavy cream and a cornstarch slurry made of 1 tablespoon of cornstarch and 3 tablespoons of water. Cook for an additional 30 minutes on high or until it thickens to your liking.

Bowl of chicken pot pie topped with a biscuit with the slow cooker in the background.

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Bowl of slow cooker chicken pot pie topped with biscuits on the counter.

Easy Slow Cooker Chicken Pot Pie

Author: Mandy
Simplify dinner with this easy Slow Cooker Chicken Pot Pie. Tender chicken, veggies, and a creamy sauce create the perfect comforting weeknight meal.
3.50 from 2 votes
Prep Time 5 minutes
Cook Time 6 hours
Total Time 6 hours 5 minutes
Course Main Course
Cuisine American
Servings 6 Servings
Calories

Ingredients
  

  • 4 boneless, skinless chicken breasts about 2 ½ pounds
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • ½ teaspoon cracked black pepper
  • 1 medium yellow onion diced
  • 3 cups frozen mixed vegetables
  • 1 (10.5 ounce) can of condensed cream of chicken soup
  • 1 (10.5 ounce) can of condensed cream of celery soup
  • 1 cup chicken broth
  • 1 (16.3 ounce) can of Grands or jumbo biscuits 8 count

Instructions
 

  • Place the chicken breast in the bottom of a 5-quart or larger slow cooker.
  • Sprinkle the garlic powder, oregano, and pepper over the chicken.
  • Add the onion in an even layer, then top with the frozen vegetables.
  • In a medium mixing bowl, whisk the cream of chicken soup, cream of celery soup, and chicken broth until combined.
  • Pour the soup mixture over the ingredients in the slow cooker.
  • Cover and cook on high for 4-5 hours or low for 6-8 hours or until the chicken reaches an internal temperature of 165 degrees F.
  • Remove the chicken from the slow cooker and shred it using two forks or meat claws.
  • Return the meat to the slow cooker, stir to combine, and turn the temperature to warm while the biscuits bake.
  • Bake the biscuits according to the package directions.
  • Serve the chicken pot pie warm with freshly baked biscuits.

Notes

  • 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.

Disclaimer: Nutrition information is estimated based on automated calculations and should be considered as an approximation. These estimates are provided as a courtesy. Please use your own brand’s nutritional values to verify accuracy.

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Recipe Rating




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Jasmine

Sunday 1st of December 2024

This was pretty good! I accidentally used cream of mushroom instead of cream of celery and it turned out fine! It did remind me of chicken pot pie. I think I would add another pack of frozen veggies next time I make this.

Amanda

Sunday 24th of November 2024

VERY dry. Tasted okay once I seasoned it up a bit but very very dry tasting.

Mandy

Friday 29th of November 2024

Thanks for sharing your experience! It sounds like the chicken may have been overcooked, which can happen since all slow cookers cook at different rates. Out of curiosity, could you let me know which brand of slow cooker you’re using? Some newer models tend to run hotter, so I usually recommend starting to check for doneness around the 4-hour mark when cooking on low. I hope this helps, and I’d love for you to give it another try!

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[…] 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.Get the Recipe: Easy Slow Cooker Chicken Pot Pie […]

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