Name: Slow Cooker Chicken Pot Pie
Prep time: 5 min
Total time: 5 min
Yield: 4
Cuisine: American
Ingredients: 2-3 boneless skinless boneless chicken breasts; 1 teaspoon onion powder; 1 teaspoon garlic salt; 1 teaspoon black pepper; 1 cup of chicken broth; 1 can of cream of chicken soup; 1 can of cream of celery soup; 1 Tablespoon of minced garlic; 1 12 ounce bag of frozen mixed vegetables; 1.5 pound bag of baby gold potatoes (diced); 1 16 ounce can of grands biscuits; 1/2 cup of sour cream

Jump to Recipe

Comfort food at its best is what you’ll get with this Slow Cooker Chicken Pot Pie recipe. Tender chicken is smothered in a creamy and savory sauce with a mix of delicious veggies. It’s all topped with warm and flaky biscuits. It’s a satisfying and pleasing meal that requires minimal effort.

Forget rolling out the dough for traditional chicken pot pie and use this easy recipe instead! This crockpot method is just as delicious as the classic oven-baked version. The steps are simple, and you’ll spend a fraction of the time prepping the ingredients. The result? A protein-packed meal that’s warm, cozy, and worth the wait!

Why You’ll Love This Recipe

Uses simple, everyday ingredients
Easy instructions with minimal hands-on time
Your slow cooker does all the work – even for the biscuits!
Leftovers can be frozen
It ranks as a family favorite and is kid-friendly, too!

This Slow Cooker Chicken Pot Pie is the perfect cozy dinner. I love chicken pot pie. Making it sometimes can be a lot of work. That’s why I love this recipe. I can dump almost all the ingredients in the slow cooker and go!

How To Make Slow Cooker Chicken Pot Pie

STEP 1: Add the chicken and seasonings to an 8-quart slow cooker. Then, add the chicken broth. Include the cream of chicken, cream of celery, garlic, mixed vegetables, and potatoes. Stir until everything is well mixed together. Cook on low for 6 hours.
STEP 2: After 5 hours, remove the chicken and shred it. Place the chicken back in the slow cooker and add the biscuits all over the top. Cook for another hour.
STEP 3: Once the biscuits are cooked, take them out. Add the sour cream to the slow cooker and stir. Place everything in a bowl with the biscuits on the side. Serve and enjoy!

Best Way To Shred The Chicken

Remove the chicken from the slow cooker and place on a large plate. The chicken is still hot. It is very moist with juices, so it should shred easily using two forks to pull it apart. Place the shredded chicken back in the slow cooker and follow the recipe directions.

ingredients for slow cooker chicken pot pie

Can I Use Frozen Chicken Breasts?

Sure, but you’ll need to add about two hours to the cooking time if you cook on low. If you cook on high, add an hour. Add the frozen chicken with the seasonings, broth, and soups, leaving out the potatoes and frozen veggies. Cook for a few hours. Add the potatoes and veggies. Then, continue with the recipe as indicated in the directions.

Can I Use Rotisserie Chicken?

Absolutely! You’ll need around 3 cups of shredded chicken for this recipe.

Can I Use Fresh Vegetables?

Sure. Instead of a bag of frozen veggies, use your favorites or any leftovers that need to be used. You can also use canned veggies.

Can I Use Homemade Biscuits?

Yes. Just make your biscuits separately – no need to add them to the slow cooker at the end! Here are a few of my favorite biscuit recipes:
3 Ingredient Sour Cream Biscuits and my Best Buttermilk Biscuits.

How To Serve

This recipe is a meal in itself, but to stretch it, a simple side salad is always an easy accompaniment. Finish this spectacular meal with a sweet dessert. Try my Best Frosted Banana Walnut Cake or enjoy my No-Bake Lunch Lady Peanut Butter Bars.

Storage

Cool the chicken pot pie filling leftovers before storing them in an airtight container. They will keep for up to three days. You can freeze the filling for up to two months in a freezer-safe container or bag. Thaw in the fridge overnight. Store any leftover biscuits separately.

Reheating Instructions

Reheat on the stovetop or in the microwave. Add a splash of milk, broth, or water if it is too thick.

More Easy Slow Cooker Chicken Recipes

Slow Cooker Hawaiian BBQ Chicken
Crockpot Chicken Noodle Soup
Slow Cooker Chicken and Sausage Jambalaya
Slow Cooker Firecracker Chicken Meatballs
Slow Cooker White Bean and Chicken Enchilada Soup

Serves- 4

Slow Cooker Chicken Pot Pie

Prep Time: 5 minutes

Total Time: 5 minutes

Comfort food at its best is what you'll get with this Slow Cooker Chicken Pot Pie recipe. Tender chicken is smothered in a creamy and savory sauce with a mix of delicious veggies. It's all topped with warm and flaky biscuits. It's a satisfying and pleasing meal that requires minimal effort.

Ingredients

2-3 boneless skinless boneless chicken breasts
1 teaspoon onion powder
1 teaspoon garlic salt
1 teaspoon black pepper
1 cup of chicken broth
1 can of cream of chicken soup
1 can of cream of celery soup
1 Tablespoon of minced garlic
1 12 ounce bag of frozen mixed vegetables
1.5 pound bag of baby gold potatoes (diced)
1 16 ounce can of grands biscuits
1/2 cup of sour cream

Instructions

Add the chicken and seasonings to an 8-quart slow cooker.
Add the chicken broth, cream of chicken, cream of celery, garlic, mixed vegetables, and potatoes.
Stir until everything is well mixed together.
Cook on low for 6 hours.
Notes:
After 2. 5 hours of cooking, shred the chicken, place it back in, and add the biscuits all over the top.
Cook for another hour.
Once the biscuits are cooked take them out and add the sour cream and stir. Place everything in a bowl with the biscuit on the side.
Serve and enjoy!