Easy Slow Cooker Chicken Pot Pie Recipe

Slow Cooker Chicken Pot Pie is the ultimate comfort food made simple. Juicy tender chicken, mixed vegetables, and a creamy sauce simmer low and slow and then get served over golden brown, buttery flaky biscuits for that classic pot pie flavor without all the work!

For a quick and easy version of the classic chicken pot pie, be sure and make my Easy Bisquick Chicken Pot Pie – it’s made with ready-to-use Bisquik mix so it’s simple to prepare.  Or try these Mini Chicken Pot Pies for a fun, handheld dinner that kids love.

Slow Cooker Chicken Pot Pie Recipe

This easier and quicker version of the classic comfort food – chicken pot pie – is a great recipe for those busy weeknights when you need something easy to prepare in the morning so dinner is ready that night. 

It’s a quick, dump & go slow cooker recipe that simmers together to create everything you love about chicken pot pie; savory and creamy sauce, tender shredded chicken, vegetables, and warm flaky biscuits for serving.

Ingredients Needed

1. Boneless, Skinless Chicken Breasts : Two large chicken breasts or 3 smaller ones work great when making crock pot chicken pot pie. 
2. Onion Powder
3. Garlic Powder
4. Black Pepper
5. Cream of Chicken Soup : I like to use one can cream of chicken soup + one can cream of chicken soup with herbs. 
6. Frozen Mixed Vegetables : A 12 ounce bag of frozen mixed vegetables with carrots, corn, peas, and green beans is what I use. 
7. Sweet Onion : One sweet onion that ha been finely diced. 
8. Milk : You can use whatever you have in your fridge such as 1%, 2%, whole milk, or half and half. I normally use whole milk or half and half. Just note that the lower-fat milks will make the sauce thinner and not as creamy. I use half and half, and the sauce is perfectly thick and creamy each time.
9. Pillsbury Biscuits : I love the flaky layers butter biscuits. I also use two packs of them so I have a total of 18 biscuits because my family loves the biscuits with the chicken pot pie. 

How To Make Easy Crockpot Chicken Pot Pie (Printable Recipe Card)

Place the chicken breasts into the slow cooker. Sprinkle the onion powder, garlic powder, and black pepper over the chicken trying to coat each one well in the seasonings. 

Add the cream of chicken soups, frozen mixed vegetables, chopped sweet onion, and milk on top of the chicken. 

Cover with the lid and cook on LOW heat for 6-8 hours or HIGH heat for 3-4 hours. I recommend cooking on low heat for the best and most tender results. 

During the last 20 minutes of the cook time prepare the biscuits according to the package directions. 

Use two forks to shred the chicken inside the slow cooker (or you can use a hand mixer on low speed) and stir the shredded meat into the sauce until everything is combined. 

Serve the chicken pot pie mixture over top a buttery flaky biscuit. Enjoy!

How To Store Leftovers

Slow cooker chicken pot pie should be stored in an airtight container, in the refrigerator, for 4-5 days or in the freezer (in a Ziploc freezer bag) for up to 3 months. Biscuits can be stored in a Ziploc bag, at room temperature for 2-3 days. 

To reheat, place leftovers in a pot over medium heat and stir frequently until thoroughly reheated. You could also microwave individual portions in the microwave until heated through. Depending on how long it was stored, you may need or want to make biscuits again when eating leftovers. 

To make this into freezer meals (freeze unbaked, raw) add everything except for the biscuits into a gallon sized Ziplog bag. Seal it tightly and remove all the air. Freeze for up to 3 months. You can place the frozen freezer meal into the slow cooker and cook according to package directions. Or allow it to thaw overnight before cooking in the slow cooker. 

What Are Some Substitutions I Can Make?

• Chicken Breasts : You could also use boneless, skinless chicken thighs or even chicken tenderloins. 
• Cream of Chicken Soup : There are lots of different options here; cream of celery, cream of onion, cream of mushroom with garlic, cream of chicken with herbs, or try using a mix & match of two different creamed soup flavors. 
• Milk : Whole milk or half and half is the best choice, as lower-percentage milks can make the dish too runny. Chicken broth is another substitute for milk if wanted, but the sauce won’t be nearly as creamy and thick.
• Biscuits : Buy the refrigerated biscuits, frozen ones, or make your own. I use the flaky layers butter biscuits but you can use buttermilk, southern style, or even crescents if wanted. 

Serving Suggestions

To serve, you can either separate your biscuits in half (like a hamburger) and place the pot pie mixture over top of it or leave the biscuits whole and top them with the chicken pot pie mixture. 

You could also crumble up the biscuit and sprinkle over top the serving of chicken pot pie mixture. This hearty, one-dish meal is sure to be a hit no matter how you choose to serve it. 

Recipe FAQs

Can I Use Frozen Chicken Breasts?

If using frozen chicken, I recommend making sure it is completely thawed before adding it into the slow cooker. There are two reasons for this; the first is that as the frozen chicken cooks in the slow cooker, it will give off liquid/excess water which can effect the final thickness of the chicken pot pie. Second, is that the chicken may not cook in time to the appropriate internal temperature of 165 degrees F. 

Do I Need To Thaw The Frozen Vegetables Before Adding?

No, unlike the chicken, it’s okay to add them frozen. In fact, it’s best if they are frozen to prevent overcooking during the cooking process and time. 

Can I Make The Sauce Thicker?

If you feel the sauce is not thick enough, you can use a cornstarch slurry of 1 tablespoon cornstarch + 2 tablespoons cold water. Stir it into the slow cooker and let it cook for a few minutes until thickened. 

How Can I Stop The Condensation From The Lid From Pouring Into The Food In The Slow Cooker?

To prevent condensation from the lid from dripping into your dish, you can place a tea towel or paper towels underneath the lid. Stretch it so that it doesn’t sit directly on the food but rather it sits on top of the slow cooker, it’s held in place by the lid, and will catch the condensation instead of it dripping down into the food. 

More Slow Cooker Chicken Recipes

• Slow Cooker Fiesta Chicken Tacos
• Slow Cooker Zesty BBQ Chicken
• Slow Cooker Creamy White Chicken Chili
• Slow Cooker Hawaiian Pineapple Chicken
• Crockpot Chicken Cordon Bleu
• Crockpot Chicken and Gravy