Name: Slow Cooker Chicken Pot Pie Recipe
Prep time: 30 min
Cook time: 8 h
Total time: 8 h 30 min
Cuisine: American
Ingredients: 4 chicken breasts (boneless, skinless); 1 yellow onion (chopped); 1 1/2 cups carrots (chopped); 1 1/2 cups celery (sliced); 1/4 cup Italian parsley (chopped); 1 tsp paprika; 1 tsp oregano; 1 tsp salt; 1 tsp pepper; 8 oz chicken stock; 21 oz cream of chicken soup; 1 1/2 cups peas (frozen); 1 1/2 cups corn (frozen); 16.3 oz refrigerated biscuits (8 count)

There’s something so comforting and cozy about a hearty chicken pot pie simmering away all day—and that’s exactly why I adore this Slow Cooker Chicken Pot Pie Recipe. It takes classic flavors, fills your kitchen with a warm aroma, and lets you come home to a ready-made, soul-soothing dinner.

The image shows two white bowls filled with thick chicken soup containing visible layers of shredded chicken, bright orange carrot cubes, yellow corn kernels, and green peas mixed in a light broth; one bowl is fully topped with a golden-brown biscuit that looks soft and slightly puffed, while the other bowl's soup is uncovered showing the colorful ingredients inside. Both bowls are placed on a white marbled surface, with a silver spoon beside the bowl with the biscuit, and a beige cloth with a wooden spoon resting on it near the top bowl. There is also a stack of golden biscuits on the right side of the image. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Slow Cooker Chicken Pot Pie Recipe
Top Tip
How to Serve Slow Cooker Chicken Pot Pie Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Slow Cooker Chicken Pot Pie Recipe

Why You'll Love This Recipe

When I first tried this Slow Cooker Chicken Pot Pie Recipe, I was amazed at how hands-off and fuss-free it was. You don’t have to babysit the stove, and yet every bite delivers that rich, homey taste you expect from a traditional pot pie.

Effortless Comfort Food: Simply toss ingredients in the crockpot and let it work its magic all day.
Perfectly Tender Chicken: Cooking low and slow means juicy, shreddable chicken every time.
Veggies and Flavor Galore: A medley of fresh and frozen veggies combined with herbs gives the filling a bright, well-rounded taste.
Quick Biscuit Topping: Using refrigerated biscuits makes the final presentation easy while still providing that golden, buttery crust.

Ingredients & Why They Work

Each ingredient in this Slow Cooker Chicken Pot Pie Recipe plays a crucial role in bringing classic pot pie flavors together without a ton of hassle. Buying fresh veggies like carrots and celery while stocking up on frozen peas and corn means you get a nice mix of textures and flavors. Here’s why I love what’s inside:

Flat lay of four raw boneless skinless chicken breasts, one whole yellow onion, a small white ceramic bowl filled with chopped fresh carrots, a small white ceramic bowl with sliced celery, a small white ceramic bowl holding chopped Italian parsley, a small white ceramic bowl containing bright green peas, a small white ceramic bowl with golden corn kernels, three small white ceramic bowls each with ground paprika, dried oregano, and mixed salt and pepper, a small white ceramic bowl filled with golden chicken stock, a small white ceramic bowl of creamy chicken soup, and eight golden refrigerated biscuits arranged neatly on a simple white ceramic plate, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chicken breasts: Using boneless, skinless breasts gives you tender meat that shreds beautifully once cooked low and slow.
Yellow onion: Provides a sweet, mellow base flavor that softens perfectly during the long cook time.
Carrots: Add a subtle sweetness and a bit of bite that balances the creamy filling.
Celery: Offers a fresh, aromatic crunch that rounds out the vegetable mix.
Italian parsley: Brightens everything with a fresh herbal note—don’t skimp on this!
Paprika, oregano, salt, and pepper: These seasonings lift the filling, creating warm, well-layered flavor without overpowering the chicken.
Chicken stock and cream of chicken soup: The saucy heart of the pot pie, making the filling rich, creamy, and comforting.
Frozen peas and corn: These sweet bursts add color and texture while keeping prep simple.
Refrigerated biscuits: Using these saves you tons of time and gives you a golden, flaky topping every single time.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love how versatile this Slow Cooker Chicken Pot Pie Recipe is—it's like a blank canvas. Over time, I’ve played around by swapping veggies or adding herbs, and you can totally do the same to suit your taste or what’s in your fridge.

Vegetable Swaps: Sometimes I add mushrooms or green beans for extra depth—and honestly, it’s delicious every time.
Herb Variations: Thyme or rosemary can replace oregano for a slightly different aroma, depending on your mood.
Spice It Up: Adding a pinch of cayenne or smoked paprika gives a lovely, subtle kick if you like a little heat.
Make It Dairy-Free: You can use dairy-free cream soup and biscuits—and it still turns out creamy and indulgent.

Step-by-Step: How I Make Slow Cooker Chicken Pot Pie Recipe

Inside a white slow cooker, there are three main layers visible: a layer of shredded light brown meat mixed with small bits of cooked vegetables like green peas and orange carrots on the right side, a bright yellow layer of corn kernels stacked on the left, and scattered green peas atop both layers. These layers sit in a thin, light-colored broth that partially fills the base. A wooden spoon is stirring the contents, and a woman's hand with light skin and nails painted pale pink holds the slow cooker’s edge on the right. The background surface is a smooth white marble texture photo taken with an iphone --ar 2:3 --v 7

Step 1: Layer all the ingredients except peas, corn, and biscuits

Start by placing the chicken breasts in the bottom of your slow cooker. Then add chopped onion, carrots, celery, Italian parsley, and season everything with paprika, oregano, salt, and pepper. Pour the chicken stock and cream of chicken soup evenly over the top—don’t stir yet. This layering technique helps the chicken stay juicy and lets the veggies cook perfectly.

Step 2: Cook low and slow

Cover the slow cooker and set it to low for 8 hours or high for 4 hours. The low setting is really where the magic happens—from my experience, cooking it gently helps the chicken shred easily and the flavors meld beautifully.

Step 3: Shred chicken and add frozen veggies

About 30 minutes before the end, carefully remove the chicken breasts and shred them with two forks on a cutting board. Return the chicken to the slow cooker, then stir in the frozen peas and corn. This timing keeps the veggies fresh and bright instead of mushy.

Step 4: Bake your biscuits

While the pot pie cooks those last few minutes, pop your refrigerated biscuits into the oven according to package directions. They bake up golden and buttery, giving each serving that classic pot pie crust feel without all the fuss.

Step 5: Serve and savor

Spoon the creamy chicken mixture into bowls or plates, then top each serving with a warm biscuit. The combination of hot, savory filling with the flaky biscuits really hits the spot every single time.

Top Tip

From my experience, simplicity is key with this recipe—but a few little tips go a long way to making it shine and preventing the most common hiccups I’ve encountered.

Use fresh herbs: Fresh Italian parsley makes a surprisingly big difference in keeping the flavors bright and fresh.
Don’t over-stir early: Letting the chicken sit on the bottom avoids shredding before it’s cooked through, which can cause dry pieces.
Timing the veggies: Adding the peas and corn in the last 30 minutes preserves their texture and pops of sweetness.
Biscuit shortcut: Refrigerated biscuits truly save time but bake them just before serving so they’re wonderfully flaky and warm.

How to Serve Slow Cooker Chicken Pot Pie Recipe

Garnishes

I usually keep it simple with a sprinkle of extra chopped parsley or a pinch of fresh ground black pepper on top of the biscuits—it adds a little freshness and color that makes the dish feel special without fuss.

Side Dishes

A crisp green salad or some roasted Brussels sprouts pairs beautifully here, cutting through the rich creaminess. Sometimes I serve it alongside a tangy, fresh coleslaw for a fun contrast in textures.

Creative Ways to Present

For special occasions, I’ve served the filling in mini crockpots at the table—letting everyone scoop their own topping biscuit. It’s a cozy, interactive twist that guests loved! You could also try individual ramekins with biscuit rounds baked on top like pot pie lids.

Make Ahead and Storage

Storing Leftovers

After enjoying dinner, I let any leftovers cool to room temperature, then store them in an airtight container in the fridge. The filling keeps well for 3 to 4 days, making great next-day lunches.

Freezing

I’ve frozen the filling (without the biscuits) in freezer-safe bags with success—just thaw overnight in the fridge before reheating. The biscuits aren’t great frozen after baking, so I usually bake fresh ones when serving leftovers.

Reheating

Reheat the filling gently in a saucepan or microwave until warm throughout, stirring occasionally. Then bake fresh biscuits or warm refrigerated ones in the oven so they stay light and fluffy, rather than microwaving them, which can make them tough.

Frequently Asked Questions:

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs are a great choice if you want a richer flavor and even more juicy tenderness. Just adjust cooking time slightly if needed, usually the same low and slow approach works well.

Do I have to use refrigerated biscuits?

Not at all. While refrigerated biscuits make this recipe quick and easy, you can use homemade biscuit dough or puff pastry for a more traditional pot pie crust. Just bake separately and place on top when serving.

Can I make this recipe in an Instant Pot?

Yes, you can adapt it for an Instant Pot by using the sauté function to soften veggies, then pressure cooking for about 15 minutes. Always make sure to quick-release before shredding chicken and adding peas and corn for the last few minutes.

How do I prevent the filling from being too watery?

Make sure to use the full recipe amount of cream of chicken soup and chicken stock as listed. Also, adding peas and corn at the end helps keep the texture balanced. If it looks too liquidy after cooking, you can cook with the lid off for 10-15 minutes at the end to thicken it up.

Final Thoughts

This Slow Cooker Chicken Pot Pie Recipe has quickly become a go-to in my kitchen for those days when I want something comforting but not complicated. It’s like a warm hug that waits for you after a busy day, and the simplicity means you can focus on what matters most—sharing good food with loved ones. Give it a try soon; I promise it’ll become one of your favorites too.