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.
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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:
- 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.
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
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:
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.
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.
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.
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.
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Slow Cooker Chicken Pot Pie Recipe
- Prep Time: 30 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 30 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Description
This easy Crock Pot Chicken Pot Pie recipe combines tender chicken breasts, fresh vegetables, and flavorful herbs slow-cooked to perfection and topped with warm, flaky biscuits for a comforting and hassle-free meal ideal for busy weeknights.
Ingredients
Chicken and Vegetables
- 4 chicken breasts (boneless, skinless)
- 1 yellow onion (chopped)
- 1 ½ cups carrots (chopped)
- 1 ½ cups celery (sliced)
- ¼ cup Italian parsley (chopped)
- 1 teaspoon paprika
- 1 teaspoon oregano
- 1 teaspoon salt
- 1 teaspoon pepper
Liquids and Add-ins
- 8 oz chicken stock
- 21 oz cream of chicken soup
- 1 ½ cups peas (frozen)
- 1 ½ cups corn (frozen)
Biscuit Topping
- 16.3 oz refrigerated biscuits (8 count)
Instructions
- Prepare Ingredients: Place the chicken breasts in a large slow cooker. Add the chopped onion, carrots, celery, Italian parsley, paprika, oregano, salt, and pepper on top of the chicken.
- Add Liquids: Pour the chicken stock and cream of chicken soup over the ingredients in the slow cooker. Stir gently to combine the soup and stock evenly, keeping the chicken and vegetables in place.
- Slow Cook: Cover the slow cooker and cook on low heat for 8 hours or on high heat for 4 hours until the chicken is fully cooked and vegetables are tender.
- Shred Chicken: About 30 minutes before cooking is complete, carefully remove the chicken breasts from the slow cooker and shred the meat using two forks. Return the shredded chicken back into the slow cooker.
- Add Frozen Vegetables: Add the frozen peas and corn to the slow cooker. Mix everything thoroughly and let it cook together for the remaining 30 minutes.
- Bake Biscuits: While the final 30 minutes of cooking are underway, bake the refrigerated biscuits in the oven according to the package instructions until golden and fluffy.
- Serve: Spoon the chicken pot pie mixture into bowls or plates and top each serving with a warm biscuit for the perfect cozy meal.
Notes
- Simplify pot pie by using your crockpot for a minimal effort dinner perfect for busy weeknights.
- You can substitute frozen mixed vegetables if peas and corn are not available.
- Make sure to shred the chicken well to distribute it evenly throughout the pot pie filling.
- If you prefer a thicker filling, reduce the chicken stock quantity slightly.
- Refrigerated biscuits provide a quick and easy topping, but homemade biscuit dough can be used for enhanced flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 469 kcal
- Sugar: 12 g
- Sodium: 1288 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 1 g
- Carbohydrates: 51 g
- Fiber: 5 g
- Protein: 33 g
- Cholesterol: 77 mg
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