Do Share Recipe

I love cozy, comforting meals that don’t require hours in the kitchen, and this Slow Cooker Chicken Pot Pie Recipe is exactly that. After trying this recipe, I was amazed at how flavorful it became with almost no effort. The creamy sauce, tender chicken, and hearty vegetables make it perfect for busy weeknights.

Especially if you enjoy classic comfort food just like in the Spicy Argentinian Beef Empanadas Recipe that delivers bold flavor in every bite. I usually pair it with fluffy biscuits on top, which adds the perfect finishing touch. This recipe quickly became a family favorite in my house.

Ingredients

Here’s everything you need for a rich and creamy slow cooker chicken pot pie:

Boneless, skinless chicken breasts – Tender and versatile; you can also use chicken thighs or leftover rotisserie chicken.
Kosher salt – Enhances flavor without overpowering.
Black pepper – Adds a mild kick.
Garlic powder – Deepens the savory flavor.
Onion powder – Complements the garlic and chicken.
Poultry seasoning – A mix of sage, thyme, and rosemary works beautifully.
Diced onion – Provides natural sweetness and texture.
Diced celery – Adds a fresh crunch.
Potatoes, peeled and diced – Makes the dish heartier.
Frozen mixed vegetables – Convenient and keeps the filling colorful; no need to thaw.
Cream of chicken soup – Or make a homemade version for a fresher taste.
Milk – Whole milk adds creaminess; alternatives like almond or oat milk work too.
Low-sodium chicken broth – Keeps the sauce flavorful without being too salty.
Grands biscuits – Flaky and golden, perfect as a topping, especially if you enjoy biscuit-based comfort meals similar to the Cheddar Cheese Biscuit Lobster Sandwich Recipe.

Note: This recipe serves approximately 6–8 people depending on portion sizes.

Variations

You can easily tweak this recipe to suit different preferences:

Dairy-free – Use coconut milk or a plant-based cream soup alternative.
Gluten-free – Swap regular biscuits with gluten-free ones or serve with mashed potatoes.
Extra veggies – Add carrots, peas, or green beans for more color and nutrition.
Flavor boost – Stir in shredded cheese, herbs like parsley, or a dash of hot sauce.

Cooking Time

Prep Time: 10 minutes
Cooking Time: 6–8 hours on low or 3–4 hours on high
Total Time: 6–8 hours 10 minutes

Equipment You Need

Slow cooker – The star of the recipe; cooks everything evenly.
Mixing bowl – For combining the sauce ingredients.
Whisk – To create a smooth, lump-free sauce.
Knife & cutting board – To prep vegetables.
Oven (optional) – For baking the biscuits to golden perfection.

How to Make Slow Cooker Chicken Pot Pie

Prepare the Filling

Start by prepping your vegetables and placing the chicken in the slow cooker. Sprinkle on salt, pepper, garlic powder, onion powder, and poultry seasoning. Then add diced onions, celery, potatoes, and frozen vegetables for a hearty base.

Make the Sauce

Whisk together the cream of chicken soup, milk, and chicken broth in a bowl until smooth. Pour this mixture over the chicken and vegetables, making sure everything is evenly coated without disturbing the chicken at the bottom.

Cook the Dish

Cover the slow cooker and cook on low for 6–8 hours or high for 3–4 hours, until the chicken reaches an internal temperature of 165°F. About 20 minutes before serving, bake the biscuits according to package directions.

Shred the Chicken

Remove the chicken and shred it with two forks. Return it to the slow cooker and stir gently to combine with the creamy vegetables and sauce.

Serve

Spoon the filling into bowls and top each serving with a freshly baked biscuit, or try alternative toppings like puff pastry, crescent rolls, or mashed potatoes.

Additional Tips for Making this Recipe Better

I always use fresh herbs when I can; it adds a brighter flavor.
For extra creaminess, I sometimes add a splash of heavy cream at the end.
I recommend using chicken thighs if you want a juicier, more flavorful pot pie.
Don’t over-stir the filling while cooking to keep the chicken tender.
Adding frozen corn or peas at the end keeps their texture crisp and sweet.

How to Serve Slow Cooker Chicken Pot Pie

This dish is best served hot straight from the slow cooker. I like to garnish with chopped parsley or a sprinkle of paprika for color. You can also place the biscuit slightly off-center for a rustic, cozy look. Serve it with a simple side salad or steamed green beans for balance.

Nutritional Information

Here’s a rough estimate for one serving:

Calories: 350–400 kcal
Protein: 25 g
Carbohydrates: 28 g
Fat: 15 g
This makes it a hearty, filling, and balanced meal.

Make Ahead and Storage

Storing

Let the pot pie cool, then cover and store in the fridge for up to 3 days.

Freezing

You can freeze the filling without biscuits for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

Warm individual portions in the microwave or reheat the entire slow cooker filling on low heat. Add a little milk or broth if it seems thick.

Why You’ll Love This Recipe

This slow cooker chicken pot pie is truly a crowd-pleaser. Here’s why:

Quick Prep – Takes only 10 minutes to toss everything in the slow cooker.
Comfort Food – Creamy, flavorful, and satisfying for the whole family.
Versatile – Easy to swap ingredients to suit dietary needs or taste.
Minimal Effort – Let the slow cooker do all the work for a stress-free meal.
Kid-Friendly – Classic flavors make it a hit even with picky eaters.

This slow cooker chicken pot pie is one of those recipes I keep returning to because it’s simple, cozy, and always delicious. Whether it’s a busy weeknight or a casual family dinner, it never disappoints.

Ben Carraoli