Slow Cooker Chicken Pot Pie Recipe

Ben Carraoli

Slow Cooker Chicken Pot Pie Recipe

I love cozy, comforting meals that don’t require hours in the kitchen, and this slow cooker chicken pot pie 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.

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Total Time 8 10

Ingredients Method Notes

Ingredients

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.

Method

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.
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.
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.
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.
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.

Notes

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.