That first chilly night when you pull a blanket up to your chin and think, “Soup? Nah. I need more”that’s when Easy Slow Cooker Chicken Pot Pie calls your name. This cozy dish has been popping up all over Pinterest for good reason: it’s warm, weeknight magic that tastes like home in a bowl.
Chicken, potatoes, and frozen veggies simmer into creamy comfort with just a few pantry grabs and a press of the Crockpot lid. It’s like your grandma’s pot pie but way lazier (in the best way). One of those easy crockpot dinners you’ll actually crave. Full details in the blog!
My mom made chicken pot pie from scratchcrust, roux, the whole shebang. I never had time for that. So I hacked it. Taste still hits that nostalgic note, but softer, simpler. I tested it for texture, flavor, and real-life chaos. You’ll love the twist.
Why This Easy Slow Cooker Chicken Pot Pie Will Steal Your Heart
No muss, no fuss: Say goodbye to stirring pots or rolling dough. This recipe is pure “set it and forget it” genius.
Classic comfort: Juicy chicken, rich creamy sauce, and buttery biscuitsit’s like a warm hug from a loved one.
Family-approved: Even picky eaters will dive into this dish, thanks to its familiar flavors and fluffy biscuits.
Perfect for beginners: With just a few pantry staples and straightforward steps, it’s kitchen chaos-proof.
What You’ll Need: Ingredients & Tools
This Slow Cooker Chicken Pot Pie keeps things simple but oh-so-delicious. Here’s the breakdown:
1 can cream of chicken soup, 1 can cream of celery soup
Velvety texture and rich flavor for the sauce.
0.5 cup chicken broth & 0.5 cup heavy cream
Liquid goldadds depth and creaminess.
1 can Grands or jumbo biscuits
The flaky topper completing your pot pie.
Tools: Grab a 5-quart (or larger) slow cooker and a baking sheet for those golden biscuits. That’s ittold you this was easy!
Step-by-Step Instructions
Prep Time: 5 minutes. You’ve got this!
Layer & season: Pop the chicken breasts in your slow cooker and sprinkle with oregano, garlic powder, salt, black pepper, and paprika. Scatter the diced onion and frozen veggies on top.
Mix the sauce: Whisk together the cream of chicken soup, cream of celery soup, and chicken broth. Pour it over the chicken and veggiesdon’t worry about perfection here, it’ll all come together in the cooking magic!
Set and walk away: Cover the slow cooker and cook on high for 3-4 hours or low for 5-7 hours, until the chicken is fully cooked (165°F internal temp).
Shred and finish: Remove the chicken, shred with forks, and return it to the slow cooker. Stir in the heavy cream and turn the crockpot to “warm” while you bake the biscuits.
Bake the biscuits: Follow package instructions and get those biscuit tops golden and flaky. Serve the chicken mixture smothered under biscuits for the ultimate pot pie vibe.
Quick Reference: Cooking Times
Crockpot Setting
Time
High
3-4 hours
Low
5-7 hours
Biscuits (oven)
10-14 minutes
Storage & Leftover Tips
Refrigerate: Store leftovers (separate from biscuits) in an airtight container for up to 3 days. Reheat in the microwave, stovetop, or back in the crockpot on high.
Freeze: Let the pot pie cool completely, then freeze in an airtight container for up to 3 months. Be sure to thaw it in the fridge before reheating.
Storage Method
Timeframe
Tips
Fridge
Up to 3 days
Store biscuits at room temp separately.
Freezer
Up to 3 months
Cool completely to avoid excess moisture.
Note: Biscuits are best fresh, but you can refresh them in the oven at 350°F for a few minutes if needed.
Custom Tweaks & Swaps
This recipe is flexible, so make it your own:
No biscuits? Serve it over mashed potatoes, rice, or even puff pastry for a different twist.
Prefer less creamy? Replace heavy cream with milk or skip and just rely on the soups for thickness.
Add potatoes: For a riff on Crockpot Chicken Pot Pie With Potatoes, toss in peeled, diced potatoes with the onions and veggies.
Ingredient
Swap Option
Biscuits
Mashed potatoes, rice, or puff pastry.
Heavy cream
Milk or half-and-half.
Veggies
Your favorite frozen or fresh mixsweet potatoes work too.
Pro Tip: Don’t shy away from experimenting with what’s in your pantry or to meet dietary needs!
Expert Insight: The Science Behind EASY SLOW COOKER CHICKEN POT PIE
Slow cooking allows flavors to meld gently, making the EASY SLOW COOKER CHICKEN POT PIE especially tender and rich. This method breaks down proteins and vegetables slowly, enhancing texture and depth without added stress or fussperfect for a comforting, hands-off meal.
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Perfecting My Easy Slow Cooker Chicken Pot Pie
This easy slow cooker chicken pot pie didn’t come together on the first tryactually, it took several rounds of tweaking the sauce thickness and timing. I learned that patience really pays off when slow cooking, and now this cozy recipe finally feels as comforting and reliable as a warm hug on a busy weeknight.
FAQs ( Chicken Pot Pie in the Slow Cooker | Dinner recipes crockpot, Recipes, Crockpot recipes slow cooker )
How long does it take to cook Easy Slow Cooker Chicken Pot Pie?
This easy crockpot dinner typically takes 6-8 hours on low heat or 3-4 hours on high heat. The chicken will be tender and the vegetables perfectly cooked when done. Cooking times may vary slightly depending on your slow cooker model, so check for doneness around the minimum time. This hands-off approach makes it perfect for busy weekdays when you want a comforting homemade meal ready when you walk through the door.
Can I add potatoes to my Crockpot Chicken Pot Pie?
Absolutely! Adding potatoes makes this crockpot chicken pot pie with potatoes even more hearty and filling. Cut them into 1-inch cubes and add them at the beginning with the other vegetables. Yukon Gold or red potatoes work best as they hold their shape well during the long cooking process. The potatoes will absorb the delicious flavors and create an even more satisfying one-pot meal.
Do I need cream of mushroom soup for this recipe?
Not necessarily! While many traditional recipes call for cream soups, you can make the best crock pot chicken pot pie without them. Instead, create a creamy base using chicken broth, heavy cream, and a flour slurry for thickening. This approach gives you more control over sodium levels and eliminates any preservatives. You can also substitute with cream of chicken soup or make your own cream sauce from scratch for an even fresher taste.
What vegetables work best in Chicken Pot Pie in Crockpot Slow Cooker?
Classic vegetables like carrots, celery, onions, and peas are perfect for slow cooker chicken pot pie. These hold up well to long cooking times and provide traditional flavors everyone loves. You can also add corn, green beans, or mushrooms for extra variety. Add frozen peas during the last 30 minutes to prevent them from becoming mushy. Fresh herbs like thyme and rosemary added near the end will brighten up all the flavors beautifully.
How do I serve this Slow Cooker Chicken Pot Pie?
Since this crockpot dish doesn’t have a traditional pastry crust, serve it over biscuits, puff pastry squares, or mashed potatoes for that classic pot pie experience. You can also top individual bowls with store-bought pie crust that you’ve baked separately until golden. Some families love it served over rice or egg noodles too. For an extra special touch, sprinkle some fresh parsley or chives on top before serving to add color and freshness.
Wrapping Up Your Cozy Crockpot Magic
Easy Slow Cooker Chicken Pot Pie is the kind of recipe that makes weeknight dinners feel effortless and comforting. In just a few hours, you’ll have tender chicken, creamy sauce, and those golden biscuitsall without kitchen chaos. You’ll love how this cozy, family-friendly dish comes together with minimal fuss and maximum flavor.
Feel free to swap in diced potatoes or skip the cream for a lighter twistthese tweaks keep it fresh and yours. A little tip I picked up? Store leftovers separately to keep those biscuits flaky. Whether you’re meal prepping or midweek rushing, this crockpot chicken pot pie fits right in.
Got a favorite spin or a sweet family story about pot pie? Share it below! Don’t forget to save, pin, or pass this easy crockpot dinner along to a friendit’s the kind of homemade comfort that warms hearts and kitchens alike. You’ll wanna make it again, trust me.
Simplify dinner with this easy Slow Cooker Chicken Pot Pie. Tender chicken, veggies, and a creamy sauce create the perfect comforting weeknight meal. This recipe is a great addition to your Easy Crockpot Dinners and Crockpot Dishes collection. Enjoy Crockpot Chicken Pot Pie With Potatoes made effortlessly in your slow cooker.
Ingredients
Scale
4 boneless skinless chicken breasts about 2 ½ pounds
2 teaspoons dried oregano
1 1/2 teaspoons garlic powder
1 1/2 teaspoons salt
1 teaspoon cracked black pepper
1/2 teaspoon smoked paprika
1 large yellow onion diced
3 cups frozen mixed vegetables
1 (10.5 ounce) can of condensed cream of chicken soup
1 (10.5 ounce) can of condensed cream of celery soup
1/2 cup chicken broth
1/2 cup heavy cream
1 (16.3 ounce) can of Grands or jumbo biscuits 8 count
Instructions
Place the chicken breast in the bottom of a 5-quart or larger slow cooker.
Sprinkle the oregano, garlic powder, salt, pepper, and paprika over the chicken.
Add the onion in an even layer, then top with the frozen vegetables.
In a medium mixing bowl, whisk the cream of chicken soup, cream of celery soup, and chicken broth until combined.
Pour the soup mixture over the ingredients in the slow cooker.
Cover and cook on high for 3-4 hours or low for 5-7 hours or until the chicken reaches an internal temperature of 165 degrees F.
Remove the chicken from the slow cooker and shred it using two forks or meat claws.
Return the meat to the slow cooker and add the heavy cream. Stir to combine, and turn the temperature to warm while the biscuits bake.
Bake the biscuits according to the package directions.
Serve the chicken pot pie warm with freshly baked biscuits.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days
Store the biscuits in a separate container at room temperature
Leftovers can be reheated in the slow cooker on high, on the stovetop over medium heat, or in the microwave
Leftovers can be frozen for up to three months in an airtight container
Allow the pot pie to cool completely before freezing to avoid condensation, which will create extra moisture once thawed
Sharing a handpicked collection of easy, healthy recipes made in our family kitchen. Rachel brings comforting classics, while Emily adds fresh, modern ideas together creating meals that are simple, flavorful, and family-friendly.
