Slow Cooker Chicken Pot Pie (Easy Family Comfort Food)

Crock Pot Chicken Pot Pie

This slow cooker chicken pot pie has all the cozy, creamy comfort of classic chicken pot pie with almost no effort. Just dump everything in, let the crock pot do the work, and top each bowl with a warm biscuit.

Prep Time: 5 minutes
Cook Time: 6 hours
Total Time: 6 hours 5 minutes
Servings: 8

Ingredients

For the Chicken Pot Pie Filling

• 3 boneless, skinless chicken breasts
• 1 can cream of chicken soup (10.5 oz)
• 1 cup milk
• 1/2 onion, chopped
• 4 potatoes, peeled and diced
• 1 (16 oz) bag frozen mixed vegetables (with peas, carrots, corn, green beans, etc.)
• 1/2 cup chopped celery
• 1 teaspoon garlic powder
• 1/2 teaspoon poultry seasoning
• 1 teaspoon salt
• 1/2 teaspoon black pepper

For Serving

• 1 (16 oz) can Grands-style biscuits (8 count), baked according to package directions

Step-by-Step Instructions

1. Prepare the slow cooker
   • Lightly grease the insert of a 5–6 quart slow cooker, if desired, for easier cleanup.
2. Add all filling ingredients
   • To the slow cooker, add:
     • Chicken breasts
     • Cream of chicken soup
     • Milk
     • Chopped onion
     • Diced potatoes
     • Frozen mixed vegetables
     • Chopped celery
     • Garlic powder, poultry seasoning, salt, and pepper
   • Stir gently to combine, making sure the chicken is nestled down into the mixture.
3. Slow cook the pot pie filling
   • Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until the chicken is cooked through (internal temperature 165°F) and the potatoes are tender.
4. Shred the chicken
   • Carefully remove the chicken breasts to a cutting board or bowl.
   • Shred the chicken with two forks (or roughly chop it), then return it to the slow cooker.
   • Stir well to evenly distribute the chicken throughout the creamy vegetable mixture.
5. Adjust consistency if desired (optional)
   • If you prefer a thicker filling, you can:
     • Whisk together 1/4 cup cornstarch with 1 cup cold water or chicken broth until smooth,
     • Stir the slurry into the crock pot,
     • Cover and cook on HIGH for about 20–30 minutes, until the mixture thickens.
6. Bake the biscuits
   • About 15 minutes before serving, bake the Grands biscuits according to the package instructions until golden and cooked through.
7. Serve
   • Ladle the hot chicken pot pie filling into bowls.
   • Top each serving with a warm biscuit.
   • Serve immediately and enjoy that classic slow cooker chicken pot pie comfort.

Pro Tips

• Use leftover or rotisserie chicken: Replace the raw chicken breasts with about 3 cups of cooked, shredded chicken. Add it during the last 30–60 minutes of cook time so it doesn’t overcook.
• Vegetable swaps: Frozen mixed vegetables are easy, but you can use fresh veggies (like carrots, peas, green beans, or corn) or add green beans, mushrooms, or extra potatoes to make it your own.
• Freezer-friendly option: Add everything except the potatoes and biscuits to a freezer bag and freeze flat. On cook day, dump the frozen mixture into the slow cooker, add fresh diced potatoes (or frozen hash browns), and cook as directed.

Nutrition Info

Per serving (approx. 1/8 of recipe, including one biscuit):

Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.

Crock Pot Chicken Pot Pie

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• Author: carlosramirez
• Total Time: 365
• Yield: 8 servings
• Diet: None

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Description

This slow cooker chicken pot pie has all the cozy, creamy comfort of classic chicken pot pie with almost no effort. Just dump everything in, let the crock pot do the work, and top each bowl with a warm biscuit.

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Ingredients

• 3 boneless, skinless chicken breasts
• 1 can cream of chicken soup (10.5 oz)
• 1 cup milk
• 1/2 onion, chopped
• 4 potatoes, peeled and diced
• 1 (16 oz) bag frozen mixed vegetables
• 1/2 cup chopped celery
• 1 teaspoon garlic powder
• 1/2 teaspoon poultry seasoning
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 (16 oz) can Grands-style biscuits (8 count)

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Instructions

1. Lightly grease the insert of a 5–6 quart slow cooker, if desired, for easier cleanup.
2. Add chicken breasts, cream of chicken soup, milk, chopped onion, diced potatoes, frozen mixed vegetables, chopped celery, garlic powder, poultry seasoning, salt, and pepper to the slow cooker. Stir gently to combine.
3. Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until the chicken is cooked through and the potatoes are tender.
4. Carefully remove the chicken breasts and shred them with two forks; return to the slow cooker and stir well.
5. If desired, whisk together 1/4 cup cornstarch with 1 cup cold water or chicken broth until smooth, stir into the pot, and cook on HIGH for about 20–30 minutes until thickened.
6. About 15 minutes before serving, bake the Grands biscuits according to package instructions.
7. Ladle the hot chicken pot pie filling into bowls and top each serving with a warm biscuit.

Notes

Use leftover or rotisserie chicken for an easier prep. This dish is also freezer-friendly; add everything except the potatoes and biscuits to a freezer bag and cook with fresh potatoes on cook day.

• Prep Time: 5
• Cook Time: 360
• Category: Main Course
• Method: Slow Cooking
• Cuisine: American