Slow Cooker Chicken Pot Pie – Easy & Creamy Recipe

Slow Cooker Chicken Pot Pie takes just 10 minutes of prep and delivers creamy, cozy goodness every single time. It’s my ultimate slow cooker recipe for busy weeknights—minimal effort, maximum flavor.

I love how this shortcut version transforms the classic chicken pot pie into a set-it-and-forget-it meal. Traditional chicken pot pie can be time-consuming with rolling out dough and constant monitoring, but this easy slow cooker chicken pot pie recipe lets your slow cooker work its magic while you handle the rest of your day. Trust me, one bite of the creamy filling topped with warm, golden biscuits, and you’ll never look back.

Why This Slow Cooker Chicken Pot Pie Is a Game-Changer

• Hands-off cooking: Everything simmers away in the slow cooker, so you don’t need to hover in the kitchen.
• Fewer dishes: One appliance does all the heavy lifting—no extra pots or pans to wash.
• Time-saving: Only 10 minutes of prep vs. the usual 30 to 40 minutes for traditional recipes.
• Kid-friendly: The creamy chicken filling and those fluffy biscuits are a hit with little ones.
• Customizable: Swap in your favorite veggies to make it your own.

Equipment You’ll Need for This Slow Cooker Chicken Pot Pie

The magic here happens in your trusty slow cooker! Here’s what you’ll need:

• Slow cooker: A 6-quart model works perfectly here to fit all the ingredients without overcrowding. I recommend models with a digital timer for easy set-it-and-forget-it cooking.
• Mixing spoon: For combining everything before turning on the slow cooker.
• Forks: Essential for shredding the chicken easily when it’s tender and cooked through.
• Biscuit cutter: If you’re making homemade biscuits instead of using canned ones (optional).

Quick tip: If your slow cooker runs hot, check the chicken toward the 7.5-hour mark to avoid overcooking.

Simple Ingredients for Slow Cooker Chicken Pot Pie

This recipe uses a mix of fresh, canned, and frozen ingredients to keep things simple and efficient. Here’s a closer look at the key players:

• Chicken breasts: Boneless, skinless chicken breasts make shredding hassle-free. You can also use chicken thighs if you prefer darker meat.
• Veggies: A mix of chopped onion, carrots, and celery gives this dish that classic pot pie flavor. Using pre-chopped vegetables can save even more time.
• Condensed cream of chicken soup: The backbone of this creamy filling—no need to make a roux from scratch! You can substitute cream of mushroom soup if that’s what you have on hand.
• Biscuits: Refrigerated canned biscuits are the ultimate time-saver here. If you have the time, you can swap them for homemade biscuits.

Pro tip: Frozen peas are added in the last 30 minutes to keep them vibrant and not overcooked.

Slow Cooker Chicken Pot Pie Recipe Details

• Servings: 6
• Prep Time: 10 minutes
• Cook Time: 8 hours
• Total Time: 8 hours 10 minutes

Slow Cooker Chicken Pot Pie Ingredients

• 1 yellow onion, chopped
• 1 ½ cups carrots, chopped
• 1 ½ cups celery, chopped
• ¼ cup fresh parsley leaves, chopped
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt
• 1 teaspoon ground black pepper
• 1 cup (240 g) chicken stock
• 2 cans (10.5 ounces each) cream of chicken condensed soup
• 3-4 boneless skinless chicken breasts (about 2 pounds)
• 1 ½ cups frozen peas
• 1 can (15 ounces) corn, drained
• 1 can (16.3 ounces) refrigerated biscuits, baked

How to Make Slow Cooker Chicken Pot Pie

1. Place the onion, carrots, celery, parsley, paprika, oregano, salt, pepper, chicken stock, and cream of chicken soup into your slow cooker. Stir until combined. The mixture will be thick.
2. Nestle the chicken breasts into the mixture and spoon some of the mixture over the chicken to coat.
3. Cover the slow cooker and cook on low for 8 hours.
4. 30 minutes before the cooking time is up, remove the chicken breasts and shred them using two forks.
5. Return the shredded chicken to the slow cooker, then add the frozen peas and drained corn. Stir to combine and let everything heat through.
6. Serve the creamy filling topped with baked biscuits. Enjoy!

Jake’s Tips for the Best Slow Cooker Chicken Pot Pie

• Double it up: This recipe freezes beautifully, so make a double batch and store leftovers for a quick meal later.
• Veggie swaps: Got leftover green beans, mushrooms, or zucchini? Toss them in during the last 30 minutes.
• Thickening tip: For an even thicker filling, stir in a corn starch slurry (1 tablespoon cornstarch + 2 tablespoons water) at the end.
• Reheating: Reheat leftovers in the microwave or on the stove. Just add a splash of chicken stock to loosen the sauce.
• Make-ahead biscuits: Bake your biscuits ahead of time and warm them in the oven before serving.

Easy Slow Cooker Chicken Pot Pie Variations

• Mushroom lover’s version: Swap cream of chicken soup for cream of mushroom soup, and add sliced mushrooms.
• Turkey pot pie: Use shredded leftover turkey in place of chicken for a post-holiday twist.
• Low-carb: Serve the creamy filling over cauliflower rice instead of biscuits.
• Herb boost: Add fresh thyme or rosemary for an extra layer of flavor.

Slow Cooker Chicken Pot Pie FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs work just as well and stay tender during the long cooking process.

Do I have to pre-cook the chicken?

Nope! The slow cooker will handle cooking the chicken, so you can skip any stovetop steps.

How do I store leftovers?

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently over stovetop or microwave.

Can I make this ahead of time?

Yes, you can prep the ingredients the night before, store them in the fridge, and start your slow cooker in the morning.

What’s the best way to keep the biscuits fresh?

If you’re serving later, bake the biscuits right before eating or reheat them in the oven for a crisp texture.

There you have it—everything you need for a no-fuss, crowd-pleasing Slow Cooker Chicken Pot Pie. What’s your favorite way to save time in the kitchen? Let me know in the comments below!