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Delicious Slow Cooker Chicken Pot Pie topped with golden biscuits and fresh parsley on a white plate

Slow Cooker Chicken Pot Pie

This Slow Cooker Chicken Pot Pie is a time-saving dish that delivers creamy, cozy goodness with minimal effort. Enjoy a homemade chicken pot pie in your slow cooker for a delicious, satisfying meal. Perfect for busy weeknights!
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Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Ingredients Method Notes

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

Method
 

  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!

Notes

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