The first time I made this Easy Slow Cooker Chicken Pot Pie, it was a rainy Tuesday. I had leftover chicken in the fridge and a toddler clinging to my leg. I needed something hearty, hands-off, and soothing. As the cozy scent of cream, herbs, and slow-cooked chicken filled the house, the chaos softened. Dinner felt like a warm hug—simple, creamy, and biscuit-topped magic. If your day calls for comfort, this one’s waiting for you.
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Why You’ll Love This Easy Slow Cooker Chicken Pot Pie
This easy slow cooker chicken pot pie is pure comfort in a bowl. It’s creamy, savory, and packed with tender chicken and vegetables—all made effortlessly in your slow cooker. You’ll love the way everything simmers together into a rich, flavorful filling, without needing to babysit the stove.
The flaky, golden biscuits served on top make it even more inviting. It’s a cozy, family-friendly dish perfect for busy weekdays or relaxed Sundays. Also, cleanup is a breeze. If you’re craving comfort with minimal effort, this is your new go-to recipe.
Ingredients You’ll Need
Here’s what you’ll need to bring this comforting slow cooker chicken pot pie to life. You probably have most of these on hand already!
Chicken and Seasonings
- Chicken breasts: Boneless and skinless, about 2 ½ pounds
- Dried oregano, garlic powder, salt, black pepper, smoked paprika: Classic seasonings to give the chicken depth and warmth
- Yellow onion: Adds a sweet base flavor as it cooks low and slow
Creamy Base and Broth
- Condensed cream of chicken soup
- Condensed cream of celery soup
- Chicken broth: Keeps everything juicy and flavorful
- Heavy cream: Stirred in at the end for a luscious finish
Vegetables and Toppings
- Frozen mixed vegetables: No thawing needed, just toss them in
- Grands or jumbo biscuits: Baked separately and served warm on top—absolutely dreamy
How to Make Slow Cooker Chicken Pot Pie
Making this couldn’t be easier. It’s all about layering, letting it cook low and slow, then adding that finishing creamy touch.
Prepping the Ingredients
- Place chicken breasts in your 5-quart (or larger) slow cooker.
- Sprinkle with oregano, garlic powder, salt, pepper, and smoked paprika.
- Add diced onion and pour the frozen vegetables right on top.
Cooking in the Slow Cooker
- In a bowl, whisk together the cream of chicken soup, cream of celery soup, and chicken broth.
- Pour this mixture over everything in the slow cooker.
- Cover and cook on high for 3–4 hours or low for 5–7 hours, until the chicken reaches 165°F.
Finishing Touches and Serving
- Once cooked, remove the chicken, shred it, and return it to the pot.
- Stir in the heavy cream and switch the setting to warm.
- Meanwhile, bake the biscuits as directed on the package.
- Spoon the creamy filling into bowls and top each with a hot, buttery biscuit.
Tips for the Best Results
For the coziest results, don’t lift the lid while it’s cooking—it releases heat and messes with timing. Always check that the chicken hits 165°F internally. Shred it right after cooking so it stays tender and blends easily into the creamy base.
Bake the biscuits right before serving so they stay crisp and golden. If you like a thicker filling, reduce the broth slightly or stir in a cornstarch slurry near the end.
Variations and Substitutions
Want to switch things up? Try these easy ideas:
- Use chicken thighs instead of breasts for richer flavor
- Make it vegetarian: Skip the chicken and add more mixed veggies or plant-based protein
- Prefer fresh veggies? Go for chopped carrots, celery, and peas instead of frozen
- Add extra flavor: A dash of thyme, rosemary, or cayenne gives it more personality
- Creamier texture? Stir in a spoonful of sour cream with the heavy cream
- Change the soup: Cream of mushroom, potato, or even broccoli works beautifully
- Gluten-free? Serve with gluten-free biscuits or mashed potatoes
Storage and Reheating Instructions
Store any leftover pot pie filling in an airtight container in the fridge for up to 3 days. Keep biscuits at room temperature so they don’t get soggy.
To freeze, let the pot pie filling cool completely. Then transfer to freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge.
Reheat gently on the stovetop over medium heat or in your slow cooker on high. You can also microwave individual portions until warm.
Related Recipes to Try
If you’re loving this cozy slow cooker meal, you’ll also enjoy:
- Crockpot Chicken and Dumplings for a creamy twist on a Southern classic
- Slow Cooker Chicken and Gravy when you need a fuss-free dinner
- Slow Cooker Chicken Stew for a hearty bowl of warmth
- Crockpot Mashed Potatoes as a side for any of the above
Easy Slow Cooker Chicken Pot Pie Recipe
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Easy Slow Cooker Chicken Pot Pie
- Total Time: 4 hours 10 minutes
- Yield: 6 servings 1x
Description
Creamy, hearty, and loaded with flavor—this Easy Slow Cooker Chicken Pot Pie is a cozy family dinner made simple. Just toss everything in, let it simmer, and top with flaky biscuits.
Ingredients
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 oz) can condensed cream of chicken soup
1 (10.5 oz) can condensed cream of celery soup
1/2 cup chicken broth
1/2 cup heavy cream
1 (16.3 oz) can Grands or jumbo biscuits (8 count)
Instructions
1. Place chicken breasts in a 5-quart or larger slow cooker.
2. Sprinkle with oregano, garlic powder, salt, pepper, and paprika.
3. Add diced onion and top with frozen vegetables.
4. In a bowl, whisk together cream of chicken soup, cream of celery soup, and chicken broth.
5. Pour soup mixture evenly over ingredients in slow cooker.
6. Cover and cook on high for 3–4 hours or low for 5–7 hours until chicken reaches 165°F.
7. Remove chicken, shred, then return to slow cooker.
8. Stir in heavy cream and switch to warm.
9. Bake biscuits per package instructions.
10. Serve pot pie warm with biscuits.
Notes
Frozen vegetables do not need to be thawed.
Avoid lifting the lid during cooking to maintain even temperature.
For thicker filling, reduce broth or stir in a cornstarch slurry at the end.
Make it vegetarian by using plant-based protein and more veggies.
Store leftovers in the fridge for up to 3 days; freeze without biscuits up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Slow Cooker Recipes
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 676
- Sugar: 5g
- Sodium: 2209mg
- Fat: 29g
- Saturated Fat: 9g
- Unsaturated Fat: 17g
- Trans Fat: 0.02g
- Carbohydrates: 61g
- Fiber: 6g
- Protein: 43g
- Cholesterol: 130mg
Frequently Asked Questions
Is chicken pot pie good for cutting?
If you’re watching calories, this dish can be modified. Use low-sodium soups, light cream, and serve with just half a biscuit. It’s hearty, so a small serving goes a long way.
Is chicken pot pie easy on the stomach?
Yes, it’s gentle and creamy. You can skip onions or heavy cream if needed for sensitive tummies.
Where did chicken pot pie originate?
Chicken pot pie has roots in both British and American cuisine. It evolved from savory meat pies, traditionally baked with a crust and filled with creamy meats and veggies.
How to know when chicken pot pie is cooked?
Make sure the chicken reaches 165°F. You’ll notice the filling is bubbling and thick, and the shredded chicken blends in smoothly.
Final Thoughts
I hope this cozy meal brings warmth to your table the way it did to mine. If you try it, leave a comment or share a photo. I’d love to see your creations! Don’t forget to tag me on Pinterest so I can cheer you on from my kitchen.
