There is something truly heartwarming about a Slow Cooker Chicken Pot Pie Recipe that fills your home with cozy aromas and wraps you in comfort with each bite. This dish takes the classic flavors of a chicken pot pie—the tender chunks of chicken, hearty potatoes, a medley of fresh vegetables, and a creamy sauce—and transforms them into a hands-off slow cooker masterpiece. It’s perfect when you want a satisfying meal without fuss, and pairing it with buttery biscuits makes it absolutely irresistible. If you love comfort food that feels like a warm hug, this Slow Cooker Chicken Pot Pie Recipe is exactly what your weeknight dinners have been missing.
Ingredients You’ll Need
The beauty of this Slow Cooker Chicken Pot Pie Recipe lies in how simple yet essential each ingredient is. Every item contributes to the rich, creamy texture, the comforting depth of flavor, and the colorful medley that makes this dish so inviting.
- 4 boneless skinless chicken breasts: The hearty protein base that becomes tender and juicy after slow cooking.
- 5-6 gold potatoes peeled and cubed (about 2 cups): They add a comforting, creamy texture that soaks up all the wonderful flavors.
- 1 medium onion chopped: Brings a sweet, aromatic foundation to the dish.
- 4 ribs/sticks celery chopped: Adds a slight crunch and freshness to balance the creaminess.
- 3-5 garlic cloves minced: Infuses the pot pie with a warm, savory depth.
- 1 teaspoon dried thyme: This herb lends an earthy note that pairs perfectly with chicken.
- 1 teaspoon salt: Essential for bringing all the flavors together and enhancing every ingredient.
- 1 teaspoon pepper: Adds a gentle kick and balances the creaminess with a little zip.
- 2 (10.5 ounce) cans cream of chicken soup: The creamy base that thickens the sauce while adding richness.
- 1 cup chicken broth: Keeps everything moist and lightens the sauce to just the right consistency.
- ½ cup heavy cream or whole milk: For velvety richness and that classic pot pie creaminess.
- 16 ounce bag frozen mixed vegetables: Brings vibrant color and variety, plus quick convenience.
- 16.3 ounce Grands Southern Homestyle butter tastin’ biscuits: The perfect fluffy, buttery companion for serving.
- Fresh parsley for garnish (optional): Adds a bright, fresh finish to elevate the presentation.
How to Make Slow Cooker Chicken Pot Pie Recipe
Step 1: Layer the Ingredients
Start by placing the chicken breasts evenly in the bottom of your slow cooker. This creates a savory foundation that will soak up all the delicious flavors as they cook. Next, add the cubed potatoes, chopped onion, celery, and minced garlic on top, scattering the seasonings evenly over the layers. Everything works together here—the potatoes lend creaminess, the veggies bring texture and brightness, and the herbs infuse the whole dish with comforting aromas.
Step 2: Add the Creamy Sauce
Now it’s time to pour in the cream of chicken soup, chicken broth, and your choice of heavy cream or whole milk. This mixture is the heart of the pot pie sauce—rich, flavorful, and perfectly smooth. It transforms simple ingredients into a luscious filling that will bubble away slowly, thickening and melding the flavors beautifully all day long.
Step 3: Slow Cook Until Tender
Secure the lid and set your slow cooker to LOW for 6 to 8 hours, or HIGH for 3 to 4 hours if you’re short on time. Patience is key here as the slow heat gently works its magic, breaking down the chicken to tender perfection while melding all those wholesome ingredients. The slow cooker does all the heavy lifting, giving you a hearty meal with minimal effort.
Step 4: Prepare Biscuits and Add Vegetables
During the last hour of cooking, preheat your oven and bake the biscuits according to package instructions. While those are rising and browning, carefully remove the chicken breasts from the slow cooker and chop or shred them into bite-sized pieces. Stir the chicken back into the slow cooker along with the frozen mixed vegetables, then recover and let it cook for the remaining time. This step keeps the veggies crisp-tender and adds that final pop of color and freshness.
Step 5: Garnish and Serve
Once everything is piping hot and fragrant, sprinkle fresh chopped parsley on top for a splash of color and a hint of vibrancy. Ladle the creamy chicken and vegetable mixture into bowls and serve alongside those golden, flaky biscuits. It’s the perfect comforting meal that looks as good as it tastes.
How to Serve Slow Cooker Chicken Pot Pie Recipe
Garnishes
Fresh parsley is a classic garnish that brightens the creamy richness of this slow cooker dish beautifully. If you want to get creative, try a sprinkle of grated Parmesan or a dash of smoked paprika to add an extra layer of flavor and visual appeal. These simple touches can make your dinner table feel special without any extra effort.
Side Dishes
Since the Slow Cooker Chicken Pot Pie Recipe serves as a hearty main dish, light and fresh sides work best. A crisp green salad with a tangy vinaigrette or steamed green beans seasoned with lemon and garlic can balance out the meal. For extra indulgence, roasted Brussels sprouts or a simple coleslaw can add textural contrast and brighten your plate.
Creative Ways to Present
Think beyond bowls! You can spoon the Slow Cooker Chicken Pot Pie filling into puff pastry shells or mini pie tins for individual servings that look effortlessly elegant. Another fun idea is to serve it over rice or mashed potatoes on the side for a comforting mash-up. Even serving it in a bread bowl is a crowd-pleaser that ups the cozy factor instantly.
Make Ahead and Storage
Storing Leftovers
After enjoying your Slow Cooker Chicken Pot Pie Recipe, store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making for an even tastier meal the next day. Just be sure to keep your biscuits separate to prevent sogginess.
Freezing
If you want to save this comfort meal for later, let the pot pie filling cool completely before transferring it to a freezer-safe container or heavy-duty freezer bag. It will keep well for up to 3 months. When you’re ready to enjoy it again, thaw overnight in the fridge before reheating gently so the sauce doesn’t separate.
Reheating
For the best texture and flavor, reheat the Slow Cooker Chicken Pot Pie Recipe slowly over low heat on the stove or in the microwave, stirring occasionally. This prevents the creamy sauce from curdling. Warm your biscuits separately in the oven or toaster for that fresh-baked taste and flaky texture.
FAQs
Can I use frozen chicken breasts in this recipe?
Yes, you can, but you’ll need to adjust the cooking time. It’s best to cook on LOW for about 8-10 hours to ensure the chicken thaws fully and cooks evenly. Make sure the internal temperature reaches a safe 165°F before serving.
What vegetables can I substitute for the mixed vegetables?
Feel free to customize with your favorites or what you have on hand. Carrots, peas, green beans, or corn all work wonderfully. Just make sure they’re chopped to a similar size and added at the same stage to cook through properly.
Can I make this recipe dairy-free?
Absolutely! Swap the heavy cream or whole milk for coconut milk or a dairy-free creamer, and choose a dairy-free cream of chicken soup alternative. This keeps the dish creamy without the dairy.
Is it okay to prepare everything the night before?
You sure can! Assemble all the ingredients in the slow cooker insert, cover it tightly, and refrigerate overnight. In the morning, just pop it into the slow cooker and set your timer. It’s a big time-saver.
What biscuit brands do you recommend for serving with this dish?
The Grands Southern Homestyle butter biscuits are a fantastic choice because of their flaky, buttery texture, but any flaky biscuit or even flaky puff pastry will pair beautifully. Homemade biscuits are, of course, always a delicious option if you have the time!
Final Thoughts
This Slow Cooker Chicken Pot Pie Recipe is the kind of dish you’ll find yourself making again and again because it hits all the right comfort food notes with so little effort. Cozy, creamy, and full of tender chicken and vibrant vegetables, it’s a hug in a bowl that’s perfect any time you crave homemade goodness. Give it a try—you’ll wonder why you ever ordered takeout when a meal this satisfying is so simple to make!
Print
Slow Cooker Chicken Pot Pie Recipe
- Total Time: 8 hrs 10 mins
- Yield: 6 servings
- Diet: Low Salt
Description
This Slow Cooker Chicken Pot Pie is the ultimate comfort food made easy with minimal prep. Tender boneless chicken breasts slow-cooked with a medley of potatoes, onions, celery, and a creamy sauce of cream of chicken soup, chicken broth, and heavy cream. Frozen mixed vegetables add color and nutrition, while flaky, buttery biscuits baked in the oven serve as the perfect accompaniment to soak up the delicious pot pie filling. A hearty, warming meal that requires just a few simple steps and slow cooking for tender textures and rich flavors.
Ingredients
Slow Cooker Filling
- 4 boneless skinless chicken breasts
- 5–6 gold potatoes, peeled and cubed (about 2 cups)
- 1 medium onion, chopped
- 4 ribs celery, chopped
- 3–5 garlic cloves, minced
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 (10.5 ounce) cans cream of chicken soup
- 1 cup chicken broth
- ½ cup heavy cream or whole milk
- 16 ounce bag frozen mixed vegetables
For Serving
- 16.3 ounce bag Grands southern homestyle butter tastin’ biscuits
- Fresh parsley, chopped (optional garnish)
Instructions
- Layer Ingredients in Slow Cooker: Place the boneless skinless chicken breasts in an even layer at the bottom of the slow cooker. Top evenly with peeled and cubed gold potatoes, chopped onion, chopped celery, minced garlic, dried thyme, salt, and pepper. Pour the cream of chicken soup, chicken broth, and heavy cream or whole milk over the ingredients to combine the flavors.
- Cook Slowly: Place the lid on the slow cooker. Cook on LOW setting for 6 to 8 hours, or on HIGH setting for 3 to 4 hours, allowing the chicken and vegetables to become tender and the flavors to meld together.
- Prepare Biscuits: During the last 1 hour of slow cooking, preheat your oven and bake the Grands southern homestyle butter tastin’ biscuits according to the package directions. This timing ensures freshly baked biscuits to serve alongside the hearty pot pie filling.
- Shred Chicken and Add Vegetables: When the biscuits begin baking, remove the chicken breasts from the slow cooker and transfer to a cutting board. Cut the chicken into bite-sized cubes or shred it with a fork. Return the diced or shredded chicken back to the slow cooker. Add the frozen mixed vegetables to the pot and stir well to combine. Cover and continue to cook until the vegetables are heated through.
- Serve and Garnish: Once the mixed vegetables are warmed, ladle the creamy chicken pot pie filling into bowls. Garnish with freshly chopped parsley if desired. Serve immediately with the hot, flaky biscuits for the ultimate cozy meal. Enjoy!
Notes
- Using heavy cream yields a richer sauce, but whole milk is a lighter alternative.
- Shrimp or turkey can substitute chicken for a different variation.
- Frozen mixed vegetables can be swapped for fresh veggies, adjusting cooking time accordingly.
- If you prefer a thicker filling, stir in a tablespoon of flour or cornstarch slurry before adding the frozen vegetables.
- Leftovers keep well in the fridge for up to 3 days and reheat beautifully on the stovetop or microwave.
- Prep Time: 10 mins
- Cook Time: 6-8 hrs (slow cooker) plus 15-20 mins (oven for biscuits)
- Category: Slow Cooker
- Method: Slow Cooking
- Cuisine: American
