This slow cooker chicken pot pie is my real-life answer to craving homemade comfort food without turning dinner into a project. There is no chicken to brown, roux to whisk or pie crust to make.
Everything cooks together in a rich, creamy filling, with warm, buttery biscuits served on top.
After years of creating easy comfort food recipes, I have learned that the best shortcuts simplify the work without sacrificing the parts people love most.
In this recipe, the slow cooker makes the chicken tender, the vegetables go in near the end so they do not become mushy and the biscuits bake separately so they stay golden and fluffy.
My stepmom used to pull bubbling hot chicken pot pies from the oven on busy nights, and I still associate that first creamy, piping-hot bite with pure comfort. This easy crockpot version gives my family that same nostalgic dinner in a way that actually works for everyday life.
What to expect: This is a creamy, spoonable chicken pot pie filling served in bowls with separately baked biscuits. It delivers the flavor of classic chicken pot pie, but it is not assembled with a traditional pie crust or cut into slices.
If you love cozy dinners that simplify classic comfort food, try my chicken and dumplings next. It delivers that same creamy, nostalgic comfort without requiring a complicated method.
Why This Recipe Works
Classic chicken pot pie will always have my heart, but I don’t always have the time (or desire) to make pastry from scratch. This slow cooker version keeps everything I love about the original while making it much more practical for real life.
- No precooking required. The chicken, onion, carrots and celery go directly into the slow cooker, so prep is quick and cleanup is minimal.
- The filling is rich and creamy. Chicken stock and cream of chicken soup create a savory chicken pot pie filling that is creamy and spoonable without turning it into soup.
- The vegetables retain their texture. Peas and corn are added during the final 30 minutes instead of cooking all day and becoming overly soft.
- Biscuits keep it wonderfully easy. Baking them separately gives you a golden, fluffy topping that won’t become soggy in the slow cooker.
- It works with your schedule. Cook this crockpot chicken pot pie on Low for a leisurely weekend dinner or use the High setting when you need it ready sooner.
Recipe Ingredients
Chicken – Boneless, skinless chicken breasts cook until tender and shred easily into the creamy filling. Boneless, skinless chicken thighs also work well and add richer flavor. For an easy shortcut, omit the raw chicken and stir in shredded rotisserie chicken with the peas and corn during the final 30 minutes. It’s also a great way to use up leftovers from one of my rotisserie chicken noodle soup.
Chicken stock – Chicken stock and chicken broth both work in this recipe. The full cup creates a creamy, spoonable filling. For a thicker chicken pot pie filling, reduce the amount to 1/2 cup.
Vegetables – Carrots, celery, peas and corn give this slow cooker chicken pot pie its classic flavor and texture. You can replace the peas and corn with 3 cups of frozen mixed vegetables. Add frozen vegetables during the final 30 minutes so they do not become mushy.
Cream of chicken soup – This is the shortcut that creates a rich, creamy sauce without making a separate roux. You will need two 10.5-ounce cans.
Biscuits – Any variety of refrigerated biscuits works as an easy chicken pot pie topping. Bake them separately according to the package directions, then place one on each serving. This keeps the biscuits golden and fluffy instead of allowing them to become soggy in the slow cooker.
How To Make Slow Cooker Chicken Pot Pie
- Add the vegetables and seasonings. Place the chicken breasts in the bottom of a large slow cooker. Add the onion, carrots, celery, parsley, paprika, oregano, salt and pepper.
- Add the creamy ingredients. Pour the chicken stock and cream of chicken soup over the chicken and vegetables.
- Stir and cook. Stir the vegetables, seasonings, stock and soup together, leaving the chicken underneath. Cover and cook on Low for 6 to 8 hours or High for 3 to 4 hours.
- Shred the chicken. During the final 30 minutes of the total cooking time, transfer the chicken to a cutting board and shred it using two forks.
- Add the remaining ingredients. Return the shredded chicken to the slow cooker and add the frozen peas and corn.
- Finish cooking. Cover and cook for the remaining 30 minutes, bringing the total cooking time to 6 to 8 hours on Low or 3 to 4 hours on High. Meanwhile, bake the biscuits according to the package directions. Spoon the filling into bowls and top each serving with a warm biscuit.
Recipe Notes
- Low versus High. Both settings work, but I prefer cooking this recipe on Low when time allows. The chicken becomes especially tender, shreds easily and has the best overall flavor.
- Additional seasonings. Add garlic powder, poultry seasoning or a pinch of cayenne pepper for extra flavor. Smoked paprika can also be used in place of regular paprika for a subtle smoky taste.
- Creamier filling. For an extra-rich and creamy chicken pot pie filling, stir in 1/2 cup of heavy cream with the peas and corn during the final 30 minutes.
- Chicken broth substitute. If you do not have chicken stock or broth, dissolve 1 bouillon cube or 1 teaspoon of bouillon granules in 1 cup of boiling water.
- Filling consistency. The filling will thicken slightly as it sits. For a thicker chicken pot pie filling, use 1/2 cup of chicken stock instead of the full cup.
- Serving suggestion. Add freshly ground black pepper and chopped parsley just before serving. Place a warm biscuit on top of each bowl or split it in half to soak up more of the creamy filling.
- Party or weeknight dinner. This recipe works equally well for an easy weeknight meal or casual gathering. Keep the filling warm in the slow cooker and allow everyone to add a freshly baked biscuit to their own bowl.
Slow Cooker Chicken Pot Pie Variations
- Chicken thighs. Replace the chicken breasts with boneless, skinless chicken thighs for richer flavor and extra-tender meat. Use approximately the same weight and shred the chicken before serving.
- Rotisserie chicken. Omit the raw chicken and stir 3 to 4 cups of shredded rotisserie chicken into the filling with the peas and corn during the final 30 minutes. This variation also works well with leftover cooked chicken or turkey.
- Mixed vegetables. Replace the frozen peas and corn with 3 cups of frozen mixed vegetables. Add them during the final 30 minutes so they retain their color and texture.
- Extra-creamy filling. Stir in 1/2 cup of heavy cream when adding the peas and corn. Allow the filling to cook for the remaining 30 minutes before serving.
- Homemade biscuit topping. Replace the refrigerated biscuits with your favorite homemade biscuits. Bake them separately until golden, then place one on top of each bowl just before serving.
- Puff pastry topping. Bake individual squares of puff pastry according to the package directions and serve them over the creamy chicken pot pie filling. Do not place uncooked puff pastry directly in the slow cooker because it will not become crisp and flaky.
What To Serve With Chicken Pot Pie
Slow cooker chicken pot pie is a complete meal on its own, but a fresh or lightly seasoned side dish can help balance the rich, creamy filling. For family dinner, I usually keep it simple with a green salad or roasted vegetables. If you are feeding a crowd, try one of these easy sides:
Find even more ideas in my complete guide to what to serve with chicken pot pie, including salads, vegetables and other easy sides.
How To Thicken Chicken Pot Pie
If your slow cooker chicken pot pie filling is thinner than you prefer, try one of these easy fixes:
- Let the filling rest. The creamy chicken pot pie filling will continue to thicken as it cools. Let it sit uncovered for 5 to 10 minutes before serving.
- Use less chicken stock. Reduce the chicken stock from 1 cup to 1/2 cup for a thicker filling from the start.
- Add a cornstarch slurry. Whisk 1 tablespoon of cornstarch with 1 tablespoon of cold water until completely smooth. Stir it into the filling after returning the shredded chicken to the slow cooker. Cover and cook for 15 to 30 minutes, until thickened.
Can I Use Rotisserie Chicken?
Yes. To make slow cooker chicken pot pie with rotisserie chicken, omit the raw chicken breasts and prepare the recipe as directed. Stir 3 to 4 cups of shredded rotisserie chicken into the filling with the peas and corn during the final 30 minutes of cooking.
This is a great way to save on prep time or use leftover cooked chicken. Remove the skin and bones before adding the meat.
How To Store Slow Cooker Chicken Pot Pie
Allow the chicken pot pie filling to cool, then transfer it to an airtight container and refrigerate for up to 4 days. Store leftover biscuits separately at room temperature for up to 2 days or in the refrigerator for up to 5 days. Keeping them separate prevents the biscuits from becoming soggy.
To freeze, place the cooled filling in a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. For the best texture, freeze the filling without the biscuits and bake fresh biscuits when you are ready to serve.
Reheat individual portions in the microwave for 1 to 2 minutes, stirring halfway through. Reheat larger amounts in a saucepan over medium-low heat, stirring occasionally, until heated through. If the filling becomes too thick, stir in a splash of chicken stock or milk.
FAQs About Chicken Pot Pie
Can I Use Frozen Chicken?
For this slow cooker chicken pot pie, I recommend starting with thawed chicken breasts so they cook evenly within the recipe’s stated timeframe. If your chicken is frozen, thaw it in the refrigerator before adding it to the slow cooker. The chicken is fully cooked when it reaches an internal temperature of 165°F.
Can You Put the Biscuits in the Slow Cooker?
You can cook refrigerated biscuits on top of the chicken pot pie filling in the slow cooker, but I prefer to bake them separately. Biscuits cooked in the slow cooker will not become as golden and crisp, and the bottoms may remain soft or doughy from the steam.
For the best texture, bake the biscuits according to the package directions while the filling finishes cooking. Spoon the creamy chicken pot pie filling into bowls and place a warm, fluffy biscuit on top of each serving.
Can I Make Slow Cooker Chicken Pot Pie Ahead of Time?
Yes. Chop the onion, carrots and celery up to 2 days in advance and refrigerate them in airtight containers. You can also measure and combine the seasonings ahead of time.
Keep the raw chicken refrigerated in its original packaging or a separate airtight container until you are ready to cook. For food safety, do not use the slow cooker’s delayed-start setting.
For the best texture, bake the biscuits shortly before serving. The finished chicken pot pie filling can also be prepared ahead, refrigerated for up to 4 days and reheated before adding freshly baked biscuits.
Can You Freeze Chicken Pot Pie?
Yes. Transfer the cooled chicken pot pie filling to an airtight, freezer-safe container and freeze for up to 3 months. Thaw it overnight in the refrigerator, then reheat and serve with freshly baked biscuits.
For the best texture, freeze the filling without the biscuits. Biscuits can become soggy when frozen and reheated with the filling.
Is Chicken Pot Pie Healthy?
Chicken pot pie is a hearty comfort food containing protein and vegetables, but its nutritional value depends on the ingredients and portion size.
This slow cooker chicken pot pie uses cream of chicken soup and refrigerated biscuits, which can be higher in sodium and fat. Serve it with a fresh salad or vegetable side for a more balanced meal.
What Goes With Chicken Pot Pie?
Chicken pot pie pairs especially well with lighter sides that balance its rich, creamy filling. Try a leafy green salad, roasted vegetables, green beans, cabbage or sweet potatoes. Find more inspiration in my complete guide to what to serve with chicken pot pie.
How Do You Reheat Chicken Pot Pie?
Reheat individual portions of chicken pot pie filling in the microwave for 1 to 2 minutes, stirring halfway through, until heated through. For a larger amount, warm the filling in a saucepan over medium-low heat, stirring occasionally.
You can also reheat the filling in the slow cooker on Low for 1 to 2 hours, but this method is best for a larger batch. Bake fresh biscuits separately for the best texture.
More Easy Comfort Food Recipes
- Slow Cooker Goulash
- Best Chili Recipe Ever
- Chicken Bacon Ranch Casserole
- Easy Classic Chicken Alfredo
- Chipotle Chicken Bowls
- Enchiladas With Salsa Verde
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Slow Cooker Chicken Pot Pie
Equipment
- Crock Pot
Ingredients
- 4 chicken breasts boneless, skinless (approximately 1½ to 2 pounds total)
- 1 yellow onion chopped
- 1 1/2 cups carrots chopped
- 1 1/2 cups celery sliced
- 1/4 cup Italian parsley chopped
- 1 tsp paprika
- 1 tsp oregano
- 1 tsp salt
- 1 tsp pepper
- 8 oz chicken stock
- 21 oz cream of chicken soup 2 cans
- 1 1/2 cups peas frozen
- 1 1/2 cups corn frozen
- 16.3 oz refrigerated biscuits 8 count
Instructions
- Place the chicken breasts in the bottom of a large slow cooker. Add the onion, carrots, celery, parsley, paprika, oregano, salt and pepper.
- Pour the chicken stock and cream of chicken soup over the chicken and vegetables. Stir the vegetables, seasonings, stock and soup together, leaving the chicken beneath the mixture.
- Cover and cook on Low for 5 1/2 to 7 1/2 hours or High for 2 1/2 to 3 1/2 hours, until the chicken reaches an internal temperature of 165°F and shreds easily.
- During the final 30 minutes of the total cooking time, transfer the chicken to a cutting board and shred it using two forks.
- Return the shredded chicken to the slow cooker. Add the frozen peas and corn and stir until combined.
- Cover and cook for the remaining 30 minutes, until the vegetables are heated through. The total cooking time will be 6 to 8 hours on Low or 3 to 4 hours on High.
- Meanwhile, bake the biscuits according to the package directions. Spoon the chicken pot pie filling into bowls and top each serving with a warm biscuit.
Video
Notes
- Low versus High. Both settings work, but I prefer cooking this recipe on Low when time allows. The chicken becomes especially tender, shreds easily and has the best overall flavor.
- Filling consistency. This recipe produces a creamy, spoonable filling. For a thicker chicken pot pie filling, reduce the chicken stock to 1/2 cup.
- Thicken after cooking. If the finished filling is thinner than you prefer, whisk together 1 tablespoon cornstarch and 1 tablespoon cold water. Stir the slurry into the filling and cook for an additional 15 to 30 minutes.
- Chicken thighs. Boneless, skinless chicken thighs can replace the chicken breasts. Use approximately the same total weight.
- Rotisserie chicken shortcut. Omit the raw chicken and stir 3 to 4 cups of shredded rotisserie chicken into the filling with the peas and corn during the final 30 minutes.
- Vegetable substitution. Replace the peas and corn with 3 cups of frozen mixed vegetables, adding them during the final 30 minutes.
- Extra-creamy filling. Stir in 1/2 cup heavy cream with the peas and corn for an even richer filling.
- Keep the biscuits separate. Bake the biscuits in the oven for the best golden, fluffy texture. Biscuits cooked directly in the slow cooker may remain soft or doughy on the bottom.
- Storage. Refrigerate cooled filling in an airtight container for up to 4 days. Store the biscuits separately to prevent them from becoming soggy.
- Freezing. Freeze the cooled filling without the biscuits for up to 3 months. Thaw overnight in the refrigerator and serve with freshly baked biscuits.Add the peas and corn during the final 30 minutes and bake the biscuits separately. This prevents mushy vegetables and gives every serving a golden, fluffy biscuit instead of a soft or soggy topping.
Nutrition
Megan Porta is a comfort food recipe creator who specializes in easy family meals and Instant Pot desserts, and the founder of Pip and Ebby. She has been cooking for three decades and developing recipes for over fifteen years, helping home cooks make reliable, cozy recipes for real life.
I got ahead of myself and accidentally added the peas and carrots with the chicken! Will it still turn out?
No worries, Kaitlin! I’m sure you figured it out, that they are just more delicate and don’t need to be cooked like the meat. I hope you enjoyed every bite!
Anyone, do you add the water to the cream of chicken soup?
Hi Mike, you do not have to add additional water after dumping in the cream of chicken soup. Great question!
Wondering if I can cook all the chicken/veggies in slow cooker then put in into a pie shell and put it in the oven? I don’t want the buiscuits to be separate instead make it a pie. Might be easier for me to throw everything in slow cooker vs standing over stove if that makes sense!
Hi Caroline, I have another couple of pot pie recipes that might be more of interest to you then. Let me know if this answers your question.
https://pipandebby.com/pip-ebby/chicken-pot-pie-casserole/
https://pipandebby.com/pip-ebby/easy-chicken-pot-pie/
How will it turn out because I added too much chicken stock to mine?
This was absolutely amazing. Almost as good as a real pot pie and easy enough to toss together on a weekday for a busy family! I’m adding it to our regular rotation ❤️
Thank you Lisa! I’m so glad it was enjoyed. I agree, busy families need good filling food but no time to waste!
This deserves more than 5 stars! I made this for my family tonight and it was so good and I especially LOVED how easy it was to make! I added a little corn starch with water to thicken it, otherwise it was perfect!! I bought a package of frozen veggies that included carrots, so that was even less work for me. Everyone had seconds and really loved it with the biscuit on top! One question – my college aged son want to make this for himself, but doesn’t have a crockpot. Can he make it in a pot on the stovetop on low heat? If so, would you change the measurements and how long does the chicken take to cook that way?
I’m so glad it’s enjoyed! I love the simplicity of it. This recipe can easily be transferred to the stovetop too. I would recommend using a rotisserie chicken for the least amount of work, however if you’re using chicken thighs/breasts, you would just cook them in the dutch oven until mostly cooked through. This will help brown the chicken by searing it (4-5 min each side) and begin the cooking process. Once it finishes cooking in the soup, it’ll shred easily. If using frozen precut veggies, add them with broth and spices and let it simmer for an hour(s) or more. If using fresh veggies, add them to the pot when the chicken is cooking so the veggies begin to soften. Low and slow helps the flavors really seal into the chicken and each bite so you could let it sit while doing something else, similar to a crockpot.
One of my fall/winter favorite comfort meals to make for my family. We will be enjoying this tonight before the High School Football Game! I’ve been making this since I bought my crock pot in 2018. I think this is the only recipe I still use – it is a staple in our house!
Isn’t it filling and so good with those biscuits? I’m glad your family enjoys it!
Hi
Mine came out soup like , thin consistency. I know you mention to add cream , but i used thin slice breasts 2 packs with about 8-10 pieces total , would adding another can of the soup make it thicker without using the cream ? Or is this supposed to be more of a liquid consistency dish ?
Thank you.
Good question! This version of pot pie in the crock pot isn’t as gravy like without the cream. You can reduce the amount of broth as one option. Did you shred the chicken? That helps for it to mingle with the 2 containers of cream of chicken which should help thicken it up after 8 hours. Heavy cream would also help. Just enjoy tweaking it so you get it to what you enjoy!
This is go to favorite in my house. To customize for our household I add a few shakes of thyme (not too much) and at the end before serving I mix in 1 Heinz roasted chicken gray (value size) so yummy. I freeze the leftovers in quart size freezer bags which is the perfect portion to make a chicken pot pie with it at a later date.
That’s a great tip! Thank you for sharing that with us.
This is an excellent recipe when you’re looking for something comforting and simple. It takes almost no time to dump the ingredients in the slow cooker and then bake up some biscuits just before serving.
Agreed! It’s good to have a few of these kinds of recipes in your rotation. Thanks for sharing!
We had this tonight for dinner and we have a bunch left over. Can we freeze the leftovers? Thank you! So yummy!!
Yes! This will freeze well, just don’t recommend any bread placed in the same container. Either separate the bread or make new biscuits when it’s time to reheat it. I recommend reheating the leftovers in a covered dish on low heat in the oven or on the stovetop.
Could I use chicken broth instead of chicken stock?
Yes, that would work perfectly as well.
Hi! Can I make this early and reheat or leave on low in crock pot? Any suggestions would be appreciated.
You most definitely could prepare this and reheat it later back in the crockpot. Since you add the biscuits just before serving, it won’t impact them and the chicken, gravy and vegetables will taste just as good later. Enjoy!
I made this yesterday and it was very good. It is perfect because my 11 year old loves the insides of chicken pot pie but not the crust 🙂 This is sort of like a stew, we just ate toast with it and didn’t put biscuits on top. I also used a bag of frozen mixed veggies (carrots, peas, corn, green beans) because that’s what I had. So, I didn’t put fresh carrots in. Oh, and I didn’t have fresh parsley so used dried. My son ate two bowls full 🙂
That’s interesting that your 11 YO doesn’t like the crust! But the inside is very good too. I’m glad you tweaked it with what you had on hand and how your family likes it. I’ve also used puff pastries on the side, it works great too!
Have made this a bunch, love it every time, am making it for a big family dinner tomorrow, I hope everyone enjoys it as much as my little family does!
Oh and I never have fresh herbs so I just used dried parsley, shake until it looks good! ?
Perfect, it works still.
Oh yes, this is a good one for feeding a large crew! Merry Christmas!
How long would you suggest cooking this if I were to half the recipe?
Hi Tyra, You are still slow cooking chicken so it would be at least a couple of hours to cook, so keep your eye on the chicken. You’ll be able to tell when you cut into it or it shreds easily, there won’t be any pink or gel like color in the middle. Enjoy the meal!
Sounds awesome! I’d love to know if you’ve tried an alternative to the cream of chicken soup, we are dairy free. Would love your suggestions!
Hi Brittnei, I haven’t tried creating dairy free options but I know there are so many wonderful bloggers out there who have done the hard work for us. Here’s just one I found – I hope this helps and that you love the recipe! Thanks for asking the question!
https://mywisemom.com/dairy-free-cream-of-chicken-soup
I just made this recipe for my husband’s birthday, and we both thought it was great!! So wonderful to be able to make this with the option for gluten free because the bread is on the side.
I ended up finding condensed cream of chicken soup at the grocery store. To "uncondense" it, the soup called for an extra can of water. Instead of water, I poured my extra chicken stock instead. It was tasty with all that rich flavor!! I liked having it a little more juicy so the biscuits could soak up some of the extra broth. I think the next time I make it, I want to try to "uncondense" just one of the cream of chicken soups to see what it’s like a little thicker.
This is the beauty of sharing recipes!
I love that you tried that and shared here. Thank you! There may be more people that would enjoy the tweaked version. Great idea!
I make this for my family on a regular basis, I played around with the recipe and family loves it! The only tweek that I’ve added to the recipe is 1 jar of gravy that I stir in just before serving.
I freeze the leftovers in quart sized freezer bags. When ready to use frozen cpp mixture I thaw in bag and transfer to a pie crust. Bake until golden and it makes the most amazing homemade chicken pot pie too.
I’m so glad your family enjoys it! Thank you for the freezing tips too. Love to hear what works for everyone!
Is it 2 breasts that you cut in half to make 4 pieces, or is it 4 breasts?
I’m sorry that it was confusing – thanks for asking for clarification. It’s 4 chicken breasts, all cut in half!
Hi! Just made this tonight and it was delicious! Wanted to thank you for posting this cause it was a big hit with our family! Unfortunately, I just read the previous comment left… sorry people are so inconsiderate, cause I think it was great!!!
Thanks again,
Aimee
I’m really glad to hear you enjoyed it too! There are many ways to prepare a recipe but I love giving you my best version. So thank you for taking the time to share that with me!
Tried this recipe yesterday, here is what I think: overall it was decent, but by no means "best". I absolutely loathe the oregano in it as it overpowers the flavor completely. If I try it again it will be without oregano. If you plan inn doing the 4 hour crockpot on high keep inn mind the carrots will not be soft. Suggest cooking them slightly first. I would add potatoes to it also, and I thickened I think up a bit at the end with startch. Overall not bad, not my favorite.