If you crave the ultimate comfort food but don’t want to spend hours in the kitchen, this Easy Slow Cooker Chicken Pot Pie is exactly what you need. Tender chicken and wholesome veggies swim in a luscious, creamy sauce, all topped off with a golden, flaky biscuit. It’s the kind of no-fuss, crowd-pleasing meal that makes any weeknight feel special, whether you’re feeding picky eaters, a hungry family, or just yourself after a long day. One bite and you’ll see why I make this cozy classic on repeat!

Easy Slow Cooker Chicken Pot Pie Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this Easy Slow Cooker Chicken Pot Pie lies in its everyday ingredients that combine effortlessly for big flavor and homey warmth. Each component brings its own character, from color and crunch to creaminess and savoriness—so don’t skip or skimp!

Chicken (1 1/2 pounds boneless skinless breasts or thighs): The star of the show—choose thighs for extra juiciness or breasts for a leaner bite!
Diced carrots (1 cup): Adds sweetness and a pop of color that makes the filling irresistible.
Frozen peas (1 cup): Classic in pot pie, they burst with freshness and bright green color.
Diced potatoes (1 cup): Starchy and satisfying, potatoes help thicken the filling and add heartiness.
Diced celery (1/2 cup): Offers subtle flavor and a little crunch for the perfect classic base.
Diced onion (1/2 cup): Delivers savory depth and sweetness as it simmers.
Minced garlic (2 cloves): For aromatic punch—fresh always tastes best here!
Dried thyme (1 teaspoon): Brings gentle, herby warmth, essential for that pot pie flavor.
Salt (1/2 teaspoon): Balances and lifts all the other flavors in the mix.
Black pepper (1/2 teaspoon): Adds just a hint of heat and depth.
Poultry seasoning (1/4 teaspoon, optional): A little goes a long way for extra savory complexity.
Cream of chicken soup (1 can, 10.5 oz): Shortcuts the creamy sauce and locks in comfort.
Low-sodium chicken broth (1 1/2 cups): Helps keep things flavorful but not too salty.
Heavy cream (1/2 cup): The key to that silky, luxurious finish you want in a pot pie.
Cornstarch + water slurry (1 tablespoon cornstarch, 2 tablespoons water): Optional, but perfect if you want the filling extra thick!
Refrigerated biscuits (1 can): So easy, so flaky, so good—these make a quick “crust.”
Fresh parsley (optional): For a colorful flourish and touch of freshness at the end.

How to Make Easy Slow Cooker Chicken Pot Pie

Step 1: Load Up the Slow Cooker

Start by piling your chicken, carrots, peas, potatoes, celery, onion, and garlic right into the slow cooker. Sprinkle over the thyme, salt, pepper, and a little poultry seasoning if you like an extra herby punch. This “everything in one pot” approach is what makes Easy Slow Cooker Chicken Pot Pie so wonderfully doable, even on your busiest days.

Step 2: Mix in Creamy Goodness

Pour in the cream of chicken soup and low-sodium chicken broth over the veggie-chicken mixture. Give it a good stir so that all the ingredients are snuggled in and coated—no dry spots here. The soup and broth will merge into a delicious sauce that keeps everything moist as it simmers low and slow.

Step 3: Slow Cook to Perfection

Pop the lid on and let the slow cooker work its magic: either 6 to 7 hours on low, or 3 to 4 hours on high. You’ll know it’s ready when the chicken is cooked through and the veggies are meltingly tender—the house will smell amazing by this point! It’s the long cook time that gives Easy Slow Cooker Chicken Pot Pie its famously rich, homey flavor.

Step 4: Shred and Add the Cream

Once everything is tender and piping hot, use two forks to shred the chicken right in the cooker. It’ll soak up that savory sauce beautifully! Pour in the heavy cream, stirring gently. If you prefer a thicker filling, whisk the cornstarch slurry in now and let the pot bubble on high for about 15 to 20 minutes, just until everything thickens up nicely.

Step 5: Bake the Biscuits

While the filling finishes, bake the refrigerated biscuits according to the package directions. This quick shortcut means you get those golden, fluffy tops with zero fuss. They’re the perfect, cozy capstone for your Easy Slow Cooker Chicken Pot Pie experience.

Step 6: Serve and Enjoy

Ladle the creamy chicken and vegetable mixture into deep bowls, top each one with a warm, flaky biscuit, and sprinkle with a shower of fresh parsley if you want to really impress. Be ready for happy faces and second helpings—this dish has that kind of magic.

How to Serve Easy Slow Cooker Chicken Pot Pie

Garnishes

A sprinkle of chopped fresh parsley instantly adds a pop of color and fresh flavor to each bowl. You can also try a grind of black pepper or a dusting of smoked paprika for an extra punch. If you adore cheese, a little shredded cheddar on top can be seriously delicious!

Side Dishes

This Easy Slow Cooker Chicken Pot Pie is a meal in itself, but it also pairs wonderfully with a simple leafy green salad or some roasted green beans. For a cozy family meal, serve with apple slices or grapes on the side for a fresh, sweet contrast.

Creative Ways to Present

Try spooning the filling into individual oven-safe ramekins and topping each separately with a biscuit for a fun, personalized feel. Or, split the biscuits and sandwich some filling between the halves for a pot pie “sandwich.” Kids especially love scooping out the creamy insides and dunking their biscuits—get creative!

Make Ahead and Storage

Storing Leftovers

Let any leftover Easy Slow Cooker Chicken Pot Pie cool to room temperature before transferring it to airtight containers. Store the biscuits and filling separately in the fridge for up to 3 days—this way, the biscuits stay fluffy and avoid soaking up too much moisture.

Freezing

You can absolutely freeze the pot pie filling for later! Just ladle it into freezer-safe containers (without biscuits) and freeze for up to three months. When you’re ready to enjoy, bake up fresh biscuits for that just-baked feel and taste.

Reheating

To reheat, simply warm the filling gently on the stovetop or in the microwave, stirring occasionally until hot. If the sauce thickens up too much after chilling, splash in a bit of extra chicken broth or cream to loosen it. Warm biscuits in the oven or toaster for a bakery-fresh finish every time.

FAQs

Can I use rotisserie chicken instead of raw chicken?

Absolutely! Just stir shredded rotisserie chicken in during the last 30 minutes of cooking, so it heats through without getting overcooked or dry.

Are there alternatives to canned cream of chicken soup?

Yes! You can make a quick homemade version by whisking together chicken broth, a little flour, butter, and milk on the stove until thick and creamy. This lets you control the ingredients and salt content, too.

Can I make this pot pie dairy-free?

For a dairy-free option, use a dairy-free cream soup (or make your own with plant-based milk) and swap the heavy cream for full-fat coconut milk or an unsweetened non-dairy creamer. The result is still incredibly comforting!

Can I add other vegetables to the filling?

Definitely! Frozen mixed vegetables work great, and you can stir in corn, green beans, or even spinach toward the end of cooking for a nutrition boost and extra color.

How do I keep the biscuit topping from getting soggy?

Bake the biscuits separately in the oven right before serving and add them to the hot filling just before you eat. This keeps them fluffy and crisp rather than soaking up too much sauce while in the slow cooker.

Final Thoughts

I can’t recommend trying this Easy Slow Cooker Chicken Pot Pie enough—it’s the definition of cozy, easy comfort food that just happens to fill your kitchen with mouthwatering aromas. Whether you make it for family dinner, meal prep, or those chilly nights when you need something warm and hearty, you’ll want this recipe in your regular rotation. I hope you give it a try and fall in love with every spoonful!

Easy Slow Cooker Chicken Pot Pie Recipe

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4.7 from 5 reviews

Author: admin
Total Time: 6 hours 15 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

This Easy Slow Cooker Chicken Pot Pie is a comforting and hearty dish that is perfect for a cozy weeknight dinner. Tender chicken, mixed vegetables, and a creamy sauce are slow-cooked to perfection and topped with warm, flaky biscuits.

Ingredients

Scale

For the Filling:

1 1/2 pounds boneless skinless chicken breasts or thighs
1 cup diced carrots
1 cup frozen peas
1 cup diced potatoes
1/2 cup diced celery
1/2 cup diced onion
2 cloves garlic (minced)
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon poultry seasoning (optional)
1 can (10.5 ounces) cream of chicken soup
1 1/2 cups low-sodium chicken broth
1/2 cup heavy cream
1 tablespoon cornstarch mixed with 2 tablespoons water (optional for thickening)

For Topping:

1 can refrigerated biscuits
fresh parsley for garnish (optional)

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Instructions

Prepare the Filling: Place chicken, carrots, peas, potatoes, celery, onion, garlic, thyme, salt, pepper, and poultry seasoning in the slow cooker. Add cream of chicken soup and chicken broth, stirring to combine.
Cook: Cover and cook on low for 6–7 hours or on high for 3–4 hours until the chicken is cooked and vegetables are tender. Shred the chicken and stir in the heavy cream.
Thicken (if needed): If the mixture is too thin, stir in the cornstarch slurry and cook on high for an additional 15–20 minutes until thickened.
Prepare the Biscuits: Bake the refrigerated biscuits according to package directions.
Serve: Ladle the creamy chicken filling into bowls and top with a warm biscuit. Garnish with fresh parsley if desired.