I absolutely love how cozy and comforting this Slow Cooker Chicken Pot Pie Recipe turns out every single time. It’s one of my go-to meals when I want something hearty without a ton of fuss — you just toss everything in, walk away, and come back to a kitchen smelling like home. The beauty here is how all those familiar pot pie flavors meld together slowly, making the chicken tender and the veggies perfectly flavorful.
When I first tried this, I was amazed at how well it worked without the usual crust on top during the slow cooking process. Instead, baking fluffy biscuits on the side creates the perfect golden, buttery finish. Whether it’s a busy weeknight or a comforting weekend dinner, you’ll find that this Slow Cooker Chicken Pot Pie Recipe is a total winner for feeding your family or meal prepping for the week ahead.
Why You’ll Love This Recipe
- Hands-Off Cooking: Just assemble ingredients and let the slow cooker do all the work while you relax or tackle other tasks.
- Tender & Creamy: Slow cooking makes the chicken silky tender, and the creamy sauce wraps everything in comforting flavor.
- Versatile & Family-Friendly: Works great for picky eaters and can be easily adapted with different veggies or seasonings.
- Easy Cleanup: Cooking everything in one pot means fewer dishes and less stress.
Ingredients You’ll Need
The ingredients in this Slow Cooker Chicken Pot Pie Recipe come together beautifully to create that classic pot pie taste in a simple, shortcut way. Pro tip: using Yukon gold potatoes ensures a nice tender bite without falling apart too much during the slow cooking process.
- Boneless, skinless chicken breasts: Easy to shred and absorb all the delicious spices and broth.
- Low sodium chicken broth: Adds moisture and a savory base without overpowering saltiness.
- Salt: Balances all the flavors nicely.
- Ground black pepper: Gives a subtle kick, freshly ground is best.
- Dried thyme & rosemary: Classic herb combo for that comforting pot pie aroma.
- Onion powder: Adds depth without chunky pieces.
- Cream of chicken soup: The creamy backbone that makes this dish so rich and cozy.
- Yukon gold potatoes: Their buttery texture is perfect for slow cooking.
- Garlic: Fresh garlic amps up the flavor big time here.
- Frozen mixed vegetables: Adds color, nutrition, and classic pot pie veggies no chopping needed.
- Sour cream: Stirred in at the end for extra creaminess and tang.
- Pillsbury Grands biscuits: Baked separately for that flaky, golden top bite everyone craves.
Variations
I like to keep this Slow Cooker Chicken Pot Pie Recipe pretty classic, but you can easily mix it up depending on what you have in your fridge or diet needs. Personalizing it makes it feel like your own, and honestly, that’s when cooking gets the most fun!
- Vegetarian version: Swap the chicken for hearty mushrooms or lentils to keep it just as filling and flavorful.
- Gluten-free: Use gluten-free biscuits or serve with puff pastry on top instead of canned biscuits.
- Add fresh herbs: Toss in some fresh dill or parsley at the end for a bright, fresh touch.
- Extra cheesy: Stir in shredded cheddar or Parmesan before serving for richer flavor.
How to Make Slow Cooker Chicken Pot Pie Recipe
Step 1: Layer Your Ingredients in the Slow Cooker
Start by placing your boneless, skinless chicken breasts into a 6-quart slow cooker. Pour the chicken broth over the top to keep things moist as it cooks. Sprinkle with salt, pepper, thyme, rosemary, and onion powder — these simple seasonings really build the flavor base here. Next, pour the cream of chicken soup right over everything, and add your diced Yukon gold potatoes, fresh garlic, and frozen mixed vegetables. No need to thaw veggies; the slow cooker will do that job!
Step 2: Cook Low and Slow, or Speed it Up
Cover and set your slow cooker on low for 6 to 8 hours, which is ideal for tender chicken and perfectly cooked potatoes. If you’re short on time, the high setting for 3 to 4 hours works too — just keep an eye on the potatoes so they don’t get too mushy. When time’s up, carefully remove the chicken and shred it with two forks. A little trick I’ve learned: turn off the slow cooker as you shred the chicken to let the mixture cool slightly before adding sour cream — this helps prevent curdling.
Step 3: Finish With Sour Cream and Bake the Biscuits
Stir the sour cream into the slow cooker, mixing well to make the sauce creamy and luscious. Next, bake your biscuits according to the package directions until they’re golden brown and flaky. Serving the biscuits on top or on the side gives you that satisfying crunch and buttery contrast you expect from a pot pie without the fuss of making crust from scratch.
Pro Tips for Making Slow Cooker Chicken Pot Pie Recipe
- Even Potato Chunks: Dice your potatoes uniformly to make sure they cook evenly and avoid some pieces turning to mush while others remain firm.
- Don’t Skip the Sour Cream Timing: Add sour cream after removing the chicken and turning off the pot to avoid a grainy texture in your sauce.
- Adjust Consistency Easily: If your pot pie looks too thick, add a splash of broth; if too thin, a cornstarch slurry thickens it in minutes.
- Baking Biscuits Separately: Baking biscuits apart from the slow cooker helps you enjoy that perfect crisp and flaky top, which slow cookers can’t provide.
How to Serve Slow Cooker Chicken Pot Pie Recipe
Garnishes
I love sprinkling fresh chopped parsley over the finished dish — it adds a pop of color and a little fresh brightness that balances the richness. Sometimes I’ll also add a pinch of freshly cracked black pepper on top just before serving for an extra layer of flavor you can smell as you dig in.
Side Dishes
While this Slow Cooker Chicken Pot Pie Recipe is a meal on its own, I personally like to pair it with something light and crisp like a simple green salad dressed with lemon vinaigrette or steamed green beans to brighten things up. Roasted Brussels sprouts or a side of garlic bread also make for delicious companions.
Creative Ways to Present
For a special occasion, I sometimes serve this pot pie in individual ramekins with a biscuit on top or broken into chunks on the side. It feels fancy yet remains deliciously homey. Another fun idea is to pile on extra fresh herbs or even a sprinkle of shredded cheese for that cozy, welcoming look.
Make Ahead and Storage
Storing Leftovers
I store any leftovers in airtight containers in the fridge, and they keep well for about 3 to 4 days. When reheating, I find it best to warm gently in a saucepan or microwave on medium power to preserve that creamy texture without drying out the chicken.
Freezing
This Slow Cooker Chicken Pot Pie Recipe freezes beautifully if you want to make it ahead or save leftovers. Just portion it out into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating to keep the flavors fresh and the sauce creamy.
Reheating
To reheat, I usually warm the pot pie gently on the stove over low heat, stirring occasionally until heated through. This helps avoid curdled dairy and keeps everything smooth. If you baked biscuits on the side and have leftovers, just pop them in the oven at 350°F (175°C) for a few minutes to refresh that flaky texture.
FAQs
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Can I use frozen chicken breasts in this Slow Cooker Chicken Pot Pie Recipe?
Yes, you can use frozen chicken breasts, but I recommend adding an extra hour to the cooking time on low to ensure the chicken and potatoes cook completely. Always check that the chicken is fully cooked and shreds easily before proceeding.
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What can I substitute for cream of chicken soup?
If you prefer to avoid canned soup, you can make a quick homemade version by whisking together butter, flour, chicken broth, and a splash of cream or milk to create a creamy base. Season well with salt, pepper, and herbs to mimic that comforting flavor.
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Can I add other vegetables to this recipe?
Absolutely! Feel free to add diced carrots, peas, or even corn to enhance the veggie variety in your pot pie. Just keep in mind that some vegetables cook faster, so you might want to add delicate ones like peas near the end of cooking.
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Is there a way to make the sauce thicker?
Yes! If you find the sauce too thin after cooking, mix a tablespoon of cornstarch with a tablespoon of cold water to make a slurry, then stir it into the slow cooker and cook on high for an additional 15-20 minutes until thickened.
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Why do I add sour cream at the end?
Adding sour cream at the end prevents it from curdling during the long cooking process and keeps the sauce creamy and smooth. It also adds a lovely tang that balances the richness.
Final Thoughts
Honestly, this Slow Cooker Chicken Pot Pie Recipe feels like a warm hug on a plate — comforting, delicious, and surprisingly easy to pull off. I always recommend it when you want a homemade meal that doesn’t require standing over the stove for hours. Give it a try; I promise it’ll become a fast favorite in your household like it did in mine!
Print
Slow Cooker Chicken Pot Pie Recipe
- Prep Time: 10 minutes
- Cook Time: 3 to 4 hours (on high) or 6 to 8 hours (on low)
- Total Time: 3 hours 10 minutes (using high setting) or 8 hours 10 minutes (using low setting)
- Yield: 6 servings
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
Description
A comforting and hearty Slow Cooker Chicken Pot Pie that features tender chicken breasts, creamy sauce, tender potatoes, garlic, and mixed vegetables slow-cooked to perfection. Topped with golden baked biscuits for a classic, satisfying meal that’s easy to prepare and perfect for any day.
Ingredients
Chicken and Broth
- 1 1/2 lbs Boneless, skinless chicken breasts
- 1/2 cup low sodium chicken broth
Seasonings
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1/4 tsp dried thyme
- 1/4 tsp dried rosemary
- 1 tsp onion powder
- 3 tsp garlic
Soup and Vegetables
- 2 (10.5 oz) cans cream of chicken soup
- 3 medium Yukon gold potatoes, diced
- 1 (12 oz) bag frozen mixed vegetables
Additional Ingredients
- 1/2 cup sour cream
- 1 (16 oz) can Grands biscuits (8 count Pillsbury Grands)
Instructions
- Prepare the Slow Cooker: Place the boneless, skinless chicken breasts into a 6-quart slow cooker and pour ½ cup low sodium chicken broth over the chicken. This creates a flavorful base to keep the chicken moist as it cooks.
- Season the Chicken: Sprinkle 1 tsp salt, ½ tsp ground black pepper, ¼ tsp dried thyme, ¼ tsp dried rosemary, and 1 tsp onion powder over the chicken and broth. These herbs and spices infuse the chicken with aromatic flavors during cooking.
- Add Soup and Vegetables: Pour 2 cans of cream of chicken soup over the chicken. Add 3 diced medium Yukon gold potatoes, 3 tsp garlic, and a 12 oz bag of frozen mixed vegetables. These combine to create the classic pot pie filling texture and flavor.
- Cook Slowly: Cover the slow cooker and cook on low heat for 6-8 hours or on high for 3-4 hours until the chicken is cooked through and the potatoes are tender.
- Shred the Chicken: Remove the chicken breasts carefully and shred them using two forks. Return the shredded chicken back into the slow cooker with the cooked vegetable mixture.
- Add Sour Cream and Mix: Stir in ½ cup sour cream until the mixture is well combined. This adds richness and creaminess to the pot pie filling without curdling.
- Bake the Biscuits: Follow the instructions on the 16 oz can of Grands biscuits to bake them in the oven until golden brown and fully cooked.
- Serve: Spoon the creamy chicken pot pie mixture into bowls or plates and top each serving with a freshly baked biscuit. Enjoy immediately while warm.
Notes
- Prep the Potatoes: Dice potatoes roughly the same size to ensure even cooking in the slow cooker.
- Adding the Sour Cream: Stir sour cream in at the end to prevent curdling.
- Let It Cool Slightly: Turn off the slow cooker after removing chicken for shredding to cool the mixture before adding sour cream.
- Adjusting the Consistency: For a thinner sauce add more chicken broth at the end of cooking. For thicker sauce, make a cornstarch slurry with 1 tbsp cornstarch and 1 tbsp water, stir in, and cook until thickened.
Nutrition
- Serving Size: 1 serving (about 1/6 of recipe with biscuit)
- Calories: 480
- Sugar: 5g
- Sodium: 670mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 75mg
