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Chef Amber

Easy Slow Cooker Chicken Pot Pie

Creamy chicken pot pie filling made in the slow cooker with tender chicken, vegetables, and rich gravy. A comforting family dinner served with biscuits or pie crust.
Print Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6
Course: dinner
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • Dump cover, cook — biscuits are the only thing that ever see the oven.
  • 2 lbs boneless skinless chicken breasts or thighs
  • 2 medium russet potatoes peeled and diced small
  • 2 cups frozen mixed vegetables peas, carrots, corn, green beans
  • 1 small onion diced
  • 2 10.5 oz cans cream of chicken soup
  • 1 cup milk
  • 1 cup low-sodium chicken broth
  • 1 teaspoon garlic powder
  • 1 teaspoon poultry seasoning
  • 1 teaspoon salt plus more to taste
  • 1/2 teaspoon black pepper
  • 1 tablespoon cornstarch + 1 tablespoon cold water to thicken at the end
  • 1 can large refrigerated biscuits baked separately

Equipment

  • Want to Customize It?
  • Use chicken thighs instead of breasts if you want an even richer, more forgiving filling — several slow cooker recipes recommend thighs for deeper flavor and tenderness.
  • Swap one can of cream of chicken soup for cream of celery or cream of mushroom for a slightly earthier, more old-fashioned pot pie flavor.
  • Stir in a cup of sliced mushrooms or extra frozen peas in the last hour of cooking if you like a heavier vegetable presence — popular crockpot versions are flexible about vegetable swaps as long as the overall volume stays similar.
  • Use canned or frozen biscuits, puff pastry, or crescent rolls for the “crust” — most slow cooker pot pie recipes bake the starch component separately and simply spoon the filling underneath, which keeps the workflow easy and the texture of the topping crisp.

Method
 

  1. How to Make Crockpot Chicken Pot Pie
  2. Step 1 - Load the crockpot: Spray the slow cooker insert with nonstick spray. Add the chicken (whole breasts or thighs), diced potatoes, frozen mixed vegetables, and diced onion straight into the crockpot, spreading them into an even layer.
  3. Step 2 - Mix and pour the sauce: In a medium bowl or large measuring jug, whisk together the cream of chicken soup, milk, chicken broth, garlic powder, poultry seasoning, salt, and pepper until smooth. Pour this mixture evenly over the chicken and vegetables in the slow cooker. Do not stir aggressively — a gentle mix with a spatula is enough to make sure everything is coated.
  4. Step 3 - Cook low and slow: Cover and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours, until the chicken is cooked through and the potatoes are tender. Avoid lifting the lid during cooking — every time the lid opens, the crockpot loses heat and extends the total cook time.
  5. Step 4 - Shred and thicken: Remove the chicken to a cutting board and shred it with two forks, then return it to the slow cooker and stir to combine with the vegetables. In a small bowl, whisk the cornstarch and cold water into a smooth slurry. Stir this into the pot pie filling, then cover and cook on HIGH for an additional 10 to 15 minutes, or until the sauce has thickened to a creamy, spoon-coating consistency.
  6. Step 5 - Bake the biscuits and serve: While the filling finishes thickening, bake the biscuits in the oven or air fryer according to the package directions until golden and cooked through — many crockpot recipes suggest serving the filling over split biscuits rather than trying to cook dough inside the slow cooker. To serve, spoon a generous portion of the hot pot pie filling into bowls and top each serving with a warm biscuit or two.

Notes

Nutrition Facts (per serving): Carbs: 24g | Protein: 31g | Fat: 19g