Slow Cooker Chicken Pot Pie

Slow Cooker Chicken Pot Pie

Posted December 7th, 2011 by girlwhoateeverything
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Try the easiest chicken pot pie recipe yet — toss stuff in and let your slow cooker do its thing, then top with fresh-from-the-oven biscuits. Mmmm!

For years I’ve been making a chicken pot pie recipe that my family loves. But it’s definitely a labor of love with a ton of steps and some serious time needed to set aside to make it.

It got me thinking that maybe I could still capture the flavor of one of our favorite dishes but that I could make it a whole lot easier but making a few minor changes and throwing in some shortcuts.

I used some frozen vegetables to cut down on chopping time and some buttery Pillsbury biscuits for a crust.

This Slow Cooker Chicken Pot Pie is one of the easiest and yummiest dinners I’ve made in a while without sacrificing the taste that says love, home, and comfort.

Chicken Pot Pie Made in the Slow Cooker

The best part is that it’s made in a slow cooker, which means with a little prep that cozy home-cooked meal smell can be in your kitchen all day. Just add some cubed chicken to your slow cooker and top it with sliced celery, onions, and some essential seasonings that give it that chicken pot pie flavor.

Veggies for Slow Cooker Chicken Pot Pie Recipe

Add some cream of chicken soup and let it cook away. I even fooled my family into thinking their favorite classic chicken pot pie was in the oven. When my son came home from school, he took a whiff and said, “Yes! Chicken pot pie!” But then he wandered over to the oven and looked confused to see nothing inside.

After four hours, add your frozen vegetables to the slow cooker and start baking your Pillsbury biscuits.

Pillsbury Biscuits for Slow Cooker Chicken Pot Pie Recipe

Serve your chicken filling topped with a warm buttery biscuit. My family all agreed that this chicken pot pie was a winner!

Slow Cooker Recipes to the Rescue

For more slow cooker ideas, browse our Slow Cooker Favorites recipe collection:

Slow Cooker Favorites1 of 5
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Stretched for time when evening rolls around? Whether spring, summer, fall or winter, your slow cooker can come in handy any time of year!

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Christy joined the Tablespoon team to share her recipes and inspire family food fun. Watch her Tablespoon member profile for great new recipes!

What’s your fave thing to make in a slow cooker?

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TBSPAna said:

So glad you enjoyed the recipe, Amanda!


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2/25/2013 4:10 PM
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Anonymous said:

This recipe is absolutely amazing! I used 1can cream of chicken, 1can cream of potato & 1can cream of chicken with herbs! Definitely will make this again! Thank you! Amanda, Madison, OH


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2/24/2013 8:12 PM
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Anonymous said:

I used cream of potato soup and it was great. I also used 4 large chicken breasts and it was enough for four adults, 2 kids under 3, and a generous portion for lunch the next day. I would suggest making extra biscuits as a side. You can also spoon the mixture into ramekins, stretch the biscuit over it, and bake it that way for individual pot pies. This was excellent and tasty – HIGHLY recommend!!!


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11/13/2012 10:17 AM
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girlwhoateeverything said:

I think you could get away with adding another chicken breast. I’m not sure if it would feed five as the recipe is right now.


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11/05/2012 9:15 PM
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Anonymous said:

Do you think this recipe would be enough to feed 5 adults? Should I add another chicken breast, or would that make it not moist enough?


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11/05/2012 2:38 PM
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Anonymous said:

@Anonymous,

I’ve been racking my brain on this one. Cornstarch is good thickener but you’ll be missing the flavor aspect of it. You could make a roux with some oil and flour. I’m still thinking…


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10/30/2012 8:05 PM
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Anonymous said:

I am lactose intolerent what besides dairy could I use to thicken this up?


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10/29/2012 3:47 PM
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Anonymous said:

I tried this recipe last week and I over did it with the poultry seasoning and I thought it was ruined, however, when I added the frozen veggie to the mixture, the ice helped to diffuse the poultry taste and it was actually very good. I used thawed pie crust shells that I covered the entire bottom of my casserole dish with and piece worked the top, finishing with an egg wash that gave the dish a lovely color. Thank you for sharing this simple/delicous chicken pot pie! Sharon in Cincinnati, OH.


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9/05/2012 12:44 PM
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Anonymous said:

Chili is my favorite. It smells wonderful, and the slow process seems to make it tastier.


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8/07/2012 12:47 PM
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girlwhoateeverything said:

Used mixed veggies – corn carrots and peas.


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8/05/2012 11:42 AM
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Anonymous said:

what kind of frozen vegtables?


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8/05/2012 9:54 AM
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Anonymous said:

I love the “easy pot pie” recipe and I make one similar in the colder months by dumping those same ingredients into an already made pie crust. Top it off with another crust and cut some hole. Then brush a little egg on it for shine and nice browning. Bake for about an hour til chicken is cooked and crust is golden…… but I use Cream of Potato soup. I like the flavor of it better!


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7/24/2012 11:29 AM
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Anonymous said:

I love the cream of chicken&cream of mushroom combined soup. It’s very hard to find I looked for it again today. Not sure of the ratio, it may be 50/50. It would be perfect for this recipe.


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6/20/2012 4:22 PM
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girlwhoateeverything said:

I definitely think that will work.


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2/14/2012 5:53 PM
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Anonymous said:

I want to try this recipe, as it sounds delicious. However, I want to double the recipe, and instead of 4 cans of Cream of Chicken, I’m gonna try 3 cans of Cream of Chicken, and 1 can of Cream of Mushroom. Think that’ll work?


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2/14/2012 5:14 PM
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girlwhoateeverything said:

No need to precook the chicken. Cube the uncooked chicken and let the crockpot do the work.


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1/25/2012 4:08 PM
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Anonymous said:

Was your chicken pre-cooked?


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1/25/2012 12:34 PM
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girlwhoateeverything said:

Chicken broth would be extremely runny in comparison. You would have to thicken it up with something. Maybe cream cheese?


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1/09/2012 10:26 AM
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Anonymous said:

I do not care for cream of chicken soup, could I use chicken broth instead?


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1/09/2012 8:08 AM
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girlwhoateeverything said:

You are right. That’s a typo. You could definitely use cream of mushroom if you wanted to but it’s meant to say cream of chicken.


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12/14/2011 5:41 PM
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Anonymous said:

Why does the ingredient list say cream of mushroom and elsewhere twice it says Cream of chicken?


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12/13/2011 10:22 PM
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