There are nights when I want dinner to feel warm and comforting, but I absolutely do not want to stand over the stove. That is when this Easy Slow Cooker Chicken Pot Pie saves me. Everything goes into the crockpot with almost no prep, and a few hours later the house smells amazing and dinner is handled.
I started making this on busy school nights when I needed something filling that everyone would eat without complaints. Serving the creamy filling with fluffy biscuits instead of a traditional crust keeps things simple, but still gives that classic pot pie feeling.
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Why You Will Love This Recipe
- It only takes about five minutes to prep
- The slow cooker does all the work
- Creamy, cozy comfort food without rolling out pie dough
- Easy to pair with store-bought biscuits
- Great for leftovers and freezer meals
Quick Recipe Details
- Prep Time: 5 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 5 minutes
- Course: Main Course
- Cuisine: American
- Servings: 6
- Calories: 676 kcal
Ingredients
I like to break ingredients into simple tiers so they are easy to follow.
Chicken
- 4 boneless, skinless chicken breasts, about 2 ½ pounds
Seasonings
- 2 teaspoons dried oregano
- 1 ½ teaspoons garlic powder
- 1 ½ teaspoons salt
- 1 teaspoon cracked black pepper
- ½ teaspoon smoked paprika
Vegetables
- 1 large yellow onion, diced
- 3 cups frozen mixed vegetables
Creamy Sauce
- 1 can condensed cream of chicken soup, 10.5 ounces
- 1 can condensed cream of celery soup, 10.5 ounces
- ½ cup chicken broth
- ½ cup heavy cream
For Serving
- 1 can Grands or jumbo biscuits, 8 count
Instructions
Step 1: Add Chicken And Seasoning
Place the chicken breasts in the bottom of a 5 quart or larger slow cooker. Sprinkle the oregano, garlic powder, salt, pepper, and smoked paprika evenly over the chicken.
Step 2: Add Vegetables
Spread the diced onion over the chicken. Add the frozen mixed vegetables on top in an even layer.
Step 3: Mix The Sauce
In a medium bowl, whisk together the cream of chicken soup, cream of celery soup, and chicken broth until smooth. Pour the sauce over everything in the slow cooker.
Step 4: Cook
Cover and cook on high for 3 to 4 hours or on low for 5 to 7 hours. The chicken should reach an internal temperature of 165 degrees F.
Step 5: Shred And Finish
Remove the chicken and shred it using two forks. Return it to the slow cooker and stir in the heavy cream. Turn the slow cooker to warm while the biscuits bake.
Step 6: Bake Biscuits And Serve
Bake the biscuits according to the package directions. Serve the creamy chicken pot pie filling warm with freshly baked biscuits.
Tips And Variations
- Chicken thighs can be used instead of breasts
- Add a pinch of thyme or poultry seasoning for extra flavor
- For a thicker sauce, leave the lid off on warm for 15 to 20 minutes
- Rotisserie chicken can be added during the last hour
Storage And Freezing
Store leftovers in an airtight container in the refrigerator for up to 3 days. Store biscuits separately at room temperature.
The chicken pot pie filling can be frozen for up to three months. Let it cool completely before freezing. Thaw in the refrigerator before reheating.
FAQs
Yes, boneless skinless thighs work well and stay very tender.
Using both cream of chicken and cream of celery adds balance, but you can use two cans of cream of chicken if needed.
It is best cooked during the day. Overnight cooking can dry out the chicken.
📖 Recipe
Easy Slow Cooker Chicken Pot Pie
- Prep Time: 5 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 5 minutes
- Yield: 6 Servings 1x
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Description
Simplify dinner with this Easy Slow Cooker Chicken Pot Pie. Tender shredded chicken, hearty veggies, and a creamy sauce make the perfect comforting weeknight meal—finished with warm, fluffy biscuits.
Ingredients
- 4 boneless, skinless chicken breasts (about 2 ½ pounds)
- 2 teaspoons dried oregano
- 1 ½ teaspoons garlic powder
- 1 ½ teaspoons salt
- 1 teaspoon cracked black pepper
- ½ teaspoon smoked paprika
- 1 large yellow onion, diced
- 3 cups frozen mixed vegetables
- 1 (10.5 oz) can condensed cream of chicken soup
- 1 (10.5 oz) can condensed cream of celery soup
- ½ cup chicken broth
- ½ cup heavy cream
- 1 (16.3 oz) can Grands or jumbo biscuits (8 count)
Instructions
- Place chicken breasts in the bottom of a 5-quart or larger slow cooker.
- Sprinkle with oregano, garlic powder, salt, pepper, and smoked paprika.
- Top with diced onion and frozen mixed vegetables.
- In a mixing bowl, whisk together cream of chicken soup, cream of celery soup, and chicken broth. Pour over ingredients in slow cooker.
- Cover and cook on high for 3–4 hours or low for 5–7 hours, until chicken reaches 165°F.
- Remove chicken, shred with forks, and return to slow cooker. Add heavy cream and stir to combine.
- Set slow cooker to warm. Bake biscuits according to package instructions.
- Serve soup warm with fresh biscuits.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days (store biscuits separately). Can be frozen for up to 3 months. Thaw in fridge before reheating.
Nutrition
- Calories: 676
- Sugar: 5
- Sodium: 2209
- Fat: 29
- Saturated Fat: 9
- Trans Fat: 0.02
- Carbohydrates: 61
- Fiber: 6
- Protein: 43
- Cholesterol: 130
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