Slow Cooker Chicken Pot Pie recipe is an easy and delicious ultimate comfort food. Made with seasoned pulled chicken and fresh-cut vegetables, slow-cooked in a blend of savory spices, this dish is sure to become a family favorite. Simply toss all the ingredients in the slow cooker and let it work its magic for a mouth-watering meal that’s ready when you are. Perfect for busy weeknights or a cozy weekend dinner, this recipe is sure to impress. And don’t forget about the biscuit on top! For the classic recipe, try my Chicken Pot Pie.

Delicious without slaving all day

Ingredients & Substitutions

Vegetables: I used both fresh, canned, and frozen vegetables in this recipe. Canned and frozen vegetables (corn and peas) are added near the end of the cooking time since they are already cooked.

Chicken Stock: If you don’t have any on hand, make your own chicken stock to use. You could also substitute chicken broth.

Condensed Soup: Use two cans of condensed cream of chicken soup in this recipe. You could get away with using a different flavor of condensed soup like cream of mushroom or cream of celery. However, they will result in a different taste.

Chicken: Chicken breasts are cooked in the slow cooker and then shredded near the end of the cooking time. If you use rotisserie chicken, which is already cooked, you may need to adjust the cooking time.

Biscuits: Since this is a ‘crustless’ chicken pot pie, add a baked biscuit to the top of each bowl of this Slow Cooker Chicken Pot Pie. If you prefer, make homemade biscuits for dipping!

Just add a bun and run!

How to Store & Reheat Slow Cooker Chicken Pot Pie

  1. First, let the chicken pot pie cool completely before storing it.
  2. Next, portion out the mixture into smaller containers. This makes it easy to grab and go and also prevents having to reheat the entire portion. Use airtight containers or resealable bags to store the dish; this will prevent any air or moisture from getting in and keep it fresh.
  3. Label the container with the date of storage to help you keep track of when you stored it and when it should be consumed. If you’re planning to eat the slow cooker chicken pot pie within the next few days, store it in the refrigerator.
  4. If you want to store the slow cooker chicken pot pie for a longer period of time, it’s best to freeze it. To freeze, make sure it is completely cooled. Then transfer it to a resealable bag or airtight container and place it in the freezer for up to 3 months.
  5. To reheat, warm up the chicken pot pie in the microwave or on the stovetop.
The flavors spend all day blending together!

Slow Cooker Recipes

4.71 from 98 votes

Slow Cooker Chicken Pot Pie

Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Indulge in the ultimate comfort food with this easy and delicious Slow Cooker Chicken Pot Pie recipe. Made with seasoned pulled chicken and fresh-cut vegetables, slow-cooked in a blend of savory spices, this dish is sure to become a family favorite.


  • 1 yellow onion, chopped
  • 1 ½ cups carrots, chopped
  • 1 ½ cups celery, chopped
  • ¼ cup fresh parsley leaves, chopped
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • 1 cup (240 g) chicken stock
  • 2 cans (10.5 ounces each) cream of chicken condensed soup
  • 3-4 boneless skinless chicken breasts, about 2 pounds
  • 1 ½ cups frozen peas
  • 1 can (15 ounces) corn, drained
  • 1 can (16.3 ounces) refrigerated biscuits, baked


  • Place onion, carrots, celery, parsley, paprika, oregano, salt, pepper, chicken stock, and chicken soup in the bowl of a slow cooker. Stir to combine. The mixture will be thick.
  • Nestle the chicken breasts into the mixture and spoon the mixture over the chicken to coat.
  • Cover the slow cooker. Cook on low for 8 hours. Thirty minutes before the end of cook time, remove the breasts and shred the chicken using two forks. Return the shredded chicken back to the slow cooker and add the peas and corn. Stir and allow to finish cooking.
  • Serve topped with a biscuit.


Check out my Homemade Biscuits recipe! (clickable link)

Did you make this recipe?

You can tag me at @iamhomesteader.

Photography by The PKP Way.

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Reader Comments

  1. We’re trying to reduce the amount of sodium we eat- is there anyway to make this without using canned/ condensed soup?

  2. 5 stars
    Excellent taste, the only difference I made was to cook biscuits, break them up, then pour mixture over them to get that pie crust feel.

  3. 5 stars
    Absolutely love this recipe! I’ve made it plenty of times over the past year. My husband does not like peas or onions, so I make it without them and it is still tasty! I did come to find that this recipe is best with chicken that is not bought frozen. Using frozen chicken, that is then thawed, left the final product more soupy/watery, as the chicken shrinks a lot!! So using the packs of chicken already thawed from the store gives a thicker and more pleasant consistency! More like that you’d expect for chicken pot pie.

  4. 5 stars
    This is a hit every time I make it! Often times I’ll prepare it in a big batch and freeze. When I need an easy school night dinner, I just pop it in the crockpot. A favorite for the whole family!

  5. 4 stars
    This was so yummy!! Although I was expecting it to be more of a creamy texture, I was wondering is there anything I can add or do to make this happen? Thanks!

      1. I didn’t pin anything that says soup. Pinterest is full of people pinning and unfortunately I can’t control that.

  6. Can you turn this into chicken and dumplings by adding the raw biscuit dough on top about a half an hour before it’s done?

  7. Yum, this dish looks really good!!! I love good comfort food!! I think I ll make it and see how yummy it is!! Looks fun and easy!! I ll make some for my mom and dad!!! Thankyou for a good yummy recipe!!! Angie Daley

  8. 5 stars
    This turned out amazing! I made it pretty much as written (having toast instead of refrigerator biscuits, which doesn’t count as far as changing anything. LOL) We all enjoyed it. Thank you so much. I’ll be making this again.

  9. 5 stars
    I’ve made this several times and it is absolutely delicious! Instead of biscuits I bake puffy pastry squares for dipping. Super yummy!

  10. 5 stars
    My family loves this recipe! One of my husband’s absolute favorite. I make it at least twice a month and it comes out delicious every time. Super quick and easy. Thanks so much for the awsome recipe.

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