Create a delicious mouth-watering Slow Cooker Chicken Pot Pie! This recipe is ridiculously easy, jam-packed with flavor, and one of my family’s favorite dishes. The seasoned pulled chicken and fresh-cut veggies marinated in spices all day create an amazing dinner you will be proud to serve up! (If you love hearty meals, don’t miss out on this Lasagna Soup!)
What is Slow Cooker Chicken Pot Pie?
Let’s face the hard truth. We are busy. With our daily hustle, this slow cooker chicken pot pie is just what we needed. Slow Cooker Chicken Pot Pie is a simple solution to slaving away in the kitchen. Slow Cooker Chicken Pot pie is just the same as a traditional pot pie, but not encased in a crust. I simply throw everything in the slow cooker in the morning, and when I come home, the house smells incredible and dinner is served. I get to spend some time with my family and enjoy the evening hours with them before bedtime, rather than slaving away in the kitchen.
Pro tip: Bake the biscuits when you get home in the evening so it doesn’t go stale while the chicken pot pie is cooking throughout the day.
How to Make Slow Cooker Chicken Pot Pie
Crock pots are amazing. Seriously. Whoever thought you could make crock pot chicken pot pie is a genius. Through the slow cooker process, these flavors have time to marinate and blend together, creating an amazing flavor (and aroma). Your house is going to smell so good! There is really nothing better than coming home to a house that smells like someone has been cooking in the kitchen all afternoon. To make Slow Cooker Chicken Pot Pie you simple place onion, carrots, celery, parsley, paprika, oregano, salt, pepper, chicken stock, and chicken soup in the bowl of your trusty slow cooker. Stir it all up to combine everything evenly. The mixture will be thick. Nestle the chicken breasts in the mixture and spoon some of it on top to cover the tops if necessary. Cook on low for 8 hours (or high for 4 if you are in a hurry). Next, grab the chicken breasts out and put them on a cutting board. Shred the chicken with two forks and then mix it back in, along with the peas and corn. Cover for about 15 more minutes and serve!
Save yourself even more time by prepping ahead. You can always make our Amish Potato Dinner Rolls a day in advance. They are seriously the best rolls and they come out perfect every time! Hopefully, you can make them last until the next day!
Slow Cooker Recipes
Slow Cooker Chicken Pot Pie
Ingredients
- 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 chicken stock
- 2 cans (10.5 ounces each) cream of chicken condensed soup
- 3-4 boneless skinless chicken breasts, totaling 2 pounds
- 1 ½ cups frozen peas
- 1 can (15 ounces) corn
- 1 can (16.3 ounces) refrigerated biscuits, baked
Instructions
- 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 in the mixture and spoon the mixture over the breasts to cover.
- 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 shredded chicken back to the slow cooker and add the peas and corn. Stir and allow to finish cooking.
- Serve topped with a biscuit.
Notes
Did you make this recipe?
You can tag me at @iamhomesteader.
Photography by The PKP Way.
Is this a recipe that can be made ahead of time and frozen? Would it just need to thaw and reheat?
can can I freeze this
Hi, thanks so much for this. It’s a cold weather staple here in my home in Ontario Canada.
Can this be made without the cream of chicken soup? Maybe using heavy cream instead?
I made this dish in my crock pot. After reading some of the reviews about it being really soupy, I decided to only use half of the chicken stock required. With an hour left, I shredded the chicken & added the corn + peas while also placing ripped up Pillsbury butter tastin’ biscuits on top of it. This was an absolute hit if you need to cook until the biscuits are done and put crock pot on high for the last hour. I wish I could post the picture of this delicious meal.
Want to save
Is there some way of adding unbaked biscuits to the top of the pot pie in the slow cooker towards the end of the cook time? Has anyone tried this?
Yes, it works great.
It sure does work great!
It was good, but it was very soupy. I had to strain the veggies and meat and use flour and butter to thicken the sauce in another pan. I would suggest more thyme. Kiddos loved the flavor though! We had over rice.
This came out pretty soupy I would recommend adding less liquid to make it more of a creamy pot pie consistency. Other than that it was good!
I would agree with the other comments, very soupy consistency. We didn’t worry about trying to thicken it, just ate it more as a “soup” with our biscuits on the side.
HI Jessie. I am not sure what the issue is? It is going to be soupy… just like the runny filling of chicken pot pie. It is meant to be eaten like soup and with biscuits. Hope the flavor was great!