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.
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!
How to Store & Reheat Slow Cooker Chicken Pot Pie
- First, let the chicken pot pie cool completely before storing it.
- 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.
- 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.
- 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.
- To reheat, warm up the chicken pot pie in the microwave or on the stovetop.
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 (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
- 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 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.
Notes
Did you make this recipe?
You can tag me at @iamhomesteader.
Photography by The PKP Way.
Made this today and it was great. I only had one can cream of chicken and 1 can cream broccoli so used them both and it was still good. Well definitely make this again. I didn’t find it supy at all, stew consistency.
This recipe is sh**. Followed the recipe to a T and it turned into freaking soup, not chicken pot pie. If I wanted soup, I would have made chicken tortilla soup. 10/10 would not recommend this recipe.
So, you didn’t like the consistency that is clearly displayed in every image? Gotcha.
How much is a serving size? Is the 386 calories per serving including the biscuit?
Curious about this too?
Could you please tell me what the cooking time should be when using my Insta Pot for this recipe?
Thank you,
Mary
Do you drain the corn before putting it in?!
This was a huge hit in my house.
I made it exactly as the recipe stated and had no issues with a soupy consistency it was perfect, I was expecting it to be much like a stew.
My two picky eaters, as well as the rest of the family really enjoyed this!
I may try putting the biscuits on top in the slow cooker next time like some people suggested above just for fun.
Love this recipe! Make it several times throughout the winter months! Fan favorite in our house
Can you cook this on High for say 4 hours? Rather than 8 on Low?
I’m thinking maybe closer to 6 hours? I’m about to try it that way right now, I will keep you posted!
Update! I used half the amount of chicken and it cooked perfectly in about 4.5 hours. It tastes great!
Hi! I am looking forward to making this! One question… I see where it is 6 servings. How much is considered one serving? Thank you!
I’m hoping to make this tomorrow and wondering the same thing since I count macros…
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!