I Am Homesteader

est. 2016

Slow Cooker Chicken Pot Pie

/ 141 Comments

Create a delicious mouth-watering Slow Cooker Chicken Pot Pie! This recipe is ridiculously easy, jam-packed with flavor, and one of my families favorite dishes.  The seasoned pulled chicken and fresh cut veggies marinated in spices all day creating an amazing dinner you will be proud to serve up! (If you love hearty meals, don’t miss out on this Lasagna Soup!)

Delicious without slaving all day

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.

Just add a bun and run!

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!

The flavors spend all day blending together!

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!

Looking for More Chicken Recipes?

White Bean Chicken Chili

Honey Mustard Chicken

Cheesy Bacon Chicken with Mustard Sauce

Slow Cooker Chicken Casserole

Chicken Stroganoff

4.5 from 38 votes
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SLOW COOKER CHICKEN POT PIE

Create a delicious mouth-watering Slow Cooker Chicken Pot Pie! This recipe is ridiculously easy, jam-packed with flavor, and one of my families favorite dishes. The seasoned pulled chicken and fresh cut veggies marinated in spices all day creating an amazing dinner you will be proud to serve up!

Course Main Course
Cuisine American
Keyword Chicken Pot Pie, slow cooker
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings 6
Calories 386 kcal

Ingredients

  • 1 yellow onion, chopped
  • 1 1/2 cups chopped carrots, chopped
  • 1 1/2 cups sliced celery, chopped
  • 1/4 cup fresh parsley leaves, chopped
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 cup chicken stock
  • 2 cans (10.5 ounce) cream of chicken condensed soup
  • 1 to 3 boneless skinless chicken breasts, totaling 2 pounds
  • 1 1/2 cups frozen peas
  • 1 can (15 ounce) corn
  • 1 can (16.3 ounces) refrigerated biscuits, baked

Instructions

  1. 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.
  2. Nestle the chicken breasts in the mixture and spoon the mixture over the breasts to cover.
  3. 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.
  4. Serve topped with a biscuit.

Recipe Video

[brid autoplay="true" video="385602" player="16519" title="Slow Cooker Chicken Pot Pie "]

 

Did You Make Chicken Pot Pie?

I want to hear about it!  Take a picture and tag me on Instagram or on Facebook.  I would love to see your finished product!  Make sure to tag me @iamhomesteader or hashtag #iamhomesteader, or both!

Photography by The PKP Way.

Comments

    • Steven Eliades says

      January 18, 2019 at 6:16 am


      I am not a cook, I don’t pretend to be one. This recipe is PERFECTION, just follow it and you will have the best chicken pot pie you have ever eaten with biscuits too. I had friends over and what was for 6 was eaten by 4. We just couldn’t stop. I am so excited to try more of her recipes. Thank you and please for anyone reading this, MAKE this chicken pot pie, you have never had anything like it.

      Reply

    • Anthony Lombardo says

      March 12, 2019 at 7:56 pm


      Dont use chicken stock just cream of chicken soup undiluted the chicken stock turns it into a soup not something creamy and delicious

      Reply

  2. Patricia Bunch says

    October 22, 2018 at 10:33 pm

    Thank You Thank You for your Recipes. Love them and love making them. My Family loves that I cook such delicious meals so again Thank You for your help😊. Patricia

    Reply

  3. Lee says

    November 25, 2018 at 6:02 pm

    Thank you, this looks like something I could make and share! I live in senior housing and there are people here who would just love a home cooked meal!

    Reply

    • Kay says

      December 3, 2018 at 5:03 pm

      Carrots , peas and corn are about the highest carb so as long as you don’t eat it all. It should be good. Diabetics may even think about adding green beans and less high carb vegetables. Of course no biscuit.

      Reply

  6. Sachi says

    November 26, 2018 at 4:34 pm

    How big of a slow cooker do you need for this? I am looking at buying a 4 quart, do you think that it would fit?

    Thanks!

    Reply

        • David says

          November 30, 2018 at 4:57 pm

          Basically telling you that you will love cooking in your crock pot so much that you are better off getting a bigger one so you can feed more people.

          Reply

          • Faith says

            December 9, 2018 at 2:39 pm

            Agreed. Get the bigger crockpot. You can always cook smaller amounts in it, but you’ll always be ready for larger recipes too. Less limitations!!

        • Denis says

          November 30, 2018 at 8:04 pm


          Theresa get the 6 quart one. I went with a 6 and have had times where it is JUST big enough for what I am cooking. Had I bought the 4 quart one, it would not have been big enough. Their comment was to think about the future where you have something bigger than what a 4 quart would be big enough.

          Reply

        • Lo says

          December 1, 2018 at 3:54 am

          She means don’t go too small when buying a crock pot. You never know what you will want/need to use it for in the future. You can cook smaller meals in a big crock pot but you can’t cook larger meals in a small crock pot if you need to. Invest in a nice, big crock pot. You won’t regret it.

          Reply

        • Laurie says

          December 26, 2018 at 4:45 pm


          I took it as two possibilities. One, you never know if your family will multiply OR two, you might decide to make a HUGE batch and freeze leftovers or feed the neighbors! Either way it’s a win-win situation! The bonus: her recipes are excellent!

          Reply

          • Joan says

            January 18, 2019 at 5:58 am

            Also, cooking a roast in a crock pot would probably require a larger (6 qt) crock pot. (sprinkle a package of Lipton Onion Soup mix over the roast.) Yumm!

    • Ricardo Carlson says

      December 4, 2018 at 7:44 pm

      Nothing wrong with getting a 4 and a 6 qt crockpot. We have four different sizes and use whichever fits the size of the dinner crowd.

      Reply

      • jlbs says

        December 5, 2018 at 2:04 am

        This is what I use for a gluten-free condensed soup for use in casseroles. This makes 3 cups of dried mix. Make sure all ingredients are gluten-free if necessary.

        2 cups instant non-fat dry milk
        1 cup cornstarch
        1/4 cup instant beef or chicken bouillon
        2 Tbs. dried onion flakes
        1 tsp. dried thyme, crushed
        1 tsp. dried basil, crushed
        1/2 tsp. pepper

        Combine all; store in air-tight container.
        To make 1 can of soup, combine 1/3 cup mix with 1-1/4 cups water in a small saucepan. Cook and stir constantly until thickened. For 1/2 can of soup, combine 2 Tsb. mix with 1/2 cup water.

        Reply

  9. Colleen Scott says

    November 27, 2018 at 3:48 am

    I am adapting this recipe to cook in the Instant pot. I am going to use on high pressure for about 15 minutes. This recipe looks so delicious for a cold winters day. I’ll try to show a picture of the finished dish. Thanks for the recipe.

    Reply

      • Laurie L Otto says

        December 11, 2018 at 1:10 am

        Would not take long at all. It’s all about getting the chicken cooked, I think. You would want some time to let the flavors melt together. Hence, I do not think that I would adjust from cooking the chicken in the other ingredients, as suggested in the recipe? (Such as an instant pot.) My experience is 4 hours on high will cook the chicken very well, and you don’t need other equipment. You want the chicken to take on the flavors of the rest.

        Reply

  15. Doug says

    November 29, 2018 at 8:46 pm

    I accidentally cooked this on high and realized this was supposed to be cooked on low does that mean it’s done in 6 hrs?

    Reply

  19. Elaine says

    December 1, 2018 at 11:30 pm


    I’m curious if you cut the biscuits into small squares ( 1 inch or so ) & placed on top of complete mixture would the biscuits cook adequately if cooked on high? Thx

    Reply

  20. Andrea Hall says

    December 2, 2018 at 4:18 pm


    I doubled the recipe of everything but the celery. It is best cooked on low and use fresh chicken breasts. I take the breasts out at 6 hours and cube them. My family prefers the chicken that way. I have 3 slow cookers but use the two large ones the most. For the biscuits you can use Pillsbury or make dumplings. I hope everyone enjoys this recipe as much as we did.

    Reply

  22. Aris Afghanzada says

    December 2, 2018 at 9:41 pm

    Would this taste even better with chicken thigh? Seems like any time I use that the recipes are elevated.

    Reply

  23. Kathy says

    December 3, 2018 at 2:56 am


    I made this today! Thank you! It was delicious! I do have a question. How do you store the leftover overs? I’m not one to usually cook at home. So when I have left overs I don’t know what to do and I hate throwing it away. Thanks again! 🙂

    Reply

    • Jenny says

      December 6, 2018 at 1:56 pm


      Put leftovers in freezer proof container(s) & store in freezer. Then when you’re ready to eat, either thaw on countertop or defrost & heat in microwave.

      Reply

  24. Jessica says

    December 3, 2018 at 4:20 pm


    Made this yesterday. Couple of tweaks:

    -I ditched the celery all together
    -Instead of regular Campbells Cream of Chicken I used their “Healthy Request” version which is half the fat and calories

    Because I subbed for the healthier version of the above, the recipe didn’t thicken up like it shows in the above photos/videos. To help, I added a few tablespoons of flour and whisked on high over the stove (use cornstarch if you’re going gluten free or oat flour). Protip: remove all the ingredients from the crockpot so you’re working with only the liquid before moving that to the stove.

    Also added garlic salt, regular salt, and some cajun seasoning. CAME OUT BOMB!

    Reply

  25. Denis says

    December 3, 2018 at 11:36 pm


    Made this today, and only put half of the paprika, as my father is not a fan, and he gobbled it up as did I. enough left for dinner tomorrow night! Baked some fresh buns to go with this and you HAVE to have freshly baked buns with this! It is the only way!!!

    Reply

  28. Lauren M says

    December 5, 2018 at 2:55 pm


    I made this! It was DELICIOUS. The only modification I made was using boneless thighs instead of breasts. Has a sweet flavor to it, and goes great with biscuits. I don’t have a huge crockpot, and everything fit in there.

    Reply

  30. Jason says

    December 7, 2018 at 9:48 pm


    Way to watery….came out like soup…followed the recipe exactly minus the celery…not think and creamy at all…what a waste.

    Reply

  33. Samantha says

    December 8, 2018 at 3:08 pm

    I am trying to cut calories has anyone tried to replace the cream chicken soap with anything to make it more low calorie.

    Reply

  34. L. Battle says

    December 8, 2018 at 3:28 pm


    I didn’t see you add a cup of chicken broth but , the recipe calls for it . Do I add it when I add to every thing?

    Reply

  36. Sarah Grabendike says

    December 9, 2018 at 4:40 pm

    if using mixed froze peas and carrots how long do I need to cook? and do I add milk to the soup like you normly would for cream soup?

    Reply

  41. christine says

    December 14, 2018 at 4:50 pm

    this looks great for leftover turkey at Christmas! may I use this recipe at an upcoming workshop with some moms? I will give you credit for it!

    Reply

  42. Dixie says

    December 15, 2018 at 12:10 am

    I made this today. My two cents is that a teaspoon of pepper was way too much. It’s hot, like pepper gravy. I think 1/2 tsp would be plenty. I also think if I make this again I’ll leave out the paprika and oregano. Those two spices seemed to give it a flavor not typical of chicken pot pies and not typical of chicken soups. In fact, I think they ruined the flavor somewhat. I think I’ll just use chicken bouillon instead, and maybe some poultry seasoning.
    Because of the odd flavor, I added extra stock at the end, and about 1/2 cup of cream, and that helped.

    Reply

  43. Cindy says

    December 16, 2018 at 12:15 am


    I made this and we loved it. I made mine over the stovetop. After it cooked I decided it into two separate dishes. I dropped biscuits dough in one pot to make chicken and dumplings

    Reply

  44. Tracy Diaz says

    December 16, 2018 at 12:43 am


    I made this was delicious.. Only thing I did was double the corn cause no like corn lol…I also cooked it on high in half the time by still following the directions..I use boneless chicken thighs…

    Reply

  46. BillieJean says

    December 17, 2018 at 8:14 pm


    My family loves this. We have 2 adults and one toddler who fight over leftovers. Made it last week and making it again today. I adjusted part of the recipe with frozen mixed veggies because that’s what I have on hand. And the parsley works great for me because I have so much in my garden that I don’t know what to do with it so it’s perfect! This will become a regular meal at our house.

    Reply

  49. KLynne says

    December 21, 2018 at 12:30 am


    Forget the slow cooker! Made this in my Instant Pot! Used more spices than called for because that’s how we roll and it was done in a fraction of the time! Even with starting with Frozen Chicken
    It was a hit!

    Reply

  50. Kaitlyn S says

    December 21, 2018 at 6:13 pm

    How would I make this in a Dutch oven rather than a slow cooker? Was planning on cooking the chicken first and then adding it to the mixture- how would I adjust the cooking time from 8 hours?

    Reply

  51. Tyson says

    December 23, 2018 at 6:00 pm


    Great recipe, doubled nearly everything for a larger batch. Added heavy whipping cream, chicken bullion, and flour to thicken. Also used broth instead of stock.

    Reply

  54. Cheryl Hardy says

    January 5, 2019 at 5:06 pm


    I got a recipe like this off of Alrecipe.com and my kids were crazy about it. My son actual asked me for the recipe so he can make it for his wife when he first got married. Also my son’s friend who hatred vegetables eat this and I had to give the recipe to his Mom to make I passed it down to many people its the best

    Reply

  55. MARY PARKER says

    January 10, 2019 at 12:16 am

    HI,
    I MADE THE CHICKEN POT PIE FOR MY DINNER. IT WAS DELIOUS. I WOULD LIKE TO KNOW HOW MANY CALORES,CARBS AND FATS IT HAS IN IT. I’M DIEBET.

    Reply

  56. Kelly says

    February 5, 2019 at 4:18 pm

    What would be the serving size? Looking to figure out for weight watchers but I need how much is in each serving? I know it’s 6 servings.

    Reply

  60. A. A. Eastwood says

    February 18, 2019 at 1:57 am

    Made a double batch and learned… I don’t like oregano. All I can taste is oregano. It was thick to start, but not after the veggies cooked down. I made a flour roux so it looks less watery, but it still actually IS watery. This is a chicken veggie soup and nothing about this seems “pot pie” to me. I hope the family likes it…

    Reply

  62. Kendra says

    February 20, 2019 at 2:26 am

    IT WAS OUTSTANDING!
    I ended up doing it on my stove adding just a bit more broth and precooked chicken.
    Was a giant hit with pillsbury butter flakey biscuits! Will for sure put this on my things to make regularly!

    Reply

  63. Emily Koester says

    February 20, 2019 at 11:52 pm

    Visually, this dish was so appetizing! It smelled SOOO good.. but holy cow how did it end up so salty?!

    I used 25%less sodium chicken stock.. and was easy on the added salt.. and it was so terrible we had to dump it.

    What did I miss?!

    Reply

  65. Dallas says

    March 2, 2019 at 2:07 am


    I made this a little while ago and it was so good!! Definitely will make it again. My family loved it! ☺️

    Reply

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