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!)
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!
Looking for More Chicken Recipes?
Cheesy Bacon Chicken with Mustard Sauce
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!
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
- 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.
Recipe Video
Did You Make Chicken Pot Pie?
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Photography by The PKP Way.
Thank you so much Shannon!! kisses
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.
I made it it came out so good we loved it
Can you explain chicken stock and the parsley is in a can or no? Thank you. Ellen Honeybuss
Very good Chicken Pot Pie soup, liked the recipe just as wriiten
Chicken stock/chicken broth are the same thing. Can or carton. Parsley will be in the produce section of the grocery store (fresh), or the spice section (dried). Hope this helps!
Not the same thing! “Chicken stock tends to be made more from bony parts, whereas chicken broth is made more out of meat. Chicken stock tends to have a fuller mouth feel and richer flavor, due to the gelatin released by long-simmering bones.”
Chicken stock comes in a box style container. Can be found in the aisle with canned vegetables etc. Ask for help I’m sure someone would. Parsley is a fresh vegetable which is located in the produce section.
Parsley is an herb. You can grow it in an herb garden, your windowsill, buy it fresh in the produce section or dry in seasononing section. Chicken Stock you can buy next to broth in store or google how to make your own. It is basically a broth cooked with vegetables to add flavor.
My family loves this. I’ve made it several times. It s so easy to make.
Dont use chicken stock just cream of chicken soup undiluted the chicken stock turns it into a soup not something creamy and delicious
If it’s too runny which I also ran into you can make a slurry. 1 tablespoon of water and half a tablespoon of arrowroot powder. I used my instant pot as a slow cooker and then used the sauté Function to do this. Bring the mixture to a boil w/out the chicken, dump in the slurry let it boil for two to three minutes. If it’s still not thick enough add another slurry
I add mashed potato flakes to thicken…turns out thick and delicious!
Hmmmm..Never thought of that trick. Genius
I’ve made this recipe over 5 times now. My family absolutely loves it.
The chicken version is great, but I changed ingredients around to accommodate beef, it was spectacular.
Instead of chicken – I used beef chuck steak/beef cheeks
Cream of chicken soup – condensed tomato soup
Chicken stock – beef stock
I don’t have fresh parsely will dry work just as good I hope so cause that’s what I’m using
It should just use less!
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
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!
How many does this recipe serve? Looks delicious!!
I was wondering the same thing! I am hosting a party of 12 and am wondering if I have to double the recipe
Yes double it. Maybe more. Can always freeze leftovers. Delicious
When it says 2 cans of condensed soup do you mean 2 cans of 10.5 so 21 oz in total?
Would adjustments need to be made if I want to can this in pint or quart jars? I’m thinking this would be great to serve with noodles or rice some cold Football Friday night everyone is in a hurry and I leave too early to trust the 8 hour low cook since I may not have time to turn it off after 8 hours. Thanks!
6
Says it serves 6, so you’d need to double this for your party of 12.
Recipe says 6, but I bet it could serve 8.
I would probably triple it because that is something that would be delicious as leftovers
It says in the recipe that it serves 6
It says it serves 6 so you’d probably double 👍
It says 6 servings on the recipe
I’m making it for the first time now . It says cook on low for 8 hours can it be cooked in 4hours on high?
I read thst it serves 6.
IS this recipe diabetic friendly
You could skip the biscuit to reduce the carbs.
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.
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!
get a 6 quart.. plan for the future.
I don’t understand this comment.
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.
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!!
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.
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.
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!
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!
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.
Looking forward to making this and enjoying it on a cold Mew England night for dinner.
Is this rating for how much you expect to enjoy the recipe or…? No need to rate unless you have TRIED it.
How to make cream of chicken condensed soup
This is my thought as well because I avoid processed stuff.
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.
Thank you for this recipe.
Great information
Thank you..
I used gluten free cream of mushroom soup. Not sure how it will come out. It’s cooking now
How did it turn out? That is what I am going to use.
Thank you for this recipe – I was loving the video of making this dish until the cream of chicken soup part, I have Celiac so all those wonderful recipes using any cream canned soups are now off limits :-((
Thank you!
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.
How did it turn out? I have a Insta pot.
Did this work? I want to make in my Instant Pot too. 😊
This may be more work, but I’m going to pressure cook my chicken then add the remaining ingredients and slow cook it on low for a couple hours 🙂
How did the instant pot work? When did u add corn and peas?
Do I drain the liquid from the corn before? I can’t wait to try this recipe.
What is one can of refrigerated biscuits baked?
Buy a can of biscuit dough and bake them to serve along side.
There is a recipe that suggest you put the raw biscuit dough on top of mixture an hour before completion. My family loves that recipe. Taste more like chicken and dumplings.
Yes. I make that one. We like it. I’m going to give this a try over the wkend
It means to bake a can of biscuits to go with this
It is the pillsbury can of biscuits. you. an use any kind of biscuits you like.
About to try this on the stove top. I think it will be fine that way too.
do I drain the corn?
I would drain your corn
Did you decide to drain the corn? Wondering the same
Any idea how long to cook on High? I don’t have enough time to cook on low.
That’s what I am wondering too.
Just put mine on high. I’m also wondering how long I should cook.
How long did you end up having to cook it for on high and did it turn out right?
Usually if you switch to high you halve the time. So for 8 hours on low. 4 hours on high. Always remember you can add time but never take away time.
Can this recipe be canned?
How bout if i use the already-shredded-&cooked chicken from meijer? What’s the cook time on that?
Should you drain the corn? How long do you cook it if you use cooked chicken?
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.
Can you use the instant pots with this instructions?
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?
Are some of these questions a joke?
I’m curious also. Some of these comments/questions are absurd.
I really can’t believe some of them..just drain the stupid corn!!!
Appears these would be people that watched the video but did not read the very detailed instructions.
🤣🤣🤣. I wondered the same thing…jeeesh
Does the chicken breast have to be thawed or can they be put into the pot frozen?
Love getting your recipes thanks so much
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
How much is in a serving? 1 cup?
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.
If I don’t have 8 hours and cooked it on high. What would be outcome what time adjustment would u recommend
Would this taste even better with chicken thigh? Seems like any time I use that the recipes are elevated.
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! 🙂
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.
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!
Couldn’t you have done the cornstarch and water in a small pot and then poured into the crock pot?
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!!!
What would the cooking time be if I cooked on high??
Half the time
Will this be OK if I cook it for nine hours instead of eight?
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.
Made this a 2nd time for my family of 4. Never any leftovers. Sooo good!
Did I miss it? When do you put in the noodles?
Way to watery….came out like soup…followed the recipe exactly minus the celery…not think and creamy at all…what a waste.
Mine was very water as well 😖
Thicken with a cornstarch or flour paste mixed with a tad of the stock and added back to the pot.
You can thicken it up by adding instant potatoes until it is the consistency you want
Just cooked this and its not very thick at all extremely watery perhaps cause i added pumpkin and sweet potato to it 🤷🏼♀️ Bit disappointed really but yet to taste it
Any idea how many calories per serving?
Calories were just updated: 386
Many have asked same question.
Do we drain the corn first?
Thanks
Yes, drain the corn or it will be too runny at the end
I am trying to cut calories has anyone tried to replace the cream chicken soap with anything to make it more low calorie.
You should find the cream chicken soap very low in calories but with more bubbles.
Bahahahaha! My thoughts exactly!
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?
How long would I cook this on high? 4 hours? Thanks !!
I’m trying to find out the same thing I’m preparing everything now.
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?
I bet this would be lovely served over rice or mashed potatoes instead of with a biscuit. 😀
An outstanding dish. First time I made it turned out perfect.
Not sure where I went wrong but it was very watery. Unfortunately wasn’t to my taste or my family’s.
How can I modify the timing on this for an Instant Pot?
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!
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.
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
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…
Entirely too much pepper. Grrrrrr..!!!!
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.
Did the use high or low setting on the crockpot?
Delicious my family loves this recipe.
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!
How? I’m new at the insta pot. Not savvy with it at all.
How long did you cook in the instant pot?
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?
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.
How much is one serving. Cant track my calories corectly qith out knowing what it is. 1/2 cup?
Way to watery…had to use cornstarch to thicken
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
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.
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.
I love your recipes. Good down home feel good stuff!
can I cook this in a roaster
How long did you cook in the instant pot?
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…
Hi! So excited to make this. Can you freeze leftover filling for later use??
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!
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?!
Can I also add diced potatoes in the bigging wit every thing else?
I made this a little while ago and it was so good!! Definitely will make it again. My family loved it! ☺️
Amanda, thank you very much! I really liked the recipe, I took it to my recipe book)
Amanda, t’s really awesome! This will quickly become a favorite in our house!
can I freeze it?
I literally HATED chicken pot pie, rather it be frozen store bought or at restaurants. My sister came to visit me and enjoys cooking for us, when she said she was gonna make chicken pot pie I was disappointed and was asking her to cook something else. But she promised (over and over) this was gonna be different and that I would turn my hate for this comfort food to LOVE!!! And that is exactly so! I love this version so much the next time it was made by ME lol I double the recipe so I could freeze leftovers and I did it in my 10qt electronic pressure cooker (IP). It dumped it all in and set it for 30mins.
Do not add any chicken stock unless it needs a little toward the end of cooking, unless you want soup!
Do you have the nutrition facts for the chicken pot pie?!
Can I cook this without a slow cooker? If I cook his on the stove, how long would it take? Would the recipe stay the same?
I think you would have to adjust the cooking time, but the ingredients should stay the same. I would think this would cook up rather quickly on a stovetop, you might want to cook the chicken ahead of time.
If you don’t have 8 hours, can you put it on high for certain amount of time then lower the heat? Or something like that? Thank you!
I do it on my instapot in 40 min. It taste amazing!
Excellent recipe. Made for dinner this evening. Went over really big.
Made this last night! Followed the recipe exactly except I added some peeled/diced potatoes because it’s just not pot pie without them to me lol. I see several saying it was too watery and Idk if it was the addition of the potatoes but mine was thick and creamy! I did however find it to be too salty and too much pepper. And I love pepper so that’s saying something… The leftovers don’t seem too salty today but still very peppery. I think I will cut the salt and pepper next time and also maybe use less peas and corn because it felt like a LOT of peas/corn compared to everything else. Still tasted so so good! Great comfort food recipe
Thanks for the feedback Dana! Will double-check our salt & pepper amounts. 🙂