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!
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. 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.
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.
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 ounces cream of chicken condensed soup
- 1 to 3 boneless skinless chicken breasts totaling 2 pounds
- 1 1/2 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.
Recipe Video
Photography by The PKP Way.
Did You Make Chicken Pot Pie?
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Thank you so much Shannon!! kisses
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?
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 👍
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.
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 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.
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.
do I drain the corn?
I would drain your corn
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!!!
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
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.
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 😖
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.
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 !!
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?