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, drained
- 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.
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.
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?
Love getting your recipes thanks so much
Does the chicken breast have to be thawed or can they be put into the pot frozen?
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
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?
Can you use the instant pots with this instructions?
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 this recipe be canned?
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.
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
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?
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!
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 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.
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.
Swap out cauliflower and broccoli for the peas and corn. I topped with keto corn- flavored biscuits and Skipped the cream soups, added bone broth instead and thickened w xanthum gum. Very keto friendly 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.
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!
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 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.
A cook can be anyone that makes delicious meals! 😊
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 added cauliflower rice to thicken.and a little xantham gum..
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
How can you critique this recipe when you made something completely different? Lol nut bar
She said she made the chicken version first, then tried other ingredients. 😊
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!
I’m just making it stupid me didn’t see the recipe only ingredients I put in all the right stuff except I put in 1 litre of chic stock so it looks like a soup hopefully it taste ok