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.
How can I modify the timing on this for an Instant Pot?
Not sure where I went wrong but it was very watery. Unfortunately wasn’t to my taste or my family’s.
An outstanding dish. First time I made it turned out perfect.
I bet this would be lovely served over rice or mashed potatoes instead of with a biscuit. 😀
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?
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.
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?
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!
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
Any idea how many calories per serving?
Calories were just updated: 386
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
Did I miss it? When do you put in the noodles?
Noodles are not included in this recipe.
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!
Will this be OK if I cook it for nine hours instead of eight?
What would the cooking time be if I cooked on high??
Half the time
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!!!
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?
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.
Would this taste even better with chicken thigh? Seems like any time I use that the recipes are elevated.
If I don’t have 8 hours and cooked it on high. What would be outcome what time adjustment would u recommend