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.
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…
How long did you cook in the instant pot?
can I cook this in a roaster
I love your recipes. Good down home feel good stuff!
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.
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.
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
Way to watery…had to use cornstarch to thicken
How much is one serving. Cant track my calories corectly qith out knowing what it is. 1/2 cup?
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 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?
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?
Delicious my family loves this recipe.
Did the use high or low setting on the crockpot?
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.
Entirely too much pepper. Grrrrrr..!!!!
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…
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 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.
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!