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?
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Photography by The PKP Way.
First time making this and it’s very peppery. Maybe using 1/4 – 1/2 tsp of pepper but not a teaspoon. Other than it’s a good slow cooker meal.
I recommend reducing the oregano by at least 1/2 . Too over-powering for our taste, but otherwise a good receipe.
I made this recipe-very easy and delicious! Since it is only for 2 of us, I would like to know, how much is one serving? I’m thinking one cup.
Thank you.
Everyone loved this. when I added the peas I thought it was a little too watery so I added another can of cream of chicken soup. Excellent flavor and consistency.
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. 🙂
Excellent recipe. Made for dinner this evening. Went over really big.
I do it on my instapot in 40 min. It taste amazing!
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!
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.
Do you have the nutrition facts for the chicken pot pie?!
Do not add any chicken stock unless it needs a little toward the end of cooking, unless you want soup!
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.
can I freeze it?
Amanda, t’s really awesome! This will quickly become a favorite in our house!
Amanda, thank you very much! I really liked the recipe, I took it to my recipe book)
I made this a little while ago and it was so good!! Definitely will make it again. My family loved it! ☺️
Can I also add diced potatoes in the bigging wit every thing else?
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?!
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!
Hi! So excited to make this. Can you freeze leftover filling for later use??