Simple Slow Cooker Chicken Pot Pie Everyone Will Love

If you’re looking for a comforting, hearty meal with minimal effort, look no further than this slow cooker chicken pot pie. It combines tender chicken, hearty vegetables, and creamy sauce, all cooked to perfection in your slow cooker. Top it off with fluffy biscuits, and you have a meal that’s both simple and satisfying. Ideal for busy weeknights, this recipe brings the classic flavors of chicken pot pie with an easy twist.

Why This Slow Cooker Chicken Pot Pie Recipe Works

Traditional chicken pot pie is a beloved comfort food, but it often requires multiple steps and ingredients, which can be time-consuming. The beauty of using a slow cooker for this dish is that it simplifies the entire process, letting you set it and forget it.

Minimal Prep: Instead of dealing with pie crusts, this recipe uses biscuits, which are easier to prepare and bake.
Hands-Off Cooking: The slow cooker allows you to cook the filling while you go about your day. Simply add the ingredients, and the slow cooker will handle the rest.
Comforting Meal: The combination of tender chicken, vegetables, and creamy sauce creates a comforting meal that’s perfect for the whole family.

Ingredients for Slow Cooker Chicken Pot Pie

To make this comforting dish, you’ll need the following ingredients:

Chicken: Use boneless, skinless chicken breasts for a lean option or chicken thighs for a more flavorful, juicy result.
Chicken Stock: Provides the base for the sauce, adding depth to the flavor.
Vegetables: Carrots, celery, and onion form the heart of the filling. Frozen peas and corn add sweetness and texture.
Cream of Chicken Soup: This helps create the creamy consistency of the filling.
Seasonings: A simple combination of paprika, oregano, parsley, salt, and pepper enhances the flavors.
Biscuits: Instead of a crust, this recipe calls for refrigerated biscuits, which bake to golden perfection on top of the filling.

How to Make Slow Cooker Chicken Pot Pie

Making this slow cooker chicken pot pie is as easy as it gets. Here are the simple steps:

Step 1: Prepare the Chicken and Vegetables

Start by placing the chicken breasts in the slow cooker. Add the chopped onion, carrots, celery, and parsley and season with paprika, oregano, salt, and pepper. Pour chicken stock and cream of chicken soup over the top and stir everything together to ensure the chicken is evenly covered.

Step 2: Cook on Low or High

Cover the slow cooker and set it to cook on low for 6-8 hours or on high for 3-4 hours. The slow cooking allows the flavors to meld together, making the chicken tender and the vegetables soft.

Step 3: Shred the Chicken

When the cooking time is almost up, remove the chicken breasts from the slow cooker. Use two forks to shred the chicken into bite-sized pieces, then return it to the slow cooker.

Step 4: Add the Veggies

Add the frozen peas and corn to the slow cooker and stir them in. Allow the mixture to cook for an additional 30 minutes on high so the vegetables are heated through.

Step 5: Bake the Biscuits

While the filling finishes cooking, preheat your oven and bake the biscuits according to the package instructions. These will serve as a golden topping for your pot pie.

Step 6: Serve

Scoop the chicken and vegetable mixture into bowls and top each serving with a freshly baked biscuit. Serve warm and enjoy!

What to Serve with Slow Cooker Chicken Pot Pie

While Slow Cooker Chicken Pot Pie is a complete meal on its own, you can serve it with a few sides to enhance the experience:

Grilled Cabbage Steaks: These savory cabbage steaks add a nice crunch and complement the creamy pot pie filling.
Roasted Vegetables: Roasted sweet potatoes or Brussels sprouts add a caramelized flavor that balances the dish.
Green Salad: A light salad with mixed greens and a lemon vinaigrette provides a fresh contrast to the creamy pot pie.

Slow Cooker Chicken Pot Pie Variations

While the classic recipe is always delicious, here are some fun twists on this slow cooker dish:

1. Vegan Slow Cooker Chicken Pot Pie

To make a vegan version, replace the chicken with tofu or lentils. For the creamy base, use coconut milk or cashew cream instead of heavy cream or cream of chicken soup. Replace the biscuits with a vegan biscuit or flaky pie crust.

2. Spicy Chicken Pot Pie

If you like a little kick in your comfort food, add chopped jalapeños, chili flakes, or a spoonful of hot sauce to the filling. You could also use spicy sausage in place of the chicken to amp up the heat.

3. Chicken Pot Pie with a Cheddar Biscuit Topping

For a cheesy twist, add shredded cheddar cheese to the biscuit dough or sprinkle it on top of the pie just before serving. The melted cheese adds an indulgent flavor and makes the biscuit topping extra tasty.

4. Chicken Pot Pie with Sweet Potatoes

For a slightly sweeter flavor, swap out some of the carrots with sweet potatoes. These add a natural sweetness that balances the savory filling. Plus, sweet potatoes are packed with fiber and vitamin A, making them a healthy addition.

5. Crustless Chicken Pot Pie

If you want a lighter, gluten-free option, omit the biscuits or crust entirely and just serve the creamy filling. This is perfect if you want a keto-friendly version of chicken pot pie or simply prefer to skip the carbs.

How to Thicken Slow Cooker Chicken Pot Pie

If you prefer a thicker filling for your chicken pot pie, here are a few tips to achieve the perfect consistency:

1. Cornstarch Slurry

One of the easiest ways to thicken the filling is by making a cornstarch slurry. Mix 1 to 2 tablespoons of cornstarch with 2 tablespoons of cold water until smooth. Gradually add this to the slow cooker and let it cook for an additional 30 minutes, allowing the sauce to thicken.

2. Use Less Liquid

If you find the filling too watery, you can reduce the amount of chicken stock or broth used in the recipe. You could also skip the stock altogether and rely on the cream of chicken soup for the creamy base.

3. Add Flour or Arrowroot Powder

Another option is to mix in a little flour or arrowroot powder. For a gluten-free option, use arrowroot powder or tapioca starch. Add a teaspoon of the powder to the mixture and let it cook for another 30 minutes.

4. Creamy Base

For a more indulgent, creamy base, add heavy cream or half-and-half towards the end of the cooking process. This will help thicken the filling while adding a rich and velvety texture.

Tips for Perfecting Your Slow Cooker Chicken Pot Pie

Cooking in a slow cooker can sometimes be tricky, but with the right tips, you can ensure your Slow Cooker Chicken Pot Pie turns out perfectly every time. Here are some helpful suggestions to elevate your dish:

1. Don’t Overcook the Chicken

Overcooking chicken in a slow cooker can cause it to dry out, even if it’s in a creamy sauce. To avoid this, always check the chicken’s internal temperature toward the end of the cooking time. Once it reaches 165°F (74°C), remove it from the slow cooker. This will keep it juicy and tender.

2. Add Biscuits at the Right Time

To get the perfect biscuit topping, wait until the last 30 minutes of cooking to add the biscuits. If you add them too early, they may turn soggy. Bake the biscuits separately in the oven according to the package instructions and place them on top of the pot pie just before serving.

3. Use Fresh, Quality Ingredients

Since the slow cooker enhances the flavors, using fresh, high-quality ingredients will make a noticeable difference. Opt for fresh herbs, vegetables, and meat when possible. Fresh ingredients allow the dish to develop richer, more robust flavors.

4. Keep the Lid Closed

One of the most important things when cooking in a slow cooker is to keep the lid on. Opening the lid too often lets heat escape, which can prolong cooking time and affect the texture. Only check your dish when necessary to avoid disrupting the cooking process.

5. Enhance the Flavor with Extra Spices

If you like a bold flavor, don’t hesitate to experiment with additional spices. Try adding a pinch of garlic powder, onion powder, or rosemary to bring out more depth in the dish. You can also sprinkle in a bit of fresh thyme for an earthy taste.

Slow Cooker Chicken Pot Pie Storage and Reheating Tips

This dish makes for great leftovers! Here’s how you can store and reheat your Slow Cooker Chicken Pot Pie to enjoy later:

1. Storage

Allow the pot pie to cool to room temperature before storing it. Place it in an airtight container and store in the refrigerator for up to 4 days. If you have leftovers with biscuits on top, it’s best to store the biscuits separately to prevent them from becoming soggy.

2. Freezing

You can freeze the chicken pot pie filling for later use. Let it cool completely, and then transfer it to an airtight container or freezer-safe bag. It will last up to 3 months in the freezer. When you’re ready to eat, thaw it overnight in the refrigerator, then reheat on the stove or in the microwave. If you’re freezing it with biscuits, bake fresh biscuits when you’re ready to serve.

3. Reheating

To reheat your Slow Cooker Chicken Pot Pie, you can place the filling back into the slow cooker on low heat for about 30 minutes. Stir occasionally and add a little liquid (like chicken broth or milk) if it seems too thick. Alternatively, you can microwave individual servings for 1-2 minutes until heated through.

FAQs On Slow Cooker Chicken Pot Pie

How to make chicken pie in a slow cooker?

Making a Slow Cooker Chicken Pot Pie is easy and requires minimal effort. Start by placing chicken breasts, onions, carrots, celery, and seasonings in the slow cooker. Add chicken stock and cream of chicken soup to create the creamy filling. Let it cook on low for 6-8 hours or on high for 3-4 hours. Shred the chicken before adding frozen peas and corn, then bake the biscuits separately and serve on top.

Is it okay to put raw chicken in a slow cooker?

Yes, it is perfectly fine to put raw chicken in a slow cooker. The slow cooking process will safely cook the chicken, keeping it tender and juicy. Just ensure that the chicken is cooked to an internal temperature of 165°F (74°C) before serving. You can add raw chicken at the beginning of the cooking process, and it will be fully cooked by the end.

What is the sauce made of in chicken pot pie?

The sauce in chicken pot pie is typically made with cream of chicken soup, chicken stock or broth, and seasonings like paprika, oregano, and parsley. This combination creates a rich, creamy base that coats the chicken and vegetables. For a creamier version, you can add heavy cream or milk to the sauce.

How do I thicken my chicken pot pie filling?

To thicken your Slow Cooker Chicken Pot Pie filling, you can:

Reduce the amount of chicken stock or broth used in the recipe.
Add a cornstarch slurry by mixing 1 tablespoon of cornstarch with 1 tablespoon of cold water and stirring it into the slow cooker during the last 30 minutes of cooking.
Alternatively, use flour or arrowroot powder to thicken the sauce. Add it towards the end of the cooking process and let it simmer until the desired consistency is achieved.

What is the secret ingredient in chicken pot pie?

The “secret ingredient” in chicken pot pie often varies based on personal preferences, but many home cooks swear by adding poultry seasoning, garlic powder, or cream of mushroom soup to elevate the flavor. Some variations also include a bit of white wine or a dash of hot sauce for extra depth. Experiment with these ingredients to find your perfect twist!

Slow Cooker Chicken Pot Pie

Ingredients:

4 boneless, skinless chicken breasts (or thighs)
1 large onion, chopped
3 medium carrots, peeled and sliced
2 celery stalks, chopped
1 teaspoon paprika
1 teaspoon oregano
1 teaspoon dried parsley
½ teaspoon salt
¼ teaspoon pepper
4 cups chicken stock
1 can (10.5 oz) cream of chicken soup
1 cup frozen peas
1 cup frozen corn
1 can (16 oz) refrigerated biscuit dough

Instructions:

Prepare the Ingredients: Place the chicken breasts, chopped onion, carrots, celery, and parsley in the slow cooker. Season with paprika, oregano, salt, and pepper.
Add Liquids: Pour the chicken stock and cream of chicken soup over the ingredients. Stir to combine.
Cook: Cover the slow cooker and set it to cook on low for 6-8 hours or high for 3-4 hours. Ensure the chicken is fully cooked (165°F/74°C).
Shred the Chicken: Once cooked, remove the chicken breasts, shred with two forks, and return to the slow cooker.
Add the Vegetables: Stir in the frozen peas and corn, and cook for an additional 30 minutes on high.
Bake the Biscuits: While the filling is cooking, bake the biscuits according to the package instructions.
Serve: Spoon the chicken and vegetable mixture into bowls, and top each serving with a freshly baked biscuit. Serve warm and enjoy!

Notes:

Chicken Option: For a leaner option, use chicken breasts. For more flavor, try chicken thighs.
Biscuit Tip: Wait until the last 30 minutes of cooking to add the biscuits to avoid sogginess. Bake separately.
Thickening: If you prefer a thicker filling, use a cornstarch slurry (1-2 tbsp cornstarch mixed with water) and cook for an additional 30 minutes.

Nutritional Facts (per serving):

Calories: 400 kcal
Protein: 28g
Fat: 15g
Carbs: 40g
Fiber: 4g
Sugar: 6g
Sodium: 800mg

Prep Time: 15 minutes
Cook Time: 6-8 hours (low) / 3-4 hours (high)
Total Time: 7-9 hours
Method: Slow Cooker
Cuisine: American