Make an Easy Slow Cooker Chicken Pot Pie with a thick and creamy filling! Top this thick and creamy filling with freshly made biscuits for a comforting dinner!
Comforting recipes like this or chicken and dumplings are great any night of the week since the slow cooker does most of the work.
Why this recipe works
Easy prep – The crockpot is perfect for making thick and comforting soups, so why not make your chicken pot pie filling in it? This easy crockpot chicken pot pie recipe is made with cream soups and fresh vegetables.
The crust – When you think of pot pie, you think of pie crust; since we use our slow cooker, we don’t use pie crust, and we use biscuits instead! Pour this filling into bowls and top with homemade biscuits or even canned baked biscuits. This chicken pot pie will be your go-to classic comfort food.
Recipe Ingredients
- Cream soups – I use 3 Campbell’s soups; bacon, celery, and chicken. This is just a suggestions! You can use ANY combonation you want! This is what makes the soup thick and creamy without having to use heavy cream. Do not add water.
- Seasonings – Thyme, oregano, and pepper. You can skip the green seasoning if you have picky eaters.
- Veggies – Peeled and diced potatoes, sliced carrots, sliced celery, diced onion and frozen peas. Add the peas at the end of the cooking time.
- Chicken – I dice boneless skinless chicken breasts for this recipe, no need to shred later and has the right shaped chicken you would expect in a chicken pot pie. Sometimes I can find pre-cubed chicken breasts at the store.
- Chicken broth – just a touch, don’t want to add to much or the sauce will be thin. You can also use homemade chicken stock if you have it.
Step by Step Directions:
Step One – Add the cream soups, chicken broth, diced chicken, potatoes, carrots, celery, onion to the slow cooker. Stir. Wait to add the peas.
Step Two – Place the lid on the slow cooker. Cook on HIGH for 4 hours or LOW for 8 hours without opening the lid during the cooking time.
Step Three – Add the frozen peas to the chicken mixture and stir. There is no need to cook any longer; the peas will defrost instantly. Now you are ready to serve. Pour into bowls and top with each bowl with a biscuit.
What should I use for the pot pie topping?
Standard pot pie has pie crust, and we aren’t going in that direction. The slow cooker can’t brown crust, so we must make our “crust” another way.
- 2 Ingredient Biscuits (Recipe from The Country Cook) – These are SO easy and delicious! You just need self-rising flour and heavy cream. I keep self-rising flour on hand JUST for this recipe.
- Canned Biscuits – Pilsbury Grands are my go-to. These are in the refridgerated section of the store. If you can’t find biscuits, the cresent dough is wonderful too.
- Puff Pastry – Cut into squares and bake; puff pastry is very flakey and goes great with pot pie filling.
Variations
- Turkey Pot Pie: You can use leftover turkey or cubed raw turkey breasts. Add at the beginning of the cooking time.
- Cheddar Chicken Pot Pie: Stir in 2 cups of freshly grated sharp cheddar cheese into the crockpot when the cooking time is up.
- Cornbread: Want a southern twist? Pour the chicken pot pie filling over thick squares of cornbread.
What to serve with this recipe
Chicken pot pie can be served all by itself. Though if you want to add something else here are my favorite ways to serve it.
- Salad – A fresh green salad with a light dressing such a basamic vinegarette.
- Corn on the Cob – For a summer treat, add freshly boiled corn on the cob with butter.
- Fruit Salad – Make a brightly colored fruit salad with cantelope, watermelon and grapes.
Recipe FAQs
Freeze in small containers for up to 3 months. Thaw in the fridge before needing to use. Warm in microwave or stovetop. Make fresh biscuits for topping for best taste.
Yes! The slow cooker is meant to cook meats from raw without browning first. Make sure your chicken is thawed and not expired.
This recipe should produce a thick pot pie filling. If your filling is thin, your chicken must have been extra juicy. You can thicken this by making a cornstarch slurry by mixing two tablespoons of cold water with two tablespoons of cornstarch, stirring into the cooked filling, and cooking for 15 more minutes.
You can use a leftover rotisserie chicken in this recipe, dice 2-3 cups of chicken, and add at the beginning of the cooking time.
Yes, you can use one 12-ounce bag of frozen mixed vegetables instead of chopping your own. These often have corn, and green beans in them, though still great in this recipe.
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Slow Cooker Chicken Pot Pie Recipe
Equipment Needed:
Ingredients:
- 1 lb. boneless skinless chicken breasts or chicken thighs cut into 1 inch cubes
- 2 medium-sized baking potatoes peeled and cubed
- 1/2 tsp. dried thyme
- 1/2 tsp. dried oregano
- 1/4 tsp. black pepper
- 2 carrots diced or sliced
- 2 celery ribs, diced or sliced
- 1 small white onion diced
- 10.5 oz. Campbell's cream of chicken soup DO NOT ADD WATER
- 10.5 oz. Campbell's cream of celery soup DO NOT ADD WATER
- 10.5 oz. Campbell's cream of bacon soup DO NOT ADD WATER
- 1 cup chicken broth
- 1 cup frozen peas (optional, add at the end of cooking time)
Instructions:
- Add everything to the slow cooker except the peas. Stir. If you do not want to dice your chicken you can add your chicken breasts whole and shred after the cooking time is up.
- Cover and cook on HIGH for 4 hours or LOW for 8 hours without opening the lid.
- Add frozen peas if desired, and stir. Serve over baked biscuits (canned or homemade). Enjoy!
How to Video:
Recipe Notes:
- 2 Ingredient Biscuits (Recipe from The Country Cook) – These are SO easy and delicious! Just need self-rising flour and heavy cream.
- Canned Biscuits – Pilsbury Grands are my go-to.
- Puff Pastry – Cut into squares and baked, puff pastry is very flakey and goes great with pot pie filling.
- Turkey Pot Pie: You can use leftover turkey or cubed raw turkey breasts. Add at the beginning of the cooking time.
- Cheddar Chicken Pot Pie: Stir in 2 cups of freshly grated sharp cheddar cheese into the crockpot when the cooking time is up.
- Cornbread: Want a southern twist? Pour the chicken pot pie filling over thick squares of cornbread.
- Freezer in small containers for up to 3 months.
- Thaw in the fridge before needing to use.
- Warm in microwave or stovetop. Make fresh biscuits for topping.
Nutrition Information:
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
If freezing, I’d recommend leaving all the vegetables out until ready to put in the slow cooker. After letting it thaw for a day, my potatoes turned black and my carrots shriveled up 🙁 Smelled awful, I was nervous to cook it after picking everything out with the thought that it’d still taste like it smelled. Bummed, I was really excited for this dish
Yeah, I don’t recommend freezing potatoes (before or after cooking). Not good at all. Carrots usually cook up fine even though they get mushy.
I so wanted to like this recipe but it was way too bland for our taste. I live in south Louisiana and we season our food liberally and I’m not talking about just red pepper. This needed garlic, onions, salt, something.
THERE IS NO CREAM OF BACON ANYWHERE! I have scoured the canned soup aisles in every grocery store in southern Oregon and I have yet to find that soup. Please advise where to go for this soup. Thanks.
Hi! They discontinued this very recently. I’ve been using the cream of chicken or celery in its place.
I get my cream of bacon off Amazon. Buy it by the case! We use it a lot!
Great news, thank you!
Lol
I followed the recipe just like it says and mine was not thick and hearty. I even dried my chicken with paper towels. I don’t think u need the broth. Not happy because it took quite a bit of corn starch slurries and it’s still not really thick. I don’t want soup.
Yum!!!! LOVE CHICKEN POTPIE
The best comfort food I’ve had in awhile!!!! Easy to make!
This was very good
Well, the guys at the fire station loved it! I added some diced ham and used 2 rolls of biscuits…one for the pie top and one for dumplings, which I added for the last hour when I turned it up to high. Froze leftovers.
So glad you guys liked it! Ham is a great idea.
I love making stuff like this but my husband hates peas and carrots. Also I can NOT find that cream of bacon soup anywhere. What else can I use?
You can use more cream of chicken and you can leave out the carrots and peas if needed.
I made this for Christmas eve it was a big hit.
Hi, I have this in my slow cooker at the moment, although it looks like the sauce is curdled, is this normal?! Thanks
There is nothing to curdle. I bet it will smooth our after cooking.
I think the cooking times are wrong. Shouldn’t it be 4 hours on high and 8 hours on low?
Instructions:
Add everything to the slow cooker except the peas. Stir.
Cover and cook on HIGH for 4 hours or LOW for 8 hours without opening the lid.
Going to make this recipe this week along with a few others. Love your site and simple recipes. Some of them of course aren’t the healthiest but I eat healthy and quasi unhealthy as well and sometimes ease for sanity is better. The campbell soups do use too much salt but I say if it is too salty and you have issues with salt then do not cook this lol/
My question is since I cannot find Cream of Bacon anywhere ( and I live in the south so go figure) can I substitute it. I looked up the ingredients so I think I can use a Cream of Mushroom and add some cooked bacon and smoke flavor.
Canned soups are not really for people with dietary issues to be honest but if its not an issue then a simple meal sometimes is better than nothing.
You really can use any kind of cream soup. I love cream of mushroom in all recipes.
Wal-Mart has cream of bacon soup
Can you use left over chicken??
yes, that will work fine.
Instead of low for 8 hours, can I put it on high for 4 or 5 hours? I have tried many of your recipes. All are fantastically delicious. Thank you for them.
Nene
Yes, that should work fine. Sometimes I do 5 on high. The potatoes can take a while to cook.