My Slow Cooker Chicken Pot Pie is filled with veggies and has a thick sauce.
Top this chicken pot pie with crusty freshly baked biscuits.
Comforting recipes like this or chicken and dumplings are great any night of the week.
This is my version of chicken pot pie, it’s not the healthiest version but so easy and good with biscuits. I often make this with canned biscuits but also like to do homemade once in a while.
How to make chicken pot pie in the slow cooker:
- Cream soups – I use 3 Campbell’s soups; bacon, celery, and chicken
- Spices – Thyme, oregano, and pepper
- Veggies – Potatoes, carrots, onions, celery, and peas
- Chicken – I dice my chicken for this recipe, no need to shred later
- Chicken broth
How long should I cook?
- Place the lid on the slow cooker.
- Cook on HIGH for 4 hours or LOW for 8 hours
What should I use for the pot pie topping?
- Homemade Mile High Biscuits
- Canned Biscuits
- Puff Pastry cut into squares
Can I freeze this?
- 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.
More comforting recipes for your slow cooker:
- Slow Cooker Chicken Cordon Bleu
- Slow Cooker Artichoke Mushroom Chicken
- Slow Cooker Doritos Chicken Casserole
- Slow Cooker Whole Chicken with Stuffing
- Slow Cooker One Pot Chicken Burrito Filling
- Slow Cooker Sweet and Spicy Chicken
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Slow Cooker Chicken Pot Pie
Make this thick and hearty pot pie filling and top with biscuits.
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Servings: 8
Calories: 213kcal
Equipment Needed:
- Slow Cooker- 6 quart or larger
Ingredients:
- 1 lb. Boneless Skinless Chicken Breasts, cut into 1 inch cubes
- 2 medium sized baking potatoes peeled and cubed
- 1/2 tsp. dried oregano
- 1/2 tsp. dried thyme
- 1 cup frozen peas (optional, add at the end of cooking time)
- 2 carrots, diced
- 2 celery stalks, diced
- 1 small white onion, diced
- 10.5 oz. Cream of Chicken Soup
- 10.5 oz. Cream of Celery Soup
- 10.5 oz. Cream of Bacon Soup
- 1 cup chicken broth
- couple dashes of black pepper
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.
- Add frozen peas if desired, and stir. Serve over baked biscuits (canned or homemade). Enjoy!
How to Video:
Recipe Notes:
What should I top this pot pie filling with?
- Homemade biscuits
- Canned Biscuits
- Cut and cooked puff pastry
- 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:
Calories: 213kcal | Carbohydrates: 21g | Protein: 16g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 43mg | Sodium: 844mg | Potassium: 808mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2945IU | Vitamin C: 18.3mg | Calcium: 80mg | Iron: 3.2mg
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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.