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 stalks, 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.
How many people does this recipe serve? I would need it for about 20 people.
It serves about 8-10.
A question—this is my 3rd time asking this question—DO I HAVE TO BROWN OR COOK CHICKEN BEFORE PUTTING IN SLO-COOKER ???
No, it’s not nessesary.
If you use the “condensed” version of the cream soups, are you adding a can of water to the crockpot for each can as well?
Do you put the chicken in raw? I feel as tho I should brown it ?!
You don’t have to, but can if you’d like.
I have trouble with serving amount. Many recipes say serves six, or eight etc, but do not give amount of serving, something measurable, like cups or ounces. So what is the serving size for this recipe? Thanks.
Hi Nick. Because I’m a one person show making dinner for my family I don’t have time or the tools to measure an entire recipe into cups and ounces after it’s done cooking. Mostly the “serves 8” is approximate for how many I think the recipe would feed.
Thanks. I plan to make this soon, and will measure the yield in cups, and post it here. I wish slow cooker makers mark inside of the pot with measurement, or furnish a graduated scale that will tell the amount of volume.
can the biscuits be put on top of the casserole in the crockpot with a paper towel to absorb any condensation from the lid and will they “bake” like that? I’ve seen recipes that do that I just can’t find one.
Hi Barbara! That would turn out like chicken and dumplings, even with the paper towel on top. Here is my chicken dumpling recipe. 🙂 https://www.themagicalslowcooker.com/slow-cooker-chicken-and-dumplings/
If I do not want to use can soup because of the salt, fat etc. Could I make a cream sauce and add chicken broth?
Yes they may work! I have often used the healthy choice cream soup.
Could you freeze the “fixings” and then use in a crock pot later?
The only thing that wouldn’t do well is the potatoes, I suppose you could add a fresh potato to the slow cooker along with the freezer pack. I hope that helps!
love most of your recipes but this one is filled with canned soup, lot’s of fat, calories and tons of preservatives, ( i know you need to appeal to most ppl who don’t care ) would be much healthier making your own cream of soups..thank you for not using creamed soup too often!
I love the taste of creamed soups. But I agree 100% that it shouldn’t be used in every meal, I use it in meals only once or twice a week.
I have this in the crock pot now! My husband is not a “soup” person – so I did two pounds of chicken and will serve with some sort of salad. I feel if I fill it up more he will become a “soup” person LOL. I do NOT know what I was thinking but when dumping my cream of’s in I used mushroom instead of chicken! I think the overall outcome will still be good. I thought about adding the can of chicken to it – but I cannot make up my mind!
DO YOU ADD WATER TO SOUP OR JUST USE THE CONCENTRATE. THANKS JOE
no, don’t add water. 🙂
Just saw the answer to my question. Thanks!
Ooops. I added water. Will is mess up the recipe?
It will be fine. 🙂
I love chicken pot pie but don,t have a recipe, so ihave a slowcoocker so I will try this
This would be great to come home to after working all day. I bet it smells amazing. I need to try this soon!
Chicken pot pie has always been one of my all-time favorite dishes! I love the idea of it in a slow cooker! Pinning for later! Thanks!
Drooling in this lovely creation of a dish Sarah!!! You are so creative and I thank you for stopping by MUNCHING MONDAYS with this recipe. Warmest, nic
Oh seriously! ? I am putting this on my menu for sure.