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Home » Chicken » Slow Cooker Chicken Pot Pie

Slow Cooker Chicken Pot Pie

by Sarah Olson on May 15, 2020 | Updated October 15, 2020 45 Comments

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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.

Chicken pot pie filling in slow cooker with spoon in it and biscuits on side

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.

Cream soups, vegetables, seasonings, and raw chicken in slow cooker.

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
cooked soup with frozen peas on top.

How long should I cook?

  • Place the lid on the slow cooker.
  • Cook on HIGH for 4 hours or LOW for 8 hours
Chicken pot pie filling with wooden spoon in it

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.
close up of pot pie filling with pepper on top

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
chicken pot pie filling in bowl with biscuit on top, grey napkin next to it

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chicken pot pie filling in slow cooker with wooden spoon inside

Slow Cooker Chicken Pot Pie

5 from 6 votes
Make this thick and hearty pot pie filling and top with biscuits.
Print Pin Rate
Course: Main Course
Cuisine: American
Keyword: slow cooker chicken pot pie
Prep Time: 15 minutes
Cook Time: 8 hours
Total Time: 8 hours 15 minutes
Servings: 8
Calories: 213kcal
Author: Sarah Olson

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
US Customary – Metric

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
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.
 
Nutritional values are approximate. If you require a special diet, please use your own calculations. Values below are for 1/8 of the recipe, without 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
Made this recipe?I want to see your photos! Tag me on Instagram @themagicalslowcooker
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    Filed Under: Chicken, Dinner, Soups Tagged With: carrots, Chicken, Crock pot, slow cooker, stew

    Comments

    1. Beck says

      September 3, 2020 at 6:23 am

      Hi, I have this in my slow cooker at the moment, although it looks like the sauce is curdled, is this normal?! Thanks

      Reply
      • Sarah Olson says

        September 3, 2020 at 6:46 am

        There is nothing to curdle. I bet it will smooth our after cooking.

        Reply
    2. Lynn says

      July 4, 2020 at 1:28 pm

      I think the cooking times are wrong. Shouldn’t it be 4 hours on high and 8 hours on low?

      Reply
      • Anonymous says

        September 17, 2020 at 1:00 pm

        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.

        Reply
    3. Robin T says

      May 17, 2020 at 8:42 am

      5 stars
      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.

      Reply
      • Sarah Olson says

        May 17, 2020 at 11:46 am

        You really can use any kind of cream soup. I love cream of mushroom in all recipes.

        Reply
      • Anonymous says

        May 19, 2020 at 11:23 am

        Wal-Mart has cream of bacon soup

        Reply
    4. Alexis says

      January 23, 2020 at 11:20 am

      Can you use left over chicken??

      Reply
      • Sarah Olson says

        January 23, 2020 at 3:52 pm

        yes, that will work fine.

        Reply
    5. Nene says

      January 24, 2019 at 7:47 am

      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

      Reply
      • Sarah Olson says

        January 24, 2019 at 12:34 pm

        Yes, that should work fine. Sometimes I do 5 on high. The potatoes can take a while to cook.

        Reply
    6. Sandra says

      December 17, 2018 at 8:38 am

      How many people does this recipe serve? I would need it for about 20 people.

      Reply
      • Sarah Olson says

        December 17, 2018 at 11:36 am

        It serves about 8-10.

        Reply
    7. Karen Turner says

      December 12, 2018 at 10:19 am

      A question—this is my 3rd time asking this question—DO I HAVE TO BROWN OR COOK CHICKEN BEFORE PUTTING IN SLO-COOKER ???

      Reply
      • Sarah Olson says

        December 12, 2018 at 12:38 pm

        No, it’s not nessesary.

        Reply
    8. Ashley says

      December 12, 2018 at 3:28 am

      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?

      Reply
      • Karen says

        December 12, 2018 at 9:45 am

        Do you put the chicken in raw? I feel as tho I should brown it ?!

        Reply
        • Sarah Olson says

          December 12, 2018 at 1:25 pm

          You don’t have to, but can if you’d like.

          Reply
    9. Nick Doshi says

      December 11, 2018 at 5:49 pm

      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.

      Reply
      • Sarah Olson says

        December 12, 2018 at 7:46 am

        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.

        Reply
        • Nick Doshi says

          December 12, 2018 at 10:18 am

          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.

          Reply
    10. Barbara says

      March 24, 2016 at 8:57 pm

      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.

      Reply
      • Sarah Olson says

        March 25, 2016 at 6:56 am

        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/

        Reply
    11. Shirley says

      November 15, 2015 at 8:15 am

      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?

      Reply
      • Sarah Olson says

        November 15, 2015 at 3:04 pm

        Yes they may work! I have often used the healthy choice cream soup.

        Reply
    12. Lorrie says

      September 13, 2015 at 9:10 am

      Could you freeze the “fixings” and then use in a crock pot later?

      Reply
      • Sarah Olson says

        September 14, 2015 at 8:40 am

        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!

        Reply
    13. me says

      April 11, 2015 at 10:30 am

      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!

      Reply
      • Sarah Olson says

        April 11, 2015 at 12:11 pm

        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.

        Reply
    14. Heather says

      December 18, 2014 at 12:01 pm

      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!

      Reply
    15. JOSEPH A SERIGNESE says

      September 14, 2014 at 7:01 am

      DO YOU ADD WATER TO SOUP OR JUST USE THE CONCENTRATE. THANKS JOE

      Reply
      • Sarah Olson says

        September 14, 2014 at 9:07 am

        no, don’t add water. 🙂

        Reply
        • Anonymous says

          December 12, 2018 at 4:48 am

          Just saw the answer to my question. Thanks!

          Reply
        • Joshua says

          March 1, 2020 at 3:30 pm

          Ooops. I added water. Will is mess up the recipe?

          Reply
          • Sarah Olson says

            March 1, 2020 at 5:10 pm

            It will be fine. 🙂

            Reply
    16. teresa alexander says

      August 30, 2014 at 1:30 pm

      I love chicken pot pie but don,t have a recipe, so ihave a slowcoocker so I will try this

      Reply
    17. Mary Ellen says

      June 12, 2014 at 8:17 am

      This would be great to come home to after working all day. I bet it smells amazing. I need to try this soon!

      Reply
    18. Debi @ Life Currents says

      June 11, 2014 at 11:10 am

      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!

      Reply
    19. nibbles by mic says

      February 23, 2014 at 7:05 pm

      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

      Reply
    20. Andrea says

      January 19, 2014 at 7:52 am

      Oh seriously! ? I am putting this on my menu for sure.

      Reply
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