Slow Cooker Chicken Pot Pie
61 CommentsApr 30, 2026
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If you want comfort in a bowl, try my Slow Cooker Chicken Pot Pie. It has a dreamy base, tender chicken, and is topped with your choice of biscuits!
Featured Comment
“The men in my household loved this. They didn’t dunk their biscuits, they split and placed open on their plates and poured this on top. Tasty! Thanks!”
– Mary
The crockpot is perfect for making thick and comforting soups, so why not make your chicken pot pie filling in it? My tried-and-true recipe is filled with plenty of hearty vegetables. This is a great recipe to let cook all day while you’re at work, then come home to a cozy meal.
Key Ingredients
Chicken Breasts: Cut into cubes so they are bite sized pieces and no need for shredding later.
Cream Soups & Broth: Cream of chicken and cream of celery make the base, with chicken broth to thin it out just enough.
Heavy Cream: Adds richness and gives it that smooth, creamy finish.
Vegetables: Carrots, celery, onion, and peas for that classic pot pie mix.
Biscuits: Homemade or cooked canned biscuits both work great for serving on top of the crockpot chicken pot pie.
Seasonings: Thyme, oregano, salt, pepper, and optional red pepper flakes, plus fresh parsley for garnish.
How to Make Slow Cooker Chicken Pot Pie
- Add everything (except peas) to the crockpot and let it cook until creamy and tender.
- Stir in the peas near the end so they stay bright and fresh.
- Serve with warm biscuits on top for that classic pot pie feel.
Tips and 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.
Rotisserie Chicken: You can use a leftover rotisserie chicken in this recipe. Dice 2-3 cups of chicken and add it at the beginning of the cooking time.
Frozen Vegetables: 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.
What should I use for the pot pie topping?
Standard pot pie has a pie crust, and we aren’t going in that direction. The slow cooker can’t brown a crust, so we must make our “crust” another way.
- Southern Buttermilk Biscuits (Recipe from Melissa’s Southern Kitchen) – This recipe is made with butter and no shortening for buttery, soft, and delicious biscuits made from scratch.
- 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 – Pillsbury Grands are my go-to. These are in the refrigerated section of the store. If you can’t find biscuits, the crescent dough is wonderful too.
- Frozen Puff Pastry (thawed) – Cut into squares and bake; puff pastry is very flaky and goes great with pot pie filling.
- Cornbread – Want a southern twist? Pour the chicken pot pie filling over thick squares of cornbread.
- Want to skip the crust? Try my Slow Cooker Chicken Pot Pie Pasta.
How to Serve Chicken Pot Pie
Toppings: Top with freshly ground black pepper, sour cream, or hot sauce if desired.
Sides: This is a complete meal, but you can add a big fresh salad or a steamed green vegetable.
Can you put raw chicken into the slow cooker?
Yes! The slow cooker is meant to cook meat from raw without browning first. Make sure your chicken is thawed and not expired.
What if my chicken pot pie filling is runny?
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.
Slow Cooker Chicken Pot Pie {with Biscuits}
How to Video
Ingredients
- 1 ½ lbs. chicken breast, cut into 1-inch cubes
- 1 tsp. dried thyme
- 1 tsp. dried oregano
- 1 tsp. salt
- ½ tsp. black pepper
- ¼ tsp. crushed red pepper flakes, optional, for a hint of spice
- 2 carrots, peeled and sliced
- 2 celery ribs, sliced
- 1 yellow onion, diced
- 10.5 oz. cream of chicken soup
- 10.5 oz. cream of celery soup
- 1 cup chicken broth
- ½ cup heavy cream
- 1 cup frozen peas
- Cooked homemade biscuits (or cooked canned biscuits), for serving
- fresh parsley, (for garnish)
Instructions
- In the slow cooker, combine everything except for the frozen peas. Mix well to ensure the ingredients are fully incorporated.
- Cover the slow cooker and cook on low heat for 5-6 hours or high heat for 3-4 hours, or until the chicken is cooked through and tender, and the vegetables are soft.
- Around 30 minutes before serving, stir the frozen peas into the slow cooker.
- Place cooked homemade or store bought biscuits on top of the chicken and vegetable mixture, brush the biscuits with melted butter if desired.
- Serve the chicken and biscuits and garnish with chopped fresh parsley if desired. Enjoy!
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
More comforting recipes for your slow cooker:
Try Slow Cooker Chicken Cordon Bleu, Artichoke Mushroom Chicken, or Doritos Chicken Casserole for easy, flavorful dinners.
Slow Cooker Chicken and Dumplings or Turkey and Dumplings are perfect when you want something warm and comforting.
Slow Cooker Chicken Burritos and Sweet and Spicy Chicken are great options when you want something a little different but still simple to make.
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.
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/