Slow Cooker Chicken Pot Pie

chicken pot pie filling in slow cooker with wooden spoon inside

Print Recipe

5 from 6 votes

Make this thick and hearty pot pie filling and top with biscuits.

Prep Time15 mins

Cook Time8 hrs

Total Time8 hrs 15 mins

Course: Main Course

Cuisine: American

Keyword: slow cooker chicken pot pie

Servings:

Calories: 213kcal

Author: Sarah Olson

Equipment

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!

Video

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