Slow Cooker Chicken Pot Pie Recipe

chicken pot pie filling in slow cooker with wooden spoon inside

Print Recipe

4.87 from 22 votes

Thick and hearty pot pie filling made in the slow cooker with fresh vegetables and cubed chicken.

Prep Time15 mins

Cook Time8 hrs

Total Time8 hrs 15 mins

Course: Main Course

Cuisine: American

Servings:

Calories: 213kcal

Author: Sarah Olson

Equipment

Slow Cooker- 6 quart or larger

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)

US Customary - Metric

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!

Video

Notes

What should I top this pot pie filling with?

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.

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.

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.

Why is my filling 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 corn starch slurry by mixing 2 tablespoons of cold water with 2 tablespoons of cornstarch, stir into the cooked filling and cook for 15 more minutes.

Can I use frozen vegetables?

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.

Nutritional information is WITHOUT biscuits.

Nutrition