Name: Easy Slow Cooker Chicken Pot Pie Recipe
Prep time: 10 min
Cook time: 5 h
Total time: 5 h 10 min
Cuisine: American
Ingredients: 4 boneless, skinless chicken breasts (about 2 ½ pounds); 2 teaspoons dried oregano; 1 1/2 teaspoons garlic powder; 1 1/2 teaspoons salt; 1 teaspoon cracked black pepper; 1/2 teaspoon smoked paprika; 1 large yellow onion (diced); 3 cups frozen mixed vegetables; 1 (10.5 ounce) can of condensed cream of chicken soup; 1 (10.5 ounce) can of condensed cream of celery soup; 1/2 cup chicken broth; 1/2 cup heavy cream; 1 (16.3 ounce) can of Grands or jumbo biscuits (8 count)

Jump to Recipe· 4.1 from 34 reviews

If you’re craving comfort food that feels like a warm hug, this Easy Slow Cooker Chicken Pot Pie Recipe is exactly what you need. It brings together tender, perfectly seasoned chicken, rich and creamy vegetables, and flaky baked biscuits for a bowlful of pure joy. What makes this recipe truly special is how effortlessly it comes together in the slow cooker, allowing the flavors to meld beautifully while you go about your day. Whether you’re feeding a family or having friends over, this dish is a winner for anyone who loves classic, home-style cooking without the fuss.

Ingredients You’ll Need

Four black crockpot bowls are shown from above on a white marbled surface. The first bowl contains four smooth, pale pink raw chicken pieces arranged side by side. The second shows the same chicken pieces sprinkled with a light layer of ground pepper. The third bowl has the peppered chicken topped with chopped white onion pieces scattered unevenly. The fourth bowl is filled with the same chicken and onions, now covered by a colorful mixed vegetable layer of diced orange carrots, green beans, cut peas, and corn kernels. photo taken with an iphone --ar 4:5 --v 7

The magic of this Easy Slow Cooker Chicken Pot Pie Recipe lies in its simple, wholesome ingredients. Each one plays a crucial role in creating the perfect balance of flavor, texture, and color that will have everyone asking for seconds.

4 boneless, skinless chicken breasts (about 2 ½ pounds): The lean protein base that will soak up all the delicious spices and soups.
2 teaspoons dried oregano: Brings a subtle earthiness that complements the chicken beautifully.
1 1/2 teaspoons garlic powder: Adds a gentle punch of savory depth.
1 1/2 teaspoons salt: Essential for enhancing all the flavors and balancing the dish.
1 teaspoon cracked black pepper: Gives a mild heat and complexity.
1/2 teaspoon smoked paprika: Adds a smoky warmth that rounds out the taste profile.
1 large yellow onion (diced): Provides sweetness and texture to the filling.
3 cups frozen mixed vegetables: A colorful mix for freshness and nutrition.
1 (10.5 ounce) can of condensed cream of chicken soup: Gives the dish that signature creamy body.
1 (10.5 ounce) can of condensed cream of celery soup: Adds subtle herbal notes and extra creaminess.
1/2 cup chicken broth: Lightens the filling slightly and deepens the chicken flavor.
1/2 cup heavy cream: Makes the filling luxuriously rich and smooth.
1 (16.3 ounce) can of Grands or jumbo biscuits (8 count): The perfect golden, flaky topping that finishes this pot pie to perfection.

How to Make Easy Slow Cooker Chicken Pot Pie Recipe

Step 1: Layer the Chicken and Seasonings

Start by placing the chicken breasts at the bottom of your slow cooker. This ensures they cook evenly and stay juicy. Sprinkle the dried oregano, garlic powder, salt, cracked black pepper, and smoked paprika over the chicken. These spices work together to create that irresistible pot pie flavor you’ll love.

Step 2: Add Onions and Vegetables

Next, layer the diced onions evenly over the chicken, then top with the frozen mixed vegetables. The veggies add color, texture, and a healthy boost of nutrients — no chopping needed here because frozen works just fine!

Step 3: Mix and Pour the Soup Base

In a medium bowl, whisk together the cream of chicken soup, cream of celery soup, and chicken broth until smooth and combined. Pour this luscious mixture evenly over the ingredients in the slow cooker. This creates the creamy sauce that binds everything together and gives the filling that classic pot pie taste.

Step 4: Cook to Perfection

Cover the slow cooker and set it to cook either on high for 3 to 4 hours or low for 5 to 7 hours. You want the chicken to reach an internal temperature of 165°F, ensuring it’s perfectly cooked and tender enough to shred with ease.

Step 5: Shred and Stir in Cream

Remove the chicken breasts carefully and shred them using two forks or meat claws. Return the shredded chicken to the slow cooker, stir in the heavy cream, and switch the slow cooker to the warm setting. This step boosts creaminess and preps the filling while you focus on the biscuits.

Step 6: Bake the Biscuits

Follow the package directions to bake the biscuits until golden and fluffy. These will be your delightful topping or side that perfectly complements the creamy filling.

Step 7: Serve and Enjoy

Spoon the warm chicken pot pie filling into bowls or plates and serve alongside or topped with the fresh biscuits. This easy combination is bound to become a family favorite in no time.

How to Serve Easy Slow Cooker Chicken Pot Pie Recipe

A wooden spoon holds a thick creamy mixture with visible layers of light beige shredded meat and soft sauce. Scattered throughout the spoonful are bright yellow corn kernels, green peas, and small orange carrot cubes, adding pops of color. The background is a close view of a black pot filled with the same creamy, chunky mixture. The surface beneath is a white marbled texture with faint green leaves and an orange blurry object in the far background. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Add a sprinkle of fresh parsley or thyme on top for an inviting pop of color and a fresh herbal note that lifts the dish beautifully. A light dusting of black pepper right before serving also sharpens the flavors delightfully.

Side Dishes

While the dish is hearty on its own, a simple green salad with a zesty vinaigrette can provide a refreshing counterpoint. Roasted or steamed green beans with a squeeze of lemon also add a crisp, vibrant touch that balances the creamy richness.

Creative Ways to Present

For a fun twist, serve the chicken pot pie filling inside hollowed-out mini bread bowls or individual ramekins topped with biscuit halves. This elevates your presentation and makes mealtime feel extra special with very little effort.

Make Ahead and Storage

Storing Leftovers

After your meal, place any leftover chicken pot pie filling in an airtight container and refrigerate for up to 3 days. Keep biscuits stored separately to maintain their texture and avoid sogginess.

Freezing

You can freeze the filling alone for up to 2 months. Make sure it’s fully cooled before transferring to a freezer-safe container or bag. Freeze biscuits separately in a sealed bag to keep them fresh.

Reheating

Reheat the filling gently on the stove or in the microwave until warmed through, adding a splash of cream or broth if needed to restore creaminess. Warm biscuits in the oven or toaster oven to recapture their flaky goodness.

FAQs

Can I use cooked chicken instead of raw in this Easy Slow Cooker Chicken Pot Pie Recipe?

Yes! Using cooked chicken can speed up the process, but you’ll want to reduce the cooking time since the chicken just needs to heat through and absorb the flavors. About 1 to 2 hours on low should work well in that case.

What if I don’t have cream of celery soup?

You can substitute cream of mushroom or cream of potato soup if you prefer or if that’s what you have on hand. It’ll slightly change the flavor but still provide that creamy texture essential to the filling.

Can this dish be made gluten-free?

Absolutely! You can use gluten-free cream soups and gluten-free biscuits or even top the filling with gluten-free puff pastry or pie crust for a classic finish without gluten worries.

Is it possible to make this recipe in an Instant Pot instead of a slow cooker?

Yes, you can adapt the recipe for an Instant Pot using the sauté function to brown the chicken and then pressure cooking for about 10 minutes. However, the slow cooker method creates that slow-simmered depth that’s hard to beat.

How do I know when the chicken is done?

The safest way is to use a meat thermometer; the internal temperature should reach 165°F. The chicken should also be tender enough to shred easily with forks, signaling it’s perfectly cooked.

Final Thoughts

This Easy Slow Cooker Chicken Pot Pie Recipe is more than just a meal; it’s a comforting experience that brings a taste of home to your table. Effortless to prepare and bursting with flavor, it’s perfect for busy weeknights or relaxed weekends alike. I can’t wait for you to try it and share it with the people you love!