Make an Easy Slow Cooker Chicken Pot Pie with a thick and creamy filling! Top this thick and creamy filling with freshly made biscuits for a comforting dinner!
Comforting recipes like this or chicken and dumplings are great any night of the week since the slow cooker does most of the work.
Why this recipe works
easyprep – The crockpot is perfect for making thick and comforting soups, so why not make your chicken pot pie filling in it? This easy crockpot chicken pot pie recipe is made with cream soups and fresh vegetables.
The crust – When you think of pot pie, you think of pie crust; since we use our slow cooker, we don’t use pie crust, and we use biscuits instead! Pour this filling into bowls and top with homemade biscuits or even canned baked biscuits. This chicken pot pie will be your go-to classic comfort food.
Recipe Ingredients
- cream soups – I use 3 Campbell’s soups; bacon, celery, and chicken. This is just a suggestions! You can use ANY combination you want! This is what makes the soup thick and creamy without having to use heavy cream. Do not add water.
- Seasonings – Thyme, oregano, and pepper. You can skip the green seasoning if you have picky eaters.
- Vegetables – Peeled and diced potatoes, sliced carrots, sliced celery, diced onion and frozen peas. Add the peas at the end of the cooking time.
- Chicken – I dice boneless skinless chicken breasts for this recipe, no need to shred later and has the right shaped chicken you would expect in a chicken pot pie. Sometimes I can find pre-cubed chicken breasts at the store.
- chicken broth – just a touch, don’t want to add to much or the sauce will be thin. You can also use homemade chicken stock if you have it.
Step by Step Directions:
StepOne – Add the cream soups, chicken broth, diced chicken, potatoes, carrots, celery, onion to the slow cooker. Stir. Wait to add the peas.
StepTwo – Place the lid on the slow cooker. Cook on HIGH for 4 hours or LOW for 8 hours without opening the lid during the cooking time.
StepThree – Add the frozen peas to the chicken mixture and stir. There is no need to cook any longer; the peas will defrost instantly. Now you are ready to serve. Pour into bowls and top with each bowl with a biscuit.
What should I use for the pot pie topping?
Standard pot pie has pie crust, and we aren’t going in that direction. The slow cooker can’t brown crust, so we must make our “crust” another way.
- 2 Ingredient Cookies (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 Cookies – Pilsbury Grands are my go-to. These are in the refridgerated section of the store. If you can’t find biscuits, the cresent dough is wonderful too.
- Puff Pastry – Cut into squares and bake; 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. Added 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? For the chicken pot pie filling over thick squares of cornbread.
What to serve with this recipe
Chicken pot pie can be served all by itself. Though if you want to add something else here are my favorite ways to serve it.
- salad – A fresh green salad with a light dressing such a basamic vinegarette.
- Corn on the Cob – For a summer treat, add freshly boiled corn on the cob with butter.
- fruit-salad – Make a brightly colored fruit salad with cantelope, watermelon and grapes.
Recipe FAQs
Freeze in small containers for up to 3 months. Thaw in the fridge before needing to use. Warm in microwave or stovetop. Make fresh cookies for topping for best taste.
Yes! The slow cooker is meant to cook meats from raw without browning first. Make sure your chicken is thawed and not expired.
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.
You can use a leftover rotisserie chicken in this recipe, dice 2-3 cups of chicken, and add at the beginning of the cooking time.
Yes, you can use one 12-ounce bag of frozen mixed vegetables instead of shopping your own. These often have corn, and green beans in them, though still great in this recipe.
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Slow Cooker Chicken Pot Pie Recipe
Thick and hearty pot pie filling made in the slow cooker with fresh vegetables and cubed chicken.
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Services: 8
calories: 213calories
Instructions:
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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.
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Cover and cook on HIGH for 4 hours or LOW for 8 hours without opening the lid.
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Add frozen peas if desired, and stir. Serve over baked cookies (canned or homemade). Enjoy!
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Recipe Notes:
- 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. Added 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? For the chicken pot pie filling over thick squares of cornbread.
Can I freeze this?
- Frieza in small containers for up to 3 months.
- Thaw in the fridge before needing to use.
- Warm in microwave or stovetop. Make fresh cookies 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 shopping your own. These often have corn, and green beans in them, though still great in this recipe.
Nutritional information is WITHOUT cookies.
Nutrition Information:
calories: 213calories | Carbohydrates: 21g | protein: 16g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 43mg | Sodium: 844mg | Potassium: 808mg | fiber: 3g | Sugar: 3g | Vitamin A: 2945UI | Vitamin C: 18.3mg | Calcium: 80mg | Iron: 3.2mg
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
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