Description
Looking for a cozy, comforting meal that practically cooks itself? This Easy Slow Cooker Chicken Pot Pie is everything you love about the classic—tender chicken, hearty vegetables, and a rich, creamy sauce—made even easier in the slow cooker. With minimal prep and simple ingredients, you can enjoy a warm, homemade meal any night of the week with almost no effort.
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Ingredients
For the Filling:
1 ½ lbs boneless, skinless chicken breasts (or thighs)
2 cups low-sodium chicken broth
1 medium onion, chopped
3 cloves garlic, minced
2 cups frozen mixed vegetables (peas, carrots, corn, green beans)
1 cup diced potatoes (peeled)
1 tsp salt
½ tsp black pepper
1 tsp dried thyme
½ tsp dried rosemary
¼ tsp paprika (optional for added depth)
For the Creamy Sauce:
1 can (10.5 oz) cream of chicken soup
½ cup heavy cream (or milk for a lighter option)
2 tbsp all-purpose flour (to thicken, optional)
For the Topping:
1 can refrigerated biscuit dough (8-count)
1 tbsp butter, melted (for brushing)
½ tsp garlic powder (optional)
1 tbsp chopped parsley (for garnish)
Instructions
Step 1: Prep and Load the Slow Cooker
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Place chicken breasts at the bottom of the slow cooker.
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Add chopped onion, garlic, potatoes, and frozen vegetables on top.
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Sprinkle in salt, pepper, thyme, rosemary, and paprika (if using).
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Pour in chicken broth, making sure the ingredients are mostly covered.
Step 2: Slow Cook the Filling
5. Cover and cook on Low for 6–7 hours or High for 3–4 hours, until chicken is tender and fully cooked.
6. Once done, remove chicken and shred it using two forks, then return it to the slow cooker.
Step 3: Make It Creamy
7. In a small bowl, whisk together cream of chicken soup, heavy cream, and flour until smooth.
8. Stir this mixture into the slow cooker with the shredded chicken and vegetables.
9. Cook on High for an additional 30 minutes, uncovered, to thicken the filling.
Step 4: Bake the Biscuits
10. While the filling finishes, preheat oven according to biscuit package instructions.
11. Arrange biscuit dough on a baking sheet and bake until golden brown (usually about 10–12 minutes).
12. Optional: Brush baked biscuits with melted butter mixed with garlic powder.
Step 5: Assemble and Serve
13. Spoon the creamy chicken pot pie filling into bowls.
14. Top each serving with a warm biscuit or two.
15. Garnish with chopped parsley and serve hot.
Notes
Use Thighs for Richer Flavor – Chicken thighs stay juicier in the slow cooker.
Add Veggies Late – If you like firmer vegetables, stir them in during the last hour.
Thicken Without Flour – Let the filling cook uncovered for a thicker texture.
Make It Ahead – Prep everything the night before and refrigerate the insert.
Customize – Add mushrooms, spinach, or swap the biscuits for puff pastry!
- Prep Time: 15 minutes
- Cook Time: 6–7 hours (on Low)
- Cuisine: American